“Cooking is not just a profession for me; it’s a way to honor my roots and share the culinary treasures of Harghita with the world. Through my dishes, I aspire to tell the story of my region, its people, and its traditions”, affirms Kincső Szász, the finalist who will represent Harghita, European Region of Gastronomy candidate 2027, at the 8th European Young Chef Award.
Born and raised in the heart of Transylvania, in the picturesque Harghita County, Kincső Szász has been immersed in a rich culinary tradition since childhood. The region’s diverse influences—Hungarian, Romanian, and Szekler—shaped her palate and inspired her culinary journey. Early memories of baking bread, grilling meats, and preparing traditional dishes with her grandmother instilled in her a deep appreciation for fresh ingredients and the art of flavor combinations.
After completing high school, Kincső pursued her culinary dreams at Manchester University’s Culinary Arts program and continued with a master’s degree at the prestigious Institut CulinaireDisciplines Escoffier in France. Her training was enriched by an internship at the two-Michelin-starred restaurant Onyx, where she gained invaluable experience in blending classical French techniques with modern culinary trends.
Beyond the kitchen, Kincső is a professional squash player, currently ranked 117th in the world. Her international travels for competitions serve as an inspiration for her cooking, as she explores diverse cuisines, local markets, and culinary traditions. She always returns home with new ingredients to experiment with, blending global flavors with her deep-rooted connection to Harghita’s culinary heritage.
For Kincső, the forests and local producers of Harghita are endless sources of creativity, offering everything from aromatic herbs to wild venison and porcini mushrooms. She draws from traditional family recipes and the heritage of the Szekler people to create dishes that honor her roots while embracing innovation.
“To me, cooking is a balance of tradition and innovation. It’s about respecting the time-honored techniques of Harghita cuisine while embracing modern trends. Gastronomy celebrates human connection and the cultural significance of food.”
At the European Young Chef Award 2024, Kincső Szász will present “A Taste of the Carpathian Forest“, her innovative take on Transylvanian Venison Stew. This dish pays homage to Harghita’sculinary history, rooted in the legend of the golden deer that guided the Szekler people to their homeland. Venison, a cornerstone of regional cuisine, paired with the earthy flavors of wild porcini mushrooms, forms the heart of this dish. Traditionally prepared to sustain the community during the harsh winter months, Transylvanian Venison Stew embodies the resourcefulness and connection to nature of Harghita’s people.
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.