The Union Tourism Ministry has launched an exciting new culinary contest for young chefs nationwide, aimed at showcasing and promoting the richness and diversity of Indian cuisine. This first-of-its-kind competition is set to culminate in a grand finale in the national capital in January next year.
Spanning over six months, the National Young Chef Competition (NYCC) is making its way across India through a series of intense zonal rounds. This exclusive competition is open only to final-year hospitality students from a variety of institutions, including government, private, and stand-alone institutes, as well as university departments specializing in hospitality and hotel management. It’s a fantastic opportunity for the brightest culinary talents to shine and gain national recognition.
Early Rounds Concluded
The journey began with the North Zone round in Chandigarh, setting a high standard for the competition. More recently, the spotlight shifted to Kolkata on September 18th, where eleven institutes fiercely competed in a live cook-off. They demonstrated incredible innovation while staying true to the roots of Indian culinary traditions, impressing judges and audience alike.
This prestigious competition is a collaborative effort, organized by the Ministry of Tourism alongside the PHD Chamber of Commerce and Industry (PHDCCI), the Indian Federation of Culinary Associations (IFCA), and the Tourism and Hospitality Skill Council (THSC). A senior Tourism Ministry official emphasized that the primary goal is to revive and celebrate India’s diverse and sometimes overlooked culinary heritage, ensuring traditional techniques and flavors are passed on to the next generation.
The Kolkata round, hosted at the esteemed Institute of Hotel Management Catering Technology and Applied Nutrition, saw enthusiastic participation from leading hospitality institutes across the eastern region. Each aspiring team was tasked with preparing a three-course Indian meal – a starter, a main course, and a dessert – all within a challenging two-and-a-half-hour time limit. The contestants were judged by an eminent jury, with mentors and an eager audience observing their skills as they reinterpreted traditional flavors using modern culinary practices.
After an intense contest, IHM Kolkata and IHM Bhubaneswar were declared the victorious teams, earning the honor of representing the East Zone at the upcoming grand finale in Delhi. The ICFAI University, Sikkim, secured a commendable runner-up position.
Ultimately, the NYCC is more than just a competition; it’s a dedicated platform for Indian cuisine. It aims to highlight the incredible depth, variety, and intricate techniques present in Indian cooking. Beyond the accolades, it also serves as a crucial bridge, connecting promising young chefs with valuable industry opportunities, including internships and future career paths, thereby fostering the next generation of culinary leaders.