New Delhi: The 20th Annual Chef Awards, organized by the Indian Culinary Forum (ICF), a prominent and oldest association of professional chefs in India, celebrated exceptional culinary talent as part of the International Chefs Day festivities. This grand event took place at Hotel Ashok in New Delhi, bringing together renowned master chefs and seasoned experts from the hospitality industry. The distinguished award recipients were honoured by the evening’s chief guest, Ms. Priya Paul, Chairperson of Apeejay Surrendra Park Hotels.

The ICF’s Annual Chef Awards serve as a tribute to culinary artists and their invaluable contributions to the hospitality sector. These awards serve as a driving force for elevating the recognition of Indian cuisine on the global stage and as an inspiration for chefs to aim for greater excellence.

“Today, we are commemorating 20 years of the Chef Awards in India. These awards have provided a platform to recognize and applaud the incredible chefs in our country. We are genuinely delighted to offer these talented chefs an opportunity to shine and enhance their passion for cooking. We extend our heartfelt gratitude to everyone in the food industry, including the judges and our partners, for supporting us throughout these years. Our mission is to continue inspiring chefs for many more years to come. These awards go beyond mere praise for chefs; they are about nurturing their growth and enhancing Indian cuisine’s worldwide appeal.”

Chef Davinder Kumar, President of the Indian Culinary Forum

The ceremony featured 18 culinary artists and four individuals who received special Presidium awards in recognition of their outstanding contributions to the hospitality industry. The top 7 Chef awards were exclusively for senior chefs through nomination and were selected by the grand jury members. Meanwhile, 11 MasterChef awards were determined through an intense four-day culinary competition involving over 150 chefs from various regions of India. These competitions were conducted at the Academy of Pastry and Culinary Arts in Gurugram and the Banarsidas Chandiwala Institute of Hotel Management and Catering Technology in Delhi. A distinguished panel of WACS-certified jury members from all over India evaluated the competitions. Renowned Chef Vijaya Baskaran chaired this year’s competitions, with Chef Rajeev Chopra serving as the organizing secretary.

Chef Vivek Saggar, General Secretary of the Indian Culinary Forum, remarked, “Over the past two decades, hosting the Annual Chef Awards has been an incredible journey. Our aim is to showcase Indian culinary art globally, honour our chefs, and inspire young talents to join us. We hope these awards will continue to inspire chefs across the country. The ICF’s mission is to nurture new talent with the latest culinary skills and share Indian cuisine worldwide. Our vision is to ignite careers and spread Indian flavours globally.”

Chef Vinod Bhati, the Treasurer of the Indian Culinary Forum, extended his profound gratitude, saying, “We extend our heartfelt thanks to Maggi Professional, our title partner, for their pivotal role in ensuring the success of this magnificent ceremony. We also extend special appreciation to our valued associate partners, including Nutaste, Dabur Homemade/Real, Barry Callebout Chocolates, Rich’s, Ebro Food, Cream Bell, Kikkoman, Karamat, as well as all our event partners and supporting associations who collectively played an instrumental role in making this event a resounding success.”

Here is the list of winners in various categories for the 20th Annual Chef Awards:

Recognition for Outstanding Contribution in:

The Indian Culinary Forum is India’s premier association of professional chefs, established for the advancement of culinary art in India. The Forum’s objective is to serve as a link, platform, and instrument for the enhancement and development of the community of chefs. It strives to bring international culinary prestige to India, encourage Indians to consider careers in hospitality, promote Indian cuisines globally, and assist young chefs in honing their culinary skills through training, workshops, and competitions.

The World Association of Cooks Societies (WACS) is a fellowship comprising professional chefs’ organizations from 110 nations, representing over 9 million professional chefs worldwide.

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