PHDCCI Unveils Young Chef Competition 2025–26

Highlights:

• Official Launch: National Young Chef Competition (NYCC) unveiled at a grand curtain raiser at PHD House, New Delhi.
• Organizers: Joint initiative by PHDCCI and Ministry of Tourism in partnership with IFCA and THSC.
• Theme: “Celebrating Indian Culinary Heritage: Blending Tradition with Innovation.”
• Target Audience: Final-year hospitality students from across India.
• Zonal Competitions: Scheduled across Chandigarh, Kolkata, Mumbai, and Kovalam, the competition will culminate with a grand finale at IHM Pusa, New Delhi, in January 2026.
• Beyond the Competition: Career sensitization workshops for Class 11–12 students to boost interest in hospitality education.
• Industry Support: Backed by over 130 hospitality institutes and leading industry brands like Venus Industries, Nestlé Professional, and McCain Foods.
• Awards: Cash prizes, internships, global exposure, and a unique award for the ‘Best Sustainable Dish’.

Full Article:

New Delhi, July 2025 — In a landmark move to inspire India’s next generation of culinary leaders and preserve the country’s rich gastronomic traditions, the PHD Chamber of Commerce and Industry (PHDCCI), in collaboration with the Ministry of Tourism, Governmentof India, launched the National Young Chef Competition (NYCC) with a spectacular curtain raiser event at PHD House, New Delhi.

The initiative, designed to identify, mentor, and showcase the best final-year hospitality talent from across the nation, sets out on a mission to merge culinary tradition with modern innovation. With participation expected from over 130 premier hospitality institutions, NYCC promises to be the most prestigious national culinary competition of its kind.

Chief Guest Mr. Suman Billa (IAS), Additional Secretary and Director General, Ministry of Tourism, emphasized the importance of safeguarding India’s rich culinary heritage, rooted in cultural memory and regional practices. Urging young chefs to take initiative, he remarked:

“We must reinforce our traditions and expand India’s footprint in the global fine dining space. Our chefs must represent India with pride, creativity, and confidence on the world culinary stage.”

A Pan-India Culinary Movement

The NYCC is being organized in partnership with the Indian Federation of Culinary Associations (IFCA) and the Tourism & Hospitality Skill Council (THSC). The competition will follow a zonal format, leading up to a grand finale at the Institute of Hotel Management (IHM), Pusa, New Delhi, in January 2026.

Zonal Round Schedule:

• North Zone: 6 August 2025, AIHM Chandigarh
• East Zone: 18 September 2025, IHM Kolkata
• West Zone: November 2025, IHM Mumbai
• South Zone: 18 December 2025, IHM Kovalam

Each zonal event will not only host competitions but also include career sensitization workshops for Class 11 and 12 students, addressing the challenge of declining interest in hospitality courses. The workshops will provide a glimpse into the rewarding careers available in the culinary arts.

Voices from the Industry

At the curtain raiser, Mr. Rajan Sehgal, Co-Chair of the Tourism Committee at PHDCCI, emphasized that NYCC goes beyond being just a competition—it’s a transformative movement.

“This is where industry, academia, and youth intersect to elevate Indian gastronomy. It’s a celebration of our roots and a beacon for our culinary future.”

Adding further weight to the event’s importance, Dr. Chef Manjit Gill, President, IFCA, remarked:

“NYCC is not just a platform for competition, it’s a cultural revival. Our goal is to preserve and modernize India’s diverse food legacy while nurturing world-class talent.”

Also present at the launch were noted figures including Chef Sudhir Sibal, Chef Anil Grover, Mr. Rajan Bahadur (CEO, THSC), Prof. Kamal Kant Pant (Principal, IHM Pusa), Mr. Amarjit Singh Ahuja (Le Meridien), and Ms. Shalini S Sharma (PHDCCI), who presented the roadmap for the competition’s execution.

Encouraging Sustainability and Innovation

Apart from the main culinary contest, NYCC places a strong emphasis on sustainability. A special prize will be awarded for the Best Sustainable Dish, encouraging participants to think innovatively while being environmentally responsible.

The competition has garnered robust support from industry leaders including Venus Industries, Nestlé Professional, Wagh Bakri Tea Group, Cremica, and McCain Foods, among others. Winners stand to gain not just cash prizes, but also prestigious internships, international exposure, and professional mentoring—an invaluable start to their culinary journey.

Conclusion:

The National Young Chef Competition 2025–26 is a dynamic and purposeful effort to revive, honor, and reinvent Indian cuisine. By bringing together young culinary talent, students, government bodies, industry leaders, and academic institutions, NYCC aims to shape the future of Indian gastronomy with a perfect blend of heritage, innovation, and global vision.