Jasmin Kärkkäinen
IGCAT Regional Chef Ambassador from
Saimaa, European Region of Gastronomy awarded 2024
“I have an amazing feeling about the European Young Chef Award competition. (…) I’m excited to represent our local delicacies in the finals in Sicily, and I hope to learn a lot about different culinary traditions.”— Jasmin Kärkkäinen
From Finland’s Forests to the European Young Chef Stage
At just 19 years old, Jasmin Kärkkäinen is proud to represent the Saimaa region of Finland at the European Young Chef Award 2024. Born and raised in the stunning Lake Saimaa area, Jasmin is currently studying Restaurant and Catering Services at Samiedu Vocational College, where her passion for cooking continues to flourish.
A Deep Connection to Nature and Heritage
Inspired by her surroundings and family roots, Jasmin finds joy in combining seasonal ingredients with her family’s culinary traditions. Growing up in a family of hunters, she fondly remembers preparing moose dishes with her grandmother and cooking with wild mushrooms, root vegetables, and forest berries.
For her regional semifinal, she served her dish on her grandmother’s plates, symbolizing the deep connection she feels to her family’s culinary history.
“I’m super proud of myself and pleasantly surprised that I won the Saimaa area semifinals. My dream is to succeed and keep learning new things in this field. Maybe I’ll start my own restaurant someday!” — Jasmin Kärkkäinen
Creative and Curious
Jasmin’s culinary style is also shaped by her experiences dining out and exploring online cooking platforms. She enjoys the challenges of the kitchen and the freedom to express her creativity through food. Looking ahead, she dreams of travelling the world, discovering new cuisines, and eventually opening her own restaurant.
Her Signature Dish: Saimaa Gamekeeper’s New Autumn Classic
At the European Young Chef Award 2024, Jasmin Kärkkäinen presented Saimaa Gamekeeper’s New Autumn Classic, a modern interpretation of her childhood favorite—Grandmom’s Moose Meatballs with Nature’s Goodies.
Rooted in the traditions of the autumn harvest, this dish highlights moose meatballs paired with a vibrant selection of foraged ingredients from the forests around Lake Saimaa, including porcini mushrooms, chanterelles, and lingonberries.
The original recipe has been passed down through generations of her family. Traditionally enjoyed during the colder months, it brought people together to celebrate nature’s bounty. In her refined version, Jasmin blends contemporary techniques with the heart of the original, emphasizing sustainability and the use of local ingredients.
Honoring the Past, Embracing the Future
With this dish, Jasmin aims to preserve the rich culinary heritage of her family while offering a fresh and innovative take that celebrates the beauty of Saimaa’s natural resources. Her approach not only pays homage to her roots but also reflects a growing awareness of the importance of seasonal, sustainable cooking in the modern culinary world.