Greater Noida (National desk):In a vibrant celebration of India’s rich and diverse food culture, the PHD Chamber of Commerce and Industry (PHDCCI), in partnership with the Ministry of Tourism, Government of India, officially launched the National Young Chef Competition (NYCC) with a grand curtain raiser at PHD House, New Delhi. Aimed at discovering and nurturing young culinary talent across the country, the competition will bring together final-year hospitality students from over 130 institutions for a national showcase of skills, innovation, and tradition.
Gracing the launch as Chief Guest, Mr. Suman Billa (IAS), Additional Secretary and Director General, Ministry of Tourism, underscored the urgent need to revive India’s fading culinary traditions. He stated that India’s food heritage is not only rooted in ancient cultural memory but also holds immense global potential. “Our chefs of tomorrow must not only protect this heritage but creatively reimagine it for the world,” he said, encouraging participants to bring pride to the nation’s gastronomic identity.
The National Young Chef Competition, being held in collaboration with the Indian Federation of Culinary Associations (IFCA) and the Tourism & Hospitality Skill Council (THSC), is themed “Celebrating Indian Culinary Heritage: Blending Tradition with Innovation.” The event will travel across four zones-North, South, East, and West before culminating in a national finale at IHM Pusa, New Delhi, in January 2026.
Adding further depth to the initiative, NYCC will also host career sensitization workshops for Class 11 and 12 students at every zonal venue, introducing young minds to career opportunities in hospitality and addressing the declining interest in culinary education.
THSC at the Launch of National Young Chef Competition (NYCC)
PHDCCI, in collaboration with the Ministry of Tourism, (IFCA), and (THSC) as the Skill Development Partner, officially launched the National Young Chef Competition (NYCC) #THSC #SkillDevelopmentPartner #NYCC2025 pic.twitter.com/4yHyIAdoUU
— THSC (@skillthsc) July 15, 2025
Speaking at the event, Mr. Rajan Sehgal, Co-Chair of the Tourism Committee at PHDCCI, described NYCC as a powerful initiative that unites industry and academia to reinvigorate interest in Indian gastronomy. Dr. Chef Manjit Gill, President of IFCA, echoed this sentiment, calling the competition a cultural movement rather than just a contest. “This is a mission to preserve our food legacy while empowering the youth to modernize it,” he said.
The event was attended by leading culinary and hospitality figures including Chef Sudhir Sibal, Chef Anil Grover, Mr. Rajan Bahadur (CEO, THSC), Prof. Kamal Kant Pant (Principal, IHM Pusa), Mr. Amarjit Singh Ahuja (Le Meridien), and Ms. Shalini S Sharma from PHDCCI, who presented a detailed roadmap of the competition.
With major industry partners like Venus Industries, Nestlé Professional, Wagh Bakri Tea Group, Cremica, and McCain Foods supporting the event, the NYCC promises not only national recognition but also cash prizes, international exposure, internships, and a special award for the Best Sustainable Dish.
As India looks to reclaim its culinary identity on the global stage, the National Young Chef Competition 2025 marks a significant step in shaping the chefs who will carry its flavours into the future.
