Photo: IKA/Culinary Olympics
We spoke to some of the participating chefs about their experiences at the IKA/Culinary Olympics 2024. This time with Pastry Chef Benjamin Sellemond from South Tyrol, who was an Individual Exhibitor for Culinary Art and Pastry Artistry in Stuttgart.
Photos IKA/Culinary Olympics, Bäckerei Sellemond, private
Benjamin, you took part as an Individual Exhibitor in Pastry Art and Pastry Artistic and won a gold and silver medal in each. Since when and with whom did you prepare for the IKA in Stuttgart?
My registration for the IKA 2024 was rather impulsive this time and came as a spontaneous decision. The time needed to do the preparations was (unfortunately) often too limited. Barely two weeks before the opening ceremony, I spent the evenings after work in the in-house bakery and prepared for the competition intensively on my own.
Where do you get the inspiration for your artwork?
Inspiration for the pieces … Well, I suppose most people would automatically think of Instagram or other social media channels. I personally don’t particularly follow them. Copying is not my style. Instead, I imagine shapes and decorations in my head and bring them from there onto a sheet of paper with a pencil.
What were the biggest challenges? For example, transporting fragile pieces?
One of the biggest challenges was working on site, in Stuttgart. Unfortunately, I didn’t have a restaurant or commercial kitchen at my disposal for the prepping. Therefore, I had to book an Airbnb and do the work there. In consequence, I had to plan the kitchen utensils and machines needed down to the last detail.
What did taking part in the IKA mean to you?
In my opinion, the IKA is a great experience for everyone who works in the kitchen. This competition is a highlight for anyone who loves and lives culinary art.
Thank you.
