Roux Scholarship 2016 opens for entries
The cousins, who have been involved in the competition for many years, will now be responsible for steering it forward with their fathers becoming patrons.
Alain Roux said: “In one respect, it is a daunting mantle to assume, the stewardship of the scholarship, the proudest legacy of my dad and Uncle Albert but my cousin, Michel and I are so excited and inspired to take it on.”
“After 32 years’ dedicated endeavour, the time has come to fully and safely hand over stewardship of the scholarship to my son, Alain and nephew, Michel who have supported the scholarship all their lives as chefs and are brimming with enthusiasm and ideas to spark the next generation," said Michel Roux.
Roux Scholarship 2016
The Roux Scholarship 2016 is open to anyone working in full-time employment as a chef in the UK and aged between 22 and 30 on 1 February 2016.
To enter, chefs must submit a recipe to serve four people using whole fresh pollock, which has been gutted and weighs between 1.5 and 1.75kg and 600g live whole cockles.
The ingredients must be served together with two garnishes, one of which must include button mushrooms.
Judges this year will include chefs James Martin, David Nicholls, Brian Turner, Andrew Fairlie, Simon Hulstone and Andre Garrett.
Together with Michel Roux Jr and Alain Roux, they will select the best 18 recipes before inviting the chefs to cook their dish along with a mystery box dessert challenge at regional finals in Birmingham and London on 17 March 2016.
Following a final on 4 April 2016, one winner will be selected to receive an an all-expenses paid three-month stage at a three star Michelin restaurant of their choosing anywhere in the world, as well as a number of other prizes related to food and hospitality.
For a full list of rules for entry and to enter, visit www.rouxscholarship.co.uk.
