Vice-President of the Norwegian Chefs Association, Svein Magnus Gjønvik will be a member of the jury of the European Young Chef Award 2021, to be held in Braga (Minho, European Region of Gastronomy awarded 2016) on 23-24 November.
Svein is owner and general manager of SMG Rådgivning Consulting and Culinary Academy in Selbunstrand (Trondheim-Trøndelag, European Region of Gastronomy awarded 2022). He has an extensive career as head chef, restaurant owner, as well as teacher, trainer and judge in both national and international cooking competitions.
An active member of the Norwegian Chefs Association since 1991 – where he operated as member of the Board, President and, currently, Vice-President – Svein has also been Vice-President of the Nordic Chefs Association, that promotes the chef’s profession across the Nordic Countries.
His message to the finalists of the European Young Chef Award 2021 is: “I wish you all good luck with this great gastronomic event that will highlight your cooking skills, as well as local foods from your regions. I am proud to be part of this great initiative.”
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.