By 121 News
Chandigarh, August 07, 2025:--The vocabulary of culinary institutions in the country needs to change to reflect the rich culture and history of Indian cuisine. This was stated by Chef Manjit Gill at the launch of India's first national-level competition for young chefs which was held in Chandigarh today for the six states of northern region.
Conceptualised by the 120-year old PHD Chamber of Commerce and Industry (PHDCCI), the National Young Chef Competition (NYCC) aims at 'Celebrating Indian Culinary Heritage and Blending Tradition with Innovation'. Spread over six months, with the second zonal round to be held in Kolkata on September 18 for eastern region, third in Mumbai for western region and fourth in Kovalam, Kerala on December 18 for the southern region, the NYCC is being organised in partnership with the Indian Federation of Culinary Associations (IFCA); Ministry of Tourism, Government of India and Tourism & Hospitality Skill Council (THSC).
At the North Zone round which was held here at the Dr. Ambedkar Institute of Hotel Management, there was an exciting showcase of skill and innovation by the 11 participating teams which represented premier hospitality institutes of the north. Two teams, from IHM Pusa New Delhi and IHM Kufri were declared winners of the first zonal round and will now compete with other zonal winners in the grand finale in New Delhi in January 2026. The team from Indian Culinary Institute, Noida was declared runner-up.
In its maiden edition, NYCC is open for final-year hospitality students from all types of institutions, whether government, private, stand-alone or university departments, specialising in hospitality and hotel management. The aim is to provide a much-needed focus on Indian cuisine, its richness, vastness, unique techniques and flavours. NYCC will serve as a platform for young chefs to showcase their talent and connect them with industry for internships and job opportunities.
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