“The EYCA is a unique opportunity for enriching knowledge exchange. I am excited to meet chefs from all over Europe, different cultures and walks of life, whom all share a deep love and passion for the same profession”, affirms Óscar Roca, the finalist who will represent Menorca, European Region of Gastronomy 2022 at the 8th European Young Chef Award.
Óscar Roca’s journey into gastronomy began at sixteen, driven by a desire for independence and a fresh start. His passion for cooking, born from necessity, has transformed into a profound expression of his identity and values. Growing up in Menorca, he was initially introduced to the culinary world when his football coach offered him a job as a dishwasher. This simple role quickly opened doors to diverse kitchen experiences within his town, exposing him to the fundamentals of hospitality and cooking. This early exposure sparked a deeper interest, leading him to explore more complex culinary techniques over the years.
By age 20, Óscar took a bold step into business, partnering with a friend to revive a struggling bar in his hometown. Through innovative ideas and a passionate approach, the bar gained new life, attracting a vibrant local crowd. Despite the bar’s financial success, Óscar felt a deeper calling within the culinary arts. He realized that true satisfaction didn’t lie in material success alone, so he chose to leave the business and pursue a formal culinary education. At 22, he invested his savings in culinary studies at the Hofmann School in Barcelona, where he has continued to refine his skills and deepen his passion for cooking.
Throughout his journey, Óscar has embraced cooking as a means of connection and expression. For him, the process of preparing a dish represents respect for both the ingredient and the culture from which it originates. In his cooking, he emphasizes authenticity, allowing the ingredients to speak for themselves while adding his unique perspective. His style balances tradition with a creative approach, aiming to evoke curiosity and excitement through each plate. Furthermore, his journey has been fueled by hands-on learning and a commitment to constant growth.
Passionate about broadening his horizons, hoping to learn from chefs worldwide while staying grounded in his Menorcan roots, Óscar dreams of opening his own establishment, creating memorable dining experiences that celebrate regional and seasonal ingredients. His ultimate goal is to continue cooking with joy, gratitude, and an open mind. Representing Menorca at the European Young Chef Award, Óscar is thrilled to join fellow chefs from across Europe, sharing culinary insights and forging connections. For him, the competition is an opportunity to represent Menorca’s rich heritage on an international stage and to continue growing both as a chef and as a person.
“Menorca has given me so much and I feel well prepared to face what lies ahead and fly far and wide, seeing the world and all it has to offer through the purest of expressions of love and respect: cooking.”
At the European Young Chef Award 2024, Óscar Roca will present Panadera de be and its innovative version of a traditional Menorcan lamb stew that embodies the island’s culinary history and resourcefulness. This old dish has evolved over time, initially featuring bread, which has since been replaced with potatoes to create a hearty and satisfying meal. Panadera de be showcases the importance of utilizing every part of the lamb, as the slaughter of a lamb was a significant event in Menorcan households. This celebration of community often involved making the most of the animal, using parts like the flank alongside seasonal vegetables.
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.