The 8th edition of the Pakistan International Culinary Championship (PICC) 2026 has left an indelible mark on the culinary world, earning international recognition and showcasing Pakistan’s rising talent in hospitality & culinary. The event was recently featured in a detailed article by Mel Nathan, Founder and President of the Executive Chefs Club Australia and Publisher & Editor of Food Companion International Magazine, celebrating the scale, skill, and transformative impact of PICC on both local and global culinary communities.
The championship witnessed extraordinary performances, with Alisha Hussain winning the gold medal for her masterful Medley of Cocktails, including Coconut Kiss, Summer Delight, and Kiwilicious. Silver medals were awarded to Haram Butt for a three-course Pakistani meal and Hafsa Javed, who was also recognized as Student of the Year. The competition drew the attention of notable local culinary figures, including popular judge Irshad Ali of Dan Dan Restaurant, CAP, whose expertise and presence inspired both students and professionals alike.
In her coverage, Mel Nathan highlighted the leadership behind PICC’s success. Ahmad Shafiq, Founder, President, and CEO of COTHM and President of the Chefs Association of Pakistan (CAP), emphasized that PICC is more than a contest; it is a dynamic platform for learning, cultural exchange, and collaboration. He noted that chefs who stay curious, work hard, and respect their craft gain the most from PICC and build a strong foundation for successful careers worldwide. Alongside him, Zaheer Ahmed, Chief Operating Officer of COTHM, brought operational excellence and mentorship to every aspect of the event, creating a professional and supportive environment for all participants.
PICC provides students with a transformative experience, offering exposure to international culinary standards under the guidance of Worldchefs-approved juries. The competition encourages discipline, creativity, and confidence while preparing students to meet the demands of a global hospitality workforce. Every critique, challenge, and interaction with judges and fellow competitors serves as a stepping stone in their professional growth. Ahmad Shafiq advised aspiring chefs and students to approach PICC with preparation, passion, and humility, focusing not only on winning but on learning and enjoying the journey. Zaheer Ahmed added that success at PICC is earned in the practice kitchen, where repetition and attention to detail are essential to mastering every dish.
The article also featured a Q&A with Faheem Zia, Sub Editor at Hospitality Plus Magazine and a central figure within COTHM’s communications team. Known for his editorial expertise and warmth, Faheem shared his love for traditional Lahore cuisine, from Gol Gappay to Nihari, and spoke about the inspiration drawn from mentors Ahmad Shafiq and Zaheer Ahmed. He described their leadership as transformative, empowering every team member to step up, learn, and shine, emphasizing that their guidance turns dreams into meaningful careers.
With 28 state-of-the-art campuses, including 16 in Pakistan and international branches in Dubai and the United Kingdom, the College of Tourism & Hotel Management (COTHM) continues to raise the bar for hospitality education. PICC stands as a testament to COTHM’s commitment to nurturing talent, fostering creativity, and connecting Pakistan’s chefs to the global culinary stage. As Mel Nathan aptly noted in Food Companion International, PICC offers more than a medal; it is a passport to culinary stardom. The 8th Pakistan International Culinary Championship not only celebrated excellence but also positioned Pakistan as a rising force in the global hospitality industry, setting the stage for even greater achievements in future editions.
