Le Cordon Bleu congratulates the five winners of the Le Cordon Bleu scholarships for the second season of MasterChef China. These include full Le Cordon Bleu scholarships to London, Paris, Sydney, Ottowa and Shanghai. This exciting partnership for the second series of MasterChef China has seen a tough group of competitors compete for these unique scholarships, that will allow them to realise their dreams to one day become a Master Chef themselves.
The scholarships are awarded to the final top five successful participants in this year's MasterChef China, with some very emotional stories coming out of the 2013 series. The scholarships are worth more than one million RMB overall, and include full scholarships for Le Cordon Bleu Sydney's Bachelor of Business (International Restaurant Management), Le Cordon Bleu London's Grand Diplôme, Le Cordon Bleu Paris' Cuisine Diploma and for Le Cordon Bleu Ottawa's Pâtisserie Diploma.
The winners are!
The future 2013 MasterChef's were tested in a final challenge featuring five alumni from Le Cordon Bleu led by Chef Bruno from le Cordon Bleu Paris. Using local Chinese ingredients both teams had to cook a western inspired dish. These alumni come from a rich background of tradition that they are now passing on and utilizing through their various careers within the industry. The alumni included;
- Weimar Gomez – Executive Chef, Four Seasons Hotel Pudong Shanghai.
- Alexandro Hamacher – Executive Chef, Shanghai Marriott Hotel City Centre.
- Sammi Chung – Owner, A Palace Italian Restaurant, Taiwan.
- Bonnie So – Owner, Chez les Copains French Restaurant, Hong Kong.
- Daniel Menezes – Director, Regional Development Eurochef China.
Judges Steven Liu, Kefan Cao and Jonathan Lee were also joined for the final selection of the winner by Le Cordon Bleu's eminent Chef Patrick Terrien.
Last year Le Cordon Bleu graduate Wei Han, who studied at Culinary Arts Cuisine Diploma in Paris, won the series convincingly.
Since its establishment in Paris, France in 1895, Le Cordon Bleu has earned fame and respect for maintaining the highest standards of culinary excellence. Each year, more than 22,000 students from 70 countries are trained at Le Cordon Bleu's Institutes - 40 schools in 20 different countries, in cities such as Paris, London, Tokyo, Ottawa, Seoul, Sydney, Bangkok, Mexico City, Wellington, and Taiwan. In October 2013 the Le Cordon Bleu Shanghai Culinary Academy will open, bringing the world of cuisine and patisserie to Chinese students.