HP Newsroom
Pakistan International Culinary Championship (PICC) 2025, Season 7, concluded after an exhilarating four-day celebration of culinary excellence at the Royal Palm Golf & Country Club in Lahore. Organized by Chefs Association of Pakistan (CAP) and strategically partnered with COTHM, the event was endorsed by Worldchefs, Paris, making it one of the largest and most prestigious culinary events in the region.
Held from January 27 to January 30, 2025, PICC 2025 brought together over 5,000 participants, including professional chefs, culinary students, and industry experts, from around 15 countries. The event was a platform for culinary exchange, creativity, and innovation, showcasing a remarkable blend of global talent and local culinary expertise.
The championship featured 25 live operational kitchens where participants showcased their skills and creativity in real-time. The kitchens, set up for various categories, allowed chefs to demonstrate their cooking techniques, offering an immersive experience for guests and culinary professionals. The event also featured a huge baking lounge, where some of the finest baking talent from around the world displayed their impressive creations.
One of the key highlights of PICC 2025 was the introduction of the “Senses in the Kitchen” segment – a first-ever initiative that allowed 26 participants, including 18 visually impaired individuals and eight persons with different abilities, to showcase their culinary talents. This groundbreaking segment was a celebration of inclusivity, highlighting the capabilities and passion of these participants and breaking down barriers in the culinary world.
The event was graced by a range of notable guests and dignitaries, including government officials, industry leaders, and figures from the culinary world. They were joined by representatives from leading international culinary bodies and diplomatic missions, further adding prestige to the event.
The four-day event also featured various competitions, workshops, and masterclasses, where professional chefs and culinary students had the opportunity to enhance their skills, exchange ideas, and connect with experts. With over 5,000 participants from 15 countries, PICC 2025 became a true celebration of culinary arts, promoting cultural exchange and strengthening the global culinary community.
In addition to the competitions, the event offered a range of networking opportunities for industry professionals, creating an environment where new ideas, techniques, and trends in the culinary world could be explored and discussed.
The culmination of the event was marked by an awards ceremony where Trade Minister Chaudhary Shafay Hussain and NAVTTC DG Haider Abbas were the chief guests. Cash prizes worth a total of Rs. 5 million were awarded to the top performers across various categories. Medals and certificates were presented to the winners, first runners-up, and second runners-up, recognizing their exceptional talent and hard work.
The successful completion of PICC 2025 not only solidified the event’s position as one of Pakistan’s most significant culinary celebrations but also underscored the growing importance of the culinary arts in the country’s tourism and hospitality sectors. With the active support of partners like National Foods as title sponsor, Nestle Professional, KnN’s and Cheezious as gold sponsors and Young’s Food, Shangrila, Coca Cola and Ambassador Commercial Kitchen Equipment as silver sponsors, PICC continues to be a catalyst for innovation and excellence in Pakistan’s culinary scene.
Ahmad Shafiq, President of the Chefs Association of Pakistan, while talking to media, expressed his gratitude to all the participants, sponsors, and attendees, stating: “PICC 2025 has exceeded our expectations in every way. From the incredible culinary talent on display to the meaningful conversations and exchanges that took place, this event truly showcased the global reach and significance of the culinary arts. We are pleased with the outcome and look forward to continuing this journey of growth and collaboration in future editions.”
