Josi Polso is the talented young chef who will represent Kuopio at the upcoming European Young Chef Award 2017 final. With Kuopio recently named European Region of Gastronomy 2020 in Brussels, Josi hopes to bring another proud recognition home to the region.
The Competition in Catalonia
The European Young Chef Award 2017 will take place on 6 November at the EUHT StPOL hospitality school in Sant Pol de Mar, Catalonia. The competition’s theme, Innovation on Tradition, celebrates creativity rooted in heritage. The event takes place under the auspices of Chef Joan Roca, who serves as Ambassador and has long supported the initiative.
Meet Josi Polso
Josi is a third-year Hospitality and Tourism student at the Savonia University of Applied Sciences in Kuopio. He specialises in food and beverage studies and describes his relationship with food as “a natural connection.” His creativity with local ingredients stems from his childhood, when he often cooked and collected mushrooms with his parents.
He dreams of opening his own restaurant one day and hopes this competition will be a step toward achieving that goal.
From Forest to Plate
For the competition, Josi will innovate on a traditional Finnish blueberry pie. True to his roots, he plans to use blueberries picked directly from the woods near Kuopio.
He will compete alongside finalists from other European Regions of Gastronomy, each preparing an innovative dish inspired by traditional recipes and regional products.
Jury and Special Guests
The international jury will be chaired by Greek celebrity chef Argiro Barbarigou, representing the South Aegean, winner of the 2016 edition. Stamatios Misomikes, winner of the 2016 European Young Chef Award, will also lead a Master Class for finalists and culinary students at EUHT StPOL.
About the European Young Chef Award
The European Young Chef Award is organised by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) in collaboration with the European Regions of Gastronomy Platform. Its mission is to:
- Create future ambassadors for local food products.
- Promote innovation in traditional cuisine.
- Highlight sustainable food cultures.
About the European Region of Gastronomy
The European Region of Gastronomy Platform and Award aim to improve quality of life by promoting local food cultures, educating for health and sustainability, and encouraging culinary innovation. Candidate regions collaborate through a shared knowledge-exchange platform to foster cross-border initiatives.
About IGCAT
Founded in 2012, IGCAT is a non-profit organisation that brings together experts in gastronomy, culture, arts, and tourism. The institute helps regional leaders unlock the potential of their local assets for sustainable development. IGCAT also coordinates the European Region of Gastronomy Award, the European Young Chef Award, and the Innovative Food Souvenir Award.
