Cambridge chef Hibiki Kono in 2024 final of Le Cordon Bleu Scholarship

It’s a big day for Cambridge chef Hibiki Kono, who is in the 2024 final of the Le Cordon Bleu Scholarship - which takes place 16 September.

The competition offers the chance to win a place on Le Cordon Bleu’s most prestigious programme, the Grand Diplôme with Internship Pathway, alongside accommodation for a year and mentoring from Michel Roux.

The search for some of the country’s most passionate culinary enthusiasts – regardless of age, location or background – will give them the chance to follow their dreams and aspirations. Entire closed in May, and now the moment has arrived.

We asked Hibiki about his career to date.

Q: Are you looking forward to the final?

A. Thank you, I really am! To say I’m looking forward to it feels like an understatement; it’s more like a culmination of years of work, learning, and persistence. I’m thrilled at the chance to test myself against such high standards and be part of something that represents excellence in the culinary world.

This experience has already been transformative, and the final is an opportunity to put everything I’ve worked toward into practice. I’m ready to embrace whatever the outcome is, but I can’t deny that the idea of walking into that kitchen,, whites on, tools in hand, and fully locked in - it’s something I've dreamed about for a long time, and I know will feel deeply right.

Q. How was the journey to the final?

A. It’s been an incredible journey so far - challenging, arduous, and deeply humbling. It's made me really refine my skills and delve into cuisine in ways I'd never allowed myself before. Like with learning any subject, I started with what I knew and then found out what I didn't know. Then I'd focus on those areas until I felt they were well addressed.

For example, I studied all classical French dishes, learning not only the ingredients and methods but also the chefs that made them iconic - like perfecting Joel Robuchon’s decadent _purée de pomme_ and exploring Alain Ducasse’s surprisingly accessible Cookpot. Unfortunately, some dishes like Paul Bocuse’s black truffle soup were out of reach, but that didn’t stop me from absorbing every bit of culinary wisdom I could get my hands on.

I also explored global cuisines, using resources like TasteAtlas to understand the national dishes of multiple cultures. It might seem like overkill, but it was fundamental for me to be as prepared as possible. I even recruited my partner for sensory challenge practice, blind-testing me on all our pantry's herbs and spices, household essential oils, and even re-enacting the Australian MasterChef's cube challenge.

This scholarship has been an ambition of mine for over five years, and I wasn’t going to let this opportunity slip by without giving it my all. As Ron Swanson once said, "Don’t half-ass two things, whole-ass one thing," and by fully immersing myself in the process, that's exactly how I approached this journey.

Q. Does Cambridge have lots of good cuisine in your view?

Absolutely! Since I'm assuming you're asking for specifics, and this will likely only be read by other Cambridge residents, I hope you don't mind if I take this chance to plug some of my favourite spots.

- Mill Mediterranean is probably the best Greek spot that has fantastic pastries and a great variety of Greek produce.

- Alchile may just be a food truck from the outside, but don't let it fool you, it holds the most cherished and respected tacos in the city. Also the owner used to be a signed rapper, and you can tell because they have a fantastic taste in music.

- Mercado has had the most interesting wine list of anywhere I've been in Cambridge, and the quality and variety of seafood they have available is unparalleled.

- The Geldart is hidden away but it was the first time I had crocodile and kangaroo meat, and at least the former completely changed how I see reptiles within the realm of cuisine.

- Zis Piri Piri has by far the best bang for your buck. Most meals for under a tenner, and their chicken is consistently superb.

Honourable mention for Trinity, who were doing fantastically innovative European-Caribbean dishes across a dynamic seasonal menu. Shame it had to close down.

But I think that's also part of the charm. The city has a way of blending its rich history with fresh takes, and you can see that in its culinary offerings. It’s a place where tradition meets experimentation, and that’s what makes the food here quite special.

Whether it’s seasonal local produce or more adventurous global flavours, Cambridge definitely has something for everyone.

Q. What’s your philosophy about cooking?

A. Whether it's experimenting with new flavour combinations or constructing a dish from an idea that's beyond just the food on the plate -balancing technical perspective with creative flair is a line I enjoy treading, and I feel could be a big asset in the finals. And in the future, as I move into the culinary world, I plan to bring that same mindset to building dishes that not only taste phenomenal but also reflect my philosophies on cuisine and connect with people on a deeper level.

Good luck!