Karl Guggenmos

DIVERSITY GOALS
2018 was my first year judging this competition. I don’t think there is a competition of this quality and magnitude that exists anywhere. I know of WACS (World Association of Chefs’ Societies) Chaine des Rôtisseur and Bocuse D’Or competitions but none allow for the diversity YCO offers.

YCO MEANS CROSS-CULTURAL CONNECT
My lesson learned was that food is a global connector of people, cultures and this competition, along with the cultural programmes, certainly opened the door to cross-cultural experiences and connections. I made new friends and I truly believe that India has the environment and vision to be one of the global food centres. Education and training is imperative to achieve this goal.

PUT TO TASK
As in any competition I look first of all at the execution of the basics along with creativity and presenting new ideas.

From : Augsburg, Germany

Titles : Certified as the Global Masterchef by the World Association of Chef’s Societies in 2008. A member of multiple boards, he has also served as a member of the International Food & Beverage Forum for over 10 years and received many awards.

Past experience : Served as the university dean of culinary education & development overseeing all culinary programmes at Johnson & Wales University (JWU) worldwide. Served 25 years in the industry as Executive Chef and Consultant and 26 years at JWU.

Currently : Now appointed Dean Emeritus and owner of Culinary Solutions International, Rhode Island.

Loves : Travelling, Martial Arts, Outdoors, Cars (driving fast on the Autobahn).

Comfort food : Bavarian pasta dish called Spaetzle, any homemade bread including Indian bread.