Today renowned Catalan chef, Santi Santamaría presented the International Cooking Manifesto of Barcelona.  Santi Santamaría was accompanied by Basque chefs Martín Berasategui and Pedro Subijana and French chefs Michel Troisgros and Marc Haeberlin. Jaume Pagès, Forum CEO, attended the presentation.


Barcelona, June 15 2004

111 gastronomical professionals from different European restaurants signed the International Cooking Manifesto presented today at the Forum; many of them Michelin ranked. The International Manifesto’s eight points highlight the fundamental role that cooking plays in culture and as a clear example of cultural diversity.

“We still haven’t said our part,” said Santamaría “But this a great time. Next year Barcelona will be the gastronomic city of the world and we’re starting on this city  today with the Manifesto.”  

According to the signers of the Manifesto, food is part of world heritage. In this manifesto they also call for the government to play an important role in assuring and disseminating healthy eating habits.”  

“Through food, through a dish we can get to know a country. If we are what we eat, watch out! Because we’re staring to eat very strange things,” said Santamaría in reference to the trend toward eating pre-cooked meals. These changes according to the Catalan chef, aren’t just bad for quality of life but also for the sustainability of cities, since this way of eating makes for more waste.


At this point when globalization has made it to food and its diversity, the Manifesto demands combating this clear aggression against culture and quality of life caused by this process, which disrespects the natural diversity of cooking. The signing chefs also defend the professional who help make for good cooking: anglers, farmers and stockbreeders etc.


Among the 111 signers of the Manifesto there people from Switzerland, Austria, England, Italy, France and Norway. From Spain, there are professionals from Basque, Catalan, Aragonese Balearic, Galician and Navarran cooking.