14th North India Patisserie Competition kicks off at CIHM 17 teams from seven states are participating in three day long event Chandigarh, A three-day long 14th North India Patisserie Competition 2026 being organised by Chandigarh Institute of Hotel Management (CIHM) and US Highbush Blueberry Council kicks off on Tuesday at CIHM Campus, Sector 42 amidst enthusiastic participation.
Recognised as one of North India’s most prestigious pastry competitions, the event showcased young talent, innovation and excellence in contemporary patisserie. As many as 17 teams, each comprising two students representing leading hotel management and culinary institutes from Punjab, Haryana, Chandigarh, Delhi, Uttar Pradesh, Uttarakhand and Himachal Pradesh.
The event is offering an engaging platform for aspiring pastry professionals to demonstrate technical expertise, creativity, and artistic finesse. A defining highlight of this edition was the mandatory use of USA Blueberries as the key ingredient across all categories.
Participants showcased the versatility of USA Blueberries by incorporating them in various formats including frozen, purée, fruit fillings, freeze-dried and dried blueberries across competition segments such as Theme-Based Decorated Cakes, Plated Desserts, Breads, Petit Fours, Fondant Modelling and a Quiz Competition.
Day one witnessed the competitions of Breads and Petit Fours. The entries were evaluated by a distinguished jury panel comprising Chef Ashian Topno, Regional Head – Pillsbury India; Chef Guru Prakash Singh, Lead Chef & Bakery Application Specialist; Chef Satya Prakash, Executive Chef, Holiday Inn Chandigarh (IHG) and Chef Sandeep Kanoujia, Pastry Chef, Hyatt Regency Chandigarh who commended the participants for their skill, precision, and innovation. Earlier in the day, Vishal Kalia, Principal, CIHM, Chandigarh and Raj Kapoor, India Representative, USA Blueberries inaugurated the event with the lighting of lamp and welcome address. Speaking on the occasion, Vishal Kalia, Principal, CIHM Chandigarh, said, “The North India Patisserie Competition has grown into a benchmark event for culinary education in the region.”
Raj Kapoor, India Representative, USA Blueberry, added, “It is inspiring to see young chefs creatively exploring the versatility of USA Blueberries in modern patisserie. Our association with CIHM reflects our continued effort to engage with culinary institutions and promote premium global ingredients within India’s evolving food landscape.” The primary objective of the competition was to bridge the gap between academic learning and industry expectations while providing students hands-on exposure to global ingredients, international benchmarks and contemporary pastry techniques.
