The PHD Chamber of Commerce and Industry (PHDCCI), in collaboration with the Ministry of Tourism, Government of India, officially inaugurated the National Young Chef Competition (NYCC) with a vibrant curtain-raiser held at PHD House, New Delhi. This national initiative is designed to identify, mentor, and celebrate the country’s most promising culinary talents among final-year hospitality students.
Gracing the event as Chief Guest, Mr. Suman Billa (IAS), Additional Secretary and Director General, Ministry of Tourism, underscored the urgency of preserving India’s rich and diverse culinary traditions. “Our food heritage is deeply rooted in cultural memory and regional practices. It’s time we revitalize these traditions while elevating India’s presence on the global culinary map,” he remarked, encouraging young chefs to innovate while embracing their roots.
The NYCC is a joint initiative supported by the Indian Federation of Culinary Associations (IFCA) and the Tourism & Hospitality Skill Council (THSC), and is themed “Celebrating Indian Culinary Heritage: Blending Tradition with Innovation.” The competition will span across four regional zones, culminating in a grand national finale at IHM Pusa, New Delhi, in January 2026.
Zonal Competition 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
In addition to the core competition, NYCC will also organize career sensitization workshops for students of Classes 11 and 12 at each zonal venue. These sessions aim to counter declining interest in hospitality courses and to introduce students to real-world opportunities in the culinary field.
Speaking at the event, Mr. Rajan Sehgal, Co-Chair of the PHDCCI Tourism Committee, described NYCC as “more than a competition—it’s a movement that brings together industry, academia, and youth to celebrate India’s culinary spirit.” Echoing this sentiment, Dr. Chef Manjit Gill, President of IFCA, said, “This platform is a cultural mission. NYCC seeks to preserve, reinterpret, and promote India’s food legacy.”
The event was attended by several esteemed dignitaries including Chef Sudhir Sibal, Chef Anil Grover, Mr. Rajan Bahadur (THSC), Prof. Kamal Kant Pant (IHM Pusa), Mr. Amarjit Singh Ahuja (Le Meridien), and Ms. Shalini S Sharma (PHDCCI), who unveiled the detailed roadmap of the competition.
With over 130 hospitality institutions expected to participate, NYCC is supported by industry leaders such as Venus Industries, Nestlé Professional, Wagh Bakri Tea Group, Cremica, McCain Foods, among others. Winners will be awarded cash prizes, international exposure, internships, and a special recognition for the ‘Best Sustainable Dish’.