Chef Yeshwanth Kumar,16 and a resident of Chennai, has been awarded four Silver medals at the renowned Culinary Olympics 2020, Germany, the top most culinary competition held for chefs around the globe. Master Yeshwanth Kumar represented India in four various categories namely Classical Vegetable and Fruit carving, Live Vegetable and Fruit Carving, Artistry made from Pastillage and Gum paste. It is a matter of pride for India as he bagged Silver medals in all four categories. South India Chef’s Association (SICA) is proud of his prowess and expertise and honoured to share his success.
We laud Yeshwanth Kumar for his achievements at the Culinary Olympics as he is a testament to the future of following one's passion. President of SICA and Celebrity Chef, Chef Damu says, "Yeshwanth is dedicated, highly skilled and has proved himself time and again at the Culinary Olympics. He is the future of Indian Culinary excellence."
Yeshwanth competed amongst 2000 chefs from 70 different countries. He is the youngest to excel in the oldest Culinary Competition and is the first to win four Silver medals in 120 years of Culinary Olympics history.
Young Yeshwanth Kumar explored his passion for Culinary Art when he was 9 and has won at various National Culinary Competitions in India. He is also the recipient of “Best Young Chef Award” of South India Chefs Association, presented in 2018. The various culinary workshops organized by SICA, has immensely helped Yeshwanth, not only to sharpen his skills but to stay motivated and get ready for the Culinary Olympics. In addition, he has also travelled to Singapore, Malaysia, Vietnam, China and Czech Republic for advanced training and development from esteemed Culinary Artists.
He was the youngest to participate in the Culinary Olympics 2016 and won a Diploma ( 4th Place) for the same. Inspired by his father Umasankar Dhanapal, who won Bronze at Culinary Olympics 2012 and 2016.
As Umasankar Dhanapal, his father says “Yeshwanth has been extensively training for six long hours every day from 2017 to attain this title. His parents encouraged him to opt out of regular schooling and pursue education through National Institute of Open Schooling (NIOS). This gave him enough time to focus on studies while also pursuing his passion and literally carving his career. Having scored brilliantly (401 out of 500) in his public exams as well, Yeshwanth Kumar proves that pursuing your dreams doesn't hinder you from academics. We are proud of his work and hope every parent allows their child to follow their passion and work towards it”.
"Yeshwanth Kumar Umasankar is a multi-talented Chef. I admire his skills and am pleasantly surprised to see such finesse at this young age." says Chef Sheetharam Prasad, General Secretary of SICA, Corporate Chef of GRT Hotels & Resorts. He also mentioned that “Promoting the talents of Young Chefs like Yeshwanth and getting them recognized globally, is the ultimate aim of SICA.
Yeshwanth has devoted himself to the art over the years and wishes that the same opportunities are made available to children by their parents as well. He says, "Parents must read their children carefully, understand their inherent skills and encourage them to pursue their passion over just choosing any career that seems to have scope. Such pressure only leads to dissatisfied growth and reduces a child's motivation to learn and explore the world."
South India Chef’s Association (SICA) hosted a grand reception at the Airport for this genius young Chef and honored him with a grand felicitation.
South India Chef’s Association (SICA) – A proud member of IFCA
South India Chef’s Association is a fraternity of culinary professionals representing the finest hotels, restaurants and culinary institutions in South India. SICA was founded in August 1998 in Chennai by chefs from reputed hotels.
It is an independent, apolitical, voluntary and non-profitable body of culinary professionals from varied backgrounds and specialties.
It is affiliated to IFCA, which is the nodal body of culinary associations in India and affiliated with the World Association of Chefs Societies, the apex body of the culinary professionals the world over.
• To Promote goodwill.
• To contribute to the welfare of society.
• To exchange ideas and spread co-operation amongst the Fraternity.
• To raise the standards of Culinary Trade
• To develop the art of fine cooking.
• To promote local cuisine.