YCO — A GREAT OPPORTUNITY
It’s a great opportunity for students to focus on training to develop their skills while at the same time meeting young cooks and mentors from around the world.
HOST CITY WITH THE MOST
It was wonderful to see the Indian culture with my own eyes... India is a beautiful country that’s very diverse. Our students from the Canadian Food & Wine Institute made life-long friends and con-tacts from around the globe.
POINTS TO PONDER
When I judge, I look out for food discipline that comes with dedication to training and the right coaching. Plus, a good clean station and sanitation, with elegant tasty food.
WIN-WIN FOR ALL
I think the competition is truly big enough. In my mind, it’s time to focus on the details. It already has almost 60 countries involved and it is a tremendous undertaking to orchestrate such an event... different countries, dif-ferent times zones and multiple locations. The facilities have definitely come up in quality. Perhaps, we could look at refining the quality of ingredients next, making sure those tomatoes are nice and ripe and the produce is consistent.
Titles : World Association of Chefs’ Societies (WACS) certified judge (Class B).
Currently : Instructor at the Canadian Food & Wine Institute.
Previously : Executive Chef at Four Seasons Resort & Residences, Whistler, Canada. Has staged in some of the world’s finest kitchens like Marco Pierre White’s Canteen, The Connaught Hotel, Daniel, and chef Thomas Keller’s Per Se.