{"id":16192,"date":"2017-11-28T12:09:03","date_gmt":"2017-11-28T11:09:03","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=16192"},"modified":"2017-11-28T12:09:03","modified_gmt":"2017-11-28T11:09:03","slug":"young-chefs-take-spotlight","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/es\/young-chefs-take-spotlight\/","title":{"rendered":"Young Chefs take the spotlight"},"content":{"rendered":"

International press coverage of the European Young Chef Award 2017<\/a>\u00a0has been huge. The competition held last 6 November in Sant Pol de Mar, Barcelona, organised by IGCAT<\/strong> in collaboration with and hosted by the\u00a0University College for Hospitality and Culinary Arts EUHT StPOL<\/a> has received press coverage in at least eight European countries.<\/p>\n

The Award aims to highlight regional food peculiarities<\/strong>, promote innovation through tradition<\/strong> and the use of local products<\/strong> as underlined by the Spanish mainstream newspaper\u00a0La Vanguardia<\/a>\u00a0which published the news both in its printed and online versions. It reported the precious words from the Celebrity Greek Chef Argiro Barbarigou<\/a> who described her work to the finalists: \u00abMy heart beats in the kitchen because it is where I want to be and this is the most important thing\u00bb<\/em>. Moreover, the Spanish gastronomic magazines\u00a0Saber y Sabor<\/a>\u00a0and\u00a07canibales<\/a>\u00a0reported on the competition in their online versions. As well as the online platform\u00a0Technoreca<\/a>\u00a0dedicated to the horeca sector.<\/p>\n

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Gemma Moliner, a renowned food journalist published an extensive article on\u00a0The Gourmet Journal<\/a>\u00a0website describing the development of the competition as well as the dishes presented by the eight talented chefs.<\/p>\n

The competition also received extensive press coverage in Ireland, Finland and Slovenia.<\/p>\n

The announcement of the winner Aisling Rock, Galway \u2013 West of Ireland<\/a> has been reported by different Irish newspapers, the online article written on the\u00a0Irish Time<\/a>\u00a0titled: 21-year-old Irish woman named \u2018Best Young Chef in Europe\u2019<\/em> underlined how the jury not only considered the taste and aesthetics of the dish, but also the presentation which highlighted the dish\u2019s cultural connections to the region. Moreover, the\u00a0Galway Advertiser<\/a>\u00a0and the\u00a0Connacht Tribune<\/a>, announced the winner on their online version, as well as the website of the Galway’s local radio station\u00a0Galway BayFm<\/a>. Aisling has also been hosted on radio.<\/p>\n

In Finland, the national public-broadcasting company website,\u00a0Yle<\/a>, as well as the North-Savo newspaper\u00a0Savon Sanomat<\/a>\u00a0and the Science, education and culture website\u00a0Kantti.net\u00a0<\/a>reported about the event and the silver medal brought by Josi Polso – Kuopio<\/strong> thanks to his modern version of blueberry traditional pie at the European Young Chef Award. Moreover they highlighted the aims of the Award as a way to promote local food culture and as a springboard for the finalists who signed the Regional Young Chef Ambassadors programme<\/a> thus committing to support and promoting regional cuisine and local products.<\/p>\n

In Slovenia, the European Young Chef Award received extensive press coverage, an article about the third place gained by\u00a0Filip Matja\u017e\u00a0and his future plans was published on the first page of the most visited news website\u00a024ur.com<\/a>. The local news website\u00a0Regional Obala<\/a>\u00a0as well as the\u00a0University of Primorska newsletter\u00a0<\/a>covered the competition and the possibility for Slovenia<\/strong> to join the Regions of Gastronomy platform. Filip was also hosted by the national TV Slovenia 1 and by the Regional radio station Capris in a live show.<\/p>\n<\/div>\n

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Other full articles<\/strong> concerning the competition as well as the other finalists include:<\/p>\n

\n
Greek:<\/div>\n
<\/div>\n<\/div>\n
Dimokratiki<\/a><\/div>\n
<\/div>\n
Kostoday.com<\/a><\/div>\n
<\/div>\n
Atlantea<\/a><\/div>\n
<\/div>\n
Romanian:<\/div>\n
<\/div>\n
Tribuna\u00a0<\/a><\/div>\n
<\/div>\n
Ora de Sibiu<\/a><\/div>\n
<\/div>\n
Mesagerul de Sibiu<\/a><\/div>\n
<\/div>\n
Stiri de SIBIU<\/a><\/p>\n

The\u00a0award<\/strong>\u00a0aims to celebrate the cultural and food diversity in Europe. It considers traditions developed over centuries as the\u00a0vital \u2018DNA\u2019 of food cultures<\/strong>\u00a0and regional gastronomy as well as local knowledge and important potential tool to innovate products and experiences. It aims to stimulate debate about sustainable food and gastronomy practices, production and consumption.<\/p>\n

About the European Region of Gastronomy<\/strong><\/p>\n

The\u00a0European Region of Gastronomy<\/strong>\u00a0Platform<\/strong>\u00a0and\u00a0Award<\/strong>\u00a0aim to contribute to better quality of life in European regions, by highlighting distinctive food cultures, educating for better health and sustainability and stimulating gastronomic innovation. Candidate regions are invited to join a knowledge-exchange platform of European regions in order to further cross-border collaborations and develop shared initiatives.<\/p>\n

About IGCAT<\/strong><\/p>\n

IGCAT<\/strong>\u00a0is a non-profit organisation established in 2012 working in the fields of gastronomy, culture, arts and tourism. Through its worldwide\u00a0network of experts<\/a>, IGCAT aims to\u00a0empower local communities\u00a0by guiding, facilitating, and supporting local leaders in cities, regions and cultural projects to understand the potential of their distinct food, culture, arts and sustainable tourism assets.<\/p>\n

IGCAT<\/strong>\u00a0is furthermore the official secretariat for the\u00a0Region of Gastronomy Platform<\/a>\u00a0and provides the\u00a0European Region of Gastronomy Award<\/a>, the\u00a0European Young Chef Award<\/a>\u00a0and the\u00a0Innovative Food Souvenir Award<\/a>.<\/p>\n<\/div>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

International press coverage of the European Young Chef Award 2017\u00a0has been huge. The competition held last 6 November in Sant Pol de Mar, Barcelona, organised by IGCAT in collaboration with and hosted by the\u00a0University College for Hospitality and Culinary Arts EUHT StPOL has received press coverage in at least eight European countries. The Award aims […]<\/p>\n","protected":false},"author":33,"featured_media":16193,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[150,194,653,680,218,271],"class_list":["post-16192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-culture-and-gastronomy","tag-european-region-of-gastronomy","tag-european-young-chef-award","tag-european-young-chef-award-2017","tag-food","tag-gastronomy"],"acf":[],"yoast_head":"\nYoung Chefs take the spotlight - IGCAT<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Young Chefs take the spotlight - IGCAT\" \/>\n<meta property=\"og:description\" content=\"International press coverage of the European Young Chef Award 2017\u00a0has been huge. 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