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Glimpses from the plate trophy and grand finale rounds of the 10th IIHM YCO

While the top 10 battled it out for the silver, bronze and gold, the top 11 to 20 contestants competed for the plate trophy

Subhalakshmi Dey Published 07.02.24, 10:57 AM
(L-R) Chefs Garth Strobel, Steve Munkley, Manjunath Mural, Henri Brosi and Sanjay Kak supervised the grand finale round.”There are so many countries here from all around the world and the YCO is a wonderful platform because it gives them all a chance to come up here and shine. When you take 60 countries and whittle it down to 10, you know you’ve got the 10 best. And youngsters are our future, so it’s good inspiration to keep going. I think the integration between the contestants, the camaraderie, and the supporting and helping each other is really what I like to see,” said Chef Munkley.            Chef Kak said: “There was lots of innovation and simplicity, as well as excellent use of ingredients and cooking techniques.”

(L-R) Chefs Garth Strobel, Steve Munkley, Manjunath Mural, Henri Brosi and Sanjay Kak supervised the grand finale round.”There are so many countries here from all around the world and the YCO is a wonderful platform because it gives them all a chance to come up here and shine. When you take 60 countries and whittle it down to 10, you know you’ve got the 10 best. And youngsters are our future, so it’s good inspiration to keep going. I think the integration between the contestants, the camaraderie, and the supporting and helping each other is really what I like to see,” said Chef Munkley. Chef Kak said: “There was lots of innovation and simplicity, as well as excellent use of ingredients and cooking techniques.” Rashbehari Das

The grand finale and plate trophy rounds of the 10th Young Chef Olympiad, held at the global campus of the International Institute of Hotel Management, Salt Lake, on February 3, saw the top 20 participants present their culinary skills to a team of distinguished judges. While the top 10 battled it out for the silver, bronze and gold, the top 11 to 20 contestants competed for the plate trophy.

For both rounds, contestants had to first take part in an egg-based skill test. They were required to prepare, cook and serve poached eggs, scrambled eggs and an omelette. For the next round, they had to prepare a chicken dish with four portions of chicken and a suitable vegetable garnish. The grand finale contestants were also required to whip up the classic French dessert, Gateau Paris Brest. Snapshots:

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THE GRAND FINALE:

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