2017 European Young Chefs take the spotlight

The 2017 edition of the European Young Chef Award has received extensive press coverage, both inside and outside Spain. The event was well covered in Spain, where the event took place, and internationally. The competition was organized by the International Institute of Gastronomy, Culture, Art and Tourism – IGCAT in collaboration with the the University College for Hospitality and Culinary Arts EUHT StPOL  in San Pol de Mar.


See the translation of the original titles below, full articles can be read at the following links:

La Vanguardia  An Irish woman is crowned as the best European young chef of 2017 in Sant Pol de Mar
Saber y Sabor  Mackerel, pickles and sheep’s yogurt, the winning dish of the II European Young Chef Award    
7canibales Aisling Rock wins the competition European Young Chef Award 2017
Technoreca The final of the European Young Chef Award 2017 has already a winner 
The Gourmet Journal Irish Aisling Rock wins the European Young Chef Award 2017

Irish Time  21-year-old Irish woman named Best Young Chef in Europe
Galway Advertiser Rock on — Gort chef Aisling named winner of prestigious international title at European Young Chef awards
Connacht Tribune Gort student’s story wins her European Young Chef Award
Galway BayFm  Gort native named European Young Chef of the year

Yle The modern version of the blueberry pie brought silver to Kuopio for the European Young Chef Award
Savon Sanomat The blueberry pie brought silver to a Kuopio student at the European Young Chef Award
Kantti.net Savonian gastronomy student silver at the Young Chef competition in Spain

24ur.com Cuisine is not just food, it must also be an experience
Regional Obala Young Portorous Chef third in Europe, he represented Primorska as gastronomic region
University of Primorska newsletter  The tourism student Filip Matjaž third at the European Young Chef Award 2017

Dimokratiki S. Kougios: The relationship of the chef with cusine is a relationship of essence, it is a never ending love
Kostoday.com The South Aegean is everywhere! Now in Spain on the occasion of the European Young Chef Award 2017 !!!
Atlantea  Spyros Kougios at the European Young Chef Award 2017

Tribuna  Alin Barabancea with the sheep balotin, inspired by Sibiu’s Mărginimea, in Spain
Ora de Sibiu A Sibiu chef participating in the European Young Chef  Award in Barcelona
Mesagerul de Sibiu The qualities  a chef from Sibiu provided to the jury of the European Young Chef Award
Stiri de SIBIU What Alin Barabancea has been doing at European Young Chef Award in Spain

Here the full article concerning the press coverage of the event.

The European Young Chef Award aims to promote innovations on traditional cuisine, highlight sustainable food cultures and create future ambassadors for local food products. Moreover the Award is designed to showcase regional and local food products while contributing to raise awareness of healthy eating. Furthermore, there is the deep attempt to promote food as a powerful tool able to re-connect rural and urban environments and find smart solutions in regard to regional development through food production and sustainable hospitality industries.

About the European Regions of Gastronomy 

The European Region of Gastronomy Platform and Award aims to contribute to a better quality of life in European regions, by highlighting distinctive food cultures, educating for better health and sustainability, and stimulating gastronomic innovation. The Award recognises the growing convergence of food, culture and tourism sectors and the exciting developments happening at a local level that could support regional development. Being part of the platform provides cross-marketing opportunities and longer-term benefits and brings a range of stakeholders together to confront development challenges in the region.


IGCAT is a non-profit organisation established in 2012 working in the fields of gastronomy, culture, arts and tourism. Through its worldwide network of experts, IGCAT aims to empower local communities by guiding, facilitating and supporting policy-makers to capitalise on local food, culture and natural assets thus giving visibility to local products, creativity and services contributing to better quality of life for citizens.

IGCAT is furthermore the official secretariat for the Region of Gastronomy Platform and provides the European Region of Gastronomy Award, the European Young Chef Award and the Innovative Food Souvenir Award.