Roux Scholar Martin Carabott has completed his stage at Daniel Humm’s Eleven Madison Park in New York after coming top in the 2018 competition.
The chef from Ollie Dabbous’ Hide spent three months at the site as part of an all-expenses-paid trip, learning and working across all areas of the kitchen, from garde manger to pastry, while earning the praise of chef de cuisine Brian Lockwood.
The chef also managed to place second in one of the kitchen’s quarterly cook battles, beating 49 other chefs in the brigade who had devised dishes that were then judged by Eleven Madison Park’s senior team.
Carabott said: “I was thrown in the deep end, which I really enjoyed, and I was embraced as one of the team. To do well on four different sections in one of the best restaurants in the world is a real boost for me. Even though it was tough, I am happy I lived up to the reputation of the Roux Scholarship and its scholars, learning a ton of techniques along the way. I am returning to the UK a much better chef than when I arrived.”
Chairman of the scholarship Michel Roux Jr added: “I am so happy Martin has had such a fantastic experience at Eleven Madison Park.
“Daniel Humm is a true master of his craft, often using only two or three ingredients to mind-blowing effect. Coupled with living in New York, one of the world’s gastronomic capitals, he has had an enriching, once-in-a-lifetime experience.”
For more on Martin Carabott’s experience at Eleven Madison Park, check out the 25 January edition of The Caterer magazine.