The Young Chef Young Waiter and Young Mixologist (YYY) competition was hosted at iconic locations across Singapore. The event celebrated the creativity, skill and passion of chefs, waiters and mixologists under the age of 28 while fostering a sense of community and collaboration across the sector.
Team USA emerged as the ultimate champions, with chef Thomas Mendel of Hamel Family Wines in Sonoma, California; waiter Jaclyn Bisantz of Michelin-starred restaurant The Harbor House Inn, also in California; and mixologist Marco Guillen from the Four Seasons Napa Valley taking home first place and a US$ 15,000 prize. “Being a part of the YYY has allowed me to truly understand myself, as a service professional, on a deeper level. It has been an enlightening experience, revealing my ability to navigate new and unfamiliar territories within the hospitality industry,” said Bisantz.
Supakorn Tapaneeyachok (Photo: courtesy of YYY)
Jiwoo Lee (Photo: courtesy of YYY)
Danial Rosman (Photo: courtesy of YYY)
Chefs from Asia at the competition (Photo: courtesy of YYY)
Tony To (Photo: courtesy of YYY)
Waiters wine masterclass with Indigo Wine Co. (Photo: courtesy of YYY)
Tanglin Distillery Challenge (Photo: courtesy of YYY)
Angus Wong's dessert (Photo: courtesy of YYY)
Daisy Feeley, Paul Robinson, Robert Walton and Allana Laws at the award ceremony (Photo: courtesy of YYY)
Following closely were team Thailand in second place and team Wales in third. The competition highlighted the global nature of talent, with contestants from all over the world demonstrating their culinary prowess in a series of intense challenges.
The YYY competition kicked off with an educational day on November 22, where finalists explored Singapore’s vibrant food scene. From a tour of the famous Maxwell Food Centre to sampling local favourites like Hainanese chicken rice spoon “shots”, the day gave contestants a taste of the Lion City’s culinary heritage. The opening ceremony in the evening provided an opportunity for the finalists to meet the judges and fellow competitors, setting the tone for an exciting weekend ahead.
On day two, contestants faced the Tiong Bahru wet market challenge, where they were tasked with sourcing ingredients for their canapés and cocktails with SG$35 (approximately HK$200). This was followed by a lunch at the serviced apartment complex Alma House, courtesy of culinary mastermind Dave Pynt of the Singapore modern barbeque restaurant Burnt Ends; and a pitch meeting, where teams presented their concepts and menus to the judges. Mixologists also tackled mystery challenges, including creating their version of a Singapore Sling at the Tanglin Gin Distillery.
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Team USA won Gold. Pictured: Nikesh Mehta, Chef Thomas Mendel, Mixologist Marco Guillen, Waiter Jaclyn Bisantz and Robert Walton (Photo: courtesy of YYY)
Team Thailand won Silver. Pictured: Supakorn Tapaneeyachok, Natcha Chuwong and Suriyan Pleejan (Photo: courtesy of YYY)
Team Wales won Bronze (Photo: courtesy of YYY)
The final day was the centrepiece of the YYY competition. Held at At-Sunrice Global Chef Academy, the day called for contestants to prepare a three-course lunch, with a wine pairing and cocktails inspired by local flavours. During the lunch service, each team was given an assigned occasion to test how they would make it a special experience for their guests. Team Hong Kong was assigned a graduation ceremony meal where they gave their guest a personalised letter as well as a stuffed panda toy wearing a graduation gown.
As Abby Cadman and Tegan Waters, the duo who had brought the YYY competition to Asia, had said before the competition, “It’s not just about the finalists and winners—it’s about creating a movement in each city.” This sentiment was brought to life in Singapore, as the competition celebrated not just exceptional talent but also the local culinary and hospitality community.
The event concluded with a glamorous awards ceremony at The Exchange Singapore, where the winners were announced amidst cheers and applause.
The YYY competition has been a career-defining experience for many talents over its 45-year history, with winners including the likes of chef Marcus Wareing and Simon King, who won Best Young Waiter in 2000 and then went on to become the manager at Restaurant Gordon Ramsay in London; the two then opened The Savoy Grill in 2003. Meanwhile, industry stalwarts such as Theo Randall, Heston Blumenthal and Raymond Blanc have all served on the competition’s judging panel.
As the competition comes to a close, it marks just the beginning of Cadman and Water’s mission to inspire and elevate young talent in the region.
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