Ryan Malone, a final year student of Culinary Arts at Technological University Dublin recently took home gold and silver medals at the 2019 Young Chef Olympiad in India.
The competition took place from January 28th to February 2nd this year in the Indian cities of New Delhi, Bangalore, Pune and Kolkata. Founded in 2015, the Young Chef Olympiad (YCO) aims to bring the world closer together through food. This year’s YCO competition saw student chefs from over 55 countries compete for the YCO 2019 title, which was ultimately taken home by Cyrene Randrianasolo of Albert de Mun School in Paris.
Ryan, who was mentored by TUD lecturer George Smith throughout the competition, took home a gold medal for Young Chef Ambassador and a silver medal in the Cook Off category. To make it to the final stage, Ryan had to participate in four initial rounds before he could plate up his final dish of brined chicken breast with chicken leg ballotine, yellow split pea purée and balsamic lentils
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Seven more days until Ryan Malone (4th year #culinaryarts) and Mentor Chef George Smith will represent #TUDublin and #Ireland in the 5th International #YoungChefOlympiad 2019 in India! Young chefs from more than 50 countries will compete for the title between 28 January and 02 February. Good luck Ryan! ☘磊 #YCO2019 #tudublinfood #weareTUDublin
Speaking to F&W about his achievement, Ryan told us that he was immensely proud just to have taken part:
“It wouldn’t have made a difference I had come first or last, I was an honour to represent Ireland in the 5th Young Chef Olympiad. Winning a gold and silver medal for the Cook Off rounds, a trophy for Young Chef Ambassador and a certificate of participation was a great honour and a pleasure, but the biggest win of all was meeting all the competitors and mentors from different countries. That was the biggest highlight for me.”
Ryan, who is now back in Dublin completing his studies, says that fine dining is the area in which he hopes to work in the future. Having been inspired by the placement he undertook in Chapter One, Ryan hopes to hone his skills further and work in the restaurant of his biggest influence, Thomas Keller:
“I have always admired the philosophy of Thomas Keller as a chef, restaurateur, and writer. My dream since I was 16 years old was to train and work at the French Laundry as a chef. As a chef I want to nurture people through food and make people happy because that is what makes me happy, keeps me going as a chef and drives me to get better.”