As the 8th contender representing Benilde, Jomari Bernardo, an ID121 from the Culinary Arts Management (BS-CAM) program, along with his mentors Chef Dean Gabriel Ng Tio and Chef Richmond Ingco shared in an interview with The Benildean what it means to be a part of such a prestigious competition.

The Young Chef Olympiad (YCO) is an annual cooking competition based in India that gathers young culinary talents from all around the world to test not only their technical skills but also their creativity and character under pressure. This year’s competition is being held from Feb. 1 to 6 in Bengaluru, India.

The said Olympiad provides an opportunity for Benilde and its students to learn about different cultures as Chef Ng Tio shared. “It opens their horizons, widens connections, and creates more opportunities for them.”

Through competitions like this, Benilde highlights how it fosters and develops the skills of its culinary students.

Mentoring Bernardo, Chef Ng Tio imparted that attitude and perseverance are key qualities that champion for the best results. “Being able to become firm with decisions he has to make and the drive to finish what he has started are two things that I always remind him about.”

Cooking is no easy feat

The selection process for the YCO is rigorous and deliberate, planned to find the student best suited for the competition, who flourishes both inside and outside the kitchen. Chef Ingco shared the thorough criteria. “They have to be on a specific level of their flowchart so that their classes won't be affected during their training. The kitchen test, the first stage of the selection, is actually composed of three sets of judges and divided into taste profiling, technicalities, and the kitchen flow of the student.”

Beyond technical skill, the selection process emphasizes adaptability and character more than anything else, qualities that are essential for high-stakes competitions like YCO.

“Actually, it's not always the top student among the rankings that will be chosen. It's more about who is more fitted for this competition [...] it's not only required that you are very good in the kitchen but also how you handle yourself in some situations outside the kitchen. For example, if there are unexpected changes for the ingredients, for the procedure in the competition itself, they are quick to adjust in that situation.”

The “best-est” choice

His journey to where he is now is no straight path, and the pandemic served as the catalyst for a pivotal moment in his life. “I transferred here to Benilde, I was an incoming third-year student of civil engineering. By that time I transferred here, it was the pandemic. I just followed my heart. Since I was a kid, I really enjoyed baking, cooking, and everything.”

Though his passion has always been present, it was a mere dream he only thought of, having been overshadowed by expectations and practicality. “I didn't see myself as a chef back then. Because of my environment back home, I'm from a family of engineers. So, my mindset back then was, I was destined to be an engineer also. But then, the pandemic came and I realized that I needed to do something I really want for myself. Not to do something that someone wants for me.”

For Bernardo, a once shy and reserved student, stepping onto the international podium came with no expectations, only the hope of making the most of his college years and graduating without regrets.

“My journey here in Benilde has been [...] like a rollercoaster ride. Because at first, I'm the shy type of student who doesn't participate in any type of competitions. I don't have any organizations. But then, joining YCO, I'm doing what I really want right now. No more shyness, no more doubts about myself. It's just me presenting myself to the world.”

Choosing to follow that realization meant stepping out of his comfort zone and embracing the unknown. “It was the biggest risk I took during the pandemic, but it was the best-est choice I made in my life.” He shared how joining the competition became a way for him to challenge himself before graduation, driven not by expectations of winning but by the desire to gain experience and leave Benilde without regrets.

The dream behind the team

As a chef in the research and development (R&D) field, Chef Ingco plays a crucial role in preparation for the competition. “Most of the work, the bulk of the stress is on the first part of the competition. We're going to create competition-level dishes, recipes in accordance with their own rules and guidelines. So, basically after the R&D, it's more on the training on reruns of each dish so that Jom will have the muscle memory for the recipes to be created.”

“In this competition, 100% of the recipes are not our own ideas. So, usually we take some from the student. For example, ‘Chef, this style of plating is better. This tastes better.’ We let them do that because that's how we incorporate the personality of the student in the dishes that we're competing for.” In a way, the mentor is not always right as the dynamic between Bernardo and his mentors showcases collaboration, trust, and instinct.

Through competitions like this, Benilde’s School of Hotel, Restaurant and Institution Management (SHRIM) stays true to its pursuit of excellence in education. “It's one of the best ways to showcase how Benilde is innovating in our ways of creating dishes and recipes so that it's always up to date to the standard internationally.”

By coaching Bernardo, Chef Ingco finds fulfillment in passing on his wisdom and passion, bringing this dream back to life. “It's one of my ways of living my dream of being a participant for YCO since I wasn't able to become a competitor. So, it's my way of giving back.”

Cherry on top

As his graduation approaches right after the competition, he sees this as a defining culmination of his college journey. “This YCO competition would be the cherry on top in my college journey. When I joined Benilde, my personality, my skill set, my mindset, wasn't like this. But Benilde helped me to become a brave student who keeps on fighting.”

“Who would've thought that I'll be joining a worldwide competition right now if I didn't have the courage at that time to follow my heart and to follow my dreams… Benilde prepared me to be a tough, adaptable, and open-minded person from day one. [...] And maybe that's my main learning here in Benilde.”

This serves as a reminder that growth comes from courageous leaps, seizing opportunities, and having a strong support system—mentors, peers, and guides—can make all the difference. Lessons that will carry far beyond school settings and into the life one dreams of living.