Grand Launch in New Delhi
The curtain raiser was held at PHD House, New Delhi, marking the beginning of a nationwide hunt for India’s finest culinary minds. Final-year hospitality students from over 130 institutes are expected to participate.
Speaking at the event, Mr. Suman Billa (IAS), Additional Secretary and Director General of Tourism, emphasized that the competition would not only preserve regional food traditions but also position India in the global fine dining scene.
This year’s theme—“Celebrating Indian Culinary Heritage: Blending Tradition with Innovation”—challenges young chefs to respect the past while crafting modern interpretations.
The competition is supported by key industry collaborators like the Indian Federation of Culinary Associations (IFCA) and the Tourism & Hospitality Skill Council (THSC).
Nationwide Zonal Competitions
The NYCC will unfold through zonal rounds across India. These events will culminate in a grand finale at IHM Pusa, New Delhi, in January 2026.
- North Zone: August 6, 2025 – AIHM Chandigarh
- East Zone: September 18, 2025 – IHM Kolkata
- West Zone: November 2025 – IHM Mumbai
- South Zone: December 18, 2025 – IHM Kovalam
Each zonal round will bring together aspiring chefs to create dishes that combine ancestral recipes with modern gastronomy techniques.
More Than Just a Competition
In addition to the contest, NYCC will host career sensitization workshops at every zonal venue. These sessions aim to inspire Class 11 and 12 students to consider careers in hospitality and culinary arts—fields that have seen declining enrolment in recent years.
This dual-pronged approach ensures both skill development and cultural awareness.
Industry and Cultural Leaders Speak
Mr. Rajan Sehgal, Co-Chair of the Tourism Committee at PHDCCI, described NYCC as “a movement” that brings together youth, academia, and industry under one roof.
Dr. Chef Manjit Gill, President of IFCA, stated that the competition is “not just a contest, but a cultural revival.” He urged students to treat cooking as a form of storytelling—where history, identity, and innovation merge.
Other dignitaries included Chef Sudhir Sibal, Chef Anil Grover, Mr. Rajan Bahadur (THSC), Prof. Kamal Kant Pant (IHM Pusa), and industry leader Ms. Shalini S Sharma of PHDCCI.
Incentives and Opportunities
Winners of NYCC 2025 will receive cash prizes, global exposure, internships, and the prestigious ‘Best Sustainable Dish’ award. The event also promotes eco-conscious cooking practices by rewarding sustainability in food preparation.
The competition is backed by several top brands including Venus Industries, Nestlé Professional, Wagh Bakri Tea Group, Cremica, and McCain Foods.
Preserving India’s Culinary Identity
India’s culinary heritage is vast, varied, and under threat. As regional dishes vanish from everyday menus, events like NYCC are crucial in reviving indigenous techniques and forgotten flavors.
Whether it’s using traditional utensils, ancient spices, or heirloom ingredients, NYCC encourages young chefs to explore the stories behind the food they prepare.
Why This Competition Matters
Today’s youth want more than jobs—they want purpose. NYCC gives them a platform to express creativity, cultural pride, and sustainable values.
As India positions itself as a global destination for gastronomy tourism, such contests will build the next generation of chefs who can lead this vision.
Get Involved
If you’re a hospitality student in your final year, this is your moment. Reach out to your institution and register through the NYCC coordinators.
If you’re a school or parent, encourage budding chefs to attend the zonal career workshops.
This is more than a stage—it’s a launchpad for culinary ambassadors of India.