“The fundamentals I built at Le Cordon Bleu have become the roots of my philosophy, keeping me grounded on any stage.”

On October 23, 2025, a triumphant announcement captured the attention of the Korean pastry industry. At the South Korea national selection for the 2025 World Chocolate Masters (WCM), Alumna Sanghwa Lee (Grand Diplôme^®: Pâtisserie 2014, Cuisine 2025) emerged victorious after a fierce competition, earning her title as the representative chocolatier for South Korea.

World Chocolate Masters: "Olympics of Chocolate"

WCM is the world's premier chocolate competition, organized by global premium brands Cacao Barry and Callebaut. Held every three years, it is often called the "Olympics of Chocolate" because it evaluates more than just technical skill—it judges creativity, storytelling, artistry, and sustainability.

The theme for the 2025 Korean selection was "PLAY!". Over the course of eight hours and five demanding tasks, Sanghwa Lee received high praise from the jury for her exceptional craftsmanship and immersive storytelling. Having dreamed of the world stage since 2018, Lee expressed her excitement: “I’ve waited so long for this competition that I felt immense pressure, but I’m overjoyed that the long nights of preparation have paid off.”

Being Awarded with a Grand Diplôme^®

This victory is particularly meaningful due to Lee’s unique career path. Her journey with Le Cordon Bleu-Sookmyung Academy began 13 years ago as a "curious beginner" with no prior knowledge of pastry. She took her first professional steps by earning her Pâtisserie Diploma in 2014.

After building a distinguished career in the industry, she chose to return to the classroom in 2025. By completing the Cuisine Diploma, she finally achieved the prestigious Grand Diplôme^®.

---

Coming to school three times a week wasn’t easy, and there were moments I wanted to give up. However, my time at Le Cordon Bleu established the ‘baseline’ for my career. It taught me more than just techniques; it forced me to constantly ask why a certain ingredient belongs in a specific place. That experience became the root of my culinary philosophy and a standard that never wavers regardless of where I stand.

---

New Challenge: The 2026 WCM World Final

Sanghwa Lee is now headed to the 2026 WCM World Final, where she will stand on the dream stage previously graced by world-renowned Master Chefs like Frank Haasnoot and Shigeo Hirai. Just as she encouraged her fellow graduates in her commencement speech to "lead a wonderful life by pioneering a new and unique path," Lee is personally proving the power of that "extraordinary challenge."

Le Cordon Bleu-Sookmyung Academy sincerely congratulates Sanghwa Lee on her proud achievement and will be cheering for her brilliant performance at the 2026 World Final.

Submit Your Stories!

Le Cordon Bleu-Sookmyung Academy supports all alumni who are making strides within the global culinary scene. Please share your achievements with us—whether it’s winning a competition, opening a new restaurant, or launching a brand.

• Submission Type: Brand launch, book publication, awards, etc. 
• Email Submission: ajung@cordonbleu.edu

Le Cordon Bleu is always excited to be a part of your extraordinary journey. Share your stories with us today!