International press coverage of the European Young Chef Award 2017 has been huge. The competition held last 6 November in Sant Pol de Mar, Barcelona, organised by IGCAT in collaboration with and hosted by the University College for Hospitality and Culinary Arts EUHT StPOL has received press coverage in at least eight European countries.
The Award aims to highlight regional food peculiarities, promote innovation through tradition and the use of local products as underlined by the Spanish mainstream newspaper La Vanguardia, which published the news both in its printed and online versions. It reported the precious words from the Celebrity Greek Chef Argiro Barbarigou who described her work to the finalists: “My heart beats in the kitchen because it is where I want to be, and this is the most important thing”. Moreover, the Spanish gastronomic magazines Saber y Sabor and 7canibales reported on the competition in their online versions. As well as the online platform Technoreca, dedicated to the horeca sector.
Gemma Moliner, a renowned food journalist, published an extensive article on The Gourmet Journal website describing the development of the competition as well as the dishes presented by the eight talented chefs.
The competition also received extensive press coverage in Ireland, Finland and Slovenia.
The announcement of the winner Aisling Rock, Galway – West of Ireland has been reported by different Irish newspapers, the online article written on the Irish Time titled: 21-year-old Irish woman named ‘Best Young Chef in Europe’ underlined how the jury not only considered the taste and aesthetics of the dish, but also the presentation which highlighted the dish’s cultural connections to the region. Moreover, the Galway Advertiser and the Connacht Tribune, announced the winner on their online version, as well as the website of Galway’s local radio station Galway BayFm. Aisling has also been hosted on the radio.
In Finland, the national public-broadcasting company website, Yle, as well as the North-Savo newspaper Savon Sanomat and the Science, education and culture website Kantti.net reported about the event and the silver medal brought by Josi Polso – Kuopio thanks to his modern version of blueberry traditional pie at the European Young Chef Award. Moreover, they highlighted the aims of the Award as a way to promote local food culture and as a springboard for the finalists who signed the Regional Young Chef Ambassadors programme, thus committing to support and promote regional cuisine and local products.
In Slovenia, the European Young Chef Award received extensive press coverage, and an article about the third place gained by Filip Matjaž and his future plans was published on the first page of the most visited news website 24ur.com. The local news website Regional Obala, as well as the University of Primorska newsletter, covered the competition and the possibility for Slovenia to join the Regions of Gastronomy platform. Filip was also hosted by the national TV Slovenia 1 and by the Regional radio station Capris in a live show.
Other full articles concerning the competition, as well as the other finalists, include:
Greek:
Romanian:
About IGCAT’s European Young Chef Award
The European Young Chef Award is an annual competition organised by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) that gathers young culinary talents from the awarded and candidate European Regions of Gastronomy. Selected each year through local contests, finalists to the European Young Chef Award compete by innovating traditional recipes from their regions using local ingredients.
The 8th edition of the European Young Chef Award is organised and promoted by IGCAT and hosted by Sicily, European Region of Gastronomy awarded 2025. The competition will be held at the IPSSEOA “Giovanni Falcone”, Giarre Hospitality School on 27-30 November 2024.
About the World & European Regions of Gastronomy
The World Regions of Gastronomy and the European 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; driving environmental sustainability in tourism, hospitality and agricultural sectors; supporting balance and sustainable tourism practices; highlighting and supporting expertise from within rural and urban communities, creating connections and sharing good practices; and contributing to community health and well-being.
About IGCAT
IGCAT aims to empower local communities by raising awareness of the importance of protecting and promoting distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguarding 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 is the official secretariat for the World Region of Gastronomy and the European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Foodie Websites Award and the international Food Film Menu.
