A graduate of the De La Salle-College of Saint Benilde (DLS-CSB) placed in the Top 10 of the 12th International Young Chef Olympiad, described by organizers as the world’s largest culinary competition for student chefs, held across several cities in India.
Jomari Bernardo, 24, who earned a degree in Culinary Arts Management from the School of Hotel, Restaurant and Institution Management, was the Philippines’ sole delegate to this year’s tilt. He also received two special citations: Best Hygiene and Kitchen Practice and Tourism Ambassador.
Bernardo advanced from the first round in Goa, where he competed against representatives from India, Jordan, Nepal, Portugal, Sweden, Timor Leste, Uganda and Uzbekistan.
Jomari Bernardo (left), the Philippines’ sole delegate, in action at the 12th International Young Chef Olympiad. PHOTOS FROM DLS-CSB
“My mindset at that time was whatever happens, I have no regrets because I knew that I did my best,” Bernardo said.
“Little did I realize I would be the Top 1 in our bracket. I was shocked and excited since my co-competitors were all strong.”
For the qualifying round, he prepared rellenong bhetki, a reverse-barramundi roulade with sweet potato-carrot puree, spinach sauce, fennel and grape salad. He paired it with a vegan dessert, maruya, a deep-fried banana bread served with mocha mousse, orange-lemon reduction and chocolate soil.
The grand finals were held in Kolkata, where Bernardo competed alongside Enri Cuedari of Albania, Dominic Grundy of England and Vidanagamage Rumira Reshan Piyasiri of Sri Lanka, who eventually won the gold, silver, and bronze medals respectively.
In the finals, Bernardo presented a roulade and pan-seared chicken breast with creamy polenta, roasted eggplant puree and basil oil for the main course. For dessert, he prepared pistachio strudel with mascarpone mousse and lemon citrus sauce.
Chef Dean Gabriel Ng Tio, Bernardo’s mentor and a faculty member at DLS-CSB, said he exceeded expectations. Ng Tio, an industry practitioner who trained at a one-Michelin-starred restaurant in Italy, cited Bernardo’s composure during the competition.
“He did beyond what I expected, and he competed with finesse, grit, and humility,” Ng Tio said. “I have nothing but praises on how he performed for both stages.”
Ng Tio added that mental preparation played a critical role. “His attitude towards the whole competition was something I admired the most,” he said. “When we talk skills, all the other competitors were on par with one another. It all boils down to the mental toughness of each delegate.”
Bernardo, a native of Meycauayan, Bulacan, said the competition offered lessons beyond technical training.
“An open mind will help you understand the uniqueness of the people around you, adapt to the situations given to you, and troubleshoot every challenge ahead of you,” he said. “Having a kind heart is one of the most important takeaways I gained from this competition since it can lead us to acceptance, to be contented with everything, and build great relationships.”
He traces his interest in cooking to childhood memories of watching his grandmother prepare embutido (Filipino-style meatloaf). By age 10, he had taken up baking.
“I loved sweets. I started baking since I was 10, and it became my escape or hobby whenever I was bored, stressed, or sad,” he said. “From that time on, I tried to cook, bake, and explore different kinds of food.”
Originally enrolled in civil engineering, Bernardo later shifted to culinary studies, a move he described as difficult but necessary.
“I think by the time I shifted and transferred to Benilde, the stars aligned accordingly,” he said. “I took a big risk. I followed my heart to make myself happy and fulfilled. There were no regrets.”
“I can finally say I’m becoming the person I want to be, doing what I’m really passionate about, not a person pretending just to make other people happy,” he added.
After completing his degree and his stint at the Olympiad, Bernardo said he plans to pursue post-graduation internships abroad.
“As of now, I want to try to do post-graduation internships abroad for me to explore more about skills, techniques, and flavors around the world,” he ended.
