16 July: In a landmark initiative to promote India’s rich culinary traditions and inspire innovation in gastronomy, the PHD Chamber of Commerce and Industry (PHDCCI), in association with the Ministry of Tourism, unveiled the National Young Chef Competition (NYCC) at a grand curtain-raiser event held at PHD House, New Delhi. The program aims to discover and mentor top talent among final-year hospitality students across the country.
The event was graced by Mr. Suman Billa (IAS), Additional Secretary and Director General, Ministry of Tourism, as the Chief Guest. Emphasizing the need to protect and modernize India’s food heritage, he remarked, “Our culinary traditions are rooted in culture and technique. This initiative will help young chefs present India’s unique flavors on the global gourmet map.”
Themed “Celebrating Indian Culinary Heritage: Blending Tradition with Innovation,” the competition will unfold through zonal rounds across India, culminating in a Grand Finale at IHM Pusa, New Delhi, in January 2026. The zonal schedule includes:
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North Zone: 6 August 2025, AIHM Chandigarh
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East Zone: 18 September 2025, IHM Kolkata
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West Zone: November 2025, IHM Mumbai
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South Zone: 18 December 2025, IHM Kovalam
NYCC is being organized in collaboration with the Indian Federation of Culinary Associations (IFCA) and the Tourism & Hospitality Skill Council (THSC). Beyond the competition, career sensitization workshops will be conducted at each zonal venue for Class 11 and 12 students, addressing declining enrolment in hospitality courses and exposing youth to real-world culinary careers.
Calling NYCC a “movement”, Mr. Rajan Sehgal, Co-Chair, Tourism Committee, PHDCCI, said the program connects industry, education, and young talent to revive Indian gastronomy. Echoing this sentiment, Dr. Chef Manjit Gill, President, IFCA, stated, “This is more than a contest; it’s a cultural renaissance in Indian food.”
Other dignitaries at the event included 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 competition roadmap.
With participation from 130+ hospitality institutes, NYCC is supported by major partners like Venus Industries, Nestlé Professional, Wagh Bakri Tea Group, Cremica, and McCain Foods. Winners will receive cash prizes, internships, global exposure, and a special recognition for the ‘Best Sustainable Dish’.
For more details, visit: PHDCCI NYCC Official Website.
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