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By Manu Vardhan Kannan
Published on February 15, 2025
The world’s largest culinary competition for young chefs, the IIHM International Young Chef Olympiad, wrapped up its 11th edition with a spectacular closing ceremony in Kolkata. England’s Kamran Taylor emerged as the champion, standing out among talented participants from 50 countries. The Silver medal was claimed by Armenia’s Arsen Armenakyan, while the Bronze went to Yves Gabriel Cabrera Po from the Philippines.
The prestigious competition, organized by the International Institute of Hotel Management (IIHM) in collaboration with the International Hospitality Council (IHC), London, brought together young culinary talents in a spirited showcase of skill and creativity.
India had its moment of pride as Chef Aliakbar Mustafa Rampurawala from IIHM Bangalore, alongside UAE’s Jasmin Ali Maher Lutfi Jarrar, won the Dr. Suborno Bose Culinary International Challenge Prize. This category, designed to foster international collaboration, featured 28 teams paired into 14 duos, each representing two different countries.
South Korea’s Shi-Hyun An lifted the Plate Trophy, awarded to the best-performing team ranked between 11th and 20th after the initial rounds. The competition was fierce, with each participant bringing their finest culinary expertise to the global stage.
Reflecting on the event’s impact, Dr. Suborno Bose, Chairman of the Young Chef Olympiad, remarked, “Under the grand Kolkata sky, the culinary world unites. This is what culinary diplomacy means—bringing people together through food. YCO is more than a competition; it’s a family.” The event also introduced a new venue for the opening ceremony in Goa, set against the picturesque backdrop of the Arabian Sea.
Prof. David Foskett OBE, Chairman of the Jury, emphasized the unifying spirit of the competition, stating, “YCO is a grand celebration of friendship, unity, and passion. It demonstrates how food can connect people even in a world of conflict.”
Padmashri Chef Sanjeev Kapoor added, “YCO is built on compassion, and when you sustain it for 11 years, that compassion multiplies. It is a perfect blend of competition and collaboration. Dr. Bose is not just a visionary; he’s a man of steel, leading this movement with unwavering passion.”
Dr. Bose also shared IIHM’s latest initiative—integrating artificial intelligence into hospitality education. He announced the launch of a Global Knowledge Sharing Declaration on AI in Hospitality, a collaborative effort involving 50 countries to ensure technology enhances human connection and sustainability in the industry.
The night in Kolkata was not just about winners but about unity, cultural exchange, and the shared love of food. As young chefs from around the world came together, they reaffirmed their roles as ambassadors of culinary diplomacy, celebrating with joy, dance, and the vibrant spirit of global camaraderie.
About Young Chef Olympiad (YCO):
Since its inception in 2015, the Young Chef Olympiad (YCO) has provided young student chefs with a prestigious platform to showcase their skills on a global stage. Over the years, the Olympiad has witnessed rising culinary stars and celebrated dreams, solidifying its reputation as a premier event in the world of gastronomy.
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By Nishang Narayan
Published on June 20, 2025
In a historic win for Indian cuisine, Chef Vijay Kumar, hailing from a small village near Madurai in Tamil Nadu, has been awarded Best Chef: New York State at the prestigious James Beard Awards 2025. Held on Monday night in Chicago, the awards are regarded as one of the culinary world’s highest honours — and for the first time, an Indian restaurant and chef have claimed this top spot in New York.
Kumar is the Executive Chef of Semma, a restaurant that has revolutionized the Indian fine dining scene in New York. Part of the Unapologetic Foods group led by Chintan Pandya and Roni Mazumdar, Semma is unapologetically rooted in South Indian heritage, serving dishes rarely seen outside Tamil homes. From fiery nathai pirattal (snail curry) to eral thokku (spicy prawns) and foxtail millet khichdi, the food is bold, soulful, and deeply personal — served in clay pots and on banana leaves, often without cutlery.
Dressed in a traditional Veshti while accepting the award, Kumar shared an emotional moment:
“When I started cooking, I never thought a kid like me from Tamil Nadu could make it to a room like this. But the food I grew up with — food made with care and fire, with soul — is now taking the main stage. There’s no such thing as poor people’s food or rich people’s food. If it’s true, it’s powerful.”
Semma has consistently earned accolades since its opening in 2021. It holds a Michelin star for three years running and was crowned No. 1 on The New York Times’ 100 Best Restaurants list — a rare feat for an Indian restaurant. But for Kumar, this moment is about more than stars and rankings. It’s about representation, roots, and reclaiming pride in food once hidden in shame.
Growing up in Arasampatti, a village surrounded by paddy fields and coconut trees, Kumar recalls how dishes like snail curry were once considered farmer’s food — something to be kept from classmates. It wasn’t until culinary school that he saw escargot on a fine-dining menu and realized: “Maybe the world just hadn’t tasted our food yet.”
Originally dreaming of becoming an engineer, financial limitations led Kumar to pursue catering college — a twist of fate that launched a career celebrating the food of his ancestors. Today, with a James Beard medal and a mission that resonates from New York to Tamil Nadu, Chef Vijay Kumar has not only redefined fine dining but also carved a powerful space for heritage cuisine in global gastronomy.
Semma is no longer just a restaurant — it’s a revolution in flavour, identity, and cultural pride.
Globally celebrated French bakery and café PAUL is set to make its Bengaluru debut this August with its first outlet at Orion Gateway Mall, Rajajinagar. With a rich legacy spanning over 135 years, PAUL brings its signature French charm to the city in a stunning alfresco lakeside setting covering 3,850 square feet.
The menu will feature a refined selection of authentic French delicacies—from quiche lorraine, croque monsieur, savoury crêpes, and French onion soup, to caramelized canelés. Bengaluru’s food lovers can also enjoy sourdough Napoletana pizzas, tartines, pastas, rice bowls, salads, risottos, sandwiches, and refreshing beverages—all made using the finest locally and internationally sourced ingredients.
The Parisian-style ambience at PAUL makes it the perfect spot for a cozy breakfast, a laid-back brunch, or even a quick solo indulgence. Whether it's a casual coffee date or a business meeting, PAUL promises a slice of France in the heart of the city.
Sunil Munshi, Senior Vice President – Retail, Brigade Group, said:
"The upcoming launch of PAUL at Orion Gateway Mall furthers our commitment to delivering globally inspired experiences crafted with innovation and care. We’re excited to bring this iconic French tradition to Bengaluru and confident it will become a favourite among the city's food connoisseurs.”
Vaibhav Kaushish, Chief Operating Officer, PAUL India, added:
“Opening our first outlet in Bengaluru is a significant milestone. Staying true to our brand's philosophy of Eat Well, Live Well, we bring the finest ingredients—free from palm oil and artificial additives—and French staples like viennoiseries, hot chocolate, and pain au chocolat to this vibrant city.”
PAUL’s commitment to authenticity, wellness, and sustainability, combined with its heritage of artisanal craftsmanship, makes it a much-awaited culinary destination for Bengalureans. With its debut, the city is all set to savour the best of French bakery traditions—one croissant at a time.
Figaro’s Pizza has unveiled a bold new chapter, staying true to its roots while elevating every element of the pizza experience. Known for its dedication to freshness and flavour, Figaro’s reaffirms its core philosophy: honest ingredients, expertly crafted.
At the heart of every Figaro’s offering is fresh dough made daily, 100% real cheese, and never-frozen vegetables—a trio that ensures every bite is not just delicious but crafted with intention and integrity.
1. Mama’s Favorite PizzaA classic with a twist. Perfect for those who love bold, meaty flavours, this pizza combines chicken pepperoni, sausage, mushrooms, olives, and capsicum, layered on your choice of red sauce or creamy garlic base. A celebration of richness and balance.
2. Rainbow PizzaVegetarians, rejoice! This colourful and flavour-packed pizza brings together garlic mushrooms, baby corn, black olives, capsicum, and tomatoes. It’s a visual and gastronomic treat, offered with Figaro’s signature red or creamy garlic sauce.
3. Figaro’s Special Garden SaladFresh, light, and full of crunch, this salad brings together capsicum, onions, tomatoes, and olives tossed in Caesar or Italian dressing. A perfect pairing to any main.
4. Santa Fe BBQ SandwichComfort meets bold in this grilled chicken sandwich, layered with sweet onions, red paprika, tomatoes, melted cheese, lettuce, and a generous drizzle of smoky BBQ sauce. A hearty choice for those craving depth and flavour.
Whether you’re a loyal Figaro’s fan or a new diner, the menu’s flavour-forward philosophy ensures there’s something to love. These creations are more than meals—they’re crafted experiences, designed to satisfy both the stomach and the soul.
At Figaro’s Pizza, flavour isn’t just served—it’s redefined.
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