As consumer preferences rapidly move from eating more to eating better, young chefs stand at the threshold of a major entrepreneurial opportunity, Union Minister for Culture and Tourism Gajendra Singh Shekhawat said at the grand finale of the National Young Chef Competition (NYCC) in the capital.
Addressing finalists at the competition organised by PHD Chamber of Commerce and Industry (PHDCCI) with support from the Indian Federation of Chefs Associations (IFCA), the minister underlined that the global food ecosystem is undergoing a fundamental shift—from food measured by volume and quantity to food evaluated by nutrition, quality and purpose.
Citing rapid urbanisation, shrinking cooking time at home and growing dependence on ready-to-eat, ready-to-cook and packaged food, the Union Minister said that these trends are expected to further accentuate opening huge entrepreneurship window for young and aspiring culinary brains in India to disrupt the sector with their innovative ideas. “In the coming 20–21 years, the pre-cooked food or ready-to-eat food… will become an integral part of every kitchen. So, this is an opportunity for you,” he said, stressing on the march of India towards Viksit Bharat @2047.
Drawing from his experience on global platforms, Shekhawat recalled how the world once worried about feeding a growing population in terms of sheer quantity. “When we quantify food, we measure it in kilograms, quintals, tons,” he said, adding that this approach is steadily giving way to a nutrition-first mindset.
“Today’s generation, the kids… look at the nutrition index first,” he observed, citing how calorie counts and nutritional disclosures have become integral even in restaurant menus. This shift, he noted, places chefs at the centre of future food innovation—not just as cooks, but as creators of nutritionally balanced, scalable and globally relevant food solutions.
Praising the finalists’ creativity, the minister described chefs as far more than kitchen professionals. “Chef is not only a chef, he is a storyteller,” he said, adding that chefs are also innovators and cultural ambassadors who can carry India’s culinary legacy to global markets.
He urged participants to marry India’s “10,000-year legacy” of food and agriculture with modern formats, technologies and global tastes. “How do we gel this legacy with the modern world? You should innovate and work on this,” he said.
Symbiosis Culinary Arts and Nutritional Sciences Pune team was adjudged the winners of the first NYCC, bagging a cash prize of Rs 1 lakh and certificate. Maharashtra State IHMCT and IHM Pusa New Delhi teams bagged first and second runner up positions and Chef’s Kitchen Institute Kolhapur won the prize for best Bhaja Dish.
Earlier. welcoming the delegates, Anil Parashar, Chair – Tourism & Hospitality Committee, PHDCCI, said, “NYCC was envisioned not merely as a competition, but as a national movement to restore pride in Indian cuisine among young professionals. By providing a credible, national platform, we are encouraging students to rediscover their regional food traditions and reinterpret them with contemporary relevance. The overwhelming response from institutions across India validates the relevance and timing of this initiative.”
Delivering the theme address, Chef Manjit Gill, President, IFCA and Chair of the NYCC Steering Committee, said, “Indian cuisine is not merely a collection of recipes; it is a philosophy shaped by history, science and cultural memory. Before innovation comes understanding. NYCC encourages young chefs to respect the roots of Indian cooking and then reinterpret them with honesty, skill and responsibility. This is how we safeguard our culinary identity while preparing chefs for global kitchens.”
The grand finale was held on Monday at IHM Pusa for winners of regional rounds held over the last six months at Chandigarh. Kolkata, Mumbai, Bangalore and Chennai.
