Young Chef Olympiad Success for College Student

City of Glasgow College culinary student Louie Forsyth has returned from India with a second-place success in the Plate Trophy Finale, after representing Scotland at the prestigious Young Chef Olympiad 2026.

Louie, a Year 2 HND Professional Cookery student, travelled to India alongside his lecturer and mentor Kenneth Hett to compete in the Young Chef Olympiad (YCO) 2026 – widely regarded as one of the world’s most prestigious international culinary competitions for young chefs.

The global event, held from 1–6 February, brought together 42 competitors from across the world, with events taking place in Bangalore, Hyderabad and Kolkata. Following a series of demanding cooking heats, Louie successfully secured a place in the highly competitive Plate Competition Final, finishing second overall among ten finalists and earning a silver medal.

During the Plate Final, competitors were challenged to debone a whole chicken and create a refined dish under pressure. Louie impressed judges with his Chicken Ballantyne with herb mousse, artichoke purée, dressed peppers and charred aubergine, with assessment based on both professional cooking practice throughout the competition and a blind tasting of the final dish.

Reflecting on the experience, Louie said:
“This has been one of the best experiences of my life. Cooking alongside and interacting with chef students from all over the world was incredible. Sharing ideas, culture and a passion for food is something I’ll never forget, and I fully intend to stay in touch with many of the competitors.”

The competition journey began with an opening ceremony in Bangalore, followed by intense cooking heats in Hyderabad, before culminating in a spectacular final event held at a water park venue in Kolkata.

Louie also spoke about the challenges of competing on the world stage, including packed schedules, early morning starts, intense heat in the kitchens and high noise levels — all of which tested both stamina and focus.

“It’s motivated me even more. I’m excited to enter more competitions and I’m now fully focused on completing my studies in June 2026.”

Louie currently works at The Clarence in Hyndland, balancing professional kitchen experience alongside his studies.

Lecturer Kenneth Hett, who mentored and trained Louie throughout the competition process, praised his performance: “Louie was a fantastic ambassador for City of Glasgow College. His professionalism, resilience and skill were evident throughout the competition, and achieving second place on an international stage is an outstanding accomplishment.”

The trip and participation in the Olympiad were made possible through funding support from the Savoy Educational Trust. We congratulate Louie on his exceptional achievement and look forward to supporting his continued success in the culinary industry.