The 10th edition of the IIHM International Young Chef Olympiad, in association with The Telegraph, concluded on a gala note last month at Wet O Wild in Nicco Park. Azerbaijan took home the golden toque and the golden trophy after competing with contestants from over 55 countries for almost a week. Apart from the regular rounds, a highlight of the competition this time was the chefs' pop-ups, a first-time event at the Olympiad. Three chefs, who were part of the jury members this year, presented their pop-ups at three five-star hotels in the city — Novotel Kolkata Hotel and Residences, The Westin Kolkata Rajarhat, and Fairfield by Marriott, Kolkata. Chefs from these hotels also joined the three chefs in preparing their special menu for the YCO guests. Glimpses:
THE YCO jury members at Novotel Kolkata Hotel and Residences
A t2 chat with the IIHM YCO 2024 winner, Leyla Valiyeva from Azerbaijan:
What was the winning moment for you like? Did you expect to win?
It was one of the most nerve-racking moments of my life! I wasn’t 100 per cent sure that I would get gold. We had a skilled and talented group of finalists. It’s definitely a moment engraved in my memory forever.
Your country won last time, too, in its first-ever participation. How did you handle the pressure of high expectations?
The pressure was definitely there. I felt the great responsibility on my shoulders and I tried to put out my best work. It is a great honour to get the gold trophy for the second time in a row for my country. Now, I hope my win will not create too much pressure for our competitor in YCO 2025!
It must be a proud moment back home. What are your teachers, mentors, friends and family saying?
They are over the moon! I have always felt a huge support from my friends, family and colleagues on this journey. Seeing videos from all of them back home watching the closing ceremony, I feel very grateful to have them as my support system. Their reactions were priceless.
Who is your inspiration in the culinary world?
I do admire the work of chefs Isabella Poti, Rene Redzepi and others.
What are your earliest memories of being interested in the culinary world or cooking?
I’ve been interested in cooking since I was a small girl. Even some of my earliest memories are related to food. I loved watching my mom cook in the kitchen, it was my favourite place to be at home.
How did you develop the passion?
The passion has always been there. I started cooking independently at about 11-12 years and have not stopped ever since.
What qualities or techniques do you think helped you to win such a challenging competition?
I trained very thoroughly for three months. I think it is the biggest factor that helped me win. I consider good discipline, hard work, and refined skills my top qualities. I believe proper training is the key to success.
What was your most memorable moment from the Young Chef Olympiad?
We’ve had so many fun moments during our week in India. Some of my favourites will forever be exploring Calcutta with my YCO friends and the unforgettable closing ceremony.
What do you plan to do with the prize money?
I am planning to invest in my professional development as a chef. I have always valued quality education and its importance in the modern world.
What are your dreams in this field in the coming years?
I see myself working in the direction of plant-based cuisine, I believe it to be the future of gastronomy.
The Westin Kolkata
Chef Manjunath Mural and Vivek Kalia, executive chef of The Westin Kolkata. “The idea was to present Indian cuisine with the inclusion of other regional cuisines, served in gastronomical style. I presented Indian cuisine with South Asian flavours. It is my third presentation of a menu in Calcutta, and other than its people, I love the mishti doi and posto available here,” said Chef Manjunath.
Fairfield by Marriott Kolkata
(L-R) Suborno Bose, founder of YCO and chairman of IIHM; Chef Cyrus Todiwala; and Manoj Jangid, hotel manager of Fairfield by Marriott Kolkata. “I did a classic Parsee feast, almost a wedding feast except for the main course which is every Parsee’s dish for comfort food. I always look forward to pop-ups as it gives me the opportunity to showcase a lot more of India than just North Indian food. The idea was to showcase a cuisine that was once an integral part of Calcutta’s ethnic cuisine. I am glad that I accepted the invite to be a part of YCO this year after missing it for many years due to other commitments,” said Chef Cyrus.
Novotel Kolkata and Residences
Chef Gary Maclean and Chef Vikram Jaiswal, executive chef of Novotel Kolkata Hotel and Residences, collaborated on the pop-up menu. "We did eight dishes and all of them had a Scottish theme running through them. The idea was to introduce to as many people the collaboration between Scotland and India. The main inspiration was Scotland and the menu was chosen from my last book, Scottish Celebrations. YCO is changing the world. The participants are ambassadors of not only food but also ambassadors of culture," said Chef Gary.
