“‘I don’t think I’ve ever felt so proud of myself in my life”
A Co Fermanagh woman has won a competition to study at one of the world’s most renowned culinary institutions.
Emma Keenan from Enniskillen has come out on top to claim the 2025 Scholarship from Le Cordon Bleu, which is renowned for shaping culinary careers globally for over a century.
This year’s scholarship carried special significance, marking Le Cordon Bleu’s 130th anniversary, and featured its largest prize package to date – worth over £90,000.
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The grand final saw 16 talented aspiring chefs showcase their skills in a live culinary challenge, before presenting their completed dishes to a panel of esteemed judges.
A spokesperson said: “After a closely fought competition, Emma, aged 27, impressed the judges with a Savoury Choux Ring with Mushrooms, Mascarpone and Hazelnut and Parmesan Craquelin.
“The judges were impressed with Emma’s determination and intuition demonstrated in the kitchen, and the genuine passion for the culinary arts that came across in her interview. At an awards ceremony and dinner hosted at CORD by Le Cordon Bleu the very same day, she was officially crowned the winner.”
She has been awarded a full scholarship to pursue Le Cordon Bleu’s renowned Grand Diplôme, combining both cuisine and pâtisserie training.
The prize package also includes a three-month internship at CORD, 12 months’ accommodation in London courtesy of Londonist DMC, mentorship from Michel Roux Jr. and Chris Galvin, and an overnight stay at The Savoy.
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.”
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