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:
THE GRAND FINALE:
