The air inside the air-conditioned arena of the Chennai Trade Centre was heavy with sugar — rows of macarons, chocolates, and cakes lined the tables as judges moved from station to station while slicing, tasting, and making notes. Outside, the aroma of ghee, rice, and slow-cooked spices drifted from the biryani competition in the tented area.
All of this unfolded at the seventh edition of the South India Chef’s Association (SICA) Culinary Olympiad and Food Competition, held from September 19 to 21. “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. Endorsed by the World Association of Chefs’ Societies (WACS), the Olympiad featured competitions across multiple categories, including plated desserts, regional cuisine, butter and margarine sculptures, and cocktails.
The Olympiad also served as a platform for learning. “When young chefs see what’s around them here, it pushes them to work harder, innovate, and aspire to global standards,” said Chef P Baranidharan, jury moderator. Workshops held in the weeks leading up to the event, covering pastry art and hot plate presentation, ensured participants arrived prepared.
The first day’s categories included plated desserts and butter and margarine sculptures depicting cultural icons, alongside buffet challenges, live paratha making, and regional cuisine. “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.
On the second day, participants competed in fruit and vegetable carving, making petits fours and pralines, and live cake dressing. Buffet challenges continued, while students and professionals also took part in cocktail and mocktail contests. “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 third day featured three-course set dinner menus, buffet challenges, the dabara coffee challenge, cocktail and mocktail contests, cake dressing, table layout displays, and regional cuisine rounds, concluding the Olympiad.
Judges from multiple countries evaluated competitions across 22 categories. With its scale, organisation, and WACS endorsement, the Olympiad reinforced Chennai’s position as a hub for professional culinary competitions in Asia and set a benchmark for future editions.
Published – September 27, 2025 09:56 am IST