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The Ken Hom – Lee Kum Kee Scholarship 2021

The Ken Hom – Lee Kum Kee Scholarship 2021

2 June 2021

After a tumultuous year for the hospitality industry the Ken Hom – Lee Kum Kee Scholarship 2021 is open to entries from May 2021. Lee Kum Kee has joined forces with The Oxford Cultural Collective and food industry icon, Ken Hom OBE, on this excellent initiative, which is now in in its second year. The closing date for applications is 3rd September 2021.

Up to four winning students will be hosted by Lee Kum Kee on an immersive, cultural and business-focused educational trip to Hong Kong, accompanied by a dedicated host. They will receive behind the scenes access to leading food businesses and will experience local hospitality. All expenses will be covered, including flights and hotel accommodation, each student will also receive a total of £500 spending money.  

This amazing experience will give the students an exclusive opportunity to see the secrets behind Lee Kum Kee’s authentic and delicious sauces and to gain a true understanding of Chinese food culture. They will join cookery classes at a Chinese culinary institute, teaching them Chinese cooking skills that can help to inform and shape their future careers. They will also get to fully immerse themselves in the Chinese food scene, experiencing restaurants and street food throughout the trip. Lee Kum Kee has created a bespoke programme that offers the students an unforgettable and hugely formative experience, demonstrating the company’s commitment to promote Chinese culinary culture to the world, recognition of young talent in the hospitality industry and their career development.   

For Lee Kum Kee, the scholarship embodies their strong organisational values.  As noted by Maria Chong, the company’s MD for Europe: “We support this scholarship to encourage young talent and to help shape their development in the vibrant hospitality industry. Our 133 years of experience in food demonstrates a rich history and the importance of heritage to our brand, but we are just as passionate about safeguarding the industry’s successful future.”

“Lee Kum Kee is involved with supporting students at all stages, from collaborating with the Ming Ai (London) Institute in the FUN:) Healthy Chinese Cuisine Ambassadors Project to arrange healthy Chinese cuisine interactive cookery workshops in secondary schools nationwide, to the Ken Hom – Lee Kum Kee Scholarship for students in higher education.”   

The scholarship is open to students enrolled at European higher education institutions on diploma or degree programmes in hospitality, culinary arts or tourism (or related subject areas) and to those who graduated in 2020 or 2019, who are now working in hospitality or tourism.

The programme was created to give the next generation invaluable insights into the industry. Ken Hom is a firm believer that students should have a voice on important issues facing the hospitality industry, he says: “The scholarship offers students access to experiences that can help grow their understanding, fire up their passion and help to shape their future career in hospitality.”

There is a two-stage application process. Application details are as follows:

  • Stage one - submission of CV, a short video explaining why they are an ideal candidate and a 500 word response to one of the questions provided
  • Only shortlisted candidates are required to complete stage two - an interview with the judging panel
  • The shortlist will be announced in mid-September and interviews will be taking place from early November
  • Closing date for applications is 3rd September 2021

For full detail on entry criteria and application process, please follow the link provided: oxfordculturalcollective.com/ken-hom-lee-kum-kee-scholarship-rules-of-entry/

Lee Kum Kee is also helping to support the future of the foodservice industry by sponsoring the Young Chef Young Waiter Competition 2020 which covers the UK and China / South East Asia. The finals take place in May 2021 after being delayed from November 2020 due to the COVID-19 pandemic. 

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