Taking part in the European Young Chef Award 2021 in Braga, hosted by Minho Region 2016, was a defining experience for Frida Jensen, who represented Aarhus–Central Denmark, European Region of Gastronomy 2017. During the competition, she presented a contemporary reinterpretation of the traditional Maskeret blomkål from Samsø, Just Another Cabbagehead, highlighting local ingredients. Frida was recognised for her zero-waste approach and strong focus on sustainability, reinforcing her confidence to follow a values-driven culinary path.
As an EYCA finalist and 3rd Prize Winner, Frida became an IGCAT Regional Chef Ambassador, committed to promoting regional identity, craftsmanship, and sustainable food culture beyond the competition. This participation strengthened her confidence, encouraged her independence, and confirmed that a personal, values-driven culinary philosophy could resonate internationally. Most importantly, it reinforced her belief that gastronomy can be a meaningful tool for positive change.
Today, Frida is the founder of Façon, a pastry studio based in Aarhus, located in the Latin Quarter at Paradisgade 6. Working as a made-to-order space and outdoor café, Façon reflects her philosophy of simplicity, quality, and responsibility. Her creations, including cakes and desserts rooted in classical pastry techniques, prioritise local and seasonal Danish ingredients, low-waste processes, and a natural, modern expression.
Through her work, Frida continues to demonstrate how young chefs can stay true to their ideas while building meaningful and sustainable careers. By sharing her story, Frida hopes to inspire other young chefs to follow their own paths, trust their instincts, and remain committed to their values — even when choosing a less conventional route.
As an IGCAT Regional Chef Ambassador, this young chef embodies the spirit of the European Young Chef Award: using the competition as a platform for long-term professional development, cultural promotion, and international exchange.
IGCAT warmly congratulates Frida on her accomplishments and looks forward to following their continued growth and the inspiring journeys of emerging culinary talent across Europe.
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). It brings together young culinary talents from the awarded and candidate European Regions of Gastronomy.
Finalists qualify through local contests. They compete by innovating traditional regional recipes while using local ingredients, thus maintaining cultural identity and promoting sustainability.
The European Young Chef Award is organised and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT).
About the World & European Regions of Gastronomy
The World Regions of Gastronomy and the European Regions of Gastronomy, guided by IGCAT, work 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;
- Contributing to community health and well-being.
About IGCAT
IGCAT empowers local communities by raising awareness of the need to protect and promote regional food, culture, arts and natural assets. This work supports sustainable and balanced tourism and development strategies, which are essential to safeguarding the planet, health, wellness and local economies.
Founded in 2012, IGCAT is a non-profit institute that collaborates with regional stakeholder consortiums in gastronomy, culture, arts and tourism. The Institute relies on a global network of experts and works in partnership with specialised intergovernmental organisations.
IGCAT serves as the official secretariat for the World Region of Gastronomy and the European Regions of Gastronomy Platforms. The Institute has also developed the European Young Chef Award, the World Food Gift Challenge, the Top Foodie Websites Award and the international Food Film Menu.
