Vivian Pei (center) won gold at the IKA 2024.
We spoke to some of the participating chefs about their experiences at the IKA/Culinary Olympics 2024. This time with Vivian Pei from Taiwan, who was an Individual Exhibitor for Culinary Artistic in Stuttgart.
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Vivian, you participated on three competition days in a row as an Individual Exhibitor in Culinary Artistic, won one gold and two silver medals. How did you prepare for the IKA in Stuttgart？
It took about three to six months to prepare the work for the IKA. The most important part of this was finding the right inspiration.
Where do you get the inspiration for your showpieces?
The greatest source of inspiration is what happens in life around us. When the work is finished, the pieces are like a storybook in which our goals and hopes are written down.
What were the biggest challenges? For example, transporting fragile pieces safely from Taiwan to Stuttgart?
I think the biggest challenge is transporting the pieces from Taiwan to faraway Sri Lanka. That is a very difficult thing. Because my works are made piece by piece by hand and therefore have to be protected very carefully. You have to put sponges around the work to avoid serious collisions.
What did taking part in the IKA mean to you?
It’s a sacred place for me. I’ve been taking part in the big competitions for 12 years – the Culinary World Cup in Luxembourg and the IKA. I keep challenging myself to make my skills mature and stable. Stuttgart was an unattainable dream for me in the past. I have been gradually moving towards my goal and learning in different areas. I feel very honored to have the opportunity to see and connect with various outstanding chefs in European countries.
Thank you.
