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The main theme of the challenge was to encourage young chefs in the industry in the UAE to use their culinary skills and experience while adhering to the principles of sustainable cooking with zero wastage. The aim of the YouthX Challenge was to provide a platform for aspiring young chefs to showcase the culinary vision that will transform them into leaders of tomorrow. For ICCA, this competition was aligned with its commitment to support Sustainable Development Goals (SDGs) by being part of initiatives to encourage, sustain and protect the ecosystem surrounding food.
Around 10 teams with a team of 3 young chefs each, from Burj Al Arab, Sofitel The Obelisk, Armani Hotel, SLS, Jumeirah Al Qasr, Hyde Hotel, Le Royal Meridien, Kempinski the Palm, Grosvenor House and JA Resorts participated in the regional qualifying round. This competition was sponsored by Esposito Forni Catering LLC, A2Z Hospitality LLC, MKN, Chef Middle East, Muddle ME, Irinox, Bragard, Kuto and FreshOnTable.
As a leader in culinary education, ICCA has always taken on initiatives that not only focus on sustainability but also support young chefs in the industry to showcase their talent, skills, and flair in culinary that in turn will contribute to the region's growing influence on the global gastronomic scene. The YouthX challenge only reinforces ICCA's focus on zero wastage and nurturing young talent by focusing on their growth and exposure.
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At a competition as prestigious as the YouthX Challenge, the judges were no less distinguished and experienced. The judging panel consisted of who's who and leaders in the industry, namely Chef Nick Alvis, Founder, Kitchen Management Solutions, Dionysia Angeliki Lyra, Halophyte Agronomist, International Centre For Biosaline Agriculture (ICBA), Chef Matthijs Stinnissen, Executive Chef, Boca, Chef Alex Mobsby, Head Chef, Rhodes W1 and Chef Sergio Freitas, Chef Instructor, ICCA.
Discussing how competitions like YouthX can make a difference to young chefs, Chef Mattijs Stinnissen was quick to point out that challenges such as this bring out a certain competitive streak in chefs which can really help in pushing them. "What we saw today was a melting pot of creativity and being in a prestigious competition like YouthX will not only bring recognition but will also aid their future development as Chefs and give them better direction in their careers."
The quality of the dishes at this competition was superb. Said Chef Nick Alvis, "The dishes were great, restaurant-quality but what really impressed me was their confidence in what they were doing. They were able to explain the vision of the dishes while taking us through the choice of ingredients etc. The way all 30 of them worked today, with the confidence to be leaders, I'm certain they are going to take the restaurant industry to the next level."
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Sustainability and zero wastage, the key themes of the competition, are not just our future but also our present. Dionysia Angeliki Lyra, Halophyte Agronomist, International Centre For Biosaline Agriculture (ICBA) was able to explain how competitions such as YouthX can bring more attention to sustainable farming practices and crops grown locally. She said, "The UAE government has invested heavily in ensuring sustainable and sufficient food systems. It is important to create awareness around sustainable farming practices and their benefits, so why not start from the kitchen, from the culinary industry itself, by encouraging them to pay closer attention to their local produce and use them in their cooking."
Competitions such as YouthX not only mould and develop the future of the hospitality industry but are also inspiring for young student chefs. Says Chef Sergio Freitas, Chef Instructor, ICCA, "As a chef instructor teaching the future of chefs, being part of the jury was a proud moment, more so, because our students were involved in this competition and it was a wonderful experience for them to bear witness to the quality of the young chefs currently in the hotel industry. What we try to tell them during our learning sessions, they were actually able to see it in action."
-min.png)
A culinary school plays a crucial role in shaping and developing the minds and mindsets of young chefs. But at a worldclass culinary learning centre like ICCA, the focus is not just on the basic tenets of cooking but also on themes that are crucial to the future of the industry, namely sustainability and zero wastage. Mr. Sunjeh Raja, CEO & Director of ICCA Dubai said, "Competitions like YouthX really help. At ICCA Dubai, we are not only focusing on producing chefs that can leave an indelible mark on the culinary industry but also on creating chefs that are conscious of good sustainable food practices, inspiring others to create a positive change for the planet at large."
The regional finals for the YouthX Challenge will be held on 9th November 2022 at Gulfhost and Speciality Food Festival where the shortlisted 4 teams, namely Burj Al Arab, Jumeirah Al Qasr, Grosvenor House and Sofitel The Obelisk will battle it out. One shortlisted team will go on to the International Finals which will be held on 23 February 2023 at Gulfood Top Table in DWTC where they will compete with teams from international hotels.
The main theme of the challenge was to encourage young chefs in the industry in the UAE to use their culinary skills and experience while adhering to the principles of sustainable cooking with zero wastage. The aim of the YouthX Challenge was to provide a platform for aspiring young chefs to showcase the culinary vision that will transform them into leaders of tomorrow. For ICCA, this competition was aligned with its commitment to support Sustainable Development Goals (SDGs) by being part of initiatives to encourage, sustain and protect the ecosystem surrounding food.
Around 10 teams with a team of 3 young chefs each, from Burj Al Arab, Sofitel The Obelisk, Armani Hotel, SLS, Jumeirah Al Qasr, Hyde Hotel, Le Royal Meridien, Kempinski the Palm, Grosvenor House and JA Resorts participated in the regional qualifying round. This competition was sponsored by Esposito Forni Catering LLC, A2Z Hospitality LLC, MKN, Chef Middle East, Muddle ME, Irinox, Bragard, Kuto and FreshOnTable.
As a leader in culinary education, ICCA has always taken on initiatives that not only focus on sustainability but also support young chefs in the industry to showcase their talent, skills, and flair in culinary that in turn will contribute to the region's growing influence on the global gastronomic scene. The YouthX challenge only reinforces ICCA's focus on zero wastage and nurturing young talent by focusing on their growth and exposure.
At a competition as prestigious as the YouthX Challenge, the judges were no less distinguished and experienced. The judging panel consisted of who's who and leaders in the industry, namely Chef Nick Alvis, Founder, Kitchen Management Solutions, Dionysia Angeliki Lyra, Halophyte Agronomist, International Centre For Biosaline Agriculture (ICBA), Chef Matthijs Stinnissen, Executive Chef, Boca, Chef Alex Mobsby, Head Chef, Rhodes W1 and Chef Sergio Freitas, Chef Instructor, ICCA.
Discussing how competitions like YouthX can make a difference to young chefs, Chef Mattijs Stinnissen was quick to point out that challenges such as this bring out a certain competitive streak in chefs which can really help in pushing them. "What we saw today was a melting pot of creativity and being in a prestigious competition like YouthX will not only bring recognition but will also aid their future development as Chefs and give them better direction in their careers."
The quality of the dishes at this competition was superb. Said Chef Nick Alvis, "The dishes were great, restaurant-quality but what really impressed me was their confidence in what they were doing. They were able to explain the vision of the dishes while taking us through the choice of ingredients etc. The way all 30 of them worked today, with the confidence to be leaders, I'm certain they are going to take the restaurant industry to the next level."
Sustainability and zero wastage, the key themes of the competition, are not just our future but also our present. Dionysia Angeliki Lyra, Halophyte Agronomist, International Centre For Biosaline Agriculture (ICBA) was able to explain how competitions such as YouthX can bring more attention to sustainable farming practices and crops grown locally. She said, "The UAE government has invested heavily in ensuring sustainable and sufficient food systems. It is important to create awareness around sustainable farming practices and their benefits, so why not start from the kitchen, from the culinary industry itself, by encouraging them to pay closer attention to their local produce and use them in their cooking."
Competitions such as YouthX not only mould and develop the future of the hospitality industry but are also inspiring for young student chefs. Says Chef Sergio Freitas, Chef Instructor, ICCA, "As a chef instructor teaching the future of chefs, being part of the jury was a proud moment, more so, because our students were involved in this competition and it was a wonderful experience for them to bear witness to the quality of the young chefs currently in the hotel industry. What we try to tell them during our learning sessions, they were actually able to see it in action."
A culinary school plays a crucial role in shaping and developing the minds and mindsets of young chefs. But at a worldclass culinary learning centre like ICCA, the focus is not just on the basic tenets of cooking but also on themes that are crucial to the future of the industry, namely sustainability and zero wastage. Mr. Sunjeh Raja, CEO & Director of ICCA Dubai said, "Competitions like YouthX really help. At ICCA Dubai, we are not only focusing on producing chefs that can leave an indelible mark on the culinary industry but also on creating chefs that are conscious of good sustainable food practices, inspiring others to create a positive change for the planet at large."
The regional finals for the YouthX Challenge will be held on 9th November 2022 at Gulfhost and Speciality Food Festival where the shortlisted 4 teams, namely Burj Al Arab, Jumeirah Al Qasr, Grosvenor House and Sofitel The Obelisk will battle it out. One shortlisted team will go on to the International Finals which will be held on 23 February 2023 at Gulfood Top Table in DWTC where they will compete with teams from international hotels.
