Cooking Up Silver: Culinary Passion and Precision Like No Other
Cooking Up Silver: Culinary Passion and Precision Like No Other
29 February 2024
The Culinary Theater, on the 7th floor of De La Salle-College of Saint Benilde’s Angelo King International Center (AKIC) Campus, is abuzz with excitement. There’s food to be shared and chef’s jackets hanging, ready to be worn. Faculty and students alike from the School of Hotel, Restaurant and Institution Management (SHRIM) are getting ready to celebrate Clifford Jeff Unabia and Chef Mentor Kannan Sreedevi’s silver finish in the recently concluded historic 10th IIHM International Young Chef Olympiad (2024 YCO) in Kolkata, India with representatives from over 60 countries around the world.
Young Chef Olympiad (YCO) started with a vision of being the best platform to bring the world closer via food as food unites people. Thus, Dr. Suborno Bose, CEO of the International Hospitality Council (IHC) and the International Institute of Hotel Management (IIHM), as well as the founder and chief mentor of the Indismart Group & IIHM Worldwide, kicked off the Young Chef Olympiad in 2015 as its Chairman. The IIHM is one of the largest chains of premier hospitality and hotel management schools across India, and it started its journey in Kolkata in 1994. IIHM is a part of Indismart Group, the conglomerate that operates the Indismart Hotels.
Amidst cheers and congratulations, the winners, along with Chef Marga Marty and Chef Ted Chua, shared what goes on behind the scenes of preparing for an international competition. This year was a special case, Chef Ted says, “Usually, what we do in the past years since I handled YCO because I’ve been handling the qualifications since we started joining, we have a big elimination process. Then, in some cases, like this one, when time is running out, we just choose people who will be part of the process.”
Chef Ted continues, “So I stumbled upon Clifford because Clifford was my student in baking. I saw a lot of potential in him because not many students have natural talent when it comes to baking. Sometimes they don’t know, sometimes they already know, but he kind of gets what he’s doing and why. But he’s one of the few that really has discipline.”
As a student at Benilde, with programs like the Bachelor of Science in Culinary Arts Management, Unabia shares that classes honed his instincts. “I learned the basics and advanced cooking techniques. If I have the foundation, that’s where my instincts come from, and in Chef Kannan’s training, it’s like I’m refining every detail. I also learned a lot in this span of three weeks: discipline, how to taste the food, and how to multitask. Because I think that’s how cooking is. You shouldn’t just do it once. It’s about consistency. If you can do it every day, with the same quality and taste, your palette will definitely develop.”
Discipline is a core value in culinary arts because continued practice is inherent. “When we started the training, it’s actually every day. We start at 7 a.m. and finish by 5, 5:30 p.m. So, it’s also quite taxing because there are many things to do, especially for Clifford. He has to do multiple practices per day,” Chef Kannan adds. “That’s what goes on for more than three weeks. After the training, even the day before, we are still here, finalizing everything. Then, we fly out to India and are there for seven days. Every day is a series of activities. The Olympiad was held across six cities. There are days after our one competition, we have to take a flight that night. Then we reach the next destination early in the morning but must be ready for the day’s events with little sleep. That’s a lot. That takes effort.”
Chef Marga shares, “As a mentor, Chef Kannan not only mentored him in skill, but also helped him with his mindset. Also, I noticed that Chef Kannan’s coaching takes criticism from other chefs, but he digests it before giving the criticism to Clifford. How to move around the kitchen, how to be clean, things like that. So that’s a very important role of a mentor.”
This mentoring relationship, which eventually led to the 1st runner-up podium finish, also reflects the kind of mentors students have not only during high-profile competitions but also in daily classes in the School of Hotel, Restaurant, and Institution Management (SHRIM). “Just like what we always tell our students, it’s okay to make a mistake. At least you did it here in the school while you’re still learning, while you’re still here.” Chef Ted explains, “Because when you do that outside, you might lose your job. But take it constructively. Don’t put it in your heart. We give them tough love.”
“And then, at the same time, you also want to reflect the realities of the industry. So, it’s very difficult,” Chef Marga says. “ I think the other thing also is because taste is subjective. So, each and every chef will have a different idea of the taste. So, when they mentor, and even when we mentor our students, we also filter what is said about taste in the sense that we want them to achieve. We have to be able to mold it so they’re moving toward their vision. We have to respect their vision.”
Unabia works for his practicum with 22 Grams Dessert Bar & Restaurant in Poblacion, Makati. He feels he is not treated differently after the new feather in his chef’s hat. “I guess it’s just my mindset that they would expect more from me since I won silver in the YCO. I think, as of now, what I need is professional experience at my level. So, I’m chasing to learn from different establishments. At 22 Grams, I learn about pastry and dessert. After that, I can go to other restaurants to work in hot and cold kitchens.”
He has this to say to the next generation of young cooks interested in enrolling in Benilde’s Bachelor of Science in Culinary Arts Management, “I’m sure the first thing is that you should have a passion for cooking. And it shouldn’t just be the joy of cooking. Ask yourself if you’re willing to sacrifice your time here. If you’re willing to put in the effort and if you’re willing to work on the holidays because that’s the environment of our profession. You will sacrifice a lot to learn to serve other people.”
For more information on Benilde’s undergraduate programs, contact us at (63) 2 8230 5100 local 1801 or admissions@benilde.edu.ph. You may also visit our website at www.benilde.edu.ph.
