In a remarkable achievement, chef Ebru Baybara Demir has been awarded the prestigious Basque Culinary World Prize (BCWP) 2023, often dubbed the Nobel of Gastronomy. This recognition marks a significant milestone as she becomes the first Turkish female chef to bring this esteemed accolade to Turkey.
The Basque Culinary World Prize (BCWP), created by the Basque Government and Basque Culinary World Prize, is dedicated to recognizing the transformative power of gastronomy by sharing inspiring tales of chefs making positive impacts beyond the kitchen.
According to the statement made by the prize committee, Demir uses her culinary prowess as a catalyst for social change. She tackles pressing sociocultural issues, focusing on multicultural integration, employment training, and environmental sustainability. In the aftermath of devastating earthquakes, Chef Demir provided hot meals to thousands through the “Gönül Mutfağı” network.
Expressing her gratitude, Demir stated: “I extend my heartfelt thanks to the jury who deemed me deserving of the Basque Culinary World Prize, often regarded as the Nobel of the gastronomy world. This award serves to emphasize the profound impact that food and cooking have on people’s lives and societies. I learned this valuable lesson 25 years ago when a group of women placed their trust in me, igniting a journey that would shape my life. Since then, my mission has been dedicated to initiatives that harness the power of food to benefit individuals, the environment, and society, completing the life cycle from soil to plate and back to the soil.”
About Ebru Baybara Demir
For over two decades, she has diversified her methods to generate impactful change, collaborating with international organizations, local governments, public-private entities, and local cooperatives.
One of her notable endeavors involved leading relief efforts following the devastating earthquakes on Feb. 6. Beyond this, for over two decades, Demir has been at the forefront of addressing pressing issues such as refugee integration, the impact of climate change on the land, and social development through gastronomy-focused projects. Her tireless efforts and groundbreaking solutions have earned her the admiration and respect of the culinary community.
In Mardin, she merged culinary arts with tourism and development. Encouraging local women to establish their own kitchens in historical homes to cater to foreign visitors, she not only created job opportunities but also bolstered the tourism industry.
Demir is currently supporting From Soil to Plate, an agricultural development cooperative, as part of which Mardin-based volunteers focus on increasing the production and consumption of local, ancestral grains such as sorgül, in addition to making products like soaps and jams, all being sold online.
She is involved in biodegradable waste management for farmers’ markets in Diyarbakır. The goal is to take advantage of discarded fruits and vegetables to produce agricultural fertilizers.
In addition, the jury has recognized the work of two other chefs, awarding special mentions to Nicole Pisani (U.K.) for her groundbreaking approach to revolutionizing catering to children at school by focusing on nourishing both body and mind, and Heidi Bjerkan (Norway) for implementing diverse restaurant models grounded in the circular economy.