(Topia) While the 50 Best brand is best known for its voter-selected restaurant, bar, hotel and even vineyard lists, one of the most dynamic projects to emerge from this award-bestowing organisation is 50 Next.
For many people, gastronomy means fine dining, but 50 Next and the Basque Culinary Center celebrate the art, knowledge and innovation across the entire food and drink chain, from farmers and producers to food distributors, sommeliers and even consumers.
Revealing the first Class of 2021 – young people under 35 who are shaping the future of gastronomy – in April of that year was a master stroke: a breath of positivity to cut through the stagnant pandemic haze. Backing from the prestigious Basque Culinary Center gives this new, unnumbered list greater kudos and a space for the new generation to be heard.
From activists to winemakers, and including entrepreneurs, farmers and scientists, to date 50 Next has named 100 game-changing producers, tech disruptors, empowering educators, entrepreneurial creatives, science innovators, hospitality pioneers and trailblazing activists from all around the world.
TOPIA asked seven 50 Nexters from the Classes of 2021 and 2022 how they will continue to change the game in 2023, what their dream ‘utopia’ scenario would be for the year ahead, and to ‘Pay It Forward’ by naming inspiring collaborators.
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