Graduation 23rd June 2017
187 students received their diploma on Friday 23rd June 2017 during the official Graduation Ceremony of Le Cordon Bleu London.
On 19 October, Le Cordon Bleu Paris institute hosted the grand finale of its 2026 Scholarship competition. After several preliminary rounds, twelve finalists came together for one last challenge, full of enthusiasm and determination to showcase their skills!
During the earlier stages, they had already shown great strength of character and a strong understanding of Le Cordon Bleu. Now it was time to head to the kitchen for two challenges: preparing mushroom risotto and making a choux pastry. Both tasks gave the finalists the chance to demonstrate their techniques, creativity and organisational skills.
 |
 |
The standard was extremely impressive! The dishes were beautifully presented, the candidates were focused and the competition was incredibly close. Our judges certainly had their work cut out for them!
For the final, we were delighted to bring together a judging panel with different perspectives, comprising Chef Éric Briffard, Head of Le Cordon Bleu Paris institute; Chef Fabrice Danniel, Vice Director and Head of Pastry and Boulangerie; Chanel Houel, Grand Diplôme® Le Cordon Bleu student; Chef Bao Feiyue, from Le Flandrin restaurant; and Sophie Menut-Yovanovitch, Editorial Director of Cuisine & Vins de France. A big thank you to each of them for sharing their expertise, time and insights with our finalists!
After careful deliberation, Quynh Nga NGUYEN was named winner of the 2026 scholarship! Breno ALLEVATO came second, followed by Victoria PADILHA in third place.
Huge congratulations to our three winners, and a big well done to all twelve finalists for their hard work, creativity and enthusiasm throughout the competition!
 |
 |
This year’s edition was also made possible with the support of our five partners: Coravin, La Brigade de Buyer, Larousse Éditions, L’Or des Prés and Cuisine & Vins de France. We would like to thank them all for their confidence in us and commitment, as well as all the teams involved in making this final a success.
A wonderful day of gastronomy and meaningful connections, bringing several months of competition to a close. Congratulations to all the participants! We wish you every success in your future endeavours!
187 students received their diploma on Friday 23rd June 2017 during the official Graduation Ceremony of Le Cordon Bleu London.
This month and for the first time ever, Le Cordon Bleu London participated in one of London’s top food festivals – Taste of London, which returned to Regents ...
Chef Sinden joined Le Cordon Bleu Paris team of Chef Instructors in 2016, following a career in a variety of establishments. Today, he gets a real sense of ...
We had the pleasure of welcoming distinguished Le Cordon Bleu Paris, Executive Chef and Culinary Arts Director Éric Briffard MOF (One of the Best Craftsmen in ...
Ends a cycle in Casa de Francia... See you soon with a new project!
Le Cordon Bleu Madrid has recently received from the hands of the Spanish Federation of Hospitality and Catering (FEHR) the recognition that makes it a member ...
In 2016 Christoph Eckert originally from Germany won the 2016 Jeunes Chefs Rôtisseurs Competition. He came to Le Cordon Bleu Paris to study pastry. We met him ...
As is customary and continuing with the excellent relationship with the Association of Spouses of Diplomats of Mexico, the 2nd Friendly Meeting with Diplomats ...
9 June, 2017 Shanghai – Le Cordon Bleu Shanghai showcased its excellence of culinary arts and high-standard of vocational education at the 2017 China ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.