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.
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.
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, mentoring from Michel Roux and Chris Galvin, dinner at the three Michelin-starred Sketch Lecture Room and 12 months accommodation from Londonist.
Second place will receive a Basic Pâtisserie course at Le Cordon Bleu London plus a two-week stage at CORD Restaurant (pictured below), while third 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.
“The advantage of studying at Le Cordon Bleu is endless,” says Chris Galvin, who is a judge at the final.
“It will open so many doors. You’ll learn so many techniques. You’ve got access to unlimited talent, advice, and some legendary chefs. It will open doors to travel. It will open doors to multiple opportunities. I can’t think of a bigger prize in the industry than, Le Cordon Bleu Patisserie scholarship."
Michel Roux, who is a partner for the scholarship, adds: “I am delighted to continue my role in helping to nurture the culinary talent of the future as part of Le Cordon Bleu Scholarship. This year offers a once in a lifetime opportunity for an aspiring pastry chef to gain valuable training and industry experience with Le Cordon Bleu.
“The Scholarship will ensure a strong start to a career in patisserie.”
Applications will open on 30 March 2026 and close on 29 May 2026, with the final to be held at Le Cordon Bleu London, followed by an awards dinner at CORD restaurant, on 21 September 2026.
“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,” says Emil Minev, culinary arts director at Le Cordon Bleu
“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.”