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Young Chef Olympiad ’19 platform for India to spur global food agenda
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Saturday, 02 February, 2019, 16 : 00 PM [IST]
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Nandita Vijay, Bengaluru
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The 2019 essay of the Young Chef Olympiad (YCO), which concluded in Kolkata recently, provided India a platform to propel a global food agenda. The country’s cuisines, in terms of both spices and flavours, vary from region to region, as well as on the basis of climatic conditions.
It was the fifth essay of YCO, and was conceptualised and executed by IIHM (Indian Institute of Hotel Management). Over 50 nations vied for a cash prize of $10,000 and a trophy at the five-day event, which took place in four cities (Bengaluru, New Delhi, Pune and Kolkata).
Gary Hunter, chef and head, Department for Culinary Arts, Westminster Kingsway College, London, was one of the judges for the Bengaluru leg for the event. He said, “The delivery of faster communication and shorter travel times has helped to create a global gastronomic ecosystem with many interesting factors.”
“With international culinary competitions such as the Bocuse d’Or and the Young Chef Olympiad are forums to collaborate on food trends supported by specialised media, to influential institutions such as Westminster Kingsway College in London and the International Institute of Hotel Management across India,” he added.
“This ensures that we focus on some very important food issues around sustainability, provenance and security. India is increasingly playing a significant role in driving a global food agenda, and the Young Chef Olympiad is just one major example of this” Hunter added.
In an interaction with F&B News on the trends in cuisine, he said, “Consumers across the world are increasingly seeking food and drink innovations that are sustainable throughout the product lifespan.”
“They are look for one that also offers a healthy solution at any life stage, with the delivery of upgraded convenience, and especially, a neutral impact on natural resources,” Hunter added.
“The Young Chef Olympiad will create competition, friendships and collaboration to tackle new economic, cultural and food sustainability challenges. As a forum, this exceptional group can make a significant difference to culinary education across the world to meet these issues,” he said, adding that it was the first time he was judging. It was his maiden visit to India, which, according to him, was a vibrant, tolerant, friendly, innovative and colourful country.
Hunter stated that there were challenges for chefs too, as the food production was ultimately dependent on other ecosystem services.
“For example, agriculture uses 70 per cent of all fresh water, so we need to be managing our food production resources much more efficiently. Therefore, culinary education can now to adapt and equip the new young hospitality professionals. It can provide innovative strategies to be exceptional hospitality professionals with a social responsibility,” he added.
The other judges for the Bengaluru leg included Michelin-starred executive chef John Wood, chef de cuisine Scott Baechler and Enrico Bricarello, chef instructor, Institute of Hotel and Restaurant Management of Turin, Italy.
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