(March 4, 2025) “All 50 young chefs from different countries participating in the Young Chef Olympiad (YCO) formed strong bonds during the competition, making it an experience of a lifetime,” says Aliakbar Rampurawala, reflecting on his journey at the 2025 YCO in an interview with Global Indian.
The 11th edition of the Young Chef Olympiad, organized by the International Institute of Hotel Management (IIHM) in partnership with the International Hospitality Council (IHC) London, witnessed a thrilling competition. The event, which began with an opening ceremony in Goa, and preliminary rounds in cities like Bangalore, Delhi, Pune, and Hyderabad, culminated in a grand finale in Kolkata last month.
Among the prestigious gold, silver, and bronze trophies was the Dr. Suborno Bose Culinary International Challenge, which Aliakbar won alongside Jasmin Ali Maher Jarrar from the UAE.
Left to right: Chef Ranveer Bra, Professor David Frost, Aliakbar Rampurwala, Jasmin Ali Maher Jarrar and Dr. Suborno Bose
Aliakbar, the only Indian participant showcased consistent excellence throughout the competition, having previously won the Super Chef 2024 Bangalore Finals before claiming the IIHM Young Chef India Competition title, which led him to the global round.
The event saw the presence of the culinary icons Sanjeev Kapoor, Ranveer Brar and Professor David Foskett, and was judged by some of the most revered names in the culinary world, including 25 Michelin-starred chefs from India and abroad. Their presence not only lent prestige to the competition but also offered young chefs invaluable feedback and insights. England’s Kamran Taylor, Armenia’s Arsen Armenakyan, and the Philippines’ Yves Gabriel Cabrera Po bagged the gold, silver, and bronze awards, respectively.
YCO 2025: A Culinary Extravaganza
Launched in 2015 by Dr. Suborno Bose, CEO of IHC and Chairman of IIHM, the Young Chef Olympiad was founded on a vision to unite the world through food. Since its inception, YCO has grown into a global phenomenon, bringing together the brightest young culinary talents on a single platform. The competition serves as a melting pot of ideas, innovation, and cultural exchange, fostering a deeper appreciation for culinary diversity.
From a modest beginning with 15 participating countries in 2015, YCO has expanded dramatically, hosting 50 countries in 2018 and maintaining that momentum in 2025. This year’s edition welcomed aspiring chefs from around the world. Participants competed for the coveted trophies and a grand cash prize of $5,000.
Reflecting on his experience, Aliakbar said, “It has always been a dream for me to represent India in the Young Chef India and Young Chef Olympiad competitions. Being in this competition has improved my culinary skills and creativity immensely.” His mentor at YCO, Chef Gnanesh Kumar Monagari, played a crucial role in refining his techniques and guiding him through the competitive landscape.
Cooking is an art form
Aliakbar Rampurawala, cooking is more than just a skill. It is an art form. “Being in the kitchen is not just about cooking food for me; it is about every plate being a work of art. Every dish that leaves the kitchen should spread happiness,” remarks the 22-year-old.
Aliakbar Rampurwala and hef Gnanesh Kumar Monagari with Sanjeev Kapoor
To be a chef has always been his dream. “My culinary journey started from the experiences that my grandmother and my mother shared with me,” he says adding. “My late grandmother, who ran a catering business in Mumbai, taught me how food and happiness go hand in hand. My mother, a professional pastry chef, further nurtured my passion.” The budding chef’s mother runs her own brand, Cakes N Bakes, based in Bangalore.
Winning the challenge
To win the Dr. Suborno Bose Culinary International Challenge, participants had to prepare an innovative street food dish for 15 people within an hour and a half. The mystery basket was revealed an hour before the round. The participants were divided into teams of two and were made to fuse the flavors of their respective countries into a unique creation.
The winning team of Aliakbar and UAE’s Jasmin Ali Maher Jarrar crafted a Kerala-style chicken curry enriched with coconut milk, complemented by Arabic-style rice. For dessert, they presented a gajar ka halwa infused with Chinese five-spice powder, giving it an unexpected twist. To introduce a Mediterranean influence, they prepared Labash bread and a mango chutney mayonnaise, a combination that impressed the judges and secured the victory.
Friendship and memories
All the 50 young chefs forged strong bonds during the competition, making it an experience of a lifetime. “Staying together, taking bus rides to dinner venues, and forming friendships with people from places like Egypt, Wales, Austria, Ireland, and the UAE was a truly unforgettable experience,” Aliakbar recalls.
After the opening ceremony in Goa, contestants moved to different cities for preliminary rounds. When they reunited in Kolkata for the final rounds, the camaraderie was evident. “It showed on everyone’s faces. We weren’t strangers anymore. We were excited to meet again and create lasting memories. The city tour in Kolkata brought us even closer.”
The kolkata city tour brought the young chefs closer
Looking Ahead
As Aliakbar Rampurwala prepares for his future in the culinary industry, he is eager to stay in India and gain hands-on experience. “I am looking for the best learning opportunities in the Indian industry,” he shares. With his dedication, creativity, and passion for food, his journey is just beginning.
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