The Indian Culinary Forum (ICF) is bringing India’s culinary professionals into the spotlight through the culinary competitions for the 23rd Annual Chef Awards 2026, celebrating creativity, technical expertise and excellence across the food and hospitality industry.

Held from 21 to 23 October 2026 at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology in New Delhi, the first three days of competitions have featured chefs competing across multiple culinary disciplines. The event will continue on 26 October at the Institute of Bakery and Culinary Arts (IBCA), New Delhi, with the Master Chef Baker and Master Chef International Confectionery categories.

Organised as part of the Forum’s annual celebration of the culinary profession around International Chefs Day, the competitions provide chefs with an opportunity to demonstrate their skills, exchange knowledge and measure their performance against established professional standards.

12 Culinary Categories Celebrate Professional Excellence

The 23rd Annual Chef Awards 2026 competitions cover 12 Master Chef categories, representing the diversity of India’s culinary traditions and international food practices.

The categories include Indian and international cuisines, Indian sweets, kebabs, baking, international confectionery, butchery, fruit and vegetable carving, and student chef competitions.

Competitions held at Banarsidas Chandiwala Institute have included Master Chef North Indian Cuisine, Master Chef Indian Sweets, Master Chef International Cuisine, Master Chef Oriental Cuisine, Master Chef Butcher, Master Chef Kebabs and Master Chef South/East/West Indian Cuisine.

The programme has also featured Vegetable Carving and the Student Chef of the Year competitions for male and female participants.

The remaining categories, Master Chef International Confectionery and Master Chef Baker, will take place on 26 October at the Institute of Bakery and Culinary Arts, New Delhi.

Together, these competitions highlight the range of skills required in professional kitchens, from traditional culinary techniques and precision butchery to contemporary baking, confectionery and artistic food presentation.

Professional Jury Evaluates Culinary Skills

Participants are being assessed by a panel of professional chefs led by Chef Rajeev Janveja, Chief of Jury. The judging process follows defined criteria designed to evaluate both culinary ability and professional discipline.

The assessment includes personal and workstation hygiene, food wastage, mise-en-place, visual appeal, culinary skills, and the taste and texture of the main dish and its accompaniments.

These standards ensure that participants are judged on the entire cooking process rather than presentation alone. Preparation, ingredient handling, organisation, technical execution and the quality of the finished dish all contribute to the evaluation.

For aspiring chefs and experienced professionals alike, the competitions offer an opportunity to demonstrate the consistency and attention to detail essential to success in the hospitality industry.

ICF President Highlights the Importance of Culinary Competitions

Chef Davinder Kumar, President of the Indian Culinary Forum, emphasised the value of competitions in developing culinary expertise and encouraging professional growth.

He said, “Culinary competitions offer chefs an opportunity to put their skills to the test, demonstrate their creativity and benchmark their work against professional standards.”

He also highlighted the recognition attached to the awards, noting that winners in the Master Chef categories will receive a cash prize of ₹20,000 in recognition of the preparation, effort and expertise required to compete at this level.

The prize provides an additional incentive for chefs to refine their techniques, explore new ideas and demonstrate their abilities before an experienced professional jury.

General Secretary Emphasises Precision and Professional Discipline

Chef Vivek Saggar, General Secretary of the Indian Culinary Forum, highlighted the importance of combining technical knowledge with precision, hygiene and sound judgement.

According to Saggar, the judging process considers every stage of preparation, from mise-en-place and ingredient handling to the final presentation, taste and texture of the dish.

These standards are particularly valuable for young chefs entering the industry, helping them understand the discipline, organisation and consistency expected in professional kitchens.

By bringing these elements into a competitive environment, the Chef Awards encourage participants to strengthen their practical skills while learning from fellow professionals.

23rd Annual Chef Awards to Recognise Outstanding Achievements

Beyond the culinary competitions, the 23rd Annual Chef Awards recognise professional accomplishments and contributions to India’s culinary sector.

The six Top Chef Awards comprise the Lifetime Achievement Award, Golden Hat Chef Award, Silver Hat Chef Award, Academic Chef of the Year, Pastry Chef of the Year and Shri Anil Bhandari Memorial – Chef of the Year.

These honours recognise achievements across different areas of the profession, from culinary leadership and academic contribution to pastry expertise and long-standing service to the industry.

The celebrations will culminate on 31 October 2026 at Le Méridien, New Delhi, with the 23rd Annual Chef Awards Ceremony and Gala Night with Gourmet Dinner.

Winners across all categories will be announced and honoured during the ceremony, bringing together culinary professionals to celebrate talent, dedication and contributions to India’s hospitality industry.

14th Knowledge Summit to Encourage Industry Dialogue

The celebrations will also feature the 14th Knowledge Summit, providing a platform for chefs and hospitality industry experts to exchange ideas and discuss emerging trends, challenges and developments shaping the culinary sector.

The Summit will complement the competitions and awards by encouraging knowledge-sharing, professional networking and discussion around the future of culinary arts.

From evolving food trends and kitchen practices to the development of culinary talent, such industry gatherings create opportunities for professionals to learn from one another and explore new directions for the sector.

About the Indian Culinary Forum

Founded in New Delhi in 1987 under the leadership of the late Chef Arvind Saraswat, the Indian Culinary Forum is a non-profit organisation dedicated to advancing culinary arts in India.

Guided by the philosophy “From Chefs, By Chefs and For Chefs,” the organisation works to nurture young talent through training and competitions, promote India’s culinary reputation internationally and encourage careers in the hospitality industry.

Through initiatives such as the Annual Chef Awards, the Forum provides a platform for professional recognition, skill development and knowledge exchange.

The 23rd Annual Chef Awards 2026 continue this mission by bringing together established chefs, emerging talent and hospitality professionals to celebrate culinary craftsmanship and the people shaping India’s food culture.