More Than Scrumptious Exploits...

It all began with the world’s food company’s determination to continue helping Indian chefs create a world of taste. At the turn of the new millennium, a new milestone was already set in the Indian culinary industry with the birth of the Culinary Olympics and Nestle Young Star Chef competition, an Olympics equivalent for the young Indian culinary champions.

The events being conducted region wise in association with communities of culinary practice across India, from South India Culinary Association (SICA), Chennai to the recently launched Western India Culinary Association (WICA), Mumbai, have in the last three years proved as reputed platforms meant for encouraging young chef talent. The contest is judged based on hygiene, presentation, taste, texture and product usage, and also the innovation, artistic appearance professional excellence at work.

The first Culinary Olympics started in Chennai for the southern region and now it has turned into an all India contest with the common objectives creating an understanding and awareness amongst the fraternity and respect for the profession.

The best of catering colleges and professionals meet in a healthy competition. It is an exposure for all catering colleges who get to watch the talent of the participants in various fields of cooking, presentation and carving. The objective is to bring to the fore and create awareness of the level of competence of various hotel management institutes.

As chef Kannan, president of (SICA), enlists, “The general achievements of the Olympics are the promotion of goodwill and assistance in developing professionals in art of culinary field, building of friendship with like-minded colleagues, enhanced co-operation among the members, participants, raising standards of culinary trade and development of the art of fine cooking, promotion of local cuisine and most importantly, a foundation for entry into international competitions.