Providing a unique platform for budding chefs, where they can compete and interact with the best of talents in the world, Kolkata’s International Institute of Hotel Management, part of IndiSmart Group gave them the chance to challenge one another, learn from one another and bring out the best out of them By Joy Roy Choudhury
Kolkata’s International Institute of Hotel Management (IIHM), part of IndiSmart Group recently hosted the first ever International Young Chef Olympiad 2015 (YCO) in the city. The three-day culinary event was officially declared open at an ‘Olympic-like’ inauguration ceremony held at Salt Lake’s City Center in the presence of Scott Furssedonn-Wood, British deputy high commissioner in Kolkata and the chief guest for the occasion. Upholding woman power, the YCO flag was unveiled by Madhumita Mohanta, executive chef, The LaLit Great Eastern, MasterChef India contestant Payal Lohia, Siddhika Ghose Chaudhuri of Wise Owl and Priti Singh, culinary trainer, IIHM Hotel School.
The official anthem of the YCO was launched and the oath was taken on behalf of the participants by the Indian representative, Dhriti Verma from IIHM, Jaipur. The ‘Olympic like’ flame was ignited by Garima Poddar, winner of the IIHM Young Chef India Schools, 2014 at the glittering inauguration ceremony. A huge cake was cut by the participants to mark the opening of the mega event.
Students and budding chefs from culinary schools of 15 countries like Bhutan, Kenya, China, Zimbabwe, Sri Lanka, USA, UK, Switzerland, Spain, Malaysia, Thailand, Bangladesh, France, Myanmar and hosts India participated in the event.
The highlights of the second day were the semi-finals held at IIHM campus, where the countries were divided in two teams and each had to cook different dishes for the judges within a stipulated time. They had to prepare three dishes – the starter, main course and a dessert under the supervision of a panel of judges, headed by David Foskett, renowned author, chef, culinary arts expert and head of London School of Hospitality & Tourism, University of West London and other renowned chefs which included celebrity Chef Kunal Kapur of MasterChef India fame, Italian Master Chef Roberto Boggio of Le Meridien – Pune, writer and food-critic Karen Anand and Chef Shaun Kenworthy, director (food services), IIHM Group.
The ministry of tourism, Government of India extended its support and partnership to the mega event by giving the permission to use its ‘Incredible India’ logo on all the marcoms of the event. After the semi-finals, eight finalists selected were from Spain, Kenya, Switzerland, India, UK, France, Malaysia and Thailand.
In, the semi-finals, the contestants were given three hours to cook a four-course meal. But in the finals the eight finalists were given one hour to do the same with four portions of each dish. For the finals, a list of 12 ingredients were shared with all the contestants but with a twist — everything was vegetarian such as one large aubergine, two large zucchinis, two large tomatoes, 400 gms puff pastry, four eggs, 250 ml vegetable stock, 250 gms broccoli, one red and one green pepper, 100 gms red lentils, 250 ml coconut milk, 500 gms fresh spinach and 200 gms cottage cheese. The contestants had to cook with the given ingredients, within a specified time. Apart from other factors, they were marked on creativity, hygiene, taste of the food and optimum utilisation of the ingredients.
Ashwin Nicholas Oon emerged as the winner of the first International Young Chef Olympiad. The 21-year-old from Taylor’s College, Malaysia walked away with the prize money of US US$ 10,000 along with the gold trophy, the gold medal and a certificate, besides being crowned the Young Chef global ambassador. ‘Spinach and Cottage Cheese Chartreuse’ prepared by Oon was adjudged as the winning dish.
“I am overjoyed at this whole experience provided by YCO. Winning the competition was truly an unforgettable experience as strong bonds were formed in the midst of the competition. It was an honour and privilege to be able to showcase my cooking to the esteemed panel of judges and I shall return home to Malaysia with satisfaction and gratitude,” said Oon, after emerging as the first winner of YCO.
The first and second runners-up were Marcin Maciej Maliczowski of Les Roches Marbella Spain – International School of Hotel Management (Winning dish: Vegetable Garden) and Tajinder Singh Sehdev of London School of Hospitality & Tourism, University of West London (Winning dish: Stuffed Money Bag), respectively.
Ian Joseph Iganza from Utalii College, Kenya walked away with the ‘Most Outstanding Dish’ Award for his dessert ‘Mango Bavarois with Red Wine Poached Pear’.
Foskett, Chef Kapur, Chef Kenworthy and Dr Suborno Bose, chief mentor and chairman of IndiSmart Group made the announcements amidst thundering applause at Nalban Boating Complex in the city.
On the reasons for organising such events, Foskett said, “The YCO is a unique concept crystalised by Dr Bose of IIHM Group. It provides a unique platform for budding chefs, where they can compete and interact with the best of talents in the world. An event like this gives them the chance to challenge one another, learn from one another and bring out the best out of them. I feel that this is a real step forward towards promotion of culinary art in the country as India is a land of varied culture and cuisine is an integral part of this culture.” He added that, India is now firmly on the global gastro map as the talent of its chefs has been admired in the west.
He felt that young Indian chefs working globally have broken the common myth of the West that Indian cuisine only means curry. Foskett said Indian cuisine is fresh, healthy, varied and rich in taste. But it has failed to promote itself as a ‘food destination’ inspite of these strengths. He said events like this will help India to promote itself as a ‘food destination’, attract connoisseurs of food from the world-over and bring in fresh talents.
“You need to have dedication and passion and it should reflect in your work. I think you have got to enjoy what you are doing and never give up, keep trying and you will eventually get there,” was his message to aspiring chefs.
Karen Anand too was very enthusiastic about this new initiative. She said, “Competitions like this not only help in bringing out the talent but also help in skill and entrepreneurial development as these budding chefs may become successful entrepreneurs in the years to come.” Anand also mentioned that more and more young hospitality professionals and chefs should explore the new possibilities thrown open by the growing food and beverage industry. She lamented that inspite of so much variation in Indian cuisine, Americanised fast-food holds the sway in the QSR (quick service restaurant) business in India. ‘Why can’t we have a pan-India ‘Dosa’ or ‘Chicken Tikka Masala’ brand?”, she asked.
The budding chefs should explore such possibilities, she added. Anand said that to succeed in this industry you have to work very hard and sometimes may have to compromise with your personal and family life.
While Kapur said that there is no short-cuts to success and a chef who on a day may have to satisfy the pallet of 1000-odd guests has to work very hard.
“The idea behind organising the YCO is to provide an opportunity to showcase world cuisine while breaking down barriers and at the same time highlighting among the Indian student fraternity the growing acceptance of hospitality as a sought-after career option,” said Dr Bose.
He added, “I dream to put India on the culinary map of the world. I dream to create the awareness among million of Indian youngsters to realise that culinary and hospitality is the most promising and creative career. I dream of an ‘INDIA’ where like in IT industry the culinary and hospitality industry becomes a driving force behind our rising economy and I dream of an India who will produce thousands of celebrity chefs. We promise to bring 100 countries in the 2nd International YCO in 2016.”