IGCAT has officially announced the 6th edition of the European Young Chef Award that will take place in Trondheim-Trøndelag, European Region of Gastronomy awarded 2022, on 10-13 November 2022.
Under the theme Innovation on Tradition, the European Young Chef Award will gather finalists of local contests held in the awarded and candidate European Regions of Gastronomy who will compete by innovating traditional recipes from their regions using local ingredients.
An international jury comprised of chefs and experts from different fields such as culture, tourism, hospitality and the creative sectors will evaluate the finalists according to their creativity, skills and ability to communicate the story of their dishes.
Sustainability will also play a key role in the assessment of the young chefs, who will need to demonstrate their capacity to reduce food waste and single-use plastics in the kitchen, as well as ensure a balanced use of meat/fish ingredients and vegetables in their dishes.
By promoting innovations on traditional cuisine, highlighting sustainable food cultures and supporting local food products, the European Young Chef Award is a powerful tool to raise young chefs’ awareness on the importance to preserve regional food and cultural diversity, as well as local plant and animal varieties throughout their professional career.
The European Young Chef Award counts on the continuous support of its official ambassador, world-renowned chef Joan Roca, who has endorsed the competition’s principles since its first edition in 2016: «I congratulate this initiative that highlights the richness and diversity of European gastronomy, at the same time as valuing chefs for their role in ecology and sustainability.»
Enjoy the video of the European Young Chef Award 2021!
For more information about the European Young Chef Award please visit the dedicated website!
About the European/World Regions of Gastronomy
Candidate and awarded European/World Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and contribute to community health and well-being.
IGCAT aims to empower local communities by raising awareness of the importance to protect and promote distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguard our planet, health, wellness and local economies.
IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.
IGCAT founded the European and World Region of Gastronomy Award and is the official secretariat for the World and European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Websites for Foodie Travelers Award and the Food Film Menu.