For the second year in a row, chef professor Scott Baechler will be serving as a judge at the fifth annual Young Chef Olympiad in India from January 28 to February 2.
The Young Chef Olympiad is the world’s largest culinary Olympiad for student chefs, bringing more than 60 countries together to highlight skills and celebrate culinary education. Spanning one week across four cities (New Delhi, Bangalore, Pune and Kolkata), chefs are put to the test through various culinary challenges. Launched in 2015, the Olympiad is put on by the International Institute of Hotel Management (IIHM).
This year will mark Baechler’s fourth time in attendance of the YCO. In 2016, Baechler accompanied Daniella Germond, who was a student Cook Apprentice student at the time – as well as a graduate of the College’s Culinary Management program (2014) and a member of NC’s Junior Culinary Team Canada (2013 to 2016). Germond won the competition and took home the coveted $10,000 prize. In 2017, Baechler attended YCO with Culinary Management student Selah Schmoll to India where she captured bronze.
While Niagara College is not sending a culinary student to compete in this year’s Olympiad, Baechler was invited back to continue his role as a judge.
“I am very proud to travel and represent our College on an international level,” said Baechler. “It is very, very important that we connect with other people and places with and for our brand as well as forming new partnerships and exchange programs.”
As a guest judge on the international jury, Baechler may serve as a technical kitchen judge – which sparks excitement for the ability to watch competitors in real time – or a tasting judge. Baechler will use his expertise to assess sanitation, timing, respect of the menu, and style, as well as flavour, texture, seasoning and proper cooking techniques.
The competition offers a unique opportunity for students to meet and learn from other young chefs from around the world.
“It’s an awesome process to witness as the students are shy and a little nervous the first few days but as the days pass by they become close friends can you see the circle is getting larger forming relationships and connecting,” said Baechler. “This is more important than the competition itself.”
In addition to being a chef professor at the College’s Canadian Food and Wine Institute, Baechler is a former core member of Culinary Team Canada, a Certified Chef de Cuisine, and an international judge for the World Association of Chefs Societies.
