Le Cordon Bleu Scholarship Award 2016: the winner

The first round of applications required a minute-long video – something Keiron was nervous about doing. ‘I'm not one for filming myself or taking selfies, so the thought of talking in front of a camera, trying to fight for something I wanted so much in just sixty seconds terrified me,’ he says. ‘I obviously wanted to stand out, so over the course of a week I filmed the city of Leeds, showing what I love about it, the architecture, the people, the places I like to eat, and paired that with images of my work and footage of myself decorating cakes.’

When he got to the final, however, Keiron was thoroughly enjoying the competition. ‘Seeing the school and meeting the staff was fantastic, and although the practical tests were the hardest part of the process, it was also what I got the most pleasure from,’ he explains. ‘The only thing I can say I didn't enjoy about the process was the waiting. Since finding out about it in November, I don't think I had a good night’s sleep until June!’

Since winning the competition, Keiron cannot wait to get started at Le Cordon Bleu. ‘I would have started the day after I won if I could,’ he says. ‘I'm looking forward to learning new skills and techniques, but also about the science behind baking and confectionery, why certain chemical reactions happen and what makes a recipe successful.

‘After the scholarship I get the chance to work under Clare Smyth MBE, an absolute dream come true!’ he adds. ‘I hope that my time here will lead the the way to lots of other opportunities. Throughout my career I want to travel the world and work in some amazing kitchens, to be at a standard where I can compete in competitions such as Coupe de Monde or Hotelympia. I hope to work alongside incredible pastry chefs and absorb as much knowledge as humanly possible.’

But what’s the end game for Keiron, once he’s mastered the skills of a pâtissier? ‘My ultimate dream is to own a world-renowned patisserie,’ he explains. ‘A place that creates the most exciting, delicious and innovative confectionery, where people are in awe of what we do, as I am now when I walk past a fully stocked pâtisserie window. I would still like to create beautiful wedding and celebration cakes, but be able to offer so much more. With the experience I hope to gain from this opportunity and the ones that will follow, I am growing more and more confident that this dream may one day become reality.’