Smart's Executive Pastry Chef, Sarah Hartnett, Judges at Young Chef Olympiad

This year, 52 young chefs travelled to India to compete. The journey began at the IIHM campus in Goa, which hosted the grand opening ceremony. Students and their mentors arrived in vibrant national attire, adding a cultural flair to the event. Dr. Suborno Bose and Professor David Foskett OBE (Jury Chairman) led insightful panel discussions on YCO’s role in global hospitality and the impact of AI in the industry.

Following the ceremony, the judges were whisked away to the Taj Exotica hotel for an exquisite dinner before embarking on early-morning flights to different campuses across India, where the competition’s opening rounds took place. I was assigned to Hyderabad, travelling with our team of technical and tasting judges.

The first round tested competitors on a range of culinary skills, including knife techniques, kitchen organisation, and execution. Each contestant had to:

Prepare a fish and use their cut to create a main course.

Make three egg dishes: scrambled eggs, poached eggs, and a mushroom omelette.

Create four portions of a choux pastry dessert, allowing for creative flavours and decorations.

As a tasting judge, I had the privilege of sampling 27 egg dishes, 9 main courses, and 9 choux desserts. Across all five campuses, the top 10 competitors advanced to the Grand Final, while the next 10 moved on to the Plate Trophy. The remaining 32 participants were paired up for the Dr. Bose Challenge, where they collaborated with mentors to create street food from a mystery basket.

Beyond the competition, Hyderabad offered some incredible culinary experiences. We dined at fantastic restaurants, including Churroltos, Simply South, Zega at Sheraton Hyderabad, Fisherman’s Wharf, and the standout—Taro, a sensational Pan-Asian restaurant.

One of the most inspiring parts of the trip was participating in IIHM’s Food Soldiers initiative, a not-for-profit program aligned with the UN’s goal of Zero Hunger. In Hyderabad, we visited an orphanage caring for 56 children, aged 5 to 17. We spent time talking, playing, and learning about their lives. The boys even taught me a cool new handshake! One of the youngest, a five-year-old boy, enthusiastically shared his news in Telugana. Though I didn’t understand a word, I certainly understood his disappointment when he realized I hadn’t brought cake. I promised him that if I return next year, I’ll make them all a chocolate cake.

The following day, I led a pastry Masterclass at the IIHM Pastry and Culinary Department (IIPC), where I demonstrated a gin, strawberry, and chocolate trifle with whipped lime ganache. Later, I visited an international school to talk to students about careers in hospitality and the vast opportunities within the industry.

We then travelled to Kolkata—one of my favourite cities in India—for the final stages of the competition. The atmosphere was electric as all the competitors, mentors, and judges gathered for the last round. As a tasting judge for the Grand Final, I joined three other tasting judges and an adjudicator to assess ten main courses and ten chocolate desserts. After much deliberation, we finalised scores, provided feedback, and prepared for the closing ceremony.

Culinary icons Sanjeev Kapoor and Ranveer Brar addressed the audience before announcing the winners. The YCO 2025 champion was Kamran Taylor from Westminster Kingsway College, London, with Armenia taking second place and the Philippines securing third. The Dr. Bose Challenge was won by India and UAE.

Judging at YCO 2025 was an honour and an unforgettable experience. The competition showcased extraordinary talent, cultural exchange, and the power of food to unite people. From the skill and creativity of the young chefs to the generosity and kindness of the Food Soldiers initiative, every moment was a reminder of why I love being a part of this industry.

Until next time, India—I’ll be back with chocolate cake!