India’s Surya Sekhar Roy Choudhury won silver medal and secured second position at the fourth edition of the International Young Chef Olympiad (YCO) 2018. This event brought together participants under the age of 22 from 45 nations around the world.
An elated Choudhury said, “It is the first time that we’ve got the trophy back home. It is an honour. I hoped I could live up to the expectations I had on my shoulders to perform. It is a superb feeling. The exposure like this, meeting chefs like John Wood and Chris Galvin, makes you want to push yourself to greater height.”
Malaysia’s Lai Jia Yi won the gold and a cheque for $10,000 while Scotland’s Kevin McCafferty and Hong Kong’s Henry Lee shared the third spot.
The grand finale saw 11 competitors creating two dishes — a ‘boned chicken dish’, served with a contemporary garnish and a creative potato dish to compliment the chicken, as also a fresh innovative dessert from Choux Pastry, with principal judge Sanjeev Kapoor declaring himself extremely pleased with the winning entries.
“The competition in 2018 was at least twice as big as last year and that’s a great achievement,” he added.
Bose, the founder of the International Institute of Hotel Management (IIHM), who conceptualized the event, told a source, “The journey has been absolutely incredible. This itself speaks volumes about the kind of enthusiasm and acceptance we have received from the international culinary fraternity. This journey has been much more successful than we ever thought; it has successfully put India on the culinary map of the world”.
Bose further added, “We are planning to build a sustainable model for YCO for the next 50 years. We are looking at not just being stationed in India, but taking the Olympiad abroad to different countries, where it would be easier to surface more local talent. I’m hopeful that we’ll continue to make India proud and bring more laurels to the Indian culinary space.”