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19 July, 2019
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Karan Upmanyu, EUHT StPOL alumni, one step closer to become the world’s best young chef

He will be the representative of India in the Asian final of the S. Pellegrino Young Chef 2019-2020, one of the most prestigious cooking competitions around the world. Upmanyu has been a student in the latest edition of the Master in Culinary Arts and Kitchen Management at EUHT StPOL (Barcelona). The dream of becoming the world’s best young chef is now one step closer.

Karan Upmanyu was a student of the latest edition of the Master in Culinary Arts and Kitchen Management at the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar (EUHT StPOL). From EUHT StPOL we are pleased to explain that Karan Upmanyu is the chef who will represent India in the Asia Regional Final of S. Pellegrino Young Chef, which will be held in Tokyo on September 10th and in which he will compete against fourteen more contestants from the Philippines, Singapore, Thailand, South Korea, Japan, Malaysia, Thailand and Indonesia. He is one of the 135 chefs chosen worldwide to participate in one of the 12 regional finals from which the participants will compete to win the title of the best young chef in the world.

Shades of the desert

“Shades of the desert” is the dish that Karan Upmanyu, guided by his mentor Manu Chandra, will present to the jury of the Asia regional final. This creation will be assessed by the so-called Golden Rules that regulate this international contest: Technical Skills, Creativity and Personal Belief.

Font: https://www.sanpellegrinoyoungchef.com/finedininglovers-award/asia
Font: https://www.sanpellegrinoyoungchef.com/finedininglovers-award/asia

If he becomes the representative chef of the Asia region, he will participate in the Final of S.Pellegrino Young Chef 2019-2020 that will be held in Milan and in which the world’s best young chef will be appointed, as well as the winners of the three additional prizes of the contest, related to the philosophy and the description of the dish, the technical skills and creativity and the fusion of different gastronomic cultures.

From EUHT StPOL we wish him all the best in this event and in his professional future as a chef!

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