YCO allows young chefs to represent their country and compete on an international platform, providing a great starting point for their careers. The Young Chef Olympiad 2017 will be held from 28th January to 2nd February 2017, featuring over 60 countries. The event is supported by Ministry of Tourism, Government of India. Chef Boris Leung from Hong Kong will be the Chief Judge for this edition. The panel of judges also includes eminent names like Chef Andreas Muller from Hong Kong, Chef Udo Leick from Dubai, Chef Kunal Kapur, Chef Ranveer Brar, Chef Abhijit Saha, Chef Manjit Singh Gill, Chef Parvinder Bali, Chef Sabyasachi Gorai, Chef Karen Anand, Chef Ajay Chopra, Chef Shaun Kenworthy among others. Several top hotels across India and Embassy Officials also take a keen interest in the event, which has become the highlight of the year for the youngsters in the hospitality industry.
YCO 2017 will be held in four phases. The first round will be held in Delhi on 28th January 2017, following the Opening Ceremony at Talkatora Indoor Stadium, New Delhi. The second round will be held simultaneously in Bengaluru and Pune, and final round is scheduled in Kolkata. Competitors will undertake 3 rounds with differing culinary challenges and at the end of which the 10 contestants with the highest aggregate score from all 3 rounds will go through to the Final round.
Round 1: Delhi
Time Allowed: 90
Minutes
Theme: Following
recipe and displaying basic skills
Dishes to
prepare:
A) 4 portions of a classical chicken dish
according to a recipe provided and that should be appropriate for fine
dining service and
B) 2 Omelet’s appropriate for a fine dining a
la carte breakfast
Round 2:
Bengaluru & Pune
Time allowed: 90
minutes
Theme: Creativity
and innovation
Dish to prepare:
4 Main Course portions of a Vegetarian dish produced from a basket of
ingredients. Not all the ingredients have to be used except for the
mystery ingredient that will be announced to the contestants 24 hours
before the start of Round 2. There will be a different mystery ingredient
for each competing group. The chosen recipe can reflect the contestant’s
cuisine and culture and it must be appropriate for service in a brasserie or
bistro restaurant.
Round 3: Kolkata
Time allowed: 90
minutes
Theme: Following
a traditional recipe and displaying creativity and innovation
Dishes to
prepare:
A) 4 individual portions of a classical
Pudding dish based on a given recipe
B) 4 individual portions of a dessert prepared
from a basket of specified ingredients and that is appropriate for service in a
fine dining restaurant
The 10 highest
aggregated scores from Rounds 1, 2 and 3 will go through to the Final of
the Olympiad.
Final Round:
Kolkata
Time allowed: 2
Hours
Theme: A test in
Creativity, Innovation, Skills and Professional Good Practice
Dishes to
prepare:
A) 4 portions of 4 individual Tapas dishes as
a selection of Appetizers
B) 4 portions of a Fish dish as a Main Course
The competition will feature 2 sets of judges for each round. One set will be marking on the technical and production element and the other set of judges will be marking on the presentation, taste, flavor and culinary knowledge. And like last year, the winner will be awarded $10,000 and the prestigious title of winning YCO 2017.
0 comments