29 March 2022 – Trondheim-Trøndelag awarded European Region of Gastronomy 2022 by IGCAT will host the Bocuse d’Or Europe 2024 competition. The announcement was made in Budapest during the 2022 championship, held on 23-24 March.
“Trøndelag is one of the country’s most exciting food regions, with a variety of products, producers and restaurants with local food on the menu” affirmed Kristian Dahlberg Hauge, Director of Industry, Transport, Climate and Environment at the Municipality of Trondheim.
“Bocuse d’Or Europe in 2024 will be used to strengthen the visibility of Trøndelag’s products, producers and restaurants on the international market. Now the industry hopes this will inspire more people to choose food subjects” Dahlberg Hauge added.
“We have good role models in our food industry” said Kristine Rise, Project Manager at Oi! Trøndersk Mat og Drikke, who hopes that having the international spotlight on Trøndelag will lead to better recruitment in the sector. “Our region is an attractive place to work and live when food is what you are passionate about” concluded Rise.
To support the selection, Bocuse d’Or stated that “Trondheim is a promising international gastronomic capital.” They also acknowledged the focus of the application on the outstanding resources of Trøndelag in terms of nature, producers and restaurants.
“We will make a final that is «best ever». But we must remember who we are. The Trøndelag model is based on strong collaboration between raw material producers and processors. It all starts from the bottom up. That is the very basis for success,” affirmed Tore O Sandvik, Mayor of Trøndelag County.
“We are proud of what we achieved, but it is important to emphasize that Norway is the organizer of Bocuse d’Or 2024. Trondheim is the host city, but this is an important event for the food community throughout Norway” added Sandvik.
“It is a great honour that Trondheim will be able to arrange the Bocuse d’Or Europe in 2024. I have been a participant myself and now also a coach. I’m really looking forward to showing Trondheim as a host city” stated head chef of Speilsalen at Britannia hotel, Christopher Davidsen.
At Bocuse d’Or 2022, Davidsen was the coach of Team Norway that obtained the 3rd place, after Denmark (1st place) and Hungary (2nd place).
Together with France, Norway is the most winning Bocuse d’Or nation. Christopher Davidsen got the silver medal in 2017, which has contributed to boost the cooking community in Trondheim. Bocuse d’Or has given Norway, Norwegian seafood and Norwegian chefs a significant position in the international gastronomy environment.
Enjoy the video of the Bocuse d’Or 2024 announcement!
Source: Ole Jacob Hoel, Adressa
About the European/World Regions of Gastronomy
Candidate and awarded European/World 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; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and contribute to community health and well-being.
IGCAT aims to empower local communities by raising awareness of the importance to protect and promote distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguard 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 European and World Region of Gastronomy Award and is the official secretariat for the World and 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 Food Film Menu.