“I consider myself humble, hardworking, committed and focused on my goals,” claims Pedro Cruz, the young talent that will represent Minho, European Region of Gastronomy awarded 2016 at the European Young Chef Award 2021.
19 years old, Pedro has grown a strong interest in cooking since the age of 10, when he began to explore this world accompanied by his great-grandfather. He quickly fell in love with it and started cultivating the desire to become a professional cook.
To achieve his goal, he enrolled in ETAP professional school to study cooking and had the opportunity to do his first internship in Lisbon. Currently he is a student at the School of Hospitality and Tourism of Viana do Castelo.
But cooking is not his unique passion. He likes music, playing the clarinet, reading and playing football.
At the EYCA 2021, Pedro will present an innovative reinterpretation of the recipe Galo Assado á Moda de Barcelos (Barcelos-style Roasted Rooster). The Galo de Barcelos (Barcelos Rooster) is a well-known symbol of this city and has been traditionally cooked for festive occasions such as Easter, parties and pilgrimages, typically accompanied by corn bread and vinho verde.
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.