Owner of Façon by Frida and renowned pastry chef, Frida Jensen will serve as a jury member for the 8th European Young Chef Award, taking place in Sicily (Italy) from 27-30 November 2024.
With a career defined by her dedication to sustainability and originality, Frida brings a wealth of knowledge and a passion for culinary craftsmanship to the EYCA jury panel.
Frida’s culinary journey began when she enrolled in Århus Tech at the age of 18, and she is currently a chef student at Restaurant Hærværk in Aarhus. Over the years, Frida has cultivated her skills in various culinary competitions across Denmark, earning her a spot on the EYCA podium with a third-place finish in 2021. This early success and her commitment to sustainable cooking inspired her to establish her own business, Façon by Frida, specializing in unique, made-to-order cakes.
Frida’s approach to cooking is deeply influenced by her childhood experiences growing plants and vegetables with her mother, instilling in her an appreciation for every ingredient’s potential. Her philosophy emphasizes reducing waste, maximizing ingredient use, and working closely with local producers to honour both environmental and culinary sustainability.
Her culinary resume is marked by a meticulous attention to detail and a commitment to quality. Known for her perfectionism, Frida often questions her own practices: “How can I reduce my waste to a minimum? How do I adjust my processes to be more sustainable? Is the cloth I’m using free of microplastics?” This focus on sustainability is also central to her role as a mentor, where she inspires young chefs to explore their culinary identities while respecting the resources they use.
Frida is honored to join the EYCA 2024 jury, stating, “For European Young Chef Award 2024, I will be focusing on sustainability and originality. It’s essential that young chefs respect the ingredients they use, getting the best out of them while staying true to their own identity and craftsmanship. I wish the finalists good luck!”.
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.