The 35th annual Roux Scholarship competition is open for entries.
To enter, chefs must be aged 22 or above (but no older than 30 years of age on 1 February 2018) and in full-time employment. Closing date for entries is 31 January 2018.
They must submit a recipe to serve four people, using two whole gilthead sea bream (Daurade Royale), weighing between 600g – 800g each (maximum 1kg) and one variety of mollusc; served plated with two garnishes/accompaniments – one must include green globe artichokes. A sauce must accompany the dish.
Michel Roux Jr said: “Artichokes are a Roux family favourite and always feature on our menus, so I can’t wait to see what the chefs come up with especially with such a delicate fish as bream. Equally as interesting will be the choice of mollusc, once again not that straightforward and plenty of scope for imaginative recipes.”
Joint chairmen of the judges, Alain and Michel Roux Jr will be joined by Sat Bains, Andrew Fairlie, André Garrett, Angela Hartnett, Simon Hulstone, Rachel Humphrey, James Martin, Clare Smyth and Brian Turner.
An international guest chef, yet to be named, will join the panel to judge the final.
Alain Roux, said: “The Roux family is privileged to welcome three highly talented, respected chefs as new judges starting with the 2018 competition, Rachel Humphrey, Angela Hartnett and Clare Smyth. They are showing true leadership in giving their time and effort to inspire young chefs cooking in the UK, in particular more female chefs whose participation we hope to encourage.”
The judges will select the best 18 recipes from those submitted. These chefs will be invited to cook their dish and a mystery box dessert challenge at regional finals to be held in Birmingham and London on 8 March 2018.
The final will be held in London on 26 March 2018 where finalists will have two and a half hours to cook the recipe originally submitted and a dessert to serve four people made from a mystery box of ingredients given on the day.
The winner will be announced at an award ceremony at the Langham, London, that same evening. They will receive £6,000 and an all-expenses paid, three month stage at a three star Michelin restaurant anywhere in the world, as well as many unique prizes all related to food and hospitality.
The current scholar is Luke Selby, former head chef at Dabbous, Fitzrovia. He chose to take his stage in Japan, a Roux Scholarship first, where he worked at three-Michelin-star Restaurant Nihonryori Ryugin in Tokyo, with Chef Seiji Yamamoto. He has since gone on to win the 2018 National Chef of the Year.
This year, two former scholars Mark Birchall and Adam Smith were awarded Michelin stars for Moor Hall, West Lancashire and Cowarth Park, Berkshire respectively.
The Roux Scholarship is sponsored by Aubrey Allen, the Balvenie, Bridor, Cactus TV, the Caterer, Direct Seafoods, Global Knives, Hildon Natural Mineral Water, the Langham London, Champagne Laurent-Perrier, L’Unico Caffe Musetti, Mash Purveyors, Oritain, Qatar Airways, TRUEfoods, and Udale Speciality Foods.
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