“My journey in the culinary arts has allowed me to explore the rich tapestry of flavors and traditions that define my identity. My goal is to create dishes and meals that evoke images of the island where I grew up and love”, affirms Polina Nazarova, the finalist who will represent South Aegean, European Region of Gastronomy 2019 at the 8th European Young Chef Award.
Polina Nazarova, a 25-year-old chef residing on the island of Rhodes, embodies a unique blend of cultural influences. Originally from Russia, Polina moved to Greece as a young child, where she was warmly welcomed into a new community. This nurturing environment allowed her to develop a deep affection for Greek cuisine, which she considers a significant part of her identity. For the past four years, Polina has fully immersed herself in the culinary arts, viewing gastronomy as a fusion of flavors, aromas, and cultural narratives.
Her goal is to create dishes that evoke the essence of Rhodes, reflecting the island’s culinary heritage. The positive feedback from her guests inspires her to continuously refine her skills and innovate her cooking. In the future, Polina aims to merge the traditional culinary practices of her homeland with contemporary techniques, viewing gastronomy not just as cooking but as a celebration of cultural diversity and the joy of shared meals. She believes that each dish carries a story and can create lasting memories for those who enjoy it.
“Gastronomy is not just about the act of cooking it is a way of life that celebrates the diversity of flavors, the richness of cultures, and the joy of sharing a meal with loved ones.”
At the European Young Chef Award 2024, Polina Nazarova will present Salmos, an innovative version of Salmos Plaki, a traditional dish that highlights the rich maritime history of Rhodes. This dish exemplifies the island’s reliance on fishing and agriculture, featuring ingredients such as wheat, olive oil, vegetables, and seafood. Traditionally, the local inhabitants would prepare this dish using a fire stove or fireplace, combining fresh catch with simple ingredients like potatoes, tomatoes, and greens. The traditional preparation of Salmos Plaki is a communal and rustic process. Late in the day, after returning from fieldwork, families would cook around the koumelo (fire stove) or tsimnia (fireplace), adding simple, readily available ingredients like potatoes, tomatoes, and fresh greens. These ingredients simmered together, often enhanced by “tsikna-simvrasi” (fried onions) or “xerohimisi” (slow-cooked goat’s cheese or onions in olive oil), a traditional finishing touch that added rich layers of flavor.
About IGCAT’s European Young Chef Award
The European Young Chef Award is an annual competition organised by the International Institute of Gastronomy, Culture, Art and Tourism (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 8th edition of the European Young Chef Award is organised and promoted by IGCAT and hosted by Sicily, European Region of Gastronomy awarded 2025. The competition will be held at the IPSSEOA “Giovanni Falcone”, Giarre Hospitality School on 27-30 November 2024.
About the World/European Regions of Gastronomy
World/European 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; 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.
About IGCAT
IGCAT aims to empower local communities by 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.
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 World/European Region of Gastronomy Award and is the official secretariat for the World/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 international Food Film Menu.