PHDCCI Launches National Young Chef Competition to Highlight India’s Culinary Talent
The PHD Chamber of Commerce and Industry (PHDCCI) has officially launched the National Young Chef Competition (NYCC) in partnership with the Ministry of Tourism, Government of India. The event took place at PHD House in New Delhi and aims to identify and nurture culinary talent among final-year hospitality students nationwide. With a focus on celebrating Indian culinary heritage, the competition will culminate in a grand finale at IHM Pusa in January 2026.
Emphasizing Culinary Heritage
During the launch event, Mr. Suman Billa, Additional Secretary and Director General of the Ministry of Tourism, served as the Chief Guest. He highlighted the importance of preserving India’s rich culinary traditions, which he described as integral to the nation’s cultural memory. Billa urged aspiring chefs to embrace creativity and represent India confidently on the global culinary stage. He emphasized that the competition is not just about cooking but also about reinforcing the cultural significance of Indian cuisine in the international fine dining arena.
Competition Structure and Schedule
The NYCC, themed “Celebrating Indian Culinary Heritage: Blending Tradition with Innovation,” will feature zonal competitions across the country. These competitions will lead to a grand finale at IHM Pusa in January 2026. The zonal rounds are scheduled as follows: the North Zone competition will take place on August 6, 2025, at AIHM Chandigarh; the East Zone will be held on September 18, 2025, at IHM Kolkata; the West Zone is set for November 2025 at IHM Mumbai; and the South Zone will conclude the zonal rounds on December 18, 2025, at IHM Kovalam.
In addition to the main competition, the NYCC will host career sensitization workshops for students in grades 11 and 12 at each zonal venue. These workshops aim to address the declining enrollment in hospitality education and introduce students to various culinary career paths.
A Collaborative Effort for Culinary Excellence
The NYCC is a collaborative initiative involving the Indian Federation of Culinary Associations (IFCA) and the Tourism & Hospitality Skill Council (THSC). Mr. Rajan Sehgal, Co-Chair of the Tourism Committee at PHDCCI, described the competition as a “movement” that unites industry, education, and youth to celebrate Indian gastronomy. Dr. Chef Manjit Gill, President of IFCA, echoed this sentiment, stating that the NYCC represents a cultural revival and a call to preserve and modernize India’s diverse food legacy.
The event saw the participation of various dignitaries, including renowned chefs and industry leaders, who presented a detailed roadmap for the competition. With over 130 hospitality institutions involved, the NYCC has garnered support from prominent partners such as Venus Industries, Nestlé Professional, and McCain Foods.
Recognition and Opportunities for Participants
Winners of the NYCC will receive various rewards, including cash prizes, internships, and international exposure. Additionally, a special award will be given for the ‘Best Sustainable Dish,’ highlighting the competition’s commitment to promoting sustainability in culinary practices. This initiative not only aims to discover new culinary talent but also seeks to inspire the next generation of chefs to innovate while honoring India’s rich culinary traditions.
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