The International Advisory Board has reflected on food biodiversity and study the interaction between agriculture and cuisine.

The International Advisory Board is to enlarge its members to include Joan Roca and Enrique Olvera, whilst it is set to hold its fourth annual meeting on the 23rd and 24th September in New York. Australian chef, Ben Shewry, is to be the special guest at this event hosted by Dan Barber.

For two days, the Board, together with Joxe Mari Aizega, the Managing Director of the Basque Culinary Center, is to reflect on food biodiversity and the interaction between agriculture and cuisine. This year the Board is organising a conference on the 23rd to debate the subject: "Seeds: Cultivating the future of flavour". At a time when biodiversity and the local identity of flavours is under threat, the conference will provide a forum for chefs, producers and seed experts alike. 30 chefs from the United States have been invited to attend.

Dan Barber (one of the most influential chefs in the United States and awarded the James Beard award for the Best Chef in 2009) is to host this event to be held at Blue Hill Restaurant and Stone Bars.

Each year, the International Advisory Board organises a conference to reflect and debate on a range of culinary-related issues, consolidating its position as a strategic think tank, in line with the mission of the Basque Culinary Center, the University of Chefs.