“I wasn’t planning to become a chef, but I have always loved cooking, and it turned out to be the best choice of my life” states Ivar Follinglo Moe, the finalist who will represent Trondheim-Trøndelag, European Region of Gastronomy awarded 2022 at the 6th European Young Chef Award.
18 years old, Ivar has recently concluded his food studies at Strinda High School and is working as a chef apprentice at restaurant Fagn in Trondheim. He comes from a family that has worked in food and hospitality for several generations and his grandfather once ran an inn.
“I hope this competition will help me develop as an apprentice and become the best chef I can be. I’m looking forward to show the local cuisine we have here in Trøndelag” affirms Ivar who, besides cooking, enjoys skating and foraging in the beautiful nature that surrounds Trondheim.
At the European Young Chef Award 2022, Ivar will propose an innovative version of Fårikål a regional dish made with layered fresh cabbage and lamb. Traditionally served in Norwegian homes in autumn, when sheep were brought down from the high mountains with their lambs, this recipe would always gather big families together for a shared meal.
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.