Industry Survey Report

The survey report has been published, revealing a cautious optimism, evolving opportunities, and an urgent need for skilled professionals. The findings arrive as a special 130^th Anniversary Le Cordon Bleu Scholarship opens for applications, offering one aspiring chef the opportunity of a lifetime to begin their journey with a fully funded Grand Diplôme^® with Internship programme and more, valued at over £90,000.

The survey, conducted in partnership with hospitality networking platform Hosco, canvassed over 500 industry professionals to better understand the landscape that today’s graduates are entering. Participants were across all levels and sectors in the hospitality and culinary world. As Le Cordon Bleu prepares the next generation of culinary leaders, these insights will help shape not only the school’s educational approach but also its role in responding to the sector’s real-world challenges.

Encouragingly, the data reveals that most respondents view culinary and hospitality as a long-term career, not just a temporary job, showing a continued passion for the profession, despite recent upheavals caused by Brexit and the COVID-19 pandemic. With proper training and support, careers in this field can offer both progression and fulfilment—a belief central to the mission of Le Cordon Bleu’s scholarship initiative.

However, the survey also highlights the industry's acute need for trained staff, and employers stated they are more likely to hire someone with a Le Cordon Bleu education or similar formal training.

While challenges remain, such as work-life balance concerns and limited career advancement, many respondents also pointed to positive shifts since the pandemic. Noting improved working conditions, as businesses strive to retain staff and rebuild stronger, more supportive environments. This evolution in workplace culture makes now an exciting and opportune moment to enter the industry.

Looking to the future, respondents identified healthy, plant-based alternatives and sustainability as top areas for growth, citing a need for practical skills in these domains, Le Cordon Bleu’s programmes continue to evolve in alignment with these demands, ensuring that students graduate equipped for the culinary trends of tomorrow.

With applications now open for the 2025 scholarship, the findings act as a powerful reminder of why Le Cordon Bleu remains a cornerstone of the global culinary community. Beyond offering unrivalled training, the institute is also deeply engaged with the realities of industry life, ensuring graduates are not only well-prepared, but highly sought after.