Renowned for shaping culinary careers globally for over a century, Le Cordon Bleu’s scholarship competition for 2024 is now open.

This unique opportunity invites passionate culinary enthusiasts to vie for a coveted spot in the esteemed Grand Diplôme® programme, internship at CORD by Le Cordon Bleu, alongside accommodation for a year and mentoring from Michel Roux and more, the total prize worth over £60,000.

The institute extends a warm welcome to individuals of all backgrounds, embracing diversity and talent
without barriers. The competition will give participants a chance to follow their dreams and aspirations,
learning from Le Cordon Bleu London’s Master Chefs and interning under the kitchen team at CORD by Le
Cordon Bleu, a once in a lifetime opportunity for aspiring culinary professionals.

The institute runs scholarship competitions each year, and the Le Cordon Bleu Scholarship follows the
success of the Julia Child Scholarship and Wine Scholarship by Le Cordon Bleu, providing an incredible
opportunity for someone who has a passion for the culinary arts and aspires for a career in the culinary
hospitality industry.

The nine-month Grand Diplôme® represents the pinnacle of culinary education, combining the art of
Diplôme de Cuisine and Diplôme de Pâtisserie. Recognised worldwide for its excellence, it serves as a
launchpad for promising careers in the culinary realm, offering unparalleled opportunities for growth and

Upon completing the Grand Diplôme®, the scholarship recipient will embark on a three-month internship at
CORD restaurant, taught by Executive Chef Karl O’Dell (formerly Monarch Theatre Park Row, Texture,
Petrus). This hands-on experience will provide invaluable insights into the dynamic world of professional
kitchens, setting the stage for future success.

Le Cordon Bleu Scholarship has some fantastic partners including Michel Roux, Chris Galvin, Louis Latour,
Gosset, global publisher Phaidon, family-owned fruit and dairy company, best known for Bonne Maman
Andros and student accommodation Londonist. As part of their prize, the winner will receive mentoring
from Michel Roux, work experience with Galvin Restaurants, 12 months accommodation during their
studies and a trip to visit Andros’ site at Bairs-sur-Cère, in the South-West of France.

The competition will unfold in three stages: an initial online round, followed by semi-finals conducted
through personal interviews, with the journey culminating at a finale at Le Cordon Bleu London, where
finalists will showcase their skills in an exciting culinary challenge.

Participants can apply now online here.

Applications close: 31st May 2024
Semi-finals: 8th & 9th July 2024
Finals: 16th September 2024