Benildean Chef Sevy Po Wins Bronze at Young Chef Olympiad 2025
Benildean Chef Sevy Po Wins Bronze at Young Chef Olympiad 2025
19 Febuary 2025
Benilde Culinary Arts Management student Yves “Sevy” Gabriel Po showcased his talent on the global stage as he represented the Philippines in the prestigious Young Chef Olympiad (YCO) 2025. Competing against student chefs from 50 countries, he demonstrated exceptional skill and creativity, securing a spot in the top 10 and ultimately winning the bronze medal.
Chef Dean Gabriel Chan Ng Tio, one of his mentors alongside Chef Richmond Ingco, praised Sevy’s dedication and growth throughout his journey. “Yves has been an excellent student here at Benilde. I’ve known him for quite a while, since my first term teaching here. Although I didn’t have the chance to be his professor, I would visit him in other classes and check on him. I can attest to how much he has improved from being a student to becoming my mentee for this competition. He is very patient, humble, and determined in everything he does. These qualities made it easier for me and Chef Richmond to train him effectively for the competition.”
The Young Chef Olympiad, launched in 2015 by Dr. Suborno Bose, is one of the world’s largest culinary competitions. It celebrates unity through food, bringing together young chefs from across the globe. This year’s competition was held across five cities in India, culminating in the grand finale in Kolkata on February 8, 2025.
Under the guidance of his mentors, Sevy honed his technical skills in preparation for the rigorous challenges of the YCO. “In this competition, skills are tested. For example, the first round has two parts: the skills test and the vegetarian round. In the final round, there is another skills test, which involves filleting a fish and then cooking it. We really focused on technical skills because even though the skills are there, they need to be honed to perfection to score higher points,” Chef Gab explained.
Sevy impressed the judges with his culinary expertise, particularly with his competition dishes. For the qualifying rounds in Hyderabad, he prepared a Lentil Puff with Carrot Puree, Tomato and Turnip Relish, topped with Coffee Vinaigrette, and an Éclair filled with Pumpkin and Tofu Mousse, Lemon Basil Curd, and Candied Almonds. These dishes earned him a coveted spot in the finals. In Kolkata, he elevated his craft further by presenting a Bhetki Paupiette filled with Shrimp Mousse, topped with Parsley Crust, served alongside Walnut and Date Risotto, Pickled Carrots, Green Grapes, Plum Sauce, and Crispy Fish Skin. For dessert, he crafted a Chocolate Food for the Gods with Lemon Ganache Quenelle, Walnut Crumble, and Passionfruit Compote.
Beyond technical mastery, the competition also tested resilience under pressure. “During the competition, Sevy isn’t nervous while cooking. However, this competition is not only about cooking. Every time we get off the bus, people and students applaud us. Whenever there’s a camera, I whisper to him to look at it and wave. We wave at the same time, and he does it without hesitation. We just enjoy it,” Chef Gab shared, highlighting Sevy’s ability to remain composed in high-pressure situations.
Sevy’s participation in YCO 2025 continues Benilde’s legacy of excellence in international culinary competitions. Since the Philippines’ debut in YCO in 2017, Benildean representatives have consistently performed well, with Valery Anthony securing a top-five finish in 2019, and Clifford Jeff Unabia and Austin Cale Labago bringing home silver medals in 2024 and 2020, respectively.
A student of Benilde’s Bachelor of Science in Culinary Arts Management (BS-CAM) program, Sevy benefited from a curriculum designed to develop both culinary and business acumen. “We’re becoming our own program and shifting our focus towards culinary expertise paired with a strong management foundation,” BS-CAM Program Chair Chef Margarita Marty shared in a recent interview. “Everything we’ve learned in the past 25 years, we’ve put into this. We have reintroduced key courses that emphasize advanced culinary skills while ensuring students develop the necessary business acumen to succeed in the industry.”
Housed in Benilde’s Angelo King International Center (AKIC) Campus, the BS-CAM program provides students with state-of-the-art, industry-grade facilities. Sevy himself credits the Baking Laboratory as a crucial space for refining his techniques, underscoring the campus’ commitment to hands-on, practical learning. The program also benefits from its proximity to Hotel Benilde, which serves as a training ground for students to gain real-world experience in a professional hospitality setting. With this strong foundation, graduates emerge prepared to excel in the global culinary scene.
For Chef Gab, mentoring students like Sevy is not only about preparing them for competitions but also about shaping the future of the culinary industry. “As a mentor, seeing students succeed is the greatest reward. It’s fulfilling to see them take what they’ve learned and apply it, not just in competitions but in their careers. That’s what makes all the hard work worth it,” he shared. His sentiment shows Benilde’s dedication to creating a supportive environment that helps students reach their full potential.
For more information on Benilde’s undergraduate programs, contact us at (63) 2 8230 5100 local 1801 or admissions@benilde.edu.ph. You may also visit our website at www.benilde.edu.ph.
