The European Young Chef Award 2019 has been announced by IGCAT and will be hosted by South Aegean, European Region of Gastronomy awarded 2019 against the stunning background of Rhodes island, on 23-24 October 2019.
The competition will gather finalists of the local contests held in the awarded and candidate European Regions of Gastronomy and will give them the opportunity to innovate traditional recipes from their regions using local ingredients.
Finalists’ creativity, skills and ability to communicate the story of their dishes will be evaluated by an international jury of experts from different fields. The 2019 edition will for the first time, include an assessment of the young chefs’ kitchen-waste management practices. The aim is to challenge our future chefs to contribute to a reduction of the negative impacts of waste on the environment.
By encouraging young chefs to cherish and be ambassadors of their food cultures and landscapes, the European Young Chef Award contributes to the safeguarding of the world’s extraordinary richness of diverse plant and animal varieties.
Much more than a simple cooking competition, the European Young Chef Award is a powerful tool to raise young chefs’ awareness on the importance to preserve the food and cultural diversity of their regions throughout their professional career, by promoting innovations on traditional cuisine; highlighting sustainable food cultures; and supporting local food products.
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.
→ For more information about the European Young Chef Award 2019, please download the Official Brochure.
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.
