Le Cordon Bleu London is launching a new Pâtisserie scholarship competition, giving aspiring pastry chefs the opportunity to win a prize package worth more than £75,000.
As part of its annual scholarship competition, the new initiative has been created to identify and support the next generation of pâtisserie talent through a combination of professional training, mentorship and hands on industry experience. Applications will open on Monday 30 March 2026.
The competition reflects Le Cordon Bleu London’s wider commitment to opening up opportunities for aspiring culinary professionals and supporting emerging talent at the start of their careers. Previous annual scholarship competitions from the institute have offered career-launching opportunities across a range of culinary disciplines, with this latest edition placing a dedicated spotlight on pâtisserie.
The overall winner will receive a 12-month prize package, including a place on Le Cordon Bleu London’s Diplôme de Pâtisserie (intensive) and Diploma in Pâtisserie Innovation, beginning in January 2027.
In addition to their studies, the winner will receive a three-month internship at CORD restaurant, accommodation in London provided by Londonist DMC, mentorship opportunities with Michel Roux and Chris Galvin, and Emily Roux joining the judging panel, a selection of Phaidon books, and dinner for four at The Lecture Room & Library at Sketch.
The scholarship will also recognise additional talent through second and third place prizes.
· 2nd place will receive a Basic Pâtisserie course at Le Cordon Bleu London plus a two-week stage at CORD.
· 3rd place will receive a Food Photography course at Le Cordon Bleu London plus a two-week stage at CORD.
· All finalists, excluding the winner, will also receive Afternoon Tea for Two at Sketch and a Phaidon book.
Chef Emil Minev, Culinary Arts Director at Le Cordon Bleu comments: “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.”
Applications for the Le Cordon Bleu London Pâtisserie Scholarship are open now and close on Friday 29 May 2026.
The competition timeline is as follows:
· Applications open: Monday 30 March 2026
· Applications close: Friday 29 May 2026
· Quarter finalists announced: 12 June 2026
· Quarter-final deadline: 28 June 2026
· Semi-finalists announced: 13 July 2026
· Semi-finals: 3–4 August 2026
· Finalists announced: 14 August 2026
· Final: Monday 21 September 2026
The final will take place at Le Cordon Bleu London, followed by an awards dinner at CORD restaurant. The winner will begin their studies in January 2027.
Further details on eligibility criteria, application requirements and judging stages will be available via Le Cordon Bleu London’s official channels from launch.
