The Ministry of Tourism, in collaboration with the PHD Chamber of Commerce and Industry (PHDCCI), launched India’s inaugural National Young Chef Competition (NYCC) in Chandigarh on Wednesday, aiming to preserve and promote the country’s rich culinary heritage. The event, held at the Dr. Ambedkar Institute of Hotel Management, marked the North Zone round, with 11 premier hospitality institutes from northern states showcasing their culinary prowess.
Conceptualised by the 120-year-old PHDCCI, the NYCC, themed ‘Celebrating Indian Culinary Heritage and Blending Tradition with Innovation,’ is a six-month-long initiative organised in partnership with the Indian Federation of Culinary Associations (IFCA) and the Tourism & Hospitality Skill Council (THSC). The competition seeks to highlight the diversity and uniqueness of Indian cuisine while encouraging young chefs to blend traditional flavours with modern techniques.
The North Zone round saw intense competition, with teams from institutes such as the Ashok Institute of Hospitality & Tourism Management, Chandigarh Institute of Hotel Management, Indian Culinary Institute (ICI) Noida, and Institute of Hotel Management (IHM) Pusa, among others, participating in a live cook-off. Each team prepared a three-course Indian meal, consisting of a starter, main course, and dessert, within a two-and-a-half-hour timeframe under the scrutiny of judges and mentors.
Teams from IHM Pusa, New Delhi, and IHM Kufri emerged as winners of the North Zone round, earning a spot in the grand finale to be held in New Delhi in January 2026. The team from ICI Noida was named runner-up. The judging panel, chaired by Certified WorldChefs Judge Chef Anil Grover, included Chef Nand Lal Sharma, Deputy General Manager of Himachal Pradesh Tourism Development Corporation, Chef Sanjiv Verma of Pashtun Restaurant, and Chef Deepak Sarkar, Executive Chef at Hyatt Regency Chandigarh.
Chef Manjit Gill, President of IFCA, emphasized the competition’s broader vision, stating that it aims to preserve India’s culinary identity in an era of globalized food culture. “This is not just about identifying talent but about passing forward our rich culinary heritage with a modern flair,” he said.
Shalini S Sharma, Assistant Secretary General of PHDCCI, described the NYCC as a movement to bridge education, industry, and youth. “It fosters pride in Indian gastronomy and creates aspirational pathways for students,” she said, expressing gratitude to partners and stakeholders for their support.
Chef Anil Grover praised the participants’ creativity, noting their ability to reimagine traditional Indian dishes with modern finesse. “The confidence and innovation displayed today reflect the future of the hospitality industry,” he remarked.
The competition, open to final-year hospitality students from government, private, and university-affiliated institutes, provides a platform for young chefs to showcase their talent and connect with industry leaders for internships and job opportunities. Entries are initially screened based on submitted recipes and photographs, with selected teams competing in live cook-offs across four zonal rounds. The next rounds are scheduled in Kolkata on September 18 for the eastern region, Mumbai for the western region, and Kovalam, Kerala, on December 18 for the southern region.
Alongside the competition, a Career Sensitization Workshop was held for Class 11 and 12 students from THSC-empaneled schools. Led by Abhishek Anand, Vice President – Assessment and Certification at THSC, the workshop highlighted diverse career opportunities in hospitality and tourism, addressing the growing enrolment gap in hospitality education.
The NYCC is backed by industry partners, including TATA Consumer Products, Nestle Professional, Cremica Food Industries Ltd, Venus Industries Ltd, Wagh Bakri Tea Group, Welbilt India, McCain Foods, and others. For more details, visit the PHDCCI tourism and hospitality website.