Udo Leick

COMPETITION & CAMARADERIE
Young people have to work together, at the same time compete. It creates friendships and experi-ences they may not have had if it wasn’t for IIHM and the Young Chef Olympiad.

SILVER LINING
The great thing about our job is that we have the opportunity to work around the world. Our indus-try is suffering because the job is not very attrac-tive at first glance. It is demanding and many times family comes last. What better way to highlight the bright side of the business than through such events?

UNITY IN DIVERSITY
I only joined the last two days for the finals in Feb-ruary 2016. But seeing young people compete was great. I remember meeting chefs from Saudi Ara-bia, Mexico and Hungary... where else will you find this combination? It was very interesting to see the understanding and realising of the same traditional recipes.

SAFE FOOD FIRST
A big part of the finals was the execution of the given recipe, following the correct cooking meth-ods, using the right tools, wastage etc. I particu-larly looked for food hygiene. If chefs don’t follow simple, straightforward hygiene rules or if compa-nies put profit before safe food and don’t provide the tools to work safe, people will become sick and may even die. “Safe food first” should be a must for everybody in our industry.

Born : Germany.

Currently : Executive chef, Emirates Flight Catering, where he oversees the production of menus for Emirates Airlines premium cabins for an average 240 flight departures daily.

Previously worked at : Kempinski in Turkey, Movenpick in Zurich, Hilton in Munich and Sheraton in Frankfurt, including the boutique hotel castle and casino, Victor’s Residenz-Hotel Schloss Berg in Luxembourg.

Specialises in : Continental, Chinese and Arabic dishes.