In a landmark initiative to celebrate India's rich and diverse culinary legacy, the Ministry of Tourism, in collaboration with the PHD Chamber of Commerce and Industry (PHDCCI), launched the first-ever National Young Chef Competition (NYCC) in Chandigarh. Held at the Dr. Ambedkar Institute of Hotel Management, this inaugural event marked the North Zone round, spotlighting the talent and creativity of hospitality students from six northern states. This competition, open to final-year hospitality students across India, aims to provide a national platform to young chefs, allowing them to showcase their skills, reinterpret traditional Indian flavors, and connect with the industry for future career opportunities.

Preserving Tradition, Encouraging Innovation

Themed around “Celebrating Indian Culinary Heritage and Blending Tradition with Innovation,” NYCC reflects a deeper purpose: to preserve the cultural identity of Indian cuisine while inspiring chefs to reinvent it with a modern twist. Renowned culinary expert Chef Manjit Gill, President of the Indian Federation of Culinary Associations (IFCA), stressed the need to change the culinary vocabulary in India to reflect its rich food heritage. He emphasized that the competition isn’t just about winning—it’s about creating a movement that keeps Indian flavors alive in a rapidly globalized food industry.

A Multi-Stage Culinary Celebration

The National Young Chefs Challenge (NYCC) is a six-month-long culinary competition, thoughtfully divided into four zonal rounds to discover the best young cooking talents across India. The North Zone round was successfully completed in Chandigarh, while the upcoming East Zone round is scheduled for September 18 in Kolkata. The West Zone will follow in Mumbai, and the South Zone event will be held in Kovalam, Kerala, on December 18.

The excitement will culminate in a grand finale in New Delhi in January 2026, where the zonal winners will compete for the national title. Organized in collaboration with the Ministry of Tourism, the Indian Federation of Culinary Associations (IFCA), the Tourism & Hospitality Skill Council (THSC), and other industry stakeholders, NYCC aims to celebrate and empower the next generation of culinary stars while promoting tourism and skill development in the hospitality sector.

Culinary Talent on Display in Chandigarh

At the North Zone round in Chandigarh, 11 teams from top hospitality institutes participated, preparing a three-course Indian meal within 2.5 hours. Each team showcased starters, main courses, and desserts rooted in Indian tradition but elevated with modern techniques. After intense competition judged by top chefs and culinary experts, IHM Pusa (New Delhi) and IHM Kufri (Himachal Pradesh) emerged as winners, while the Indian Culinary Institute, Noida, was declared the runner-up. The judging panel, led by Chef Anil Grover, Certified WorldChefs Judge, included seasoned professionals like Chef Nand Lal Sharma, Chef Sanjiv Verma, and Chef Deepak Sarkar. Their feedback praised the confidence, finesse, and creativity displayed by students in reimagining traditional Indian cuisine.

Institutions That Participated

The North Zone round of the National Young Chefs Challenge (NYCC) witnessed enthusiastic participation from some of the region’s top hospitality and culinary institutes. Competing institutions included Dr. Ambedkar Institute of Hotel Management (AIHM), Chandigarh; Indian Culinary Institute (ICI), Noida; and several branches of the Institute of Hotel Management (IHM) from Pusa, Kufri, Hamirpur, Gurdaspur, and Lucknow. 

Other notable participants were the International Institute of Culinary Arts (IICA), New Delhi; The Lalit Suri Hospitality School, Haryana; Chandigarh Institute of Hotel Management (CIHM); and Ashok Institute of Hospitality & Tourism Management (AIHTM). Each team showcased a distinctive interpretation of Indian culinary heritage, combining the richness of regional flavors with their own creativity and modern techniques. This vibrant blend of tradition and innovation not only highlighted the culinary diversity of India but also reflected the unique perspectives and talents of the next generation of chefs.

From Classroom to Kitchen

For many students, NYCC is more than a competition; it’s a dream stepping stone. For instance, a participant from Himachal Pradesh shared how his childhood memories of cooking with his grandmother inspired his dish. By giving a platform to young voices, NYCC is helping students translate passion into profession. The National Young Chef Competition is not just a platform; it’s a movement to celebrate, protect, and promote India’s vast culinary heritage. In a world where food cultures are becoming increasingly uniform, NYCC is a powerful reminder that India’s traditional recipes, flavors, and cooking techniques hold timeless value. Through events like NYCC, India is not only preparing its future chefs but also preserving the soul of its cuisine one plate at a time.