The European Young Chef Award 2017 final will take place on 6 November at EUHT StPOL in Sant Pol de Mar, Barcelona.
Joan Roca, Ambassador of this IGCAT initiative, supports young chefs who celebrate regional food heritage while inspiring innovation and sustainability.
Promoting Innovation in Traditional Cuisine
Local food cultures are a rich source of creativity. Traditions developed over centuries form the DNA of regional gastronomy. By revisiting these recipes, chefs can create new experiences that respect history while driving innovation.
Highlighting Sustainable Food Practices
Sustainable food systems—local, regional, and global—are essential for our future. The European Young Chef Award encourages chefs to think sustainably in their cooking, production, and consumption choices. This debate helps build awareness of how gastronomy impacts both people and the planet.
Creating Future Food Ambassadors
Local food products are often unique to their regions. They reflect cultural identity and add value to local economies. By giving visibility to emerging chefs who champion local ingredients, the Award fosters better food experiences and supports sustainable development.
Young Chefs Competing for the Title
Ten young chefs representing different European Regions of Gastronomy will compete for the title of European Young Chef 2017.
