T’impuy: registration has begun to be part of the event that will bring together internationally renowned chefs in Lima

The Quechua word t’impuy is used to describe something that is boiling, effervescence, and it is for this reason that this term has been used as the motto of the 2024 meeting of the International Council of Basque Culinary Center, which will be held in Lima and which will demonstrate that the gastronomic industry is always cooking up new ideas with a view to the future.

Lima has a special history with the Basque Culinary Center, an academic and research institution based in San Sebastián that held its first meeting in the city of kings in 2011 and presented there the so-called “Letter to the chefs of tomorrow.”

Upon his return to Peru, on June 19, a special session will be held that will serve to look at the approaches of that letter and point towards new paths, placing special emphasis on the impact of what we cook and eat. This meeting will feature the participation of internationally renowned chefs, including Gastón Acurio and Pía León, and will be free to the public.

Registration to participate in T’impuy is now open. If you are interested in being part, you just have to make your request through this registration form.

The event will take place on Wednesday, June 19 at the NOS Theater of the CCPUCP, located at Av. Camino Real 1037, San Isidro. Capacity is limited, so you must register in advance and wait for confirmation to the email you register.

The event will be hosted by Peruvian chefs Gastón Acurio and Pía León. But important names in international cuisine will also be present. Among them:

• Joan Roca (Spain)
• Dominique Crenn (France/USA)
• Yoshihiro Narisawa (Japan)
• Manu Buffara (Brazil)
• Josh Niland (Australia)
• ThiTid Tassanakajohn (Thailand)
• Elena Reygadas (Mexico)
• Narda Lepes (Argentina)

It should be noted that during this event, the winner of the Basque Culinary World Prize 2024 will also be announced, the award that distinguishes chefs with transformative ideas.

In its ninth edition, the award will be awarded by an interdisciplinary jury, chaired by the Spanish Joan Roca and made up of some of the most influential chefs in the world, academics and international experts.

In its previous edition, Turkish chef Ebru Baybara was proclaimed winner of the Basque Culinary World Prize 2023 for contributing, through gastronomy, to cultural integration in Mardin, near the border with Syria, involving herself for two decades in initiatives that address from migration crisis in the region to the revitalization of soils in the face of climate change or even the humanitarian assistance demanded by tragedies such as the earthquake that occurred in Turkey in February 2023.