Kitchen CUT cuts it with tomorrow’s best chefs

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British kitchen software firm Kitchen CUT is gaining international exposure at one of the world’s most highly anticipated cooking competitions for budding chefs.

The company’s founder and Michelin starred chef John Wood has been a senior judge on the panel of the International Young Chef Olympiad (YCO) event for the last two years and he will be returning for a third stint when it kicks off in India today.

Organised by International Hospitality Council (IHC) in partnership with the International Institute of Hotel Management (IIHM), YCO2020 is billed as the world’s largest culinary competition and will run for six days across five cities in India including Delhi, Kolkata, Bangalore, Pune and Goa.

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In the run-up to the competition, contestants have been using Kitchen CUT software to help them score additional points.

Competitors are required to provide full details of their recipes, including allergen and nutritional information.

By creating their sub recipes and recipes in the Kitchen CUT system, competitors have been able to access the required information simply and quickly, providing printed recipe specification sheets for the judges.

More than 50 young chefs will be competing in the event, which promises to showcase the brightest and most promising culinary talent from across the globe.

Mr Wood, who has worked in the industry for 35 years, said: “I am a huge advocate of developing the chefs of tomorrow and nurturing them to improve skill levels in the hospitality industry. YCO is a unique, global platform that allows young chefs the incredible opportunity to come together, gain experience and learn.

“This year’s theme, sustainability, is something that I’m very passionate about.  Encouraging students to learn about the reasons behind sustainability as well as the means of achieving it is a necessity, not only for the hospitality industry of the future, but also for the survival of the planet.”

In addition to the YCO 2020 Champion trophy and title, the participants will be competing for a total of 25 awards, including the Rising Star, Best Ambassador, Sustainability Award, Kitchen CUT Award and IHC Foundation Hospitality PR Champion, among others.

“As co-founder of Kitchen CUT, I’m incredibly proud that over 90% of competitors have used the system this year to create recipes, report nutritional information and track allergens. The danger of mismanagement of allergens is a growing concern in the industry and I am dedicated to raising awareness and showing young chefs that the only way to avoid tragedy is to use a robust, automated system to track allergens.”

Kitchen CUT was established eight years ago to provide cloud-based hospitality software solutions to operators of all sizes that are entirely scalable as their business grows.

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Andrew Seymour

The author Andrew Seymour

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