“My expectations for the European Young Chef Award 2026 are to meet young chefs who share the same passion and excitement for their regions as I do. Most of all, I see this as an opportunity to represent Trøndelag, to learn from others and to challenge myself as a young chef,” states Hedda Lund Børresen, chosen to represent Trondheim-Trøndelag, European Region of Gastronomy awarded 2022, at the 10th European Young Chef Award.
Hedda Lund Børresen is an 18-year-old culinary professional currently in her second year as an apprentice at To Rom og Kjøkken in Trondheim, Trøndelag, after finishing her studies at Strinda videregående skole in July 2025. Her passion for the culinary arts began during a middle school career programme, where she discovered a strong affinity for the teamwork, atmosphere, and energy of a professional kitchen.
Hedda finds great fulfillment in the continuous learning required by the craft, constantly seeking new techniques and local ingredients. Having secured second place in the 2025 regional and national culinary student championships, she views cooking as a medium for creative expression and storytelling. Looking forward, Hedda aims to broaden her culinary experience and actively contribute to the ongoing growth of the gastronomic scene in Trondheim and Trøndelag.
At the 2026 European Young Chef Award, Hedda will present “Sodd, as we love it!”, a version of sodd closely connected to Innherred and the traditions of Inderøy. For her interpretation, she wants to stay close to tradition rather than reinventing the dish, using the typical ingredients of meat, meatballs, potatoes, carrots, broth, and skjenning. She wants to show the jury what sodd means to people in Trøndelag today, while giving the dish the care and precision she has learned as a chef. By presenting sodd, she wants to give the jury a taste of Trøndelag’s history, culture and identity, while showing how a traditional dish can continue to have a place in modern gastronomy.
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 10th edition of the European Young Chef Award is organised and promoted by IGCAT and hosted by Gozo, European Region of Gastronomy awarded 2026. The competition will be held at the ITS-Institute of Tourism Studies on 29 November-2 December 2026.
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.
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.
