Here are the world’s 50 best names the future of gastronomy:
to 50 Next. So, the aim is that in 2022 there will be a second edition of 50 Next with a completely fresh list of 50 names.”. [+]Beyond that, the list is unranked. A brilliant move on the part of 50 Best, which is known for its rigorous rankings.
to 50 Next. So, the aim is that in 2022 there will be a second edition of 50 Next with a completely fresh list of 50 names.”... [+]Beyond that, the list is unranked. A brilliant move on the part of 50 Best, which is known for its rigorous rankings. This way you see every aspect of the food industry plus all of the characters that make this whole ecosystem work, not just the chefs. You’ll be delighted to see that the men and women who make your cheese, spirits educators, an organic winemakers, and a chemical engineer who is now the first female master distiller in Kentucky made the cut.The Hospitality and Culinary World’s Inaugural List of 50 Next Trailblazers AnnouncedManuel Choqque makes rosé, white, red, and orange wines from indigenous Peruvian potatoes.: This Peruvian farmer makes rosé, white, red, and orange wines from indigenous Peruvian potatoes.: Diez is a cheese activist who champions cheese historians, scientists, farmers, and producers—and works with a fashion designer to make ‘cheese inspired’ bags.: Eaves is a chemical engineer, now the first female master distiller in Kentucky, creating new “dark spirit” flavors. She is also part of a traveling circus caravan.: Hermansen uses endemic flora, spice, grain, herbs and yeast, double-fermentation, -5C distillation and boiling vacuums to create unprecedented new flavored spirits. He also sets up co-ops in Mexico for Ayuuk farmers, and in Zimbabwe for local women producing organic mushrooms off coffee and cotton waste.: Mabulo is a chocolate expert who saw how Cacao plants survived a typhoon better than other crops and now helps 200 famers with production, planting, farming, stopping deforestation and water preservation.: Niland is a butcher and chef, who found comfort in food when seriously sick as a child, resulting in a career in food. He’s now on a ‘nose-to-tail fin’ mission showing how to use the whole fish to cook with and how to eat lesser-known species.: Rodriguez is a cook passionate about preserving the rural identity of ancestral rural Colombian cuisine who also developed a range or artisanal breads to deliver to locals during the pandemic.: Viano is an Italian organic winemaker using algae, essential oils and orange blossom rather than pesticides to strengthen his vines.: These brothers from a family of cider-makers freezing the apples when they are still on the tree to create a natural fermentation process who aim to make cider the coolest drink of the 21st century.Isaac Sesi invented a grain moisture meter called GrainMate, which helps to reduce harvest losses.: Axelsson is a chemist who developed a database of wine chemistry, taught a computer how to taste wine and now uses this AI to predict consumer wine preferences, which wines will be successful and, next stage, to pair wine with food.: Muchnick is an entrepreneur who uses an algorithm to analyze the molecular structure, taste, smell and texture of animal-based food and replicates it with plant based-food. Jeff Bezos is an investor in his company.: Pakštaitė is an industrial designer who designed new food packaging with reactive “bumps” to signal when food is off. Originally designed for the visually impaired, it’s proving more accurate than sell-by dates.: Ng is an upcycling evangelist who has made the 1st alcoholic drink from soy whey and is also making other foods from by-products that otherwise go to waste.: Rose is a former math and physics teacher who created an application that scans olive tree ID tags to establish frost damage and other data. She also created applications for farmer worker management and soil monitoring. She cofounded Farmerama Radio that gives voice to small scale farmers.: Sesi is an electrical engineer who invented a grain moisture meter called GrainMate to reduce harvest losses, and who helps empower African farmers with affordable technologies.Ievgen Klopotenko trains the government and schools to eat better with a new cookery manual: Aleixo is a favela-born Brazilian using gastronomy and cookery courses to empower women in Brazil’s favelas to help the fight for rights and food security. She has also created a Women’s House to protect women facing violence.: With a degree in agriculture, a Atilano is a Filipino who believes her nations famers are world class. She is on a mission to empower them with sustainable farming, fishing, and community-based tourism by putting women at the centre of the movement. She is also a UN Global Food Systems Champion.: Gilbert is a Worimi native Australian ensuring Aboriginal people have a seat at the policy making table by using ancient wisdom and applying it to modern farming methods and helping to fight climate change in the process.: These two Indian entrepreneurs who support 2,000 small farmers with educational workshops whilst redefining how spices are processed by using innovative dehydration technology replacing traditional sun-drying methods.: This Ukrainian MasterChef winner is now training the government and schools to eat better with a new cookery manual while reviving historic recipes from 100 years ago.: Malonga is the founder of Chefs in Africa, which gives a voice to over 4,000 young chefs , now creates afro-fusion cooking from his time living in both Germany and Congo.: Muketha is a nutritionist who is educating women cooking for families and feeding communities to help mitigate malnutrition in Kenya. She also teaches “sack farming” where growbags with seeds are supplied to areas of drought.: Mukiibi is an educator teaching agriculture, creating income-generating gardens in schools, and redefining this as a dignified and profitable career . As director of Slow Food Uganda, he helps youth connect with local and traditional food.: These St. Andrew’s University graduates now offer barista training classes for prisoners under the name Redemption Roasters. They have eight barista academies and five roasting facilities for those in the penal system.Natsuko Shoji bakes haute-couture cakes inspired by luxury brands like Louis Vuitton and: Cengiz is the son of a five-century farming family who developed a website where Turks can own a tree and track its growth, location, temperature, humidity status, irrigation, fertilization and pre-harvest countdown. This all helps support small farmers and connects the farm with the consumer.: Gray is the founder of Ghetto Gastro in the Bronx aims to show the “hood is good.” He uses food to talk about race, inequality, and inclusiveness and challenges people’s image of the Bronx to empower black and brown communities. He has worked with Apple, Bank of America and Cartier to further spread his messages.: The owner of an online spice-importing business selling spices such as chillies, turmeric and cumin direct from Indian farmers to U.S-based buyers, with the aim of getting the best price for the farmer to help decolonize the spice trade.: Tam is an artist who uses meat product—such as bovine paperclips—to make us re-think our relationship with food. Everyday stationary items made from animal means the object is a reminder of the animal’s loss of life. She aims for a nuanced understanding of our dependency on farmed animals.: Mohan is a Bangalore-born biotechnologist making edible straws from chocolate and cinnamon, with more flavors in the pipeline. Using her masters in food innovation and product design she aims to link innovation and sustainability.: He is a Brazilian who grew up in crime-ridden suburbs now transforming communities via food and culture as he turns street trash into useful products and educates on upscaling waste.: Shoji is cake lover who bakes haute-couture cakes inspired by brands like Louis Vuitton and Chanel, combining her passions of food, art, and fashion. Her shop is one of Japan’s most coveted brands.Leah Bessa is the founder of Gourmet Grubb and Entomilk, which uses insects as a food source because: She is a medical student who stumbled across a way to preserve food while working on a science fair project which helped reduce the odor from her brother’s shoes!: Bessa is the founder of Gourmet Grubb and Entomilk which use insects as a food source as they don’t produce greenhouse gases like agricultural animals and are more water and energy efficient in production.: The founders of Rice Inc provide revolutionary rice dryers and knowledge on sustainable farming so less grain is wasted and smallholder farmers are supported.: Colomona is the vegan creating a new generation of vegetable-based “meat” for meat lovers. The meat-like feel comes from pressure, humidity and temperature changes to a mix of soy protein, water, olive oil, salt, spices and vitamins.: Nirghin is the Scientist who has created “nappies” for arid land. Using baby nappy absorbent polymer technology to hold water she discovered orange peel has a similar property to these super-absorbent polymers. She has now created a bio-degradable product to revolutionise water conservation.: These Swedish scientists discovered that by feeding cows red seaweed and natural bioactive compounds they can eliminate most of the methane gas cows release . By end 2030 they hope all of Sweden’s cows will be eating their food.Ashtin Berry is a hospitality activist making the industry a fair place to work, having founded manyJo Barrett, 32, and Matt Stone, 34 : The founders of Future Food System aim to grow food without large-scale agriculture by using solar energy and gas from a bio-digester to produce a zero-waste environment. They also developed Yarra Valley Cuisine and are seen as Australia’s most sustainable chefs.: Berry is a hospitality activist making the industry a fair place to work, having founded many organizations to support and honor black hospitality workers.: The zero-waste chef is behind Silo in London. Containers are reusable, bags upcycled into colorful plates, no food is wasted with beef coming from retired dairy cows and all left-overs composted. In 2020 he launched the Zero Waste Cooking School with free online courses.: This R&D cook uses moths and silkworms in food by hydrolyzing their silk into a liquid like egg-white, and creating tea from their excrement. He is driven by new discoveries and works with seeds, shells, toxic plants, butterflies, and moths in the kitchen.: Ruiz is the first indigenous woman to enter the school of gastronomy at the University of Science & Art, Chiapas, Mexico she promotes local food culture, trains indigenous youth, and speaks out against sexism, racism and stereotypes and is an active Slow Food promoter. She also runs a soup kitchen for those in need.: The former head of fermentation at Noma now works for a bioscience company to push the boundaries of fermentation and microbiology to discover new flavors, edible experiences, and crops. : The head chef at Gustu in La Paz aims to make Bolivian gastronomy a force for socio-economic development. She founded a group of chefs, biologists, ethnobotanists, agronomists, and scientists to better research and understand Bolivian food heritage.Matt Jozwiak, the former chef de partie at Eleven Madison Park, founded Rethink Food—an organizationthat collects excess food from restaurants, stores, and corporate kitchens to repurpose them into nutritious meals for those facing food poverty.: A lawyer and an engineer who created an application that connects consumers with restaurants, cafes, hotels, and supermarkets—allowing them to buy a “magic bag” full of surplus food at reduced price. Now in 15 countries with 27 million users, Too Good to Go is the world’s largest marketplace for leftover food. They also educate school kids on food waste.: Gaedke is a gastronomic scientist and the director of Die Gemeinschaft . She brings together producers, restauranteurs, artisans, chefs, and students to talk about today’s issues. She hosts farm visits to share knowledge and aims to make food related jobs more attractive for the young.: She is a human rights advocate who founded non-profit Eat Better Wa’ik to fight malnutrition. As an international political economist, she organizes education programs, conferences, workshops and is an associate of the: Jozwiak is the former chef de partie at Eleven Madison Park and his new endeavor, Rethink Food, collects excess food from restaurants, stores, and corporate kitchens and repurposes it into nutritious meals for those facing food poverty.: Terro is the founder of a hunger relief and food rescue initiative called FoodBlessed. This environmental agitator takes unwanted food from supermarkets, farmers markets, social events, and even rubbish bins and transforms it into wholesome meals for those in need in Lebanon, including victims of the recent Beirut port blast.: Tomlinson is the founder of Young People for Action on Climate Change in Jamaica. Tomlinson works with the International Women in Coffee Alliance to build the next generation of female leaders. And by way of her academic research she is finding ways to develop climate-smart agricultural training.I cover all things luxury lifestyle—with a focus on food, spirits, and travel. I'm the former digital director of the Haute Media Group. I've also done time at The NewI cover all things luxury lifestyle—with a focus on food, spirits, and travel. I'm the former digital director of the Haute Media Group. I've also done time at The New York Observer, Metropolis magazine, Lifestyle Mirror, and Tatler Philippines. And I have very deep thoughts about life's finer things—like red meat, brown liquor, and green M&Ms. Follow me on Instagram: @kalindahao
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