September 27, 2025

The Chennai Trade Centre was buzzing with mouth-watering excitement during the seventh South India Chef’s Association (SICA) Culinary Olympiad and Food Competition held from September 19 to 21. Inside the air-conditioned arena, tables gleamed with colorful rows of macarons, chocolates, and cakes. Judges sliced, tasted, and scribbled notes as the sweet aroma filled the air. Just outside, the tempting smell of ghee, rice, and slow-cooked spices from a biryani contest drifted from a nearby tent. “This year we have more than 3,000 chefs from across India and six international teams from countries including Sri Lanka, Mauritius, Maldives, Australia, Malaysia and Singapore,” said Chef Sheetharam Prasaad, general secretary of SICA. The event had a special stamp from the World Association of Chefs’ Societies (WACS), making it a proud international stage. Competitions went beyond just tasty dishes. They included plated desserts, grand butter and margarine sculptures showing cultural icons, and even cocktails! Chef P Baranidharan, the jury moderator, shared, “When young chefs see what’s around them here, it pushes them to work harder, innovate, and aspire to global standards.” Before the main event, workshops on pastry art and hot plate presentation helped chefs sharpen their skills. Day one dazzled with plated desserts, live paratha making, and buffet challenges. “Chefs come here for three reasons: to mingle with fellow chefs, share the latest global culinary trends, and to gain tips on how to grow and reach international platforms,” said Chef Baranidharan. The next day, the kitchen got busy with fruit and vegetable carving, making petits fours and pralines, cake decorating, and lively cocktail contests for students and pros alike. “This competition provides a platform for students and professionals to exhibit their skills, knowledge, and creativity. Winning a medal or certificate can significantly boost their career and open opportunities in management training or kitchen operations across hotels,” said Chef Damu, president of SICA. The final day served a feast of three-course set dinners, buffet face-offs, the dabara coffee challenge, table layout displays, and regional cooking rounds, wrapping up this grand culinary carnival. With judges from many countries marking 22 categories, the Olympiad showed Chennai’s true flavor as Asia’s top culinary contest hotspot. The event’s scale, blending of tradition and innovation, and esteemed WACS approval make it a golden recipe setting high standards for future editions.

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Tags: South india chef's association, Culinary olympiad, Chennai, Chef competition, International chefs, Food contest,