{"id":25644,"date":"2022-11-12T06:43:32","date_gmt":"2022-11-12T05:43:32","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=25644"},"modified":"2022-11-12T06:43:32","modified_gmt":"2022-11-12T05:43:32","slug":"the-future-ambassadors-of-regional-food-and-cultural-diversity","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/fr\/the-future-ambassadors-of-regional-food-and-cultural-diversity\/","title":{"rendered":"The future ambassadors of regional food and cultural diversity"},"content":{"rendered":"

Finalists to the European Young Chef Award 2022 <\/strong>officially committed to supporting more environmentally, ethically, socially, culturally and economically sustainable food production and consumption practices.<\/p>\n

By signing up as IGCAT Regional Chef Ambassadors<\/strong>, on 11 November 2022 the young chefs pledged to proudly and sustainably promote their regions\u2019 food and cultural heritage throughout their future professional career. A shared engagement to highlight gastronomic uniqueness and protect regional biodiversity, by supporting local plant and animal varieties, as well as local producers.<\/p>\n

The young chefs joined the IGCAT Regional Chef Ambassadors network that now gathers 54 European Young Chef Award finalists since its first edition in 2016. This recognition acknowledges the crucial role that the young chefs can play in the conservation and promotion of quality and diverse local products through innovation and creativity.<\/p>\n

The signing took place at Strinda High School in Trondheim, in the presence of the Minister of Agriculture and Food of Norway, Sandra Borch<\/strong> who stated: \u201cI welcome all the finalists to Trondheim-Tr\u00f8ndelag, European Region of Gastronomy 2022. You are here for your excellent skills, but also to become future ambassadors of your regions. You have brought with you the very best produce from home and we look forward to see, smell and taste unique flavours from all over Europe.<\/p>\n

\u201cMake the most of this opportunity to establish a network for the future and make new friends. European gastronomy is depending on new generations for new ideas. So, keep up the good work and good luck! We look forward to seeing what you can do!\u201d concluded Borch.<\/p>\n

After signing the agreement, each young chef prepared a traditional recipe from their region as a warm-up for the European Young Chef Award 2022 competition, to be held on 12 November, when they will present an innovative interpretation of these dishes to an international jury.<\/p>\n

Finalists were hosted by one-Michelin-starred restaurant Credo<\/a> \u2013 the first in Norway to receive a Michelin Green Star for gastronomy and sustainability \u2013 where chef and owner, Heidi Bjerkan<\/strong> offered an introduction on how to run a Michelin-starred restaurant according to the 17 UN\u2019s Sustainable Goals<\/p>\n

They also visited The Farm Society<\/a> which explores and develops solutions for urban and controlled-environment agriculture.<\/p>\n

About IGCAT\u2019s European Young Chef Award<\/strong><\/p>\n

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.<\/p>\n

The 6th 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\u00a0Trondheim-Tr\u00f8ndelag, European Region of Gastronomy awarded 2022<\/a>. The competition will be held at Strinda High School in Trondheim on 11-12 November 2022, with the support of Trondheim Municipality, Tr\u00f8ndelag County Authority, and Innovation Norway.<\/p>\n

About the World Regions of Gastronomy<\/strong><\/p>\n

Candidate and awarded World\/European Regions of Gastronomy<\/a>, guided by\u00a0IGCAT<\/a>, 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; driving environmental sustainability in tourism, hospitality and agricultural sectors; supporting balance and sustainable tourism practices; highlighting and supporting expertise from within rural and urban communities, creating connections and sharing good practices; and contributing to community health and well-being.<\/p>\n

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

IGCAT aims to\u00a0empower local communities<\/strong>\u00a0by raising awareness of the importance of protecting and promoting distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguarding our planet, health, wellness and local economies.<\/p>\n

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\u00a0network of experts<\/a>\u00a0and works in partnership with specialised intergovernmental organisations.<\/p>\n

IGCAT founded the\u00a0World\/European\u00a0Region of Gastronomy Award<\/a>\u00a0and is the official secretariat for the\u00a0World\/European Regions of Gastronomy Platforms<\/a>. Furthermore, the Institute has developed the\u00a0European Young Chef Award<\/a>, the\u00a0World Food Gift Challenge<\/a>, the\u00a0Top Websites for Foodie Travelers Award<\/a>\u00a0and the international\u00a0Food Film Menu<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Finalists to the European Young Chef Award 2022 officially committed to supporting more environmentally, ethically, socially, culturally and economically sustainable food production and consumption practices. By signing up as IGCAT Regional Chef Ambassadors, on 11 November 2022 the young chefs pledged to proudly and sustainably promote their regions\u2019 food and cultural heritage throughout their future […]<\/p>\n","protected":false},"author":33,"featured_media":25646,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[1004,2183,194,653,231,271,1536,301,695,2182,426,1401,882],"class_list":["post-25644","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-biodiversity","tag-credo","tag-european-region-of-gastronomy","tag-european-young-chef-award","tag-food-culture","tag-gastronomy","tag-heidi-bjerkan","tag-igcat","tag-local-food","tag-sandra-borch","tag-sustainability","tag-trondheim-trondelag","tag-young-chef"],"acf":[],"yoast_head":"\nThe future ambassadors of regional food and cultural diversity - 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=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The future ambassadors of regional food and cultural diversity - IGCAT\" \/>\n<meta property=\"og:description\" content=\"Finalists to the European Young Chef Award 2022 officially committed to supporting more environmentally, ethically, socially, culturally and economically sustainable food production and consumption practices. 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