As International Women’s Day approaches, this piece of good news could not have come at a better time. Naureen Shaikh’s impressive achievement of bagging Bronze at the recently concluded International Young Chef Olympiad 2023 in Kolkata—where 53 nations were pitted against each other—is not only a testament to her exceptional culinary skills but also a significant moment for women chefs in the culinary world. Think of it, if you will, as a gender-bending moment, a historic victory for budding women chefs all across the world.
A final-year student of IIHM, Naureen was representing India in the mega culinary competition. An alumnus of Calcutta Girls’ High School, Naureen’s interest in professional cooking began in Class VIII when she opted for Home Science, a subject she stayed with till Class XII. After passing out from school, Naureen joined IIHM in 2020. “I am a COVID batch student,” says Naureen, “Since our industry is totally practical based, I was wondering how we would cope and get the necessary exposure.”
Naureen needn’t have worried, because IIHM is a premier, forward-thinking institute ahead of its time. It ensured that even the batches inducted during COVID received all the training and exposure they required to equip them for a successful career in hospitality. “You will not find the level of exposure you get at IIHM in any culinary institution anywhere in the world,” says Naureen, “The quality ingredients you get here for your practical work, the exposure you get, is unparalleled. With the opportunity for vocational training, you get hands-on experience of how things work in the real world.”
Spending two years as a student during COVID, Naureen remained engaged with activities and culinary and bartending competitions. “I took part in literally all the events that happened from 2020, and I can proudly say that I won each of them,” Naureen reminisces. Her institute recognised her abilities early on and gave her the exposure necessary to bloom and thrive as a chef. Accolades Naureen collected during her college life include Rookie Chef 2020, winnier of the USSEC Competition organised by the US Soy Export Council, SuperChef 2022 and, finally, Bronze at the International YCO 2023.
Prior to the competition, for six months Naureen would spend at least 12 hours at her institute on a daily basis, making the same dish again and again. It’s this meticulous, hardworking approach that held Naureen in good stead through the competition.
To students studying hospitality, Naureen has this to say: “You have made a great decision. Ensure that you work hard, and participate in all the events. You have to make sure you grab the best opportunity possible.”
“Give your everything to the college. Give your 1,000 percent,” she adds, “Work as hard as possible, and try to prove yourself. Once you prove yourself, each and every teacher is going to notice your hard work. At the end of three years you will be astonished at the change in you.”
Studying at a leading hospitality institute has its advantages. Naureen was also able to intern at Domaine de Baulieu, a Michelin-starred restaurant in Auch, France for six months. There cannot be better exposure for a budding chef than that, and Naureen is grateful for the internship opportunity. She returned with three job offers in the bag and plans to take up one of them after she graduates. “This is the exposure you get at IIHM. If you work with dedication, even before completing your course you will have a job offer in hand,” she says.
Naureen beams with pride when she thinks about her YCO achievement. “I was given the opportunity to represent my country in one of the biggest culinary competitions in the world.” For the competition’s final round, all the finalists were required to make two portions of French omelette, four portions of a prawn entree and a dessert. The finalists were judged on innovation, optimum utilisation of ingredients, hygiene and variety of cooking techniques. Naureen emerged with flying colours.
Of course, Naureen could not have achieved this without the support and guidance of her mentors. For YCO 2023, she was mentored by Sudipto Mazumder of IIHM. Sanjay Kak, Director of Culinary Arts, IIHM has this to say about Naureen: “She asks a lot of questions, which makes her a good learner.”
“I would like to thank Dr Bose, Ma’am Bose and IIHM for organising one of the biggest culinary competitions in the world,” says Naureen, “They had the strength and zeal to make an event of this stupendous scale possible. Uniting all these countries together on a single platform is a very big deal.”
Historically, the culinary industry has been male dominated, with women facing various challenges in breaking through the barriers and making a name for themselves. However, Naureen’s success in such a prestigious competition demonstrates that women can achieve great heights in the culinary field. Not only are women capable of excelling in the kitchen, but they can also compete at the highest levels and showcase their skills on a global stage. This is a major boost to diversity and inclusivity in the hospitality industry. Naureen’s success will certainly inspire other aspiring women chefs to pursue their passion, break through stereotypes, and challenge the status quo.
