Andra Andriuc will represent the Sibiu European Region of Gastronomy 2019 in the upcoming European Young Chef Award this November 26 in Galway, Ireland. Andruic won the young chef finalist position after taking first place in Sibiu’s local young chef competition. She will join other talented young chefs coming from the other European Regions of Gastronomy on 26 November at the Galway-Mayo Institute of Technology, GMIT to compete for the title of European Young Chef Award 2018.
Andra Andriuc currently studies at the College of Sociology and Human Resources in Sibiu, Romania. She believes that being a chef is a beautiful profession as you get to, “offer people good food and special culinary experiences.” Over the last years she has started to transform her passion for cooking into a career. Taking part in the first edition of Cooking School Adi Hadean was a turning point for her career, in her eyes it was her “first official step in this domain.” In the last two years, she has worked at Bistro Jules restaurant in Sibiu Romania. Andruic shares that in her current position, “together with a young and ambitious team, we focus on using local ingredients, provided to us by surrounding farms, bringing seasonality and innovation to client’s palates.” Not to mention, Andra is the first female chef representing the Sibiu region in the European Young Chef Award.
The European Young Chef Award aims to celebrate the cultural and food diversity in Europe. It considers traditions developed over centuries as the vital ‘DNA’ of food cultures and regional gastronomy as well as local knowledge and important potential tool to innovate products and experiences. It aims to stimulate debate about sustainable food and gastronomy practices, production and consumption.
About the European Region of Gastronomy
Candidate and awarded Regions of Gastronomy from Europe, guided by IGCAT, are working together to raise awareness about the importance of their cultural and food uniqueness and share the long-term aim to: promote a better quality of life in European regions; highlight distinctive food cultures; educate for better health and sustainability; nurture creativity; improve tourism standards; and stimulate gastronomic innovation.
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 aims to empower local communities by guiding, facilitating, and supporting leaders in regions to understand the potential of their distinct food, culture, arts and sustainable tourism assets.
IGCAT provides the Region of Gastronomy Award and is the official secretariat for the European Region of Gastronomy Platform. Furthermore, the Institute has developed the European Young Chef Award the Local Food Gift Challenge, the Top Food Experiences of the Year and the Food Film Festivals project.