New Delhi : The Indian Culinary Forum (ICF) is conducting the culinary competitions for the 23rd Annual Chef Awards 2026, bringing together chefs across 12 Master Chef categories to showcase their technical expertise, creativity and commitment to culinary excellence. The first three days of competitions, held from 21 to 23 October at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi, have featured a range of culinary disciplines. The competitions 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.
Held as part of ICF’s annual celebration of the culinary profession around International Chefs Day, the competitions provide chefs with a platform to benchmark their skills, learn from fellow professionals and demonstrate their abilities against established professional standards. The 12 categories cover Indian and international cuisines, Indian sweets, kebabs, baking, international confectionery, butchery, fruit and vegetable carving, and student chef competitions.
The competitions held at Banarsidas Chandiwala Institute have covered 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 – Male and Student Chef of the Year – Female. The remaining competitions at IBCA on 26 October will feature Master Chef International Confectionery and Master Chef Baker.
The participants are being evaluated by a panel of professional chefs led by Chef Rajeev Janveja, Chief of Jury. The judging process follows defined parameters, including 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 criteria ensure a structured evaluation of participants’ technical proficiency, discipline, presentation and craftsmanship.
Chef Davinder Kumar, President, Indian Culinary Forum, said, “Culinary competitions offer chefs an opportunity to put their skills to the test, demonstrate their creativity and benchmark their work against professional standards. The ₹20,000 cash prize for winners in the Master Chef categories recognises the effort, preparation and expertise that go into competing at this level.”
Chef Vivek Saggar, General Secretary, Indian Culinary Forum, said, “A strong culinary professional combines technical knowledge with precision, hygiene and sound judgement. The judging process considers the entire preparation, from mise-en-place and handling of ingredients to the final presentation, taste and texture. These standards are especially valuable for young chefs as they develop the discipline required in professional kitchens.”
The culinary competitions form part of the wider 23rd Annual Chef Awards, which recognise practical culinary skills as well as 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 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 at the ceremony, bringing together culinary professionals to recognise talent, professional achievement and contributions to India’s culinary fraternity.
The event will also feature the 14th Knowledge Summit, bringing chefs and hospitality industry experts together to exchange ideas and discuss emerging trends, challenges and developments shaping the culinary sector. The Summit will provide a platform for knowledge-sharing and industry dialogue alongside the competitions and awards.
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 the advancement of culinary arts in India. Guided by the philosophy “From Chefs, By Chefs and For Chefs,” the Forum works to promote young talent through training and competitions, strengthen India’s culinary reputation internationally and encourage careers in the hospitality industry.
****