Le Cordon Bleu launches scholarship for aspiring pastry chefs

Le Cordon Bleu London is calling on aspiring pastry chefs to apply for a new pâtisserie scholarship, with a prize package worth more than £75,000 up for grabs.

The new competition forms part of the school’s annual scholarship programme and has been created to identify and support emerging pâtisserie talent through professional training, mentorship and hands-on industry experience.

Applications are open now and close on Friday, May 29, with the overall winner set to receive a 12-month package designed to help launch a career in pastry.

At the centre of the prize is a place on Le Cordon Bleu London’s Diplôme de Pâtisserie (intensive) and Diploma in Pâtisserie Innovation, with studies due to begin in January 2027.

But beyond the classroom, the scholarship has been positioned as a wider career-development opportunity. The winner will also secure a three-month internship at CORD restaurant, London accommodation provided by Londonist DMC, mentorship opportunities with Michel Roux and Chris Galvin, a selection of Phaidon books, and dinner for four at The Lecture Room & Library at Sketch.

The competition also carries strong industry recognition, with Emily Roux joining the judging panel as part of the process.

Industry backing adds weight to launch

For Le Cordon Bleu London, the launch of a dedicated pâtisserie scholarship reflects both the continued appeal of pastry as a specialist discipline and the demand for structured routes into the profession.

While the school’s scholarship programme has previously supported aspiring chefs across a range of culinary areas, this latest edition places a clear spotlight on pastry, offering one individual the chance to combine technical education with real-world kitchen exposure.

Chef Emil Minev, culinary arts director at Le Cordon Bleu, said: “Our annual scholarship competitions have long played an important role in helping Le Cordon Bleu London discover and support aspiring culinary talent, and we are delighted to launch this new opportunity focused on pâtisserie.

“This initiative has been designed to give one talented individual not only access to professional training, but also the mentorship and industry experience needed to help build a future career in the sector.”

That combination of education, mentorship and stage experience is likely to be a major draw for young pastry chefs looking to break into the industry, particularly at a time when specialist pastry roles demand both creativity and technical discipline.

More than one winner will benefit

Le Cordon Bleu London is also extending the opportunity beyond the overall winner, with prizes for second and third place.

The second-placed candidate will receive a basic pâtisserie course at Le Cordon Bleu London, plus a two-week stage at CORD.

Third place will receive a food photography course at Le Cordon Bleu London, as well as a two-week stage at CORD.

{contribute-overlay}

All finalists, excluding the winner, will also receive afternoon tea for two at Sketch and a Phaidon book.

The competition timeline will see quarter finalists announced on Friday, June 12, before semi-finals take place across Monday, August 3 and Tuesday, August 4.

Finalists will then be confirmed on Friday, August 14, ahead of the live final on Monday, September 21.

The final will be held at Le Cordon Bleu London, followed by an awards dinner at CORD restaurant.

To apply for the course, visit Le Cordon Bleu London website.