The PHD Chamber of Commerce and Industry (PHDCCI), in collaboration with the Ministry of Tourism, Indian Federation of Culinary Associations (IFCA), and Tourism & Hospitality Skill Council (THSC), launched the National Young Chef Competition (NYCC) with a grand curtain raiser event at PHD House, New Delhi. Aimed at celebrating India’s culinary heritage and nurturing young hospitality talent, the initiative targets final-year students from hospitality institutions across India.
Speaking at the launch, Mr. Suman Billa (IAS), Additional Secretary and Director General, Ministry of Tourism, emphasized the urgent need to preserve authentic regional cuisines that are gradually fading. He also called for greater Indian presence in global fine dining and encouraged young chefs to blend tradition with innovation. “It’s time to empower students to think beyond textbooks and become creative custodians of India’s culinary legacy,” he stated.
The NYCC competition, themed ‘Celebrating Indian Culinary Heritage: Blending Tradition with Innovation’, will be held in four zonal rounds: North Zone (6 August, AIHM Chandigarh), East Zone (18 September, IHM Kolkata), West Zone (November, IHM Mumbai), and South Zone (18 December, IHM Kovalam). The Grand Finale will take place in January 2026 at IHM Pusa, New Delhi.
NYCC will also include career-sensitization workshops for Class 11 and 12 students alongside each zonal round to raise awareness about careers in hospitality amid declining enrolments in the sector.
Dr. Chef Manjit Gill, President of IFCA, emphasized the importance of preserving India’s culinary identity and highlighted NYCC as a platform that celebrates regional diversity with a modern twist. Mr. Rajan Sehgal, Co-Chair, Tourism Committee, PHDCCI, described NYCC as a national movement uniting education, industry, and youth.
The initiative is supported by prominent industry stakeholders such as Venus Industries, Nestle Professional, Cremica, Wagh Bakri Tea Group, McCain Foods, and more, along with PHDCCI’s annual corporate partners.
Winners of the NYCC will be awarded trophies, certificates, cash prizes, internships, and career opportunities, with the Grand Champion earning an entry to an international chef competition. A special award for the ‘Best Sustainable Dish’ will promote eco-conscious culinary innovation.
With participation from over 130 hospitality institutes and backing from industry leaders and government bodies, NYCC is set to emerge as a landmark platform for discovering young culinary talent and promoting regional pride in India’s evolving hospitality landscape.
