Le Cordon Bleu Madrid announced the lineup for the eleventh Promises Award for haute cuisine, selecting fifty students to move forward in the competition from a field of entries received by the renowned cooking school.
Patricia Perez Crespo from Miguel Hernández de Alicante and affiliated with IES, along with eight students from the Valencian Community, were chosen for this edition. The group also includes Tania Bautista Mauri of the Dertosa Institute; Jorge Silvestre Vilar and Víctor Ramírez Rubio of CIPFP Costa de Azahar; Nohaila Rokdi Rokdi from CIPFP Benicarló in Castellón; Carla Ribe Herrero and José Manuel Laparra Soler from the Mediterráneo Culinary Center; and Olga Vázquez Ortega from the Altaviana Vocational Training Center in Valencia.
In the second stage, the fifty students come from twenty-one to twenty-eight schools across the region. Andalusia leads representation with twelve candidates, followed by Catalonia with eleven. Other communities with participants include Galicia, the Canary Islands, the Balearic Islands, the Community of Madrid, Asturias, Castilla-La Mancha, La Rioja, Navarra, the Region of Murcia, and Castilla y León.
Awards
From the nominations, two winners will receive scholarships valued at 23,000 euros and 8,000 euros respectively. The winning training center will also receive additional rewards, including a grant of 1,500 euros.
Next steps
The upcoming phase requests a five-minute recipe video, to be submitted by the participating schools. A deadline is set by the institutions for this submission. The videos will then be uploaded to YouTube, and the public will have the chance to support their favorite entries. A popular vote will influence the school’s final selections. Ten students will advance to the grand finale, which will take place in person at Le Cordon Bleu Madrid in April of the year following the selection process.
About Le Cordon Bleu
Le Cordon Bleu stands as a global leader in senior culinary education, with more than 35 schools across 20 countries and a yearly enrollment around 20,000 students. Le Cordon Bleu Madrid is the institution’s third European headquarters, following the historic campuses in Paris and London. Beyond traditional Cookery and Pastry programs, the Madrid campus offers a Spanish Culinary Diploma tailored to its location. The school also collaborates with the University of Francisco de Vitoria in the field of Gastronomy at the university level.