Chef Dominique Crenn and Joxe Mari Aizega talk about the importance of the Basque Culinary World Prize.

Most culinary awards pay tribute to what a chef does in the kitchen. The Basque Culinary Prize, on the other hand, honors the achievements of a chef beyond the kitchen.

Now in its second year, the international award is given to someone who has helped improve society in some way through gastronomy. The winner receives $100,000 Euros to devote to a social project of his/her choice.

Last year’s winner, Venezuelan Chef Maria Fernanda di Giacobbe was chosen for building an ecosystem of education, entrepreneurship, research and development in Venezuelan chocolate, including giving opportunities to women in economically precarious situations.

Kir Breton — a one bite marvel of Creme de Cassis on top of a white chocolate shell filled with apple cidre.

Slightly smoked caviar with koji cream.

Less is more: ruttabaga cooked in a salt crust and finished in butter, intensifying its root veg sweetness.

The kickoff for this year’s nominations was celebrated at a stellar media lunch last Friday at Atelier Crenn in San Francisco. The eight-course repast, complete with Spanish wines, showcased exactly why Chef-Proprietor Dominique Crenn was the first female chef in the United States to garner two Michelin stars.

Crenn is a member of the Basque Culinary Prize jury, along with such other esteemed culinarians as Joan Roca of El Celler de Can Roca in Spain, Michel Bras of Bras Restaurant in France, and Dan Barber of Blue Hill in New York.

Poetry on the walls.

Crenn prepping for the lunch.

“Chefs cannot change the world,” explains Joxe Mari Aizega, head of the Basque Culinary Center, who spoke at the lunch. “But their voices have power.”

Monterey abalone with seaweed aioli and oyster cream.

Brioche with fine herbes butter.

“Chefs have a a huge responsibility to better the world,” Crenn adds. “This is an incredible way of bringing to the table a discussion that perhaps we hadn’t thought enough about — celebrating those nominees who are doing something inspirational to empower their community through food.”

A stunning butter-poached Hokaido uni with seaweed-rice, all in a warm fennel-leek broth.

Anyone involved in the food world, including chefs, food suppliers and food writers can nominate a deserving chef. To do so, click here.

Turbot with carrot veil and foraged spring herbs.

Jasper Hill cow’s milk cheese tart with quince, onion marmalade and an asparagus lattice top.

“The Forest” — a dessert composed of sorrel mousse, pine nuts, mint and blackberries with centers of frozen cream.

Mignardises: orange-coconut nougat, honeycomb with chocolate, key lime bonbon, and raspberry caramel.