Léa Kanarski to bring Hauts-de-France’s gastronomy to the EYCA 2021

Léa Kanarski to bring Hauts-de-France’s gastronomy to the EYCA 2021

Léa Kanarski is the finalist that will represent Hauts-de-France, European Region of Gastronomy awarded 2023 at the European Young Chef Award 2021, to be held in Braga (Minho, European Region of Gastronomy awarded 2016) on 23-24 November 2021.

19 years old, Léa is currently preparing her second year of the Higher Technician’s Certificate in Hospitality Management, Catering Option Cuisine. A very determined young chef, after her professional diploma she is planning to take a master’s degree to get all the qualifications needed to open her own business and train future cooks.

Passionate about cooking since the age of 5, Léa is always looking for new flavours, as well as new professional experiences to develop her technical knowledge and creativity.

“Cooking is for me a moment of sharing, conviviality and reunion because in my opinion, there is nothing warmer than meeting with friends and family around a table to enjoy good food” claims Léa.

The inspiration for her dishes comes from the fact that she likes what she does and she tries to do everything possible to bring softness and colours to her recipes by playing with textures and tastes.

“My expectations regarding the European Young Chef Award are above all to live a great experience. I want to prove myself with this challenge but, at the same time, I wish to share the know-how from my region with the public and the rest of participants. I want to have fun, discuss, share, and showcase a specialty from my region in this challenging adventure.”

At the EYCA 2021, Léa will present an innovative reinterpretation of Waterzoï de volaille de Licque (Licque poultry waterzooi), a popular winter dish in Hauts-de-France typically prepared with a velvety, creamy sauce.

About the 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 5th 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 Municipality of Braga (Portugal) in Minho, European Region of Gastronomy awarded 2016. The competition will be held in the renovated Municipal Market of Braga on 23-24 November 2021 and will gather finalists from 10 European Regions of Gastronomy.

About the European and World Regions of Gastronomy

Candidate and awarded European and World 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; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and contribute to community health and well-being.


IGCAT aims to empower local communities by raising awareness of the importance to protect and promote distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguard 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 European and the World Region of Gastronomy Award and is the official secretariat for the European and World Regions of Gastronomy Platform. Furthermore, the Institute has developed the European Young Chef Award, the European Food Gift Challenge, the Top Websites for Foodie Travelers and the Food Film Menu.