NEW DELHI: Swiggy (NSE: SWIGGY/BSE: 544285), India’s pioneering on-demand convenience platform, today organized the 2026 edition of ‘She The Change’. This flagship initiative, with the tagline ‘From Vision to Venture’, is aimed at celebrating women who are redefining India’s culinary and business landscape. Organized ahead of International Women’s Day, the event was attended by prominent women restaurateurs, chefs, and F&B leaders from across the country. Shri Gajendra Singh Shekhawat, Hon’ble Minister of Tourism & Culture, Government of India, was the Chief Guest at the event.

The Chief Guest, Shri Gajendra Singh Shekhawat, along with Sriharsha Majety, Co-Founder, MD, and Group CEO, Swiggy, felicitated 28 women from the F&B industry across 2 categories- Entrepreneur of the Year and Chef of the Year. These awards recognized their contributions to culinary innovation and business success. Some of the winners of the Entrepreneur of the Year award included Aditi Dugar (Masque), Akshaya Murali (Geetham Veg Restaurant),  Anisha Saini (Mrs. Kaur), Alina Alam (Mitti Cafe), Deepika Sethi (Ikk Punjab), Divya Parwani (Pind), Jaya & Poonam Tulsiani (Bassera), Lipsa Satapathy & Tamasa Mishra (VDumpling Dynasty), Mahek Sugandh (Cacao Springs & The Binge Chocolates), Niharika Shashi Kheria (Moi- The Dessert Studio), Payal Pathak (Simply Salad), Saloni Kukreja (Indu Ice Cream), Shivanie Mirchandani (Minus 30), Suchali Jain (Suchali’s Artisan Bakehouse), Sridevi Jasti (Vibrant Living), Shreya Senapati (Spicy Signature), Toral Sanghavi & Sarah Jacob Nair (Nair on Fire),  amongst others. The top Chefs honored at the event included Aahana Gaur (Sous Chef at The Westin Mumbai Garden City), Amrita Kaur (Holistic Gourmet Chef), Hanisha Singh, Richa Johri (UNICO), Tanvi Arora (Tanviz Dream Oven), and Tarannum Sehgal (Espressos AnyDay).

This curated gathering of the pioneers, the disruptors, and the visionaries from India’s food industry reinforces Swiggy’s commitment to empowering women entrepreneurs in the F&B industry. Swiggy has 70,000 women-run restaurants on its platform. As per Swiggy’s internal estimates, these entrepreneurs are generating close to 4,20,000 jobs, as each restaurant employs an average of 6 direct employees.

In his speech, Shri Gajendra Singh Shekhawat, Hon’ble Minister of Tourism & Culture, Government of India, said, “Women-led businesses are vital to India’s growth, and it is inspiring to see them flourishing in diverse industries beyond just the major cities. Organizations that partner with and empower women entrepreneurs are essential for inclusive economic development. For over 12 years, Swiggy has made significant strides in promoting women’s entrepreneurship across the country. Initiatives like ‘She The Change’ celebrate their success, inspiring a new generation of women to pursue entrepreneurship.”

Rohit Kapoor, CEO, Swiggy Food Marketplace, added, “She The Change is our flagship initiative aimed at celebrating the journey and success of women in the food ecosystem who are shaping the future of India’s culinary scene. Their stories of resilience, creativity, and leadership are truly inspiring. As a platform, we are committed to supporting women entrepreneurs in their growth journeys.”

The event also included a star-studded panel discussion on the topic “Leading with Flavor”. The panelists included Samiksha Pednekar (Backbay), Saloni Kukreja (Indu Ice cream), Amrita Kaur (Holistic Gourmet), and Sridevi Jasti (Vibrant Living). The panel was moderated by Rocky Singh, a renowned food blogger and anchor. The panelists discussed various tenets around building a business, including how they started out, their journey, and what worked for them. In addition to this, they discussed the various changes in the Indian food industry over the last few years, the funding challenge, fads or trends in the market, and how they leverage them, as well as the future of the food industry and how they would like to influence the Indian food scene in the future.

To support the continued growth of entrepreneurs and chefs, Swiggy is enabling access to a 3-month Gen AI trial pack for all 50 winners and attendees, so they can explore AI-driven tools to enhance business operations, insights, and storytelling.

With each edition, #SheTheChange continues to strengthen its role as a platform that not only honors excellence but also encourages deeper conversations about women’s leadership in India’s rapidly growing food and restaurant industry.  In 2024, the inaugural edition of ‘She The Change’ commemorated nearly a decade of Swiggy working with women entrepreneurs and put a spotlight on both budding and established women entrepreneurs in the Food & Beverage (F&B) industry. Some of the winners from the last edition include Roma Sinha, Oriental Spice; Aparna Andrews, Biryani Blues; Alpa Bhatt, Aarambh Kitchen; Debjani Sahu, Garam Masala; RJ Vishnupriya, Kai Manam; Kakileti Pallavi, Hyggee Multicuisine Restaurant, amongst others.

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Chef Lalboi, renowned for her expertise in northeastern Indian cuisine, brings a curated menu that reflects the bold, aromatic flavors of the region. Through this collaboration with Chef Pin, a platform dedicated to celebrating diverse culinary traditions, the pop-up will offer an authentic and immersive experience, showcasing the best of North Eastern food culture. Guests can indulge in a variety of dishes that highlight the unique ingredients and preparation methods that define the region’s cuisine.

Among the offerings are Kelsa, a traditional dish brimming with comforting flavors, and Vatawt Meh, a smoky, tender meat preparation that will captivate your palate. The menu also features Sanpiau, a soupy rice dish that brings warmth and richness, alongside the aromatic Chakhao, a special black rice from Manipur that forms the base for many regional delicacies. For a unique experience, guests can enjoy Tingmo, soft and fluffy steamed buns, perfect when paired with hearty stews or curries. To satisfy your sweet tooth, Chakhao Kheer, a dessert made with Chakhao rice, offers a fragrant and delicate finish to the meal. Another standout dish, Nguingoshing, features roasted minced fish wrapped in banana leaves, delivering an aromatic and smoky flavor that represents the authentic tastes of the region. The menu also includes Kerot, a savory dish that showcases the earthy flavors of the region.

Chef Lalboi, who hails from the region, has always been passionate about showcasing the food of her homeland. Through The Northeast Table, in collaboration with Chef pin, she aims to bring forward dishes that are not only flavorful but also steeped in cultural significance, many of which are lesser-known outside the North Eastern states.

Event Details:

CALL: +91 88067 51234

Dates: 20th to 22nd March 2025
Venue: Cafe 88, Hyatt Pune
Timings: 7 pm onwards

This pop-up offers a rare opportunity to experience authentic northeastern cuisine in Pune. The menu focuses on locally sourced ingredients, with an emphasis on sustainability, ensuring that each dish tells the story of the land it comes from.

Join us for this extraordinary culinary experience and immerse yourself in the diverse flavors of the Northeast. Reservations can be made directly through Hyatt Pune.

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PUNE: Kamran Taylor, a young chef from England, was crowned champion at the world’s largest competition for young chefs, the IIHM International Young Chef Olympiad, which featured participants from 50 countries.

In a glittering Grand Finale of the 11th edition of YCO, contested by the top ten teams after the first two rounds, Armenia’s Arsen Armenakyan secured the Silver. At the same time, Yves Gabriel Cabrera Po from the Philippines won the Bronze Trophy.

The 11th edition of the Young Chef Olympiad was organized by the International Institute of Hotel Management (IIHM) in partnership with the International Hospitality Council (IHC), London.

The host country, India, made the nation proud as Chef Aliakbar Mustafa Rampurawala from IIHM Bangalore won the prestigious Dr. Suborno Bose Culinary International Challenge Prize, along with UAE’s Jasmin Ali Maher Lutfi Jarrar. This unique category featured 28 teams, which were not placed in either the Grand Finale or the Plate rounds. In a spirit of culinary collaboration, they were divided into 14 pairs, representing two countries each.

The Plate Trophy, contested by teams ranked between 11 and 20 after the first round, was proudly lifted by South Korea’s Shi-Hyun An.

The YCO Champion, Plate Trophy winner, and Dr. Suborno Bose International Culinary Challenge recipients were chosen after two rounds of intense competition showcasing the best culinary talents from around the world.

Dr. Suborno Bose, Chairman of the Young Chef Olympiad, said, “The world of culinary arts is united under the grand Kolkata sky. Culinary diplomacy means this. In a united world of young chefs, it’s the best way to make the world happy and sustainable through food. Only in India can you achieve something like this. This year, YCO felt like a family, and we had a new venue for the opening ceremony in Goa, on the banks of the Arabian Sea.”

Prof David Foskett OBE, Chairman of the Jury for YCO said, “YCO is a grand celebration of friendship, Unity and Passion. It depicts the unifying power of food in a world of conflict. YCO can happen only in India, under the visionary leadership of Dr Bose, who does it again and again and again.”

Padmashri Chef Sanjeev Kapoor remarked, “YCO is surely about compassion. But when you do it for 11 years, you multiply the compassion. YCO is also about competition with collaboration. Dr Bose is not only a lovable madman with a golden jacket, but he is a man of steel.” 

Dr. Bose also highlighted IIHM’s efforts in integrating AI into hospitality and hospitality education. He announced IIHM’s Global Knowledge Sharing Declaration on AI in Hospitality with 50 countries, promoting inclusivity, human touch, and sustainability.

On a magical night in Kolkata, everyone emerged as winners, as the united world of young chefs celebrated their roles as ambassadors of culinary diplomacy, dancing into the night amidst a swirl of colors and cultures.

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Rakesh is celebrated for his creativity, artistry, and passion for culinary excellence. His expertise lies in crafting exquisite dishes and experimenting with seasonal ingredients to create unique menus that bring delight to guests. On joining the team, Rakesh expressed, “I love the creativity and artistry that goes into crafting exquisite dishes. I enjoy experimenting with seasonal ingredients to create unique menus that delight our guests. Watching patrons savor our culinary creations is incredibly fulfilling, and it’s rewarding to play a key role in elevating their dining experience. The ever-evolving nature of the hospitality industry keeps my passion for cooking alive!”

In addition to his culinary experience, Rakesh holds a Diploma in Hotel Management and Catering Technology (DHMCT) from VPHMCT, Kolhapur, which he completed in 2007. His formal training in hospitality and dedication to his craft have established him as a versatile and skilled chef.

Hotel Manager Khizer Khan expressed his enthusiasm for Rakesh’s addition to the culinary team, saying, “Rakesh’s expertise and passion for culinary arts align perfectly with our commitment to providing an exceptional dining experience for our guests. His creativity and leadership in the kitchen are invaluable assets, and we look forward to seeing his influence on our menus and dining experiences.”

Outside of work, Rakesh enjoys exploring various cuisines as a true foodie, along with his hobbies of listening to music, reading mythological books, and traveling.

With this appointment, DoubleTree by Hilton Pune-Chinchwad reinforces its commitment to culinary excellence and innovation, promising memorable dining experiences under Rakesh’s leadership.

The post Rakesh Jadhav Appointed Executive Sous Chef at DoubleTree by Hilton Pune-Chinchwad appeared first on NRI News.

JAIPUR: Fairmont Jaipur, the first luxurious outpost of the hotel chain in India, is delighted to announce the launch of Zarin- The Pan Asian Restaurant, set to open its doors on 3rd August 2024. Derived from the old Persian word for “golden,” Zarin is set to elevate Jaipur’s gastronomic scene with its unmatched Asian cuisine and spectacular dining experiences. This remarkable restaurant at Fairmont Jaipur promises to take guests on a captivating culinary journey, showcasing a blend of multicultural dishes from diverse cultures and origins across Southeast Asia.

On August 3rd, Fairmont Jaipur hosted a grand launch event for Zarin, creating an evening to remember. Attendees included some of Jaipur’s high-net-worth individuals (HNIs), who were treated to an evening brimming with culinary excitement, live music, and exceptional drinks.

Zarin presented a myriad of distinctive features that set it apart as a destination for discerning food enthusiasts. The evening’s highlight was a theatrical culinary presentation inspired by the flavors of China, Japan, and Thailand. Chefs displayed their exceptional skills in a captivating performance, transforming cooking into an art form. The menu featured exquisite preparations such as Green Paradise Dragon Roll, Crispy Lotus Roots, Sambal Tiger Prawns, Asparagus & Mushroom Kothe, Lamb & Cilantro Gyoza, Burmese Khao Suey, Kari Ayam, Chilli Garlic Lobster, and the famous Homestyle Black Pepper Crab. The experience concluded with signature desserts like Tob Tim Grob and Fried Lavender & Charcoal Ice Cream.

The atmosphere was further enlivened by live music, creating a vibrant and dynamic setting for the celebration.

The Cocktail Bar beckoned guests to indulge in Imperial Elixirs-inspired cocktails, accompanied by pre-meal drinks and delectable small bites at the community table. For those seeking an alfresco dining experience, the outdoor venue provided casual seating and easy access to the bar, enhancing the overall dining ambiance.

Adding a touch of tradition and spirituality, the guests at Zarin are welcomed by the Gong Ritual, a captivating homage to nature’s harmony. With a gentle strike of the mallet, the resonant gong emits a sacred sound, symbolizing joy and resilience, setting the stage for an exquisite dining experience.

Among the highlights of Zarin is the Teppanyaki Room, an interactive dining space. In this elegant setting, guests are treated to a mesmerizing display of culinary artistry as skilled chefs transform fresh ingredients into delectable dishes on the teppanyaki grill, right in front of you.

To further enrich the restaurant experience, Zarin embraces the Asian tea culture by offering a selection of blossom teas and a Samurai tea service. Guests are invited to immerse themselves in tradition.

Tea Ritual is guided by the timeless principles of Harmony (wa), Respect (kei), Purity (sei), and Tranquility (jaku). Fragrant jasmine tea is served throughout the meal in the traditional “Samurai” style. Traditional Japanese cast iron tea sets called lymphare used to make tea resulting in a mellow, sweeter cup.

Rajat Sethi, General Manager at Fairmont Jaipur, expressed his delight at the launch, stating, “We are thrilled to bring this immersive dining experience to Jaipur, offering a perfect blend of tradition, innovation, and impeccable service. We look forward to welcoming guests to this extraordinary culinary journey.“

“At Zarin, we meticulously curate the dining experience using the finest ingredients sourced from around the world. Our goal is to create authentic and captivating dishes that mesmerize the palate. Some of our standout creations include Flying Noodles, Sambal Crunchy Chicken with Asian Greens, and Five-Spiced Chocolate Fondant with Coconut and Jaggery Ice Cream,” said Chef Mihir – Executive Chef

Zarin stands alone as the premier fine dining destination in the region, providing an authentic Teppanyaki experience. Our menu showcases an exquisite selection of sushi and sashimi, alongside our signature dish—the meticulously prepared Peking Duck, slow-cooked for nearly 22 hours,” Chef Surendra  – Senior Sous Chef – Zarin

Embark on a golden culinary journey and discover the enchanting world of Zarin- the Pan Asian Restaurant at Fairmont Jaipur. Experience the fusion of flavors, stunning ambiance, and finest service that is sure to turn moments into memories.

Restaurant Opening Hours:  Time:  From 6:00 pm to 11:00 pm

Address: Zarin, The Pan Asian, Fairmont Jaipur

For reservations and inquiries, reach out to Fairmont Jaipur at +91 7814210000; jai.reservations@fairmont.com or visit https://www.fairmont.com/jaipur.

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PUNE: In a captivating confluence of culinary art and media expertise, Lexicon Institute of Hotel Management (Lexicon IHM) and Lexicon Institute of Media & Animation (Lexicon IMA) proudly hosted an exclusive Food Styling & Food Photography workshop led by the distinguished Chef Michael Swamy.

Chef Swamy, a pioneer in food media, brought a wealth of knowledge and experience to the workshop. Based in Mumbai, Chef Swamy is not only a renowned chef but also a food stylist, writer, and travel photographer. A graduate of the prestigious Le Cordon Bleu, London, he has authored several acclaimed cookbooks, including The East Indian Kitchen, Easy Guide to Pairing Indian Food and Wine, and Masala Dabba. His exemplary work has earned him multiple Gourmand Awards, underscoring his contributions to the culinary arts and media.

True to its motto, “By the Hoteliers, For the Hoteliers,” Lexicon IHM aimed to bridge the gap between culinary practice and visual storytelling through this workshop. It provided a unique opportunity for students to delve into the creative and technical aspects of food presentation, honing skills essential for the modern hospitality industry. Integrating practical training with real-world applications, the event enhanced students’ ability to present culinary creations appealingly. Additionally, it provided valuable networking opportunities, allowing students to interact with an industry veteran and fellow peers, fostering connections that could be beneficial throughout their careers.

Chef Savita Patil, Vice Principal, Lexicon IHM, added, “Workshops like these are invaluable in shaping our students into well-rounded professionals. By learning the art of food styling and photography, they gain critical skills that enhance their culinary creations and open new career avenues.”

Lexicon IMA students were equally engaged, gaining hands-on experience in the intricate world of food photography. The workshop covered vital topics such as the importance of the right lighting, optimal camera angles, and meticulous food placement. Students learned how these elements are crucial in creating visually appealing and appetizing images, significantly influencing customer perceptions and enhancing marketing strategies.

Dipta Joshi, Principal, Lexicon IMA, emphasized, “While our goal is to build an institution that sets a standard for others to follow, our driving force remains the passion to be a part of a flourishing media and marketing world. Workshops like these empower our students with essential skills and inspiration to excel in the dynamic field of media, allowing them to blend creativity with technical expertise and stand out in the industry.”

The workshop concluded with an interactive session where students from both institutes had the opportunity to ask questions and seek guidance on pursuing careers in food styling and photography. Chef Swamy emphasized the growing demand for skilled professionals in this field and how mastering these skills can open diverse career paths in the hospitality and media industries.

The workshop was a resounding success, reflecting the commitment of Lexicon IHM and Lexicon IMA to provide holistic and industry-relevant education. This event not only enriched students’ academic experience but also inspired them to explore new dimensions of their chosen fields.

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PUNE: Pune 14 is currently hosting the “Pink Affair,” a gastronomic extravaganza running from June 14th to June 23rd, 2024. This eagerly awaited event will showcase the flavors of Rajasthan, featuring the culinary mastery of Chef Girish Rajawat from Hyatt Regency Jaipur Mansarovar. During the Pink Affair, guests at Pune 14 can delight in an extensive selection of Rajasthani specialties, meticulously crafted by Chef Rajawat. The buffet dinners will showcase a variety of dishes, from robust curries to flavorful snacks and irresistible desserts, all celebrating Rajasthan’s vibrant culinary heritage.

Chef Girish Rajawat, an accomplished Sous Chef at Hyatt Regency Jaipur Mansarovar with over ten years of experience in the hospitality industry, specializes in Rajasthani cuisine. He has consistently demonstrated his passion and expertise, previously serving as the Chef responsible for Indian cuisine at Relais & Châteaux, Jaipur. Notably, Chef Rajawat achieved recognition for catering to a sit-down thali for 400 guests, including prominent figures such as Prime Minister Narendra Modi and Amit Shah. His ability to handle such high-profile events with composure and skill underscores his proficiency in Rajasthani culinary arts.

The Pink Affair at Pune 14 promises an immersive culinary journey, blending Chef Girish Rajawat’s expertise with Hyatt Regency’s renowned elegance and service excellence. Whether guests are aficionados of Rajasthani cuisine or simply curious to explore new flavors, this event promises a truly memorable experience.

Chef Rajawat brings his extensive experience and deep-rooted passion for Rajasthani cuisine to Pune, promising guests an authentic taste of Pink City’s culinary traditions in Maharashtra’s cultural heart. The guests can savor mouthwatering authentic Rajasthani dishes such as Dal Baati Churma, Panchratna Dal, Papad ro Saag, Ker Sangri, and Gatte ro Saag. For those eager to savor the essence of Rajasthan, the Pink Affair is an unmissable event. Guests can visit Pune 14 from 7:00 PM to 11 PM starting June 14th to June 23rd, 2024, and experience Chef Girish Rajawat’s rare semblance of authentic flavors.

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HYDERABAD: The Leela Palaces, Hotels, and Resorts announced the launch of the ‘Shefs at The Leela’ Programme as a structured culinary development program 18mme for aspiring lady chefs. The program is not just a stepping stone to a job in the hospitality industry but a firm foundation for a career with The Leela Palaces, Hotels and Resorts in the field of culinary arts.

On the proud occasion of International Women’s Day 2024, the ‘Shefs at The Leela’ program was unveiled at the 5th edition of the ‘Shefs at The Leela’ event that took place on the 8th and 9th March 2024 at The Leela Palace Jaipur. This 2-day event featured a grand gala dinner at Mohan Mahal, where a six-course menu was expertly curated by globally renowned women chefs – Chef Rasika Mythily Venkatesa, Chef Tashyaa Mehrotra, and Chef Tejasvi Chandela.

Since its inception in 2022, ‘Shefs at The Leela,’ an innovative platform celebrating women chefs in partnership with Dean With Us, has successfully hosted editions at The Leela Palaces in Bengaluru and Chennai, The Leela Ambience Gurugram, and The Leela Bhartiya City. This initiative was introduced to promote equity in the kitchens. The program provides opportunities for ladies who have studied hotel management or reputed culinary programs for a minimum period of one year. And aspire to work as chefs and women keen to see their entrepreneurial dreams come to life. Serving as a platform for women achievers in the culinary realm, “Shefs at The Leela”, aims to nurture ambitions, offering growth opportunities that help women fulfill their culinary aspirations.

Anuraag Bhatnagar, Chief Executive Officer of The Leela Palaces, Hotels, and Resorts said, “We at The Leela are committed to building an equitable work environment, that celebrates diversity and nurtures equity. ‘Shefs at The Leela’ was conceptualized as a platform that appreciates the achievements of women in hospitality and builds a community that will inspire, encourage, and nurture diversity in our kitchens. With this pioneering initiative and the overwhelming response it has received, we are now evolving this into a concrete and structured culinary development program that will not only solve a need for diverse and skilled talent within the kitchens but also create a springboard for aspiring women chefs to follow their passions and fulfill their aspirations to carve a niche for themselves within the industry.”

The Shefs at The Leela Programme certified by The Leela, is designed to provide an opportunity for aspirants to grow personally and professionally. The aspirants are groomed through a combination of academic study and comprehensive on-the-job training. The objective of the program is to develop the next generation of culinary experts in bakery and confectionary, continental, Indian, and oriental cuisines, who will continue to practice and nurture the organization’s people-focused approach to achieve service excellence.

In addition to the core curriculum, The Leela will organize quarterly ‘Shefs at The Leela’ events to cultivate a vibrant culinary community. These gatherings will encompass various activities, such as masterclasses led by industry experts, panel discussions with renowned chefs, and curated dinners prepared by celebrated women chefs. The events will also include the recognition of outstanding achievements through awards.

The 2-year ‘Shefs at The Leela’ Programme is structured into two phases, beginning in Quarter 3 of 2024. Freshers are eligible to join in Phase One, and depending on caliber, professionals can apply for Phase Two. The initial 12-month phase focuses on developing a foundation of culinary skills and knowledge. The subsequent 12-month phase is dedicated to building and advancing culinary skills and acumen, including shadowing executive chefs.

The applicants are selected through a trade test and a well-rounded evaluation process. The ‘Shefs at The Leela’ Programme offers several benefits, including certification by The Leela upon program completion. Graduates of the program receive priority consideration for internal transfers and career advancement. ‘Shefs at The Leela’ associates will serve as brand ambassadors of the program, attending ‘Shefs at The Leela’ events and initiatives as required.

Further, upon completing the ‘Shefs at The Leela’ Programme with a minimum tenure of employment, graduates will be awarded an incentive.

The mandate for The Leela Palaces, Hotels, and Resorts has been expanded to lead training and development interventions across all levels of the organization with a focus on improving gender diversity across all levels. The Leela Leadership Development Programme (LLDP), a 15-month program has been designed to equip associates in functions of Sales, Butlers, F&B, and Operations to strengthen their competencies and skills to take on higher positions of responsibility within the organization. Furthermore, female LLDP aspirants who were not selected in the final round are eligible to apply for Phase Two of the ‘Shefs at The Leela’ program.

The post THE LEELA PALACES HOTELS AND RESORTS REINFORCE ITS COMMITMENT TO FOSTERING EQUITY IN THE KITCHENS WITH THE EVOLUTION OF ‘SHEFS AT THE LEELA’ INTO A CULINARY DEVELOPMENT PROGRAMME appeared first on NRI News.

At the end of seven eventful days across six cities in India, an epic edition of the world’s Biggest Culinary Battle came to a glamorous close. Connecting over 60 countries of the world, YCO24 was one of the biggest in size and scale. The Closing Ceremony was equally grand and exciting as it took place at Kolkata’s popular amusement park, Wet o Wild.

Besides the top three, YCO 2024 had a long list of special category winners. The Plate Trophy round which was held between the next best teams ranked between 11 to 20 in the competition, went to India’s Lenin Bopanna. The Kitchen Cut Management Award went to New Zealand. The Best Vegetarian Dish went to Nepal while the Best Crème Souffle a l’Orange went to Italy.

Six Best Mentor Nominee Awards were given away based on each of the mentor’s recommendations about their respective participants. The awards went to Greece, Jordan, Netherlands, Ethiopia, Botswana, and Equatorial Guinea. The six Best Young Chef Ambassador Awards went to Australia, Azerbaijan, Nigeria, Scotland, Sri Lanka, and Nepal. Participants were also marked on Best Hygiene and Kitchen Practice maintained during the competition and this award went to six countries, namely, Namibia, Portugal, England, Bulgaria, Armenia, and Azerbaijan. The Best Knife Skills Award went to Thailand, Portugal, Indonesia, Bulgaria, Armenia, and Azerbaijan. The Lord Bilimoria Rising Stars Award went to Namibia, Albania, Uzbekistan, Mauritius, Ireland, and Oman. The Gold Global Sustainability Award went to Kenya. The Spirit of Young Chef Olympiad International Award went to Lesotho.

The Dr Bose Challenge Trophy which was introduced this year for participants who did not come in the top 20 teams, went to Kenya and Switzerland.

Organized by the International Hospitality Council (IHC) and hosted by the International Institute of Hotel Management (IIHM), YCO 2024 was a true celebration of the spirit of One World One YCO.

YCO 2024 had a brilliant panel of esteemed judges from around the world. Led by Prof

David Foskett, OBE, Chairman of the Jury, and Chef John Wood, the Founder and Director of Kitchen Cut were Chief Judges of the event. The Deputy Chief Judge was Chef Rahul Akerkar, the renowned Chef and Restaurateur. The panel Jury included some famous globally famous culinary faces such as Chef Gary Maclean, National Chef of Scotland, Sicilian Chef Enzo Oliveri, pastry chef and chocolatier Sarah Hartnett, Dato’ Chef Abdul Wahab Zamzani, Celebrity Chef from Malaysia, Chef Neil Rippington, International Director, IIHM and Chef Mario Perera, Executive Chef Dorchester Collection.

YCO 2024 continued to embrace the important and significant theme of Sustainability promoting the United Nations 17 Sustainable Development Goals (SDGs). A special award, the Zenobia Nadirshaw Diamond Research Award went to students who had done research on the SDGs and how to achieve them to make the world a better place to live. Four awards in this category went to Kenya, Bangladesh, India and Italy.

“Preparing and organizing an event of this stature needs the might of an organization and leadership that runs a network of connected institutes across the country, manages people from different places, with an alumni base of tens of thousands, and is loved by the entire world,” said Padma Shri Chef Sanjeev Kapoor, Principal Judge and Mentor, YCO.

“There are years when nothing happens and there are weeks where decades happen. That’s what happened in the pandemic. It taught us the importance of health and sustainability and brought us close to food. I am so glad that YCO has embodied both food and sustainability in this competition,” said Nakul Anand, eminent hotel and travel industry personality who is now Chairman of the YCO Global Advisory Committee.

“YCO 2024 was special because it was the 10 year. It has been a wonderful decade in which we have received incredible support from the countries, mentors, judges, and everyone who was involved. We are committed to the UN SDGs and we are also proud and grateful to the UNWTO Secretary-General, Zurab Pololikashvili for his support, especially because he launched the 10th YCO by inaugurating the chef jacket that the participants are wearing this year. The Young Chef Olympiad is the greatest platform to promote Youth Culinary Diplomacy, a platform to bring the world together through the power of youth. YCO will continue to celebrate and carry forward the spirit of One World One YCO in the years to come,” said Dr. Suborno Bose, Chairman of, the International Hospitality Council (IHC) and Founder, of YCO.

The post Azerbaijan Wins YCO 2024 Gold appeared first on NRI News.

As the clock strikes midnight, immerse yourself in an evening of sophisticated revelry. Enjoy the splendor of Kyma’s premium bar, and relish chef-recommended Asian & Mediterranean culinary delights while you dance to the tunes of an in-house DJ.

A la carte menu with Holiday Special Cocktails
Stags & couples allowed

Location:
Kyma, One BKC, Mumbai
Kyma, Kopa Mall, Pune

Recommendations by Kyma Chef Krishna Tiwari & Chef Makarand Samant

Guests are invited to relish new Mediterranean innovations including the delectable Prawns Rubiyan, Chicken Shish Tawook, Egyptian Koshari, or our signature Classic Lebneh Shug Cottage Cheese Pockets.

The Asian culinary delights include the succulent Chin Chi Chu Cottage Cheese, the crispy and flavourful Kyma Special Asparagus Tempura Sushi, and the perfectly seasoned Truffle Edamame Dumpling. For a truly delicious experience, savor our Dynamite Prawns, Char Siu Pork Bao, Honey Sriracha Pork Ribs, or the mouthwatering Salmon Guacamole Sushi.

Kyma’s extensive menu guarantees an unforgettable culinary adventure. To conclude your feast, relish the irresistible Baklava Cheesecakes our signature Saffron Milk Cake, or the unique Kunafa dessert that will leave a lasting impression on your palate.

Explore Kyma’s quintessential cocktails curated specially for this festive season. Must try cocktails: Eggnog, Mulled Wine, Black Forest Martini Gin, Frosty The Snowman.

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