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East Zone round of ‘National Young Chef Competition 2.0 concludes
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Thursday, 24 September, 2026, 12 : 00 PM [IST]
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Our Bureau, Mumbai
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The East Zone round of ‘???’ – National Young Chef Competition 2.0, organised by the PHD Chamber of Commerce and Industry (PHDCCI) in partnership with the Indian Federation of Culinary Associations (IFCA), Ministry of Tourism, Government of India, and Tourism & Hospitality Skill Council (THSC), concluded at the Institute of Hotel Management Catering Technology and Applied Nutrition, Bhubaneswar.
The competition brought together six leading hospitality institutes from the eastern region, with 10 teams participating in a live cook-off focused on showcasing India’s regional culinary heritage through skill, creativity and innovation.
Institute of Hotel Management, Kolkata and ITI Kaushal College, Ranchi emerged as the winners of the East Zone round and will represent the region at the grand finale scheduled to be held in New Delhi in January 2027. State Institute of Hotel Management, Balangir was declared the runner-up.
The participating institutes included Gurunanak Institute of Hotel Management, Kolkata; Institute of Hotel Management, Bhubaneswar; Institute of Hotel Management, Guwahati; Institute of Hotel Management, Kolkata; ITI Kaushal College, Ranchi; and State Institute of Hotel Management, Balangir.
As part of the competition, each team was required to prepare a traditional Indian meal comprising a bhaja, main dish, vegetable preparation, pulses or lentils preparation, curd preparation, rice or bread, and a sweet dish within two-and-a-half hours.
The jury was chaired by chef Anil Grover, Certified WorldChefs Judge, and included chef Rangonath Mukherjee, director, Olive’s Hospitality, and chef Shivaji Majumder, executive chef, ITC Sonar, Kolkata, chef Sudhir Sibal, founding and executive board member, IFCA, served as the observer.
Chef Sibal said the competition provides young culinary professionals with an opportunity to showcase their skills, interact with industry professionals and explore India’s regional culinary heritage. He added that initiatives such as ‘???’ support culinary education and professional standards while strengthening connections between students, educators and the industry.
Chef Grover said the East Zone round showcased strong culinary talent, with participants demonstrating preparation, creativity and commitment. He noted that the high overall standard made the jury's evaluation challenging.
Sambit Suman, principal-in-charge, IHM Bhubaneswar, said the institute was pleased to host the East Zone round and support an initiative that gives aspiring culinary professionals exposure to the standards and demands of professional competitions.
Spread over six months, ‘???’ National Young Chef Competition 2.0 is travelling across India through zonal rounds before culminating in the grand finale in New Delhi in January 2027. The East Zone round followed the successful West Zone round held in Pune.
The competition is open exclusively to final-year hospitality students from government and private institutions, standalone institutes and university departments specialising in hospitality and hotel management. The initiative aims to provide a dedicated platform for Indian cuisine while highlighting its diversity, techniques and regional traditions, besides creating opportunities for internships and careers in the hospitality industry.
The East Zone round received industry support from Tata Consumer Products, Tata Sampann, Veeba, Catch, Chefs Unlimited, Eastern India Culinary Association (EICA) and Purchasing Professional Forum – India (PPFI).
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