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ICF holds Annual Chef Awards culinary competitions in Delhi
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Monday, 26 October, 2026, 16 : 00 PM [IST]
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Our Bureau, Mumbai
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The Indian Culinary Forum (ICF) is conducting culinary competitions across 12 Master Chef categories as part of the 23rd Annual Chef Awards 2026, providing professional and student chefs with a platform to showcase their culinary skills, creativity and technical expertise.
The first phase of the competitions was held from October 21 to 23 at the Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi. The remaining contests, featuring the Master Chef Baker and Master Chef International Confectionery categories, will take place on October 26 at the Institute of Bakery and Culinary Arts (IBCA), New Delhi.
Organised as part of ICF’s annual celebration of the culinary profession around International Chefs Day, the competitions cover Indian and international cuisines, Indian sweets, kebabs, baking, international confectionery, butchery, fruit and vegetable carving, and student chef categories.
The competitions held during the first phase included Master Chef North Indian Cuisine, Master Chef Indian Sweets, Master Chef International Cuisine, Master Chef Oriental Cuisine, Master Chef Butcher, Master Chef Kebabs, Master Chef South/East/West Indian Cuisine, Vegetable Carving, and Student Chef of the Year in male and female categories.
Participants are being evaluated by a panel of professional chefs led by Chef Rajeev Janveja, Chief of Jury. The judging criteria include 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. The evaluation process assesses participants’ technical proficiency, discipline, presentation and craftsmanship.
Chef Davinder Kumar, president, Indian Culinary Forum, said the competitions enable chefs to test their abilities, demonstrate creativity and benchmark their work against professional standards. He added that winners in the Master Chef categories would receive a cash prize of Rs 20,000 in recognition of their preparation, expertise and performance.
Chef Vivek Saggar, general secretary, Indian Culinary Forum, highlighted the importance of precision, hygiene and sound judgement in professional kitchens. He said the judging process evaluates every stage of preparation, from ingredient handling and mise-en-place to the final presentation, taste and texture. These standards, he added, are particularly valuable for young chefs developing the discipline required in professional kitchens.
The culinary competitions form part of the wider 23rd Annual Chef Awards, which recognise both practical culinary skills and professional achievements. 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.
The celebrations will culminate on October 31, 2026, with the 23rd Annual Chef Awards Ceremony and Gala Night with Gourmet Dinner at Le Méridien, New Delhi. Winners across the categories will be announced and felicitated at the ceremony, which will bring together culinary professionals to recognise talent and contributions to India’s culinary fraternity.
The event will also feature the 14th Knowledge Summit, bringing together chefs and hospitality industry experts to exchange ideas and discuss emerging trends, challenges and developments shaping the culinary sector.
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 promotes emerging talent through training and competitions, supports India’s international culinary reputation and encourages careers in the hospitality industry.
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