LE Cordon Bleu London has published a new industry survey that casts a timely spotlight on the current state of the culinary and hospitality sectors, revealing cautious optimism, evolving opportunities, and an urgent need for skilled professionals. The findings arrive as the school’s special 130th Anniversary Scholarship for 2025 opens for applications, offering one aspiring chef the opportunity of a lifetime to begin their journey with a fully funded Grand Diplôme® 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. More than 47% of participants had over five years of experience, and 84% expressed satisfaction with their current roles. This commitment underscores 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. Over 70% of recruiters find it difficult to hire skilled professionals, with 82% citing a shortage of qualified candidates. A remarkable 84% of employers said 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. More than half noted 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. With 62% 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 its graduates are not only well-prepared, but highly sought after.
Each year, the scholarship competition attracts some of the UK’s most promising aspiring chefs. In 2024, 18-year-old Caoimhe O’Neill-McGuinness from Eastbourne was announced the winner.
The competition is open to aspiring chefs of all backgrounds, with no prior professional culinary experience required, over 18 and lawfully a resident in the UK. Applications are open now for the 130th Anniversary Scholarship until Friday 30th May 2025. To learn more, visit: https://www.cordonbleu.edu/london/scholarship/en
