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Int’l Young Chef Olympiad’s sixth edition from Jan 28-Feb 2 in 5 cities
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Monday, 20 January, 2020, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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The International Young Chef Olympiad, the biggest culinary competition of the world is back in 2020 in its sixth edition with yet another exciting and interesting culinary competition. This year’s competition will be held from January 28 to February 2, 2020, through five cities of India – Delhi, Bangalore, Pune, Goa and Kolkata.
According to a press note issued here on Thursday, like every year, YCO 2020 promises to be bigger and better than its previous editions with 60 countries participating in the competition. Beside the excitement of the culinary competition that will take place between the 60 countries, the event has embraced the special cause of ‘sustainability’ as its theme this year and an underlying message of unity and peace among nations through its all-embracing global character.
The event is being hosted by the International Institute of Hotel Management, which is the institutional partner of the International Hospitality Council (IHC). The five-day long intense competition will include three rounds of tough challenge that the ‘cheftestants’ will have to overcome in order to win the coveted winner’s title. The prizes will include a cash prize of $10,000, the winner’s trophy and a gold toque with which the winner will be crowned.
India’s YCO 2020 participant is Varun Tej Reddy, a bright and talented young chef from the IIHM Hyderabad campus.
The Olympiad will commence with a grand opening ceremony on January 28, befitting the scale of the competition that will take place at the Jawaharlal Nehru Stadium in New Delhi. The culinary challenges will begin from January 29. The first two rounds will be held in Delhi, Pune, Bangalore and Goa. The top 10 cheftestants who will qualify after their performance at the first two rounds, will cook in the third round that will be held at the IIHM Global Campus in Kolkata on February 2. The winners will be announced the same evening amidst a colourful evening of celebration at the closing ceremony of the competition.
Introduced last year, the cheftestants will also compete for the Plate Trophy, also scheduled for February 2. The participants who will rank between 11 and 20 in the first two rounds will get to compete for the Plate Trophy. Apart from these, the participants will be competing for 25 other prizes in the competition like the ‘Rising Star Award,’ ‘Best Vegetarian Dish,’ ‘Best Dessert,’ ‘Best Hygienic Practice’ and other prizes.
The competition
In the first round of the competition, the participants will be required to prepare four portions of a boned chicken dish with accompanying garnish in one and half hours. In this round the cheftestants will be judged on their basic skills, innovation and creativity. In Round 2, the competition gets a little tougher as the participants will be judged on cooking technique, portioning, presentation, colour and finesse of the dishes. This is the vegetarian round and they will have to prepare a dish suitable for lunch at a bistro or brasserie along with a Pear Flan Bourdaloue and a basic custard sauce based on the ingredients provided to them.
The Grand Finale and the Plate Trophy Finals will test the participants’ creativity, innovation, cooking skills and professional good practice in a time-bound environment. The finalists in both categories will be given two hours to prepare four portions of a vegetarian starter and four portions of a King Tiger Prawn main course dish with the same basket of ingredients. Both dishes must be prepared to be served at the brasserie restaurant.
The grand finalists will be provided with a secret ingredient and they will have to write about the health benefits of this secret ingredient and hand it over to the judges before commencement of the final competition.
The judges – A distinguished panel
Chef Sanjeev Kapoor will be the principal judge and chief mentor of the event. Prof. David Foskett, the chairman of the International Hospitality Council, will also be chairman of the jury. The chief judge of the event will be chef Brian Turner, president of the Royal Academy of Culinary. The deputy chief judge will be chef Andreas Muller.
The chief adjudicator of the competition will be Ron Scott, the international director of the Indismart Group. The deputy adjudicator will be Paul Jervis, the programme and operational manager for culinary arts, Westminster Kingsway College, England.
A panel of distinguished international judges comprising celebrity, iconic chefs from across the world will preside over the competition at various stages.
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