“The European Young Chef competition represents a springboard for me and proof that I am on the right track: that the best food is the one that goes from the garden to the table without intermediaries”, affirms Kaja Naveršnik, the finalist who will represent Slovenia, European Region of Gastronomy 2021 at the 8th European Young Chef Award.
Kaja Naveršnik, born and raised in the heart of Pohorje, Slovenia, embodies a deep-rooted passion for traditional Styria cuisine. Living on a farm, Kaja spends much of her time in the kitchen alongside her mother and grandmother, who guide her in mastering the classic recipes of the region. This connection to her heritage shapes her culinary philosophy, blending the time-honored flavors of her upbringing with contemporary trends.
Kaja’s culinary journey is informed by her desire to preserve traditional recipes that evoke a sense of home and nostalgia. While many chefs are eager to innovate, Kaja believes in the power of forgotten recipes to transport people back to their childhoods. She sees cooking as a means to evoke memories of maternal care, fostering a sense of comfort and belonging in the dishes she serves.
Participating in the European Young Chef competition is an important step for Kaja, affirming her belief in the principle that the best food is one that travels directly from the garden to the table. Her commitment to using fresh, locally sourced ingredients underscores her dedication to sustainability and regional gastronomy, promoting her farm, her region, and Slovenia as a whole.
“In the future, I want to preserve as many traditional recipes as possible. While many chefs are constantly searching for new recipes, I return to old, forgotten ones that can transport people back to their childhood.”
At the European Young Chef Award 2024, Kaja Naveršnik will present Peek a Boo Mushroom Soup, an innovative version on the traditional dish Styria mushroom soup, her homage to Styria cuisine. This comforting dish showcases the rich flavors of mushrooms foraged from the surrounding forests and is complemented by buckwheat dumplings made from flour sourced from a local mill. Steeped in family tradition, Styria mushroom soup is garnished with homemade cracklings and served in a rustic clay bowl, reflecting the region’s culinary heritage. In her presentation, Kaja aims to highlight the significance of using fresh, locally sourced ingredients while preserving the authentic tastes of her childhood, celebrating both the tradition and the sustainability of Slovenian gastronomy.
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.