Le Cordon Bleu London Announces Finalists for the 2024 Scholarship

Le Cordon Bleu, renowned for shaping culinary careers globally for over a century, is thrilled to announce the finalists for the highly anticipated 2024 Scholarship. After a rigorous selection process, sixteen talented individuals have been chosen from an exceptional group of semi-finalists. These finalists will compete for the prestigious scholarship, which offers a life-changing opportunity to study at one of the world’s most renowned culinary institutions in their 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 finalists for the 2024 Le Cordon Bleu Scholarship are:

Andy Apollo, London
Bettina Jin, Oxford
Caoimhe O’Neill-McGuinness, Eastbourne, East Sussex
Chiara Kon, London
Christopher Chafer, Hambleton
Daria Sopelkina, London
Deb Milligan, Ruislip, Middlesex
Fiona Fitwi, Belfast
Hibiki Kono, Cambridge, Cambridgeshire
Olivia Hall, Redditch, Worcestershire
Olivia Swash, Greater London
Shenaz Mohamed, Harrow Weald, London
Sunita Rayler, Gerrards Cross, South Bucks
Tsvetomira Oblashkova, Manchester
Valerie So, London
William Walker Hardie, Edinburgh

The Le Cordon Bleu Scholarship offers a comprehensive culinary education, providing the winner with unparalleled training and exposure to the culinary arts. The winner will receive a fully funded place on the Grand Diplôme® programme, including a nine-month course combining Diplôme de Cuisine and Diplôme de Pâtisserie. The prize also includes a three-month internship at CORD by Le Cordon Bleu, accommodation for a year at student accommodation Londonist, mentoring from renowned chef Michel Roux, work experience with Galvin Restaurants, and a trip to visit Andros’ site at Bairs-sur-Cère, France.

“We are incredibly proud of all the applicants and the high standard of talent we have seen this year,” said Emil Minev, Culinary Arts Director of Le Cordon Bleu London. “Our finalists have shown exceptional promise, and we are excited to see them progress in the final stage of the competition.”

The scholarship process began with hundreds of applications, showcasing the passion and dedication of aspiring chefs from all over. The semi-finalists were narrowed down after a series of challenging tasks, including interviews, quizzes, and sensory evaluations. ‘I was honoured to return to Le Cordon Bleu as a judge for the semi-finals. It was a pleasure to speak to so many passionate contestants who no doubt made this selection incredibly challenging.’ said Le Cordon Bleu Alumna, Salina Campbell, founder of Joli.

The final stage will see the selected candidates demonstrating their culinary skills and creativity before a panel of esteemed judges on September 16, 2024 at Le Cordon Bleu London.