Participants must meet the following criteria:

• Be between 18 and 25 years of age. If you are not of legal age at the time of registration, you must include a signed authorisation from your parents or guardians.
• Be in the final year of a culinary programme.

There are two ways to apply:

• Through your school: Contact the principal or head of studies at your school to be considered for selection as one of the five candidates from your school.
• Individual application: If your school is not submitting any candidates, you may apply directly. However, please ensure that your school is not submitting any candidates, as individual applications from students whose schools are submitting candidates will not be considered.

First Stage
Deadline: Until November 19, 2025, at 12:00 p.m.

Candidates can submit their applications until November 19, 2025, at 12:00 p.m. To apply, students must send the following documents to premiopromesas@ufv.es:

• Registration form (signed)
• Participation form (specific to the type of application)
• Photocopy of ID card
• ID photo
• High-quality photo of the student working in the kitchen
• Academic transcript from their school
• Signed letter of motivation (minimum of 500 words)
• Signed letter of recommendation from the principal or head of studies
• Additional letters of recommendation (from educational institutions, employers, internship supervisors, etc.), which will be especially valued for students applying through an "individual application."

Second Stage
Deadline: November 27, 2025, at 12:00 p.m.

On 27 November 2025, a list of shortlisted candidates (up to 50) will be published on the Le Cordon Bleu Madrid website. In the days that follow, selected candidates will receive an email with instructions on how to proceed to the next stage.

In the days that follow, selected candidates will receive an email with instructions on how to proceed to the next stage.

The selection criteria for candidates are based on: vocation for the profession, leadership skills, academic record, talent, and a positive attitude towards work.

Third Stage
Deadline: January 15, 2026, at 12:00 p.m.

Shortlisted candidates must submit their entry video and the recipe they will prepare by 15 January 2026. Please follow the instructions below:

• Recipe: Prepare your recipe in line with the Competition’s official format. Be sure to specify all ingredients, techniques, and steps required for preparation.
• Entry Video: eThe video should be in horizontal format and last 3-5 minutes. It must showcase the key steps of your preparation and the techniques used. Additionally, include your reasons for entering the Competition.

All submitted videos will be uploaded to the competition's YouTube channel and shared across the Institute's social media networks via an application. Public voting on the videos will be conducted, and these votes will be considered when selecting the finalists.
 

Fourth Stage
Deadline: February 23, 2026, at 12:00 p.m.

On 23 February 2026 , the list of the 10 finalists will be published on the Le Cordon Bleu Madrid website. The Institute will then contact each candidate to confirm their participation in the final round and to provide preparatory support.
 

The 10 finalists must submit the recipes they will prepare for the final round by March 24, 2026 , in line with the Institute’s instructions. The final round will take place on April 14, 2026, at Le Cordon Bleu Madrid, where the finalists will prepare their dishes. The evaluation criteria will include the techniques used, originality, flavour, presentation, and overall appeal of each dish. The jury will comprise chef instructors from Le Cordon Bleu Madrid and prestigious guest chefs invited by the Institute.