The Pakistan Chefs Club (PCC) held its fourth Culinary Championship and third Achievement Awards 2026 at Saltanat Banquet, bringing together professional chefs, culinary students, home cooks and food industry representatives to celebrate culinary talent and professional excellence.
The event featured 18 competing teams representing restaurants, corporate food businesses and culinary educational institutions, alongside around 78 individual participants competing in multiple categories.
PCC Founder and CEO Chef Naureen Ashraf said the club aimed to provide an inclusive platform where culinary enthusiasts from different backgrounds could demonstrate their skills, gain professional recognition and develop their expertise.
Diverse Categories and Live Cooking Challenges
The championship welcomed industry professionals, culinary students, home chefs, bakers, caterers, certified chefs, junior chefs under 15 and chefs with disabilities.
The competition opened with a 30-minute live cooking challenge in which the PCC executive team prepared chicken, beef and fish karahi. The challenge tested participants’ time management, technical ability and creativity.
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The main competitions followed with 45-, 60- and 90-minute cooking challenges. Teams prepared dishes according to specified technical standards, while judges assessed their performance across several professional criteria.
Participating establishments included Rosati Bistro, Chaupal, Cafeela, Cafe Hawaii, Sakura, The Spice Factory and Cote Roti.
Educational institutions included the Pakistan Institute of Tourism and Hotel Management (PITHM), DEXTER, COTHM Karachi and the Polytechnic Institute for Women in Korangi No. 3½, Karachi, among others.
Rosati Bistro and PITHM Win Team Awards
Rosati Bistro won the Best Professional Team Trophy in the industry category, while PITHM received the Best Emerging Team Trophy in the culinary educational institution category.
A panel of judges evaluated entries on technical proficiency, flavour, presentation, kitchen standards and personal hygiene.
Participants scoring between 90 and 100 per cent received gold medals. Silver medals went to those scoring 80 to 89 per cent, while participants with scores of 70 to 79 per cent received bronze medals. Certificates of merit were awarded to participants scoring between 65 and 69 per cent.
The organisers said the awards recognised both professional achievement and the development of emerging culinary talent.
International Chefs Day and Breast Cancer Awareness
The event also marked International Chefs Day with the preparation and cutting of a commemorative cake, recognising chefs’ contributions to society and the global economy.
A breast cancer awareness session formed another part of the programme. Dr Syeda Farah discussed early warning signs, screening, diagnosis, treatment options and common misconceptions about breast health.
The organisers acknowledged the support of Dr Essa Laboratory and Diagnostic Centre for the awareness initiative.
Industry Partners Support Culinary Development
The championship received support from corporate partners and brands, including RPX Catering, Waterverse, Tastique, Shan Global Food Solutions, Italiano Cuisine, GlamGas Pakistan, BlueBand, Ajwa, Unique Batteries, Shaheen Dairy, Lactoria Dairy, Nelson Paints, Unique Motors, Momprenuers Pakistan, Habitt City, Dashi and Kitcy.
PCC management thanked the participating teams, judges, organisers, sponsors and media representatives for their contributions to the event.
PCC Plans Further Expansion in 2027
The organisers said they planned to expand the championship in 2027 by introducing more structured competition categories, strengthening professional standards and improving event management.
The initiative aims to build stronger links between culinary educational institutions and commercial kitchens across Pakistan, creating more opportunities for skills development and professional growth.
