“I have an amazing feeling about the European Young Chef Award competition. (…) I’m excited to represent our local delicacies in the finals in Sicily, and I hope to learn a lot about different culinary traditions”, affirms Jasmin Kärkkäinen, the finalist who will represent Saimaa, European Region of Gastronomy 2024 at the 8th European Young Chef Award.
Jasmin Kärkkäinen, a 19-year-old chef from the Lake Saimaa in Finland, is representing the Region at the European Young Chef Award. She is currently studying Restaurant and Catering Services at Samiedu Vocational College, where she has developed a strong interest in cooking. Jasmin enjoys the challenges of the kitchen and feels a sense of fulfilment in expressing her creativity through her dishes.
Her culinary inspiration comes from the natural surroundings of Lake Saimaa, the various restaurant experiences, and different online platforms. Jasmin values her family’s traditions and often incorporates seasonal ingredients into her cooking. Growing up in a family of hunters, she has fond memories of cooking with moose, root vegetables, and wild mushrooms, frequently drawing from her grandmother’s recipes. For her semifinals dish, she served it on her grandmother’s plates, reflecting her connection to her family’s culinary history.
“In cooking, I respect my family’s traditions and choose ingredients based on the seasons. My fondest food memories date back to my childhood and my grandma’s place. Keeping up my grandparents’ and parents’ traditions is important to me.”
Jasmin aims to continue learning and growing in the culinary field, with aspirations of opening her own restaurant in the future. She also has a strong interest in traveling and exploring different cuisines. Representing Saimaa at the European Young Chef Award is a significant opportunity for her, and she looks forward to showcasing local flavors in Sicily while gaining insights into various culinary traditions.
“I’m super proud of myself and pleasantly surprised that I won the Saimaa area semifinals. My dream is to succeed and keep learning new things in this field. Maybe I’ll start my own restaurant someday!”
At the European Young Chef Award 2024, Jasmin Kärkkäinen will present Saimaa Gamekeeper’s New Autumn Classic, her innovative interpretation of a traditional dish that reflects her childhood and autumnal experiences in the Lake Saimaa region. The Grandmom’s Moose Meatballs with Nature’s Goodies dish, captures the essence of family traditions, featuring moose meatballs paired with a seasonal selection of foraged ingredients, such as fresh porcini mushrooms, chanterelles, and lingonberries, sourced from the nearby forests.
This dish, traditionally prepared during the autumn harvest, celebrates the bond between food, family, and nature. Passed down through generations, the recipe connects Jasmin to her culinary roots, while her modern take emphasizes sustainability and local ingredients. By blending tradition with innovation, she preserves her family’s heritage and highlights the beauty of the Lake Saimaa region, showcasing the timeless flavors of her childhood with a fresh, contemporary touch.
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.