Aspiring entrants to the 35th annual Roux Scholarship competition have until midnight on 31 January to submit their applications.
The winner will receive £6,000 and an all-expenses paid, three-month stage at a three-Michelin-star restaurant anywhere in the world.
Entrants must be in full-time employment as a chef in the UK and aged between 22 and 30, on 1 February 2018.
Applicants are required to submit a recipe to serve four people, using two whole gilthead sea bream (Daurade Royale), weighing anywhere between 600-800g each (maximum 1kg) and one variety of mollusc (shellfish with a hard non-edible shell), together served plated with two ‘simple' or ‘composed' garnishes/accompaniments. One must include green globe artichokes and the other to be a garnish/accompaniment of choice. A sauce must accompany the dish.
Alain Roux said: "I am particularly fond of cooking and eating gilthead sea bream, it reminds me of the taste of summer. Incredibly versatile, elegant and refined it can be prepared in so many different ways."
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 are joined this year by Sat Bains, Andrew Fairlie, André Garrett, Angela Hartnett, Simon Hulstone, Rachel Humphrey, James Martin, Clare Smyth and vice chairman Brian Turner.
An international guest chef will join the panel to judge the final and will be announced soon.
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.
The final will be held in London on 26 March 2018 and the winner will be announced at the award ceremony at the Langham London that same evening.
Full details of the competition, entry process and rules can be found on the website.
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