New Delhi: The PHD Chamber of Commerce and Industry (PHDCCI), in collaboration with the Ministry of Tourism, has officially launched the National Young Chef Competition (NYCC) at PHD House in the capital. This initiative is aimed at spotlighting young culinary talent across India and reviving the country’s rich gastronomic heritage.
Themed “Celebrating Indian Culinary Heritage: Blending Tradition with Innovation,” the competition is designed for final-year hospitality students and will roll out zonal rounds across the country before culminating in a grand finale at IHM Pusa, New Delhi, in January 2026.
Chief Guest Suman Billa highlighted the global appeal of Indian cuisine and stressed the importance of preserving and modernizing traditional recipes to ensure their relevance for future generations.
Zonal competitions are scheduled as follows:
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North Zone – August 6, 2025
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East Zone – September 18, 2025
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West Zone – November 2025
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South Zone – December 18, 2025
In addition to the competition, the NYCC will host career sensitization workshops for high school students, aimed at addressing the growing decline in hospitality education enrollments.
PHDCCI member Rajan Sehgal called the event a “bridge between the industry, academia, and the youth,” and renowned culinary expert Dr. Chef Manjit Gill described the competition as a “cultural revival of Indian food identity.”
The event has already garnered participation from over 130 hospitality institutions and is being supported by a host of corporate partners. Winners stand to gain cash prizes, internships, international exposure, and a special award for the ‘Best Sustainable Dish’, encouraging eco-conscious cooking.
The launch was attended by key players in the culinary and tourism sectors, reflecting the wide industry support and the competition’s potential to make a significant impact on India’s food landscape.
