From the Kitchen to the Stage: The Role of Mentors in the Success of Young Chefs 

Culinary competitions are the heart of HRC Culinary Academy and play a key role in the professional development of young chefs and pastry chefs. They provide a real environment where students apply their knowledge and skills under pressure, develop discipline, creativity, and teamwork. Participation in such formats allows them to build confidence, face the high standards of the international culinary scene, and take their first steps toward competitive recognition and professional success. 

The role of the instructors is crucial. As mentors with extensive practical and international experience, they guide students not only in technical preparation but also in developing professionalism, strategy, and resilience. It is this combination of practice, competitive spirit, and mentorship that turns culinary competitions into a true professional adventure. 

HRC has sent its students to prestigious international and national events such as the AEHT European Competition, the IIHM International Young Chef Olympiad in India, the International Sustainability Competition, and many leading Bulgarian competitions. These experiences provide a unique opportunity for learning, exchange of expertise, and growth in competitive environment. 

To lo pull back the curtain on how young talents truly grow, we sat down with our inspiring instructors – Chef Viktor Svetoslavov, Chef Yovelina Minkova, and Chef Ivaylo Kolev – for an exclusive group interview where they shared their experiences as mentors, trainers, and judges. 

What motivates you to be judges and mentors at international and national events? 

Chef Ivaylo: My curiosity! At such events, you see new trends in gastronomy, meet great professionals and old friends. As a mentor, you diversify your daily routine and push your creativity to the limit — it gives you a good sense of how much you’ve achieved. 

What skills and attitudes do you look for in a student who will represent the Academy on such a competition? 

Chef Ivaylo: Positive thinking, ambition, and ability to handle problems in stressful situations. 

What does the process require in terms of time, discipline, and emotional resilience? 

Chef Ivaylo: Time – the more, the better. Discipline is essential – it brings consistency to results and is key part of success. It also enables you to maintain composure and clarity when plans take an unexpected turn. 

Where does the journey toward a major international competition like the YCO begin? 

Chef Ivaylo: First and foremost, it starts with a perfect plan and organized training schedule. Figuratively speaking, we first “cook on paper” and with imagination- and then in practice. 

What makes Bulgarian competitions unique? 

Chef Yovelina: Bulgarian competitions have their own unique character- our focus is on national identity and tradition. 

We aim to bring traditional Bulgarian recipes, products, and flavors back to life by reinterpreting them through modern techniques and contemporary culinary approaches. 

This direction is especially relevant today, as recent years there have been growing interest across Europe and globally in culinary heritage- authenticity and a strong sense of place. 

Of course, there is still much we can learn from major international formats in terms of organization and mentorship, but the emphasis on the “Bulgarian element” provides a strong and sustainable foundation for future development. 

What distinguishes the AEHT European Competition from other formats? 

Chef Viktor: The AEHT competition, held as part of their annual conference, is the best format I’ve personally attended. 

I was extremely impressed by the organization- 14 categories, 463 students from 42 schools representing 24 different countries. The rules and regulations were thoroughly detailed and clearly structured. 

For me, the uniqueness of this competition lies in what I mentioned earlier- networking. The regulations are designed not to single out the best participant in a category, but to encourage teamwork, foster professional and personal connections, and, not least, to enjoy the work itself. 

How do they achieve this? Each participant is randomly assigned to a team of two or three contestants- even in categories that are traditionally individual. This immediately relieves some of the pressure of “how will I represent my school.” Contestants are more relaxed. The mandatory products are announced only after the teams are formed. This way, participants are encouraged to collaborate, coordinate, and plan their presentation together. 

The winners were not those with the most technical experience, but those who communicated best with one another. The concept is brilliant for young chefs. 

What qualities make a strong competitor? 

Chef Viktor: As I mentioned earlier, communication and teamwork are essential. When it comes to individual performance, confidence and self- assurance are key- provided as they’re built on real skill. That’s a form of communication too- with the judges and with other contestants. Solid preparation is always a factor; it forms the foundation for genuine confidence. 

What advice would you give to future participants?

Chef Viktor: One of the special things that impressed me at the AEHT competitions was the seminar series called “How to Present Yourself at a Culinary Competition.” The lead lecturer was the head judge of the entire event. Over the course of three hours, he shared his extensive experience from international competitions, enriched with stories, insights, and advice. Some of it was new to me; other parts confirmed my own observations.  

Culinary competitions in which HRC Culinary Academy participates are more than a contest- they are a school for discipline, creativity, and resilience. Through careful mentorship and strategic preparation, students build confidence, a professional style, and valuable connections. 

The true victory is not only the medal or the prize- it’s the knowledge, experience, and confidence that contestants gain along their journey toward a culinary career.