Food Film Menu 2020- Best Food Film showcasing the European Young Chefs announced

Food Film Menu 2020: Best Food Film showcasing the European Young Chefs announced

The short film Levi Devžej from Slovenia, European Region of Gastronomy awarded 2021, has been announced as winner of the European Young Chefs category of the Food Film Menu 2020, organised by IGCAT.

Levi Devžej tells the story of young chef Jure Dretnik, 2nd prize in the European Young Chef 2019.

Producer, director and writer, Matic Borković (8Production) describes it as “a story of tiny fragments of childhood, small gifts, minute memories. A story about details, small dreams of a big heart, the simplicity of small loves. This story is about a humble small-town boy in love with tiny pleasures. It speaks of people who value modesty; those who can appreciate the little things because they know that from little things, big things grow.”

Levi Devžej was selected by an international jury of IGCAT experts as the best short film to showcase a European Young Chef, presenting the story about his dish, his region and what inspired him in creating his recipe for the competition.

“It brought me a lot of emotions. The young chef showed how to grow and step forward without forgetting his heritage, culture and history in Slovenia” affirmed jury member Marina Simião.

“An imaginative theme, a poetic story-line and interesting ideas on how to present Slovenia’s gastronomy” stated jury member Robert Palmer.

The international jury included IGCAT experts: Alessio Cavicchi (Italy), Professor at the Department of Education, Cultural Heritage and Tourism at University of Macerata; Mai Damgaard Rasmussen (Denmark), Director of the FoodFilmFestival of Aarhus; Daniela Jelincic (Croatia), Senior Reasearch Advisor at the Institute for Development and International Relations of Zagreb; Dorian Lungu (Romania), trainer in in management of intercultural learning; Robert Palmer (Scotland), independent consultant  and former Director of Culture, Cultural and Natural Heritage at the Council of Europe; Marina Simião (Brazil), Professor at the Pontifical Catholic University of Minas Gerais; and Lidia Varbanova (Bulgaria), Senior consultant, lecturer and researcher in arts, culture and the creative industries.

In the next days, the winners of the 7 categories of the Food Film Menu 2020 will be officially announced. A public’s vote will be open on Facebook (4-7 September) to select the Overall Winner of the Food Film Menu 2020, that will be announced in Kuopio (Finland) on 11 September 2020, during their opening ceremony as European Region of Gastronomy awarded 2020-2021.

The Food Film Menu aims to collect short films about awarded and candidate Regions of Gastronomy that help raise awareness about the importance of food and cultural diversity for community well-being and a more sustainable future.

About the Region of Gastronomy     

Candidate and awarded Regions of Gastronomy, guided by IGCAT, are working together to raise awareness about the importance of their cultural and food uniqueness; stimulate creativity and gastronomic innovation; educate for better nutrition; improve sustainable tourism standards; highlight distinctive food cultures; and strengthen community well-being.


IGCAT aims to empower local communities by raising awareness of the importance to safeguard and promote distinct food, culture, arts and sustainable tourism assets. This is essential to balance against globalised food trends that are impacting on our planet, health 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 provides the Region of Gastronomy Award and is the official secretariat for the World Regions of Gastronomy Platform. Furthermore, the Institute has developed the Young Chef Award, the Local Food Gift Challenge, the Top Visitor Experience and the Food Film Menu.

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