Teen chef turns watermelons into intricate centrepieces

Now, the 14-year-old fetched two gold and one bronze medal in the recently concluded SICA Culinary Competition and Exhibition. He was also awarded as the Best Young chef in two categories such as Vegetable and Fruit Carving and Petit Fours and got selected for the International Culinary Competition, Ningbo International Young Chefs Challenge 2018, to be held in China in October. 

“Thanks to my father, Chef Umasankar Dhanapal. I got interested in fruit carving and cooking when I was nine years old. My father was a winner at the Culinary Olympics 2012 and I got inspired by his work. He taught me the basics of culinary art and I started practising making decorative pieces with fruits,” says the Grade nine student of Ravindra Bharathi Global School, Nerkundram.  

Carving art in fruits need precision, neatness and skills and undoubtedly, the young boy has mastered this meticulous art. “You can make bouquets, animals, flowers and even interesting objects out of vegetables and fruits. It’s not necessary to use freeze veggies — once the piece is made, you can cool it to make the carving last longer. After seeing my work, many people called me for making customised centrepieces for parties and events. But I am focussing only on competitions and studies,” he shares.

Yeshwanth is also mastering the art of cooking during his free time. “I try making south Indian dishes at home with my mother’s guidance. I am planning to study culinary art from a reputed institute once I finish my tenth grade. I wanted to become a chef who has multi-skills,” the young champion says.

With good knowledge in the subject and the right attitude, Yeshwanth is getting ready for the IKA/Culinary Olympics 2020.