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Budding student-chef Valery Jane Rodriguez Anthony placed fifth out of over 50 international competitors at the recent 5th Young Chef Olympiad (YCO) held in India.
Organized by India’s International Institute of Hotel Management (IIHM) in association with United Kingdom’s International Hospitality Council (IHC), YCO 2019 tested not just the “cheftestants’” mastery of skills, but also their creativity, technique and innovation in two prequalifying rounds held across various key cities in India.
The Philippine representative, who placed second in the elimination, joined nine other topnotchers from Singapore, England, United Kingdom, United States, Romania, Scotland, France, New Zealand, Jordan and Sweden in the grand finals, where she finished in the top 5.
Anthony confessed that she felt pressured, and at times not confident with herself, especially during the first round of eliminations. “I just promised myself to make up for it in round 2. But to my surprise, we qualified for the grand finals! It was such an exhilarating moment,” she said.
Great training ground
For this young chef, working with her peers broadened her knowledge and skills, and inspired her to become a better cook. “It’s a great training ground. It also taught me how to handle pressure and criticism. I’m pretty certain it will be helpful in my future career.”
She added: “Representing the country was such an incredible learning experience and I couldn’t be more grateful.”
Anthony, a culinary student at De La Salle-College of Saint Benilde (DLS-CSB) School of Hotel, Restaurant, and Institution Management (SHRIM), was trained at the Italian Culinary Institute for Foreigners in d’Asti, Italy, and in the Michelin-star restaurant Il Piccolo Principe in Lucca, Tuscany.
A veteran competitor of the annual Young Hoteliers’ Exposition, she was guided in this tournament by chef-mentor Thomas Edward Fung Chua, a restaurateur and SHRIM faculty member.
Chua said that in addition to Anthony’s kitchen skills, she had an insatiable willingness to learn: “She asked many questions that showed she was making an effort to study beyond her schoolwork. She never complained and worked smart even if she spent more than 10 hours standing in practice.”
He added: “From the screening process to her positive vibes and composure during the high-pressure competition, she was a joy to mentor.”
In India, apprentices and mentors prepared a particular dish from their national cuisine for fellow participants, judges, organizers and special guests. Anthony and Chua showcased Warm Halo-Halo, the duo’s take on the traditionally shaved ice-topped dessert.
Looking like ginataang bilo-bilo, it was made of coconut milk broth mixed with sweetened monggo (mung beans), kaong (sugar palm fruit) and nata de coco (coconut gel) topped with jackfruit, small sago (tapioca pearls), saging na saba (saba banana), caramelized sweet potatoes, macapuno and a mixture of desiccated coconut, muscovado sugar and pinipig (rice flakes).
