To enter, chefs must be employed full-time in the UK and be at least 22 and no older than 30 on 1 February 2015.
Entrants have until midnight on 30 January to submit a recipe that uses two whole guinea fowl and 200g of chicken livers accompanied by two garnishes, one of which must contain spinach leaves. A sauce must also be included.
A panel of judges will choose the 18 best recipe submissions and those contestants will be invited to cook their dish, as well as a mystery dessert, at regional finals in Birmingham and London on 12 March 2015.
The competition judges joining Michel and Albert Roux and their sons Alain and Michel Jr this year include Andrew Fairlie, who was the first winner of the competition, Angela Hartnett, James Martin, David Nicholls, Gary Rhodes and Brian Turner.
Alain Roux said: “We are looking forward to a good display of techniques from the chef candidates.
“You can substitute guinea fowl for almost any chicken dish but its flavour lends itself to certain combinations so presents an interesting challenge. Apart from casseroles and roasting, it will suit a variety of approaches that should prove exciting.”
The successful chefs from the regional finals will move on to the competition final, which will be held in London on 20 March 2015. The winner will be announced at an award ceremony at The Mandarin Oriental Hotel, Hyde Park the same evening.
The winner of the competition will get an all-expenses-paid, three month stage at a three Michelin-starred restaurant of their choice.
For more information visit http://www.rouxscholarship.co.uk.