Odds in his f(l)avour

The Disciples Escoffier Young Talent Trophy (DEYTT) is a competition between young culinary talents from seven Asian regions who are under 25 and have less than five years of kitchen experience. This year’s Singapore regional selection took place on 6 June at At-Sunrice Global Chef Academy, where eight candidates were required to create a main course of duck breast and foie gras in orange gastrique sauce within 2 hours. No earlier prep work was allowed.

Judges included chef Massimo Pasquarelli of The Ritz-Carlton, and executive chef Toni Robertson of Mandarin Oriental, who crowned Kenny Chong the winner for making the best sauce among all the candidates. The 21-year-old will not only earn the opportunity to compete at the DEYTT Asia Final in Hong Kong this September, but will also receive special training from the judges. “Having been given this chance out of so many people, I will definitely make the most of my opportunity,” he said. The winner of the DEYTT Asia Final in Hong Kong will be entitled to joining the DEYTT World Final in Paris in 2017.