23 February 2022 – Beatriz Coelho from ETAP Professional School was elected Best Young Chef in Minho, European Region of Gastronomy awarded 2016 and will represent the region at IGCAT’s European Young Chef Award 2022, to be held in Trondheim (Norway) next November.
Held on 8-10 February in Guimarães, the 4th edition of the Minho Young Chef Awards (MYCA) achieved a record in participation with a total of 23 competitors from 10 different schools across the region and awarded young talents in three main different categories.
Joana Pereira, from the Hotel and Tourism School of Viana do Castelo, was the winner of the Front-of-House & Bar category. Tomás Marques, also from the Hotel and Tourism School of Viana do Castelo, won in the Kitchen category.
Finally, Beatriz Coelho’s performance stood out in the Pastry category. Her dish 21st Century Half Moons – inspired by a traditional recipe from Viana do Castelo – won the hearts of the jury chaired by Michelin-starred chef António Loureiro and was eventually selected as the one to represent the region internationally.
Margarida Azevedo, from Escola Profissional Amar Terra Verde, was also distinguished with the titles of Best Table Service and Best Vinho Verde Service.
The three main winners were congratulated by MEP Isabel Estrada Carvalhais who made an online intervention during the event and offered them a surprise trip to the European Parliament.
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 6th edition of the European Young Chef Award is organised and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) and will be hosted by Trondheim-Trøndelag, European Region of Gastronomy awarded 2022 on 10-13 November 2022.
About the European/World Regions of Gastronomy
Candidate and awarded European/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.
About IGCAT
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 World Region of Gastronomy Award and is the official secretariat for the World and European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Websites for Foodie Travelers Award and the Food Film Menu.