The Joy of Cooking: A little culinary competition keeps it alive

The joy of cooking–and competing

In recent years, culinary competitions have captivated and inspired audiences worldwide. From reality TV sensations like MasterChef and Top Chef to high-stakes cooking battles like Iron Chef, the allure of witnessing talented chefs push their creativity and skills to the limit has become a cultural phenomenon. These shows are more than just entertainment—they reflect the passion, innovation, and dedication that drive culinary professionals to excel in the kitchen. 

Culinary Arts Academy Switzerland (CAAS), one of the world's top culinary schools, is no stranger to this trend; in fact, we encourage it. While other colleges may offer sports competitions, CAAS offers cooking competitions. The academy organizes several cooking competitions throughout the academic year, allowing our students to flaunt their expertise, creativity, and flair while enjoying a bit of friendly rivalry and a chance to win prizes and recognition among their peers and in the industry. 

One such event was a recent student-led cooking competition organized entirely by the Student Ambassador Committee (SAC). The event brought together aspiring chefs from the different culinary programs at CAAS in a culinary challenge that tested their skills, teamwork, and ability to think on their feet.

The brainchild behind the event was Martin Atayan, a Bachelor of Arts in Culinary Arts student, set to graduate in June 2025. Inspired by a smaller competition that took place in 2018, Martin and his team saw an opportunity to expand the concept, utilizing three kitchens and the sky lounge to accommodate both participants and a live audience. 

A Mystery Box Challenge

The competition was designed in the popular "Mystery Box" format. Participants were presented with a selection of surprise ingredients and tasked with creating a three-course meal. 

The Mystery Box contained: Guinea fowl, red mullet, asparagus, morel, quinoa, spinach, radicchio, sweet potatoes, wild garlic, red radish, almond powder, strawberry puree, dark chocolate, yogurt, vanilla pod, fresh elderflower, and rhubarb.

The twist? Each ingredient had to be featured at least once across the three courses, and rhubarb, a tangy and versatile vegetable, had to be featured in every course, cooked in a different way. 

Why are cooking competitions so popular? 

The anticipation. After unveiling the mystery box, the teams were allowed a mere 15 minutes to plan their menu, followed by two and a half hours to prepare an appetizer, main course, and dessert using the mystery box ingredients.

As the competition unfolded, the atmosphere in the kitchens was electric. Teams worked under pressure, racing against the clock to bring their culinary visions to life. Onlookers, fellow students, and visiting media representatives marveled at the intensity and skill on display. Staying cool when the heat is on is also great practice for the real world when working in a top-level kitchen. The event showcased not only the talent of the participants but also their ability to work collaboratively, combining their knowledge of culinary arts, pastry, and service. 

One of the highlights of the event was the creativity with which the participants incorporated rhubarb into their dishes. Some of the standout creations included a guinea fowl with dark chocolate jus, a yogurt mousse with rhubarb foam, and a red mullet with coriander jelly. But it was the winning team's menu that truly impressed the judges. Their starter, a red mullet cured alongside asparagus and rhubarb vinaigrette, was followed by a main course of stuffed guinea fowl with morel spinach and wild garlic mousseline, fresh radicchio, and sweet potato. For dessert, hey served a yogurt mousse with a sable, strawberry gel, rhubarb jelly, rhubarb foam, and a delicate microwave sponge to cap off the meal. 

The judging panel consisted of three esteemed CAAS instructors: Chef Giuliana Corbetto, Chef Chris Emerling, and Chef Axel Klaes. Their guidance throughout the planning stages and during the event was invaluable. They provided participants with critical feedback and ensured that the competition upheld the highest standards of culinary excellence.

At the end of the day, the winning team—comprised of Martin Tambuwun, Nicholas Entiagoh, Tiffany Kusma, and Salsabila Puspita—walked away with more than just bragging rights. Prizes included CAAS bento boxes, local wine, coffee mugs, and microscale tools, generously provided by the school and sponsored by SEG Pro. Runners-up and judges were also acknowledged with gifts, celebrating their contributions to the event's resounding success.

Seeing an event you had worked so hard for become a reality is truly precious. Moreover, for me, seeing the students in the competition, as well as seeing the others coming into the kitchen to watch and support them, everyone happy, dedicated, and interested in the event– well, it gave me great pleasure. 

^{–Martin Atayan}

Reflecting on the competition, Martin and his team felt immense pride. After months of planning, seeing the event come to life was a personal and collective achievement. More than just a contest, the competition created an environment where students could express their creativity, challenge themselves, and share their love for cooking with their peers and mentors.

The SAC team, Disha, Suhani, Manan, Bea, Zola, Tanavi, Clara, Ekaterina, and myself enjoyed bringing this event to life, but we couldn't have done it without support from Ms. Tarsila Fletcher, Executive Director of Partnerships and Development at Swiss Education Group (SEG), the academic team at CAAS, and the competition judges–Chef Giulliana Corbetto, Chef Chris Emerling, and Axel Klaes. We thank all of you for your help in making our event a success.

^{–Martin Atayan}

How can you get involved in a Culinary Competition? 

Become a student chef! Culinary Arts Academy Switzerland is dedicated to providing its students with opportunities to learn and grow inside and outside the classroom. Competitions like this one are an integral part of the school's philosophy, offering a platform for students to hone their skills in real-world scenarios. With events like these, CAAS continues to build its reputation as a world-class institution where passion for the culinary arts is taught and lived.