Terra di Marca Region in Italy, will send a Young Chef to compete in this years European Young Chef Award. The competition will be held in Galway, Ireland at the Galway-Mayo Institute of Technology, GMIT, on November 25 and 26 2018. The Young Chef is Daniele Coccetti, whom earned his spot for the European competition by taking first place at the regional competition held this summer during the Festival Mediterraneo (Mediterranean Festival) in the small medieval village of Torre di Palme (Fermo) Italy.
Daniele Coccetti a 24 year old chef who first discovered his passion for cooking when he started working as a baker when he was just 18 years old. Since discovering his passion for gastronomy, he has dedicated himself to learning all of the secrets of his local cuisine. To achieve this goal he has spent time working in several different restaurants. These different experiences have provided him with the opportunity to learn extensively about local dishes and to even start developing his own cooking style. However, to continue his education and advance his skills, Daniele studied a “Cooking Techniques” degree at the prestigious ALMA International School of Italian Cuisine in Parma. At this moment his main focus is to discover the local products from his native region and to work on the creation and development of his own unique cooking style.
The aim of the European Young Chef Award is to showcase regional and local food products while contributing to raise awareness of healthy eating. Furthermore, there is the deep attempt to promote food as a powerful tool able to re-connect rural and urban environments and find smart solutions in regard to regional development through food production and sustainable hospitality industries.
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.