PHDCCI Launches National Young Chef Competition
The PHD Chamber of Commerce and Industry (PHDCCI), in partnership with the Ministry of Tourism, Government of India, has officially launched the National Young Chef Competition (NYCC) during a vibrant event at PHD House in New Delhi. This initiative aims to identify, mentor, and showcase exceptional culinary talent among final-year hospitality students nationwide. With a focus on preserving India’s rich culinary heritage, the competition encourages young chefs to innovate while representing the country on the global stage.
Emphasizing Culinary Heritage
Mr. Suman Billa, Additional Secretary and Director General of the Ministry of Tourism, attended the launch as the Chief Guest. He highlighted the importance of preserving India’s culinary traditions, which are deeply rooted in cultural memory and regional techniques. Billa urged aspiring chefs to think creatively and confidently represent India in the international fine dining arena. His remarks underscored the need to blend tradition with innovation, ensuring that India’s culinary legacy continues to thrive in a modern context.
Competition Structure and Schedule
The NYCC, organized in collaboration with the Indian Federation of Culinary Associations (IFCA) and the Tourism & Hospitality Skill Council (THSC), is themed “Celebrating Indian Culinary Heritage: Blending Tradition with Innovation.” The competition will feature zonal rounds across India, culminating in a grand finale at the Institute of Hotel Management (IHM) Pusa, New Delhi, in January 2026. The zonal competitions are scheduled as follows: North Zone on August 6, 2025, at AIHM Chandigarh; East Zone on September 18, 2025, at IHM Kolkata; West Zone in November 2025 at IHM Mumbai; and South Zone on December 18, 2025, at IHM Kovalam.
Workshops and Educational Initiatives
In addition to the main competition, the NYCC will host career sensitization workshops for Class 11 and 12 students at each zonal venue. These workshops aim to address the declining enrollment in hospitality education and introduce students to various culinary career paths. Mr. Rajan Sehgal, Co-Chair of the Tourism Committee at PHDCCI, described the NYCC as a “movement” that unites industry, education, and youth to celebrate Indian gastronomy. Dr. Chef Manjit Gill, President of IFCA, emphasized that the competition represents a cultural revival, calling for the preservation and modernization of India’s diverse food legacy.
Support and Recognition
The NYCC has garnered participation from over 130 hospitality institutions and is supported by prominent partners, including Venus Industries, Nestlé Professional, Wagh Bakri Tea Group, Cremica, and McCain Foods. Winners of the competition will receive cash prizes, internships, and international exposure, along with a special award for the ‘Best Sustainable Dish.’ The event aims to inspire the next generation of chefs while fostering a deeper appreciation for India’s culinary arts.
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