The cook school is offering one UK student aged between 18 and 24 a place on its Le Grand Diplôme course - a nine month course providing classical training in the kitchen - before taking up an internship with chef John Williams at The Ritz in London.
Introduced in 2011, Le Grand Diplôme gives one aspiring chef the chance to win a life-changing experience with the award, which includes accommodation in central London provided by Urbanest, worth over £30k.
Previous scholarship winners have won internships with Tom Aikens and Pierre Koffmann to help prepare them for a career in the industry.
Andre Cointreau, president and chief executive of Le Cordon Bleu, said: “This scholarship award recognises young UK students with an immense passion for food and cooking and provides them with a once in a lifetime opportunity. With the overwhelming success of the previous two scholarship awards, we are absolutely thrilled to announce the launch of the third and look forward to an exciting few months ahead as the applications come in.”
John Williams, executive chef of The Ritz said it was 'a huge privilege' to partner with Le Cordon Bleu on the project.
"Recognising young talent in the UK is integral to nurturing this country’s growing reputation for leading global gastronomy," he said.
Applicants should a short video of themselves at cordonbleu.edu/ukscholarship, explaining why they should be considered for the prize.
Semi-finalists will then be invited to attend Le Cordon Bleu London for an interview, before the finalists reconvene at the institute for the last stage of the competition in early 2014. The winner will be chosen by a panel of Le Cordon Bleu’s world-renowned Master Chefs, alongside senior members of Le Cordon Bleu’s academic committee.
Michelin-starred apprenticeship
While Le Cordon Bleu runs its scholarship again this year, the Hugh Baird College in Bootle has announced plans to partner with Nigel Haworth of Northcote through its L20 Hotel School.
Haworth will visit the college each term to meet students, lead training sessions, devise seasonal menus and run the kitchen service to give offer apprentices on the course the chance to work alongside a Michelin-starred chef. The best students will also be given the chance to gain employment at Northcote or at Ribble Valley Inns.
L20 Hotel School director Mike Mounfield said: "We have been in discussions with Nigel for months refining the details of the apprenticeship package. Essentially, this is about providing added value. We are teaching for a vocation not a qualification. Our apprentices will be given intense jobbing experience and will gain a deep knowledge of food production and regional produce. We will look to nurture talent and develop passion."