MSIHMCT Students Emerge as National Runners-Up at National Young Chef Competition

New Delhi:
Students of the Maharashtra State Institute of Hotel Management and Catering Technology (MSIHMCT), Pune, have brought laurels to the institute by securing the runner-up position at the national level in the PHDCCI National Young Chef Competition 2025–26. The grand finale of this prestigious competition was held at the Institute of Hotel Management, Catering & Nutrition (IHM), Pusa, New Delhi.

Amid participation from leading hotel management institutes across the country, third-year MSIHMCT students Ms. Arya Kamat and Mr. Mahesh Ghule impressed the jury with their innovative presentation of authentic Maharashtrian cuisine. Their menu showcased the rich culinary diversity of Maharashtra—including Varhadi, Konkan, Khandeshi and other regional food traditions—blending traditional flavours with contemporary culinary techniques.

The prize distribution ceremony was graced by the Honourable Union Minister for Tourism and Culture, Shri Gajendra Singh Shekhawat, as the chief guest. On this occasion, he specially commended the students for their culinary skills, creativity, and commitment to preserving India’s gastronomic heritage.

The competition was evaluated by a distinguished panel of judges comprising Chef Manjit Gill, Chef Anil Grover, Chef Nandlal Sharma, Chef Debjit Majumdar, Chef Nitin Shende, and Chef Srinivas Venkatesh.
The achievement was made possible through the dedicated guidance and mentorship of Principal Dr. Seema Zagade, Chef Pooja Pawar, and Prof. Devesh Janvekar, whose support played a crucial role in the students’ success.

The national-level competition was organised with the objective of nurturing culinary excellence, creative presentation, and a competitive spirit among young chefs across the country.

Addressing the gathering, Union Minister Shri Gajendra Singh Shekhawat stated, “Indian cuisine is a rich cultural heritage of the nation and an important pillar of tourism development. Young chefs have immense opportunities to innovate in nutritious food rooted in traditional knowledge. Competitions such as these help strengthen the global identity of Indian cuisine.”

Speaking on the occasion, Principal Dr. Seema Zagade said, “National-level competitions foster a strong competitive spirit among students and significantly enhance their professional competencies. MSIHMCT will continue to remain at the forefront of such platforms in the future. This achievement has further strengthened the institute’s reputation at the national level.”