IGCAT Expert and President of the American Culinary Federation Jamaica Chapter, chef Randie Anderson will join the jury of the European Young Chef Award 2021, to be held in Braga (Minho, European Region of Gastronomy awarded 2016) on 23-24 November.
Randie Anderson is Executive Chef and Director of Culinary Services at Montego Bay Convention Centre. He is one of the original members of the Culinary Federation of Jamaica (CFJ), founded in 2007, a member of the James Beard Foundation, a certified evaluator for the American Culinary Federation (ACF) and a WCEC by the World Association of Chefs Societies.
Chef Randie is the current President of the American Culinary Federation Jamaica Chapter and has recently earned his certification in Nutritional Science for The Stanford University School of Medicine.
Throughout his career, he has developed an in-depth understanding of gastronomic tourism and an appreciation for culinary history, culture, tradition, foodways, nutrition, and sustainability, that he shares on his blog Allspice Traveller.
Chef Randie Anderson has been recently appointed as a member of the Chef Advisory Sub-Committee of Jamaica’s Tourism Linkages Gastronomy Network, that supports the Ministry of Tourism in developing Jamaica as a destination of choice for culinary experiences.
In support of the European Young Chef Award, he claimed that “European gastronomy has for many decades influenced other cultures and it is now in the hands of Young Chefs across the globe to preserve, mold and develop gastronomy for the world to experience.”
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 5th edition of the European Young Chef Award is organised and promoted by the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT) and hosted by the Municipality of Braga (Portugal) in Minho, European Region of Gastronomy awarded 2016. The competition will be held in the renovated Municipal Market of Braga on 23-24 November 2021 and will gather finalists from 10 European Regions of Gastronomy.
About the European and World Regions of Gastronomy
Candidate and awarded European and 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 the World Region of Gastronomy Award and is the official secretariat for the European and World Regions of Gastronomy Platform. Furthermore, the Institute has developed the European Young Chef Award, the European Food Gift Challenge, the Top Websites for Foodie Travelers and the Food Film Menu.