Per Theodor Tørrissen, an experienced chef, advocate for sustainable food practices and IGCAT Expert, will be a jury member at the 8th European Young Chef Award, taking place in Sicily (Italy) from 27-30 November 2024.
With a distinguished career spanning culinary arts, education, and sustainable food initiatives, Per brings invaluable expertise to this year’s EYCA jury.
Per’s academic journey includes studies in food and food culture at the University of Nesna in Norway and additional qualifications in project management from Nord University. He leads the Northern Norway Competence Center for Food (Nordnorsk kompetansesenter MAT), an organization established by the Nordland County municipality to promote local food knowledge, innovation, and sustainable practices throughout Northern Norway. Located in Mosjøen and affiliated with Mosjøen Upper Secondary School, the center works closely with local food producers, chefs, and stakeholders to develop the region’s unique culinary heritage and address environmental challenges.
Among the center’s major initiatives isArktiskMat, an annual food symposium that gathers chefs and culinary enthusiasts to explore sustainable Arctic cuisine through workshops, demonstrations, and discussions. This initiative has extended its reach beyond Norway through roadshows across Europe, showcasing Northern Norway as an exciting destination for both culinary tourism and sustainable food practices. Under Per’s leadership, the center also launched the world’s first vocational program in “Sustainable Food Experiences” at Nordland Fagskole, aimed at preparing students for the global shift toward sustainable culinary practices.
Per is thrilled to serve on the EYCA 2024 jury, stating, “Recruitment in the food industry is vital, and initiatives like the European Young Chef play a significant role in fostering the creativity and passion of the next generation of chefs. These programs also provide a valuable platform for community building and networking among young culinary talents.”
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.