The 11th edition of the International Young Chef Olympiad (YCO) has set the stage for 50 aspiring chefs from across the world to compete in one of the most prestigious student culinary competitions. More than just a contest, YCO serves as a global platform for fostering peace, unity, and cultural exchange through food. By bringing together young talents from diverse backgrounds, the Olympiad celebrates the power of gastronomy to bridge cultures, break barriers, and inspire collaboration.
After a grand opening ceremony in Goa, the competition expanded to five Indian cities—Delhi, Bangalore, Hyderabad, Goa, and Pune—for the first round. Contestants were divided into groups of ten, each showcasing their culinary prowess at different locations.
The Delhi leg featured the “United World of Young Chefs” event at Monkey Bar, Vasant Kunj, where competitors presented signature national dishes of their home countries. This initiative aimed to promote cross-cultural awareness and emphasise the universal language of food as a tool for unity and mutual respect.
At the IIHM Campus in Delhi, contestants from France, Austria, Sweden, Nepal, UAE, South Korea, Mexico, Zimbabwe, Wales, and Sri Lanka faced a rigorous two-stage culinary challenge, testing their skills under high-pressure conditions.
A Test of Precision, Creativity, and Skill
The first segment of Round 1 focused on technical ability, requiring competitors to prepare three egg-based dishes within 30 minutes. This skill test assessed their speed, technique, and ability to execute under strict time constraints.
In the second segment, spanning 180 minutes, chefs had to create a vegetarian dish and a Choux Pastry dessert, pushing their creativity, flavor balance, and plating finesse to new heights. This challenge not only tested their technical skills but also their ability to think innovatively while maintaining culinary authenticity.
Each dish was judged anonymously to ensure fairness. Chef Andreas Muller, a distinguished expert in Western cuisine, led the panel of technical and tasting judges, while Diwan Gautam Anand, Honorary President of IIHM College of Distinguished Fellows, supervised the Delhi round.
Among the standout competitors, Sri Lanka’s Rendage Senuka Basilu Perera shared his excitement, calling YCO a dream competition he had long aspired to be part of. He emphasised the invaluable learning experience gained from competing against top international talents and appreciated the constructive feedback from judges, which would refine his skills further.
As the competition continues, YCO 2025 reinforces its vision of uniting cultures through food, proving that culinary artistry has the power to connect people, foster understanding, and inspire the next generation of global chefs. With each dish presented, these young chefs are not just competing—they are shaping a harmonious future where food transcends borders and brings the world together.
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