Culinary Arts Management student Yves Gabriel Cabrera Po is set to represent the Philippines at the 11th International Young Chef Olympiad (YCO) in India. Po, 22, from Puerto Princesa, Palawan, will compete in the world’s largest student chef competition.
The event, which brings together participants from over 50 countries, is hosted by the International Institute of Hotel Management (IIHM).
“This opportunity not only gives me exposure to the global culinary industry, but also allows me to showcase my skills and creativity on an international stage,” Po said.
The YCO will kick off with a grand opening ceremony in Goa, followed by tournament rounds in cities like Delhi, Pune, and Bangalore. The finals will be held in Kolkata. Po will compete in Group D alongside student chefs from Australia, Kazakhstan, Timor-Leste, Greece, Albania, Uganda, Nigeria, and Uzbekistan, with the group’s competition taking place in Hyderabad.
“It’s an honor to represent my country and show the world the talent, dedication, and passion that Filipino chefs bring to the table,” Po shared.
Po, a student at De La Salle-College of Saint Benilde’s School of Hotel, Restaurant, and Institution Management, is mentored by Chef Dean Gabriel Chan Ng Tio, a part-time faculty member at the college and operations manager of his family-owned businesses. Tio is confident in Po’s abilities.
“I believe Yves is capable of winning due to his strong willpower and determination. He is a student who is hardworking, humble, and patient,” Tio said.
For his first round, Po will prepare a vegetarian dish and a choux pastry dessert using a set of provided ingredients. Last year, Po earned a silver medal in the Filipino Cuisine Team Challenge at the Philippine Culinary Cup, alongside fellow Benildean Andriks Dela Cruz. He sees this experience as a key strength heading into the Olympiad.
“Competitions like this have taught me the importance of balance, precision, and efficiency. They have also helped me organize my thoughts and focus on what is achievable within the time limit,” Po explained.
His preparation for the YCO focused on discipline, composure, and refining his culinary skills.
“I’ve trained myself to stay focused, even when I make mistakes. Instead of being discouraged, I take every error as an opportunity to learn and improve. It’s important to enjoy the process and embrace the journey,” Po commented.
The grand final and closing ceremony of the Young Chef Olympiad will take place on Feb. 8.