Pierre Koffmann to offer apprenticeship to Cordon Bleu Scholarship winner

By Emma Eversham

- Last updated on GMT

Related tags: Le cordon bleu

Pierre Koffmann will give the winner of this year's Le Cordon Bleu scholarship the chance to work in his kitchens at The Berkeley for nine months
Pierre Koffmann will give the winner of this year's Le Cordon Bleu scholarship the chance to work in his kitchens at The Berkeley for nine months
Pierre Koffmann is to offer the winner of this year's Le Cordon Bleu Scholarship a nine month apprenticeship at his restaurant Koffmann's at the Berkeley Hotel in Knightsbridge. 

The news comes as the culinary training institute confirmed it would be running its scholarship award, worth 30k, for a second year following its successful launch​ last year. 

Once the winner of the scholarship completes their Grand Diplôme at the London school they will be given the chance to work alongside the French chef in the kitchens of his London restaurant. 

Koffmann, who returned to London's restaurant scene in 2010 with the opening of his eponymous restaurant at The Berkeley, said he regularly employed Le Cordon Bleu graduates due to the school's high standards of training, so jumped at the chance to be involved.

"I am particularly pleased to be involved in this scholarship since it aims to give young people with limited means the chance to study Le Grand Diplôme," he added. 

Passion for cooking

Under the terms of the scholarship scheme, Le Cordon Bleu gives one 17 to 20-year-old with a passion for cooking, but without previous experience, the chance to study for its Le Grand Diplôme, an intensive nine-month course in culinary training. The scholarship, which is worth over £30k, covers course fees and accommodation in central London. 

Last year saw the introduction of the scholarship for the first time in the cook school's 115-year history with 17-year-old Abigail Watson from Kent winning the coveted place. The trainee chef has just started an apprenticeship with Tom Aikens, who signed up as the first supporter of the scheme last yea​r. 

Watson encouraged other young budding chefs to enter this year's award. "It is the most amazing opportunity to learn from the best in the industry. It will give you fantastic opportunities to pursue a career in the culinary world," she said. 

To enter scholarship applicants must upload a short video of themselves at www.ukscholarship.cordonbleu.edu​ explaining why they should be considered for the prize.  

Semi-finalists will then be invited for an interview and practical assessment at Le Cordon Bleu before finalists are picked to take part in the final stage of the competition in early 2013 where the winner will be chosen.

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