The Young Chef Young Waiter Young Mixologist (YCYW) competition has long been a celebrated platform for up-and-coming professionals in the hospitality industry. This year, judges from Hong Kong, Singapore and Thailand—each with a wealth of experience—will be assessing the next generation of talent in their respective fields.
The panel includes culinary heavyweights such as Richard Ekkebus, culinary director of The Landmark Mandarin Oriental, Hong Kong, Dave Pynt, chef-owner of Burnt Ends in Singapore, and Pichaya Soontornyanakij chef-owner of Potong in Thailand, alongside co-founder of Hong Kong's Bar Leone Lorenzo Antinori, and head bartender Arathorn Grey of the Tippling Club in Singapore. Choti Leenutaphong, co-founder of the Foodie Collection in Thailand, behind restaurant 80/20 (Eighty Twenty) and Vesper cocktail bar, also brings his expertise in hospitality to the judging table.
In the lead-up to the competition, we asked these esteemed judges what they’re looking for in young chefs, waiters, and mixologists, and the answers offer invaluable advice to those seeking to stand out. Keep reading for their insights on the skills and qualities needed to succeed in the industry.
See also: Young Chef Young Waiter Young Mixologist 2024: Calling for Asia’s best in F&B
Hong Kong
Richard Ekkebus, culinary director, The Landmark Mandarin Oriental
Lorenzo Antinori, co-founder, Bar Leone
Richard Ekkebus
In your experience, what separates a good young chef from a truly exceptional one?
Focus, desire, character, and perseverance.
What challenges do young chefs face today that you didn’t when you were starting, and how should they navigate them?
The distraction of social media and the flow of information through it. Food is texture, smell, and taste—not only presentation. There is often too much focus on the physical aspect. Focus on taste!
Lorenzo Antinori
What makes a cocktail memorable, and how do you see young mixologists contributing to that experience?
A cocktail becomes memorable when the whole bar experience is memorable. It comes down to multiple factors: the balance of the flavours, yes, but mainly it’s about the human interaction between bartenders and guests.
Is it important for young mixologists to understand the stories behind cocktails, and how should they use that knowledge in their work?
Our profession is rooted around human connections, creating special experiences for our guests. Being able to deliver storytelling through our work is what adds value to the bar experience.
Singapore
Dave Pynt, chef-owner, Burnt Ends
Arathorn Grey, head bartender, Tippling Club
Dave Pynt
How do you expect young chefs to approach the balance between creativity and consistency in their dishes?
Creativity is about doing things that are new and different; consistency is about how well you execute. So, I would expect the young chefs to put a lot of thought into creating something exciting, but then they need to work even harder to execute it perfectly in the competition.
When tasting a dish from a young chef, what do you look for beyond the obvious elements of taste and presentation?
Number one, does it taste good? Then we would start breaking it down to temperature, technique, flavour and seasoning.
Arathorn Grey
What role does a mixologist’s personality play in their success, especially when engaging with guests?
At the end of the day, guests will only continue to patronise a venue because of the people and how they make them feel. When it comes to hospitality, the quality of food and beverage definitely plays a vital role in the guest’s mind when it comes to value, but the experience is everlasting.
How can young mixologists create a unique signature while still respecting the craft’s traditions?These days, with technological advancements and the blurred lines between culinary and mixology, it’s becoming increasingly hard to do something original or groundbreaking. To create something unique, mixologists will have to explore more unconventional and exotic ingredients and experiment with culinary techniques when creating a signature cocktail. For example, working closely with pastry chefs will be a great way to learn and elevate garnishes. Using classic cocktails as a template for drink recipes, incorporating various ingredients and flavours into the template, is one of the easiest ways of creating a signature cocktail."
Thailand
“Pam” Pichaya Soontornyanakij, chef-owner, Potong
Choti Leenutaphong, co-founder and managing partner, Foodie Collection
Chef “Pam” Pichaya Soontornyanakij
What advice would you give to young chefs who want to innovate while retaining the essence of the cuisine they are working with?Always respect the heritage of doing things. Great innovation comes from an understanding of culture and cuisine history. Authenticity always gives you lessons and the strength to create something new.
How do you assess a young chef’s ability to adapt to unexpected challenges in the kitchen?
Give them challenges even though they don’t believe in themselves, and see how they react to failure and success. Failure will also give them lessons. Everyone is afraid of change or doing something that they have never done, but it is the only way to grow. They just need the push.
Choti Leenutaphong
What is the most underrated skill in a waiter’s role that young talents often overlook?
Teamwork is a very important skill that is often unappreciated. Young waiters tend to focus all their attention on serving the guests and multitasking by themselves. If young waiters learn how to coordinate and communicate better with the team, not only within the front of the house but also with the kitchen and bar, they will find the tasks to be much less arduous. Preparing with the team in advance, like dividing the work during service or asking the kitchen which dish to suggest today and how they are made, can save a lot of time and energy for the waiters. Plus, he/she will also be greatly valued by the whole operation.
How can young waiters leave a lasting impression on guests in a way that enhances the overall dining experience?
Anticipating and addressing the guests’ needs before they arise will leave a lasting impression on the ones you serve. It can be the difference between a delightful and a mediocre dining experience. By learning to gauge the guests’ reactions and listen attentively, you can create a highly personalised service. This can be done from the time of reservation—from learning about the guests’ dietary requirements to asking them if they are celebrating any special occasions—and during the dinner, when you can recommend drinks or dishes based on the guests’ preferences. Of course, you have to learn not to overdo it too, as some guests may find it uncomfortable. The key is to learn about your guests to deliver the best tailored service."
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