On December 3, 2025, Narva Estonian Gymnasium hosted the prestigious Nordic-Baltic Young Chef Award 2025, bringing together young chefs from seven countries across Northern Europe and the Baltics. The event showcased how traditional cuisine can harmoniously blend with innovative approaches and sustainable development principles.
Innovation on Tradition
The competition’s central theme was “Innovation on Tradition,” which challenged participants to creatively reimagine traditional recipes using local seasonal products. Young culinary talents from Iceland, Norway, Sweden, Finland, Denmark, Estonia, and Latvia presented their vision of national gastronomy, demonstrating deep respect for cultural heritage while embracing forward-thinking development.
Each team was tasked with preparing a complete three-course menu: a starter, main course, and dessert. The evaluation focused not only on taste and technical execution but also on sustainability principles. Participants had to demonstrate their ability to minimize food waste, eliminate single-use plastics, and ensure a balanced use of meat, fish, and plant-based ingredients.
Jury Evaluated Creativity and Skill
An international jury composed of representatives from all participating countries assessed the young chefs’ work. Ivan Vasilevskikh from Denmark (Compass) served as the jury president. The jury also included Irina Golikova from Estonia (Sillamäe Society for Child Welfare), Rita Liepina from Latvia (Talent City), Maria Rajala from Finland (Green Habito RY), Susanne Kallanvaara from Sweden (Burgaden Gymnasium),
The experts evaluated teams’ creativity, technical skills, and ability to tell the story of their dishes, conveying to the audience the importance of preserving regional food diversity and cultural heritage.
Competition Results: Estonia’s Triumph
Following intense competition and careful evaluation of all presented dishes, the jury announced the following results:
First place went to the team from Estonia, who demonstrated outstanding craftsmanship and a profound understanding of the balance between tradition and contemporary culinary trends. The winners received the grand prize—a gift certificate for an international trip for a team of four to a development aid conference and study trip in Estonia.
Second place was awarded to representatives from Nordic countries, whose team impressed the jury with their creative approach to Scandic cuisine. Their prize was a gift certificate for participation in an international cooking training in 2026.
Third place was shared by teams from Finland and Latvia, who received memorable books and gifts for their contribution to developing the region’s sustainable gastronomic culture.
More Than Just a Competition
Nordic-Baltic Young Chef Award 2025 is not merely a culinary competition but also an important educational platform. All participants received certificates and invitations to future youth leadership programs. Many signed a protocol agreement to become competition ambassadors, committing to promote the food and cultural heritage of their regions throughout their professional careers.
The event included a preparation stage, two cooking rounds, an awards ceremony, and a celebratory dinner. The competition exemplified how the younger generation can make a significant contribution to preserving food biodiversity and creating a sustainable food future for the entire Nordic-Baltic region.
The organizers emphasized that such initiatives are critically important for protecting the planet, people’s health, and local economies, with young chefs playing a key role in this process.
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