Conditions of Participation

1. Objectives of the Competition: Gastronomy is a significant cultural asset in Spain and plays a crucial role in our economy and development, particularly in tourism. For this reason, Le Cordon Bleu Madrid aims to recognise academic excellence and promote the talent of future chefs and pastry chefs in training at polytechnic schools across Spain. The specific objectives are to:

• Support and encourage the training of future generations of chefs and pastry chefs.
• Reward the talent of students studying at polytechnic schools.
• Promote professional training as an essential tool throughout one's professional career.
• Encourage students to commit to their own training.
• Foster the creation of networks among students of culinary and pastry arts in Spain.

2. What does it entail? The Promising Chefs in Haute Cuisine Competition is a contest in which participants demonstrate their technical skills, creativity, and talent throughout the selection process. This process consists of several stages: first, participants submit their applications; next, pre-selected candidates present their recipes and videos. Finally, the top ten participants are selected for the final stage.
3. Winners and Prizes: The winners of the Competition will receive a scholarship to study at Le Cordon Bleu Madrid:

• First Prize: A full scholarship to study for a Diploma in the October 2026 intake, extendable until April 2027 at the latest, subject to approval by the Competition committee. Additionally, a €1,500 financial scholarship will be awarded to the winner's school.
• Second Prize: A full scholarship to study for a Certificate in Cuisine, Spanish Cuisine, or Pastry in the October 2026 intake, extendable until April 2027 at the latest, subject to Competition committee approval.

Eligibility for Course Equivalencies: If any prize winners have completed the Grado Superior en Dirección de Cocina (Superior Degree in Kitchen Management), they will be eligible for the Le Cordon Bleu Madrid Course Equivalencies programme. This programme allows winners to enrol directly in our intermediate-level professional training courses.

Enrollment Conditions: Winners who ultimately enrol using the scholarship as a prize will do so under the same conditions and regulations as all other students at Le Cordon Bleu Madrid. They must select their desired discipline by June 30, 2026.

Prize Validity: Prizes may be declared void at any time.

Taxation of Prizes: Winners who enrol and utilise their scholarship must declare it as capital gains on their income tax return.

4. Participants: Students under 25 years old in their final year of a culinary or pastry programme at a public or private school in Spain are eligible to apply. In exceptional cases, and subject to review by the Competition Selection Committee, applications from international students attending foreign schools may be accepted. However, students from Le Cordon Bleu Madrid are not eligible. Candidates must demonstrate a strong passion for the profession, leadership skills, a strong academic record, talent, and a strong work ethic. There are two ways to apply:

• School Nomination: The director of their educational institution may nominate students. All information about the Competition will be sent to these schools in advance. Schools may nominate up to five students whom they believe deserve to compete.
• Individual Application: This option is available only if the school has not submitted any candidates. Individual applications from students whose schools have submitted nominees will not be considered.

5. Dates and Selection Stages:

5.1 Submission of Applications: Schools and individual candidates must submit the following documentation to premiopromesas@ufv.es :

• Registration form 
• Participation form (dependent on the type of application) 
• Photocopy of identification card
• Passport-sized photograph
• High-quality photo of the student working in the kitchen
• Academic record from the respective school
• Letter of motivation (minimum 500 words)
• Letter of recommendation from the headmaster or head of studies. Additional letters of recommendation are welcome, especially for students applying as ‘individual candidates.’

All applications must be submitted by 12:00 noon on 19 November 2025.

Please note that if fewer than 25 participants register, the Competition may be declared void.

5.2 Notification of Shortlisted Candidates: On 27 November 2025, the list of selected candidates (up to 50) will be published on the website www.cordonbleu.edu/madrid. These students will receive an email in the days following the publication of the list, with instructions for the next phase.

5.3 Submission of Recipes and Videos: To continue in the competition, shortlisted candidates must submit their recipe and participation video to premiopromesas@ufv.es by January 15, 2026, in accordance with the instructions received:

• Recipe: Prepare in accordance with the Competition's official format, detailing all ingredients, techniques, and steps.
• Entry Video: Record the video horizontally and keep it between 3 and 5 minutes. It must capture the key steps in recipe preparation and highlight the fundamental techniques used. Candidates should also share their reasons for entering the Competition. The committee will review these cited reasons. They will assess the submitted videos and, upon approval, upload them to the Competition's official Facebook page. Participants and the general public can vote by clicking 'Like' on the videos, and their votes will help select the finalists through a popular jury.

5.4 Announcement of the 10 Finalists: On February 23, 2026, the list of the 10 finalists for the Competition will be published. Finalists must confirm their participation within the timeframe specified by the organisation after the announcement. The jury will select 10 finalists and 10 alternates. If any finalist withdraws, the alternates will be notified in the order they were chosen. Once the finalists are announced, the organisation will email the alternates to inform them on their status. Alternates will be notified if any finalist does not confirm participation within the designated period.

5. Final Round: The 10 finalists must submit their chosen recipe for the final round by 24 March 2026. All recipes must comply with the Institute's guidelines and include a list of required ingredients. The final event will be held on 14 April 2026 at Le Cordon Bleu Madrid, where finalists will prepare their dishes. Evaluation will focus on preparation techniques, originality, flavour, presentation, and overall dish appeal. The jury will comprise chef instructors from Le Cordon Bleu Madrid and invited distinguished chefs.
6. Jury Composition: The jury will be structured as follows, and will implement the specified voting system throughout different stages of the competition:

• Pre-selection: Members of the organising committee will assess the registration forms and all accompanying documentation, as set out in point 4, 'Participants.'
• Selection of the 10 Finalists: The evaluation will be weighted as follows: 85% will be based on the Le Cordon Bleu Madrid chef instructors’ decisions, and 15% will be based on votes collected on the Easypromos platform, where participants' videos will be shared. Note that jury votes will count only if the candidate ranks in the top 25 on the scoring list.
• Final Round: The jury will comprise chefs from Le Cordon Bleu Madrid and notable figures from the Spanish gastronomic community. They will assess techniques, preparation, originality, flavour, presentation, and overall appeal.

7. Conditions of Participation:

• The Institute will cover travel expenses from participants' cities of origin in Spain, as well as accommodation and meals. Additionally, all materials and products required to prepare the recipes will be provided.
• The Institute will provide an accommodation grant to a representative from the educational centre to enable them to attend the final round as an accompanying person.
• To finalise a candidate's selection and allow them to participate in the programme, they must submit a signed registration form as proof of acceptance of the terms and conditions. If the candidate is a minor, they must also include authorisation from their parents or guardians.
• By signing the registration form, participants grant the competition organisers the right to use their image. This authorisation allows the Institute to use any images, photographs, or parts thereof featuring the participant, regardless of how they are used or applied. This includes any recordings of the participant's voice that may accompany the images, particularly in audiovisual media. The authorisation is not limited by geography, meaning that the Institute or other institutes within the Le Cordon Bleu group may use the images, photographs, or parts thereof featuring the participant in any country worldwide. Additionally, this authorisation has no time limit, making it effectively unlimited.
• Candidates and their educational centres agree to accept the jury's decisions at each stage of the competition, and these decisions will be final.
• Le Cordon Bleu Madrid reserves the right to modify these rules in cases of force majeure. In such instances, participants will be informed of any changes as soon as possible.