Roux Scholarship 2013 open for entries
Established by the internationally-renowned Roux family, the culinary competition has become famous for discovering some of the county’s best chefs including Andrew Fairlie, Sat Bains and Andre Garrett.
The 2013 competition is open to full-time working chefs, aged between 22 and 30. Entrants have until midnight on 28 January to submit a recipe to serve four people which must include: -
- One Stone Bass (Meagre) of 1.4 to 1.6 kg (max 2kg)
- Four whole fresh squid of small to medium size, 10 cm to 15 cm in length
- Two garnishes, one of which must include new potatoes and the other using one green vegetable of the chefs choice.
To mark the 30th anniversary of the Roux Scholarship, special guest judges this year are Rick Stein and Heston Blumenthal, who join the Roux family and other top chefs including Brian Turner, James Martin and Gary Rhodes to select the 30th Roux Scholar.
VIDEO: What is the Roux Scholarship?
Speaking of the fish dish required from entrants this year, Alain Roux said: “Stone bass is a lovely fish that should be used more often. This year we’re challenging chefs to think differently, using a fish not usually seen on restaurant menus - I’m hoping for good flavour combinations that respect the fish and enhance its unique qualities.”
Michel Roux Jr added: “Stone bass is such a versatile fish that can take strong flavours, I am expecting imaginative recipes to delight the judges on this special anniversary year.”
Last year's winner
Adam Smith, sous chef at The Ritz, picked up the 2012 Roux Scholarshipand is currently completing his stage at Le Meurice with Yannick Alléno.
“Adam is a star,” said Michel Roux. “What an amazing year for him, after winning the Roux Scholarship others are noticing his great talent. He is fitting in so well with Alléno’s brigade at Le Meurice in Paris, it’s fantastic that he has been recognised for what he’s doing, I’m sure this will spur him onto even greater things.”
Roux and his fellow judges will select the best 18 recipes from those submitted and these contestants will be invited to cook their dish, as well as a mystery box dessert challenge at simultaneous Regional finals in Birmingham and London on Thursday 7 March 2013.
The winner will then be announced at a special award ceremony at The Mandarin Oriental Hotel, Hyde Park on Monday 25 March 2013. The whole process will be filmed, so chefs wishing to enter should check the rules section of the website www.rouxscholarship.co.uk
