This year’s scholarship carried special significance, marking Le Cordon Bleu’s 130th anniversary, and featured the largest prize package to date - worth over £90,000. The grand final saw 16 talented aspiring chefs showcase their skills in a live culinary challenge at the institute in Bloomsbury, before presenting their completed dishes to a panel of esteemed judges including Emily Roux of Caractère restaurant, Chris Galvinof Galvin Restaurants, Nicolas Houchet of The Savoy, Phaidon’s Managing Culinary Editor Ellie Smith and last year’s Scholarship winner, Caoimhe O’Neill McGuinness.

Finalists were tasked with recreating a Savoury Choux Ring with Mushrooms, Mascarpone and Hazelnut and Parmesan Craquelin, demonstrated to them by Le Cordon Bleu London’s Cuisine Chef, Marco Ardemagni, in one of the institutes demonstration classrooms. The finalists had one hour and a half to recreate the dish in the teaching kitchen, before presenting to the judges. The competition was fierce, with all finalists demonstrating remarkable talent and creativity.

After much anticipation, Emma Keenan, from Co. Fermanagh, Northern Ireland was announced the winner by Michel Roux Jr, Chef Owner of Chez Roux, at an elegant awards ceremony and dinner held at Cord Restaurant. Chris Galvin announced the second place winner as Melissa Kuo from London, and Karl O’Dell, Executive Chef for Cord, announced Ruby Goodens from Hull as the winner of third place.

Upon winning the Scholarship, Emma said “I don't think I've ever felt so proud of myself in my life. I feel incredibly grateful because every finalist is a deserving winner. They're all such talented and passionate people.

I feel incredibly excited about the journey that's in front of me and I can't wait to get started. I have no doubt it's going to be challenging and intense, but in the best way.

Anyone who is considering applying for the next Scholarship you absolutely need to believe and just take that shot. It comes with this sense of vulnerability, but it's the best thing to put yourself out there for something that you genuinely care about because everything can change, so 100% apply. If you are in any way passionate about food, you absolutely have to do it”

The winner, Emma Keenan, has been awarded a full scholarship to pursue Le Cordon Bleu’s renowned Grand Diplôme®, combining both cuisine and pâtisserie training, along with a coveted internship at CORD by Le Cordon Bleu, mentoring from Michel Roux Jr and Chris Galvin, accommodation in London for a year from Londonist DMC, books from Phaidon and an overnight stay at the Savoy - an extraordinary prize package valued at over £90,000.

The first runner up, Melissa Kuo, will receive a scholarship to study either the Basic Cuisine or Basic Patisserie certificate at Le Cordon Bleu London, a course which lasts three months in total, and second runner up, Ruby Goodens, will receive a place on the four-day Food Photography and Styling Course. Both runners up receive a selection of books from Phaidon, and all finalists receive a one year membership to ckbk’s online library of cookery books and a custom chef jacket from Clement Design.

The competition, designed to identify and nurture the next generation of culinary talent, was one of the most competitive in recent years. The evening was attended by leading figures from the hospitality industry, including celebrated chefs and restaurateurs. Guests at the awards dinner celebrated the finalists’ achievements while enjoying a reception and exquisite meal prepared by Cord’s Executive Chef, Karl O’Dell, and his team.

Le Cordon Bleu London would like to thank all of the finalists in the Scholarship and congratulate them on their exceptional performance throughout the competition.

Find out more about Le Cordon Bleu London’s programmes and courses and our Scholarship competitions.