Vic Tosseram has been selected to represent North Brabant, European Region of Gastronomy awarded 2018 at the European Young Chef Award 2019 that will take place in Rhodes, South Aegean, European Region of Gastronomy awarded 2019, on 22-24 October.
The young chef was able to captivate the jury of North Brabant’s Young Chef Award 2019 with his innovative version of Brabant’s traditional recipe Blote billetjes in het gras and “distinguished himself for his creativity and applied technique” as stated by chair of the jury, Alfred van Mameren.
The local contest took place at ZiN Inspiratielab in Veghel, on 27 August 2019 and gathered seven young chefs from De Rooi Pannen school who competed to earn a place in the European final by presenting their contemporary reinterpretation of the Blote billetjes in het gras dish.
The jury panel included: chair Alfred van Mameren, from FoodUp! Brabant; Thijs Vis, from Restaurant ‘t Misverstant; Sietse Blummel, culinary advisor from Sligro; and Nick de Jong, competition ambassador from De Rooi Pannen.
“It was great to see how creatively and innovatively these young chefs worked” continued Alfred van Mameren, while marketing director of Sligro, Gemma Schneemann stated that “for us and the partners with whom we organize this competition, talent development and Brabant heritage are important topics. We are therefore very happy that we can give these young chefs a stage and at the same time put products from Brabant soil in the spotlight. Brabant at its best.”
The contest was organized by Noord-Brabant Culinair, Sligro, De Rooi Pannen, AgriFood Capital and FoodUp! Brabant. Together they are committed to maintaining the gastronomic heritage of Brabant and to developing and supporting young talents.
The European Young Chef Award will represent an excellent opportunity for North Brabant to show abroad what the region has to offer in terms of gastronomy and culinary heritage.
The European Young Chef Award is a competition organised and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) in collaboration with culinary arts institutions in the Regions of Gastronomy.
The European Young Chef Award gathers finalists of regional contests from around Europe to present and exchange knowledge about traditional dishes and local food products from their regions and then compete proposing their innovative reinterpretation of traditional recipes, judged by star chefs and international experts.
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 aims to empower local communities by raising awareness of the importance to safeguard and promote distinct food, culture, arts and sustainable tourism assets. This is essential to balance against globalised food trends that are impacting on our planet, health 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 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 Visitor Experience and the Food Film Menu.
Foto: Stick to the Brand