Yves Gabriel Cabrera Po, a culinary student from the Philippines, won bronze at the 11th International Young Chef Olympiad (YCO) in India.
Representing De La Salle-College of Saint Benilde (DLS-CSB), Po competed against 50 young chefs in the world’s largest student chef competition, hosted by the International Institute of Hotel Management. England’s Kamran Taylor won gold, while Armenia’s Arsen Armenakyan took silver.
“I still can’t believe it,” Po said. “I was proud to represent my country and show what Filipinos can do in the culinary industry.”
Po follows in the footsteps of fellow Benildean Clifford Jeff Unabia, who won silver last year, and alumna Austin Cale Labago, a runner-up in 2020.
The 22-year-old Culinary Arts Management student initially aspired to be an engineer but shifted to cooking upon entering college.
“I started at Benilde with no knowledge of cooking. I learned from scratch—the basics, kitchen discipline, and attitude. It shaped who I am today,” Po said.
His mentor, Chef Dean Gabriel Chan Ng Tio, described Po as confident and composed.
“Yves was calm and positive before the competition. His confidence set him apart,” said Tio, a part-time faculty member at Benilde and operations manager of his family’s businesses.
In the preliminary round, Po prepared a Lentil Puff with Carrot Puree, Turnip Relish, and Coffee Vinaigrette, alongside an Eclair with Pumpkin and Tofu Mousse. In the finals in Kolkata, he presented Bhetki Paupiette filled with Shrimp Mousse, paired with Walnut and Date Risotto, Pickled Carrots, Plum Sauce, and Crispy Fish Skin. His dessert was Chocolate Food for the Gods with Lemon Ganache Quenelle, Walnut Crumble, and Passionfruit Compote.
Benilde Culinary Arts Management Program Chairperson Chef Margarita Isabel Marty emphasized the balance of technique and taste.
“It can’t just be delicious but too simple, or there will be point deductions for technique,” Marty said.
Po and Tio were supported by Benilde’s culinary team, including Marty, Chef Richmond Ingco, Chef Kannan Jayaprakash Sreedevi, Chef Jester Arellano, and Chef Thomas Edward Chua, who helped refine the competition recipes.
“The dishes were a team effort. We wouldn’t have perfected them without the team’s help,” Tio said.
Po said adapting to an unfamiliar kitchen and working with student assistants who spoke different languages tested his skills.
“The equipment was different from what I use at school, so I had to adapt,” he said. “There were miscommunications, but I told my team, ‘We got this. I will win this for us.’”
Po also received the Best Ambassador Award for camaraderie with other competitors.
“I thought I wouldn’t make friends, but I bonded with chefs from the Netherlands, Switzerland, and other countries,” he said.
Looking back, Po encourages aspiring chefs to be patient and embrace the journey.
“If something is meant for you, it will come,” he said. “Enjoy the process—this is a once-in-a-lifetime opportunity.”