Chef Sonakshi Kanoria from Credo restaurant will be a member of the jury of the 6th European Young Chef Award, to be held in Trondheim (Norway) on 10-13 November 2022.
Sustainability has always been a main concern in Sonakshi’s professional career, and is also a top priority at Credo that, besides being featured with one star in the Nordic Michelin Guide, was also the first in Norway to get a Michelin Green Star for gastronomy and sustainability.
By working under the guidance of owner of Credo, chef Heidi Bjerkan, Sonakshi has learnt to put the spotlight on where the ingredients come from: “Credo’s heart lies where the raw materials are produced, it is the farmers who are the heroes and the producers who should shine” she explained.
“The menu is curated from ingredients growing in the region, from Skolberg Sondre farm and our seasonal garden outside the restaurant. Working as a chef at Credo, I do not only cook, but also help with farming and harvesting during the season.”
In Spring 2022, Sonakshi got a scholarship at Mad Academy (Copenhagen) to join the Business and Leadership programme, and in September she cooked alongside Chef Prateek Sadhu and Chef Larry Jayasekara at Arktiskmat (Arctic Food) symposium in Mosjøen.
Born and raised in a joint family in Kolkata (India), Sonakshi spent all her childhood and adolescent years in the living room, browsing through her mother’s secret stash of classic cookbooks, and observing her, in her world full of flavours, trying to sneak a taste of every dish that exited the kitchen. In no time, she started experimenting in the kitchen and making her own lunchbox for school, realising that becoming a chef and diving into the world of gastronomy, was her true calling.
After graduating from the best culinary institute in India, Sonakshi got the opportunity to work at Masque, an ingredient-driven restaurant in Mumbai, co-owned by Chef Prateek Sadhu and featured in the 2022 Asia’s 50 Best Restaurant Awards at No 21.
“Working at Masque, where I met and collaborated with world renowned chefs, changed my perception of food and preservation. It educated me about diverse food cultures, the importance of seasons and fresh local produce. It made me realise the responsibility a chef holds in consciously creating a waste free kitchen and learning how to use an ingredient to its fullest,” affirmed Sonakshi.
“The European Young Chef Award is a springboard for many upcoming young chefs, a platform that helps them showcase their creativity and skill set among the top professionals in Europe,” concluded Sonakshi, who wishes all the competitors the very best and encourages them to “cook what you believe in, tell us who you are on that plate.”
About IGCAT’s European Young Chef Award
The European Young Chef Award is an annual competition organised by 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 6th edition of the European Young Chef Award is organised and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) and hosted by the Trondheim-Trøndelag, European Region of Gastronomy awarded 2022. The competition will be held at Strinda High School in Trondheim on 11-12 November 2022, with the support of Trondheim Municipality, Trøndelag County Authority, and Innovation Norway.
About the World Regions of Gastronomy
Candidate and awarded World/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.
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 founded the World/European Region of Gastronomy Award and is the official secretariat for the World/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 international Food Film Menu.