There is just one week left to enter the Roux Scholarship 2014.
This year's competition is open to entrants who are in full-time employment as a chef in the UK and be aged between 22 and 30 on 1 February 2014.
They will have until midnight on Monday 27 January 2014 to submit a recipe for four people using:
One saddle of venison ‘fallow buck' weighing anywhere between 1.4 kg - 1.6 kg untrimmed, to be served plated and accompanied by two garnishes. One garnish must include Jerusalem artichoke, with the other to be a garnish of the entrant's choice. A sauce must accompany the dish. Entrants will not be allowed to use or bring any pre-prepared stock or sauce whatsoever for the meat or vegetable dish, and none will be provided.
The competition will be judged by Michel and Albert Roux and their sons Alain and Michel Jr, as well as a line-up of other high-profile chefs including: Andrew Fairlie, the first scholar to win the competition, Angela Hartnett, James Martin, David Nicholls, Gary Rhodes and Brian Turner.
Commenting on the opening of the competition, Michel Roux Jr said: "You have to be a talented and experienced chef to get the best out of venison, I am looking forward to tasting some classic and some not so classic combinations to go with this beautiful meat."
Alain Roux added: "The main reason for choosing venison is simply because we love it! The meat is fantastic, it yields well and the flavour is delicate. It is also a super food since it has virtually no saturated fat, a higher iron content than any other red meat and has one of the best carbon footprints of any food product."
The judges will select the best 18 recipes from those submitted. These contestants will be invited to cook their dish, along with a mystery box dessert challenge at regional finals to be held in Birmingham and London on Thursday 20 March 2014.
The winner receives an all-expenses-paid, three-month stage at a three-Michelin-starred restaurant anywhere in the world, as well as a number of unique prizes all related to food and hospitality.]
Last year's winner, Paul O'Neill, a senior sous chef at Ashdown Park, chose to do his stage at Pierre Gagnaire's epoynmous restaurant in Paris.
The final will be held in London on Monday 14 April 2014 and the winner will be announced at an award ceremony at the Mandarin Oriental Hotel, Hyde Park the same evening.
Full details of the competition and the entry process are available on the website: www.rouxscholarship.co.uk.
The Roux Scholarship is supported companies including: Bridor, Caterer and Hotelkeeper, Direct Seafoods, Fairfax Meadow, Global Knives, Hildon, Kikkoman, Laurent Perrier, L'Unico Caffe Musetti, Mandarin Oriental Hyde Park, Restaurant Associates, and Virgin Atlantic Airways.