20 Mar SFERIC AWARDS 2025

Posted at 17:14h in News by

At the end of the 20th century, but especially throughout the 21st century, true culinary innovation based on science and technology has emerged. Classical methodologies have been modified by introducing aspects more typical of scientific laboratories into the kitchen, such as precision in measuring mass, volume, temperature, and time, as well as controlling operational parameters. Specific research projects have been developed, and the results of these projects have been disseminated and published.

The Science and Cooking World Congress Barcelona 2019 established the Sferic Awards, an annual recognition that scientifically evaluates contributions that have contributed or may contribute to scientific innovation.

These awards are framed within the development of the Science and Cooking concept, which encompasses three independent yet related aspects:

 

  • The application of scientific knowledge to culinary practice.

  • The use of science as a tool for culinary innovation.

  • The use of culinary practice as an educational tool to explain science.

 

The Science & Cooking World Commission organizes the annual Sferic Awards with the objective of recognizing culinary creations that incorporate a component of scientific innovation in 21st-century restaurant cuisine and pastry.

 

To qualify for the awards, the creations must meet the following conditions:

 

  1. The innovation concerns the use of a technique, utensil, device, or product that induces a physical and/or chemical change.

  2. The innovation has an international impact in the field of restaurant cuisine or pastry.

  3. The innovation is regularly applied in the menu or offerings of a restaurant open to the public.

  4. The innovative method is applied to consumable components, either in isolation or as a substantial part of a dish.

  5. The innovation is healthy, sustainable, and ethically responsible.

 

The awarded innovations will be selected by a scientific jury composed of members of the Science & Cooking World Commission.

In the event of a tie in voting, the president of the SCWC will cast a deciding vote in a second round. The awards will be granted by majority vote, and ex aequo prizes may be awarded, or the prize may be left vacant.

There is no provision for formal nominations from individuals or organizations external to the jury.

 

AWARD

 

The award will be given to the team that made the innovation possible.

The winner will receive the Sferic Award and a diploma with the jury’s verdict on November 12, 2025, during the Closing Ceremony of the 6th SCWC Barcelona.

 

PROCLAMATION AND PRESENTATION

 

The award is proclaimed annually on March 14, in tribute to the speech “The Physicist in the Kitchen”, delivered on that date in 1969 by physicist Nicholas Kurti. The date of the award presentation will depend on the scheduled events each year. This year, it will take place during the Closing Ceremony of SCWC Barcelona on November 12, 2025.

 

MEMBERS OF THE SCIENCE & COOKING WORLD COMMISSION

 

  • Davide Cassi: Physicist from the University of Parma, expert in science and gastronomy.

  • Mariana Koppmann: Biochemist, expert in molecular gastronomy and hygiene consultancy.

  • Axel Bidon-Chanal: Chemist, Professor of the Culinary Sciences Degree at the University of Barcelona.

  • Luciana Bianchi: Chef with training in Molecular Science, Associate Lecturer at the University of Gastronomic Sciences (UNISG), and Director of the Galapagos Foundation.

  • Pere Castells: Chemist and President of the Science & Cooking World Congress Foundation, serving as President of the Jury.

 

SFERIC AWARD 2025

 

This year, the 2025 Innovation Award in the study, research, and scientific vision of culinary processes, always aiming for improvement in the gastronomic field, is awarded to:

Restaurant: LE CALANDRE
To the team led by Massimiliano Alajmo.