Young Chef Award
Young Chef Award is a competition organized and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) and EUHTStPOL.
It will include a competition between finalists of regional competitions from around Europe, judged by star chefs and international experts.
The aims of the Award are to:
Promote innovations on traditional cuisine
Local food cultures are an important source of innovation. Traditions developed over centuries form the vital ‘DNA’ of food cultures and regional gastronomy as well as local knowledge is therefore an important potential source of innovative products and experiences.
Highlight sustainable food cultures
Sustainable local, regional and global food systems are important for all our futures. The European Young Chef Award therefore aims to stimulate debate about sustainable food and gastronomy practices, production and consumption.
Create future ambassadors for local food products
Local food products are often unique to the territory from which they come. Likewise, regional culture creates distinction that underline the added-value of local products. By giving visibility to emerging chefs that support local products, it is hoped to contribute to a more sustainable and better quality of food experiences.
Open Calls 2017
Open to students or cooking professionals in the partner regions of the Regions of Gastronomy Platform as well as other regions, aged between 18-26 years.
The candidate must be selected and approved by a regional partner stakeholder group, preferably in collaboration with an institution that has held a local competition.
Individual kitchens will be provided for upto 10 finalists to work in and hotel accommodation is available on site for regional finalists and accompanying persons.
The Rules for Young Chef Award might be adapted according to the hosting institution and IGCAT for each edition.
The European Young Chef Award 2016 rules were:
1. The dish must be inspired by the theme chosen the year: Innovation on Tradition.
2. The dish must use seasonal and local products, found in the markets of the region being represented. Plates should demonstrate innovation on a traditional recipe. The students will be asked to explain or demonstrate the innovative element(s) of their dish.
3. All recipes will be made considering an a ordable cost. Raw materials and ingredients should not exceed 12€ for four people. In the case of using liquid nitrogen the cost will also be 12€ included in the dish.
4. In no event can the preparation of the dish exceed 2 hours and 30 minutes from start to completion.
5. The jury will observe the preparation and outcome of the plate.
6. EUHTStPol (Host) and IGCAT reserve the right to select 12 finalists that will compete in the European final 2016. By 15 October finalists will have their participation confirmed and be sent details to organise their travel and hotel.
7. During the competition the European finalists will be invited to make the dish selected for 4 people between 9:30 and 12:00 (2 hours and 30 minutes).
8. Participants must present the dish prepared and selected by the regional institution that sent them.
9. The finalists will wear uniform throughout the competition process using the following suits : jacket kitchen, trousers and hat cooking kitchen.
10. The apron will be provided by the EUHTStPOL or by the Catalan Tourist Board.
11. The jury’s verdict is final.
To submit an application and for more information see: firstname.lastname@example.org