If you thought that the Indian Premier League was the only big event that we Made in India and exported to the world; you have to surely read this one !! After the success of the homegrown Indian Premier League where the best and the brightest in cricket wore local jerseys and slugged it out – its over to the Culinary world.
International Institute of Hotel Management(IIHM) is now in its second year of organizing the Young Chef Olympiad where the best and the brightest students of culinary arts and wannabe chef’s ( 18years -25 years) from over 67 countries will participate and compete to win the crown (USD 10,000). The 6 day event will be inaugurated in Delhi with all the 67+ participating teams on 26th January which is also our 67th Republic Day. Young Chef Olympiad is an excellent platform for students to interact, to learn and absorb techniques across different cuisines, food preparation styles, recognize flavors and evolve their signature style. India is being represented by a young lady who has been selected after several rigorous rounds. Here’s wishing her all the luck to make us proud !!
- Inauguration : 26th January, Delhi
- Ist Round : 27th-29th January, Delhi, Mumbai, Bangalore, Kolkata
- Finale : 30th January to Ist February in Kolkata
- Bangalore Venue: Royal Orchid Hotel, Airport Road; 9am to 1pm – 11 Teams from Asia, Australia, America and Europe will compete
Just attended the curtain raiser event hosted by Shalini Charles the director of the institute in Bangalore along with her staff and students who served up some special hors d’oeuvre and a Master Class with Chef Shaun Kenworthy who dished out the drool worthy ‘Indian Trifle’ while we watched in rapt attention. A surprise visit from the much acclaimed Chef Abhijit Saha often referred as Bangalore’s Masterchef who shared some wisdom on culinary delights made it a memorable evening.
As I sat there digging into what the students prepared for the evening, I was at a loss of words unable to choose a clear favourite among the bruschetta, quiche, filo cups, fish fingers, pastries except for a special mention for the Swan which was an innovation of Shoe Pastry and simply melted on my tongue.
Almost everyone can cook,but to get that right balance of taste, flavour and texture you need dollops of “Mohabbat” (Love) and lots of “Fursaat” (time) and our young chefs from IIHM guided by their mentors seem to just have that. This post is dedicated to them with hope; that exposure to international platforms combined with their own hard work will surely see them take long strides. Toasting to their success with the special drink of mango, pineapple and curacao!!
More on the Indian Trifle in a later post