This month, young chefs from all over Europe will be meeting for the final of the European Young Chef Awards 2018. The awards will be held in Galway as part of Galway, West of Ireland’s designation as a 2018 European Region of Gastronomy, from 25th – 26th November.
The awards aim to promote innovation in culinary arts while using local produce and traditional cuisine. The awards further push to highlight sustainability in food, and to inspire future ambassadors and leaders for the Regions of Gastronomy in Europe.
The awards are a fantastic opportunity to allow young chefs to meet with their peers, share thoughts and ideas, learn from each other and experience various culinary cultures. On the first day of the awards, each chef will showcase traditional dishes and produce from their own countries, with the competition starting on day two.
The chefs will be challenged to create an innovative version of a dish which is traditional to their region. Each dish will be assessed based on its taste, cleanliness, presentation, and innovation.
Final year student in the GMIT Culinary Arts programme and chef, Andrew Ishmael will be representing Ireland at this year’s competition. Mentored by Sadie Davoren, Andrew hopes to take home another award for Ireland, following last years European Young Chef 2017 winner Aisling Rock from Galway.
Andrew’s signature dish will be beetroot-cured mackerel with horseradish pannacotta, pickled shallot, and fennel – a contemporary twist on the classic combination of mackerel with horseradish cream.
Commenting on his dish Andrew Ishmael said, ‘Mackerel was the first ingredient I fell in love with as a child so it felt natural for the classic combination of mackerel and horseradish cream to be the inspiration for my dish. I am very proud to be representing Ireland, and the West of Ireland in particular, in the European Young Chef Award and to have the opportunity to showcase the quality produce and rich food culture we have here in Ireland.”
Continuing on Andrew said, “I am looking forward to introducing this to the other contestants, as well as learning about their food traditions.”
Programme co-ordinator for ERoG, Galway, Elaine Donohue said, “We are delighted to welcome our international guests to Galway for this year’s European Young Chef Award. This marks the culmination of a year full of exciting events from our flagship programme. The past 12 months have encapsulated the quality of Galway’s food industry. The region is alive with creativity and innovation, and locals and visitors alike have experienced what our farmers, producers, restaurants and chefs have to offer.”
For more information, please visit galwaygastronomy.ie