City chefs carve their niche at international culinary art event

Culinary artistry was once considered the most novel element of a dinner spread. No luxury buffet was complete without a sugar or chocolate or vegetable or a fruit sculpture. But, over a period of time this brilliant art started losing significance. Fortunately, the art has now been revived and ice sculptures are extremely popular at dinner galas. Of many initiatives to revive the art, the annual International Culinary Olympics has a strong following across globe. 

India won a bronze and a diploma at the event which recently concluded at Erfurt, Germany. Commenting on the award Chef Umasankar said that, “I was very happy when the jury announced me the bronze winner under the ‘Fruit and Vegetable’ category. Winning bronze is good enough for me, because the others who participated were doyens in vegetable carving. I am working towards gold at the 2020 Olympics and am confident of winning it.” He also added that food styling was emerging as a hot profession in the country and many talented chefs are pursuing it. “We need to identify and train them to hone their skills,” he added.

Yeshwanth Kumar U is only 13-years- old and is studying in Class 7 at a leading school at Virugambakkam. His passion for the culinary art began when he was 9. “I was the youngest-ever participant at the event and got an opportunity to interact with the industry leaders. My work was greatly appreciated by the judges and fellow participant chefs. It has boosted my morale.” Both the winners were also felicitated by South India Culinary Association for their achievements.