have been announced and they must use guinea fowl and chicken livers in a recipe for four, also including spinach. But how do the Roux’s decide what the wannabe winners should be cooking with? Is it only ingredients they like to use themselves, in fact is there anything the Rouxs don’t like to cook?
“Not really,” laughed Michel. “We discuss the choices as a family and we often give them seasonal products and something which will test the chefs.
“Guinea fowl is one of the most delicious treats when cooked with care and imagination, likewise the chicken livers can be an extravagance or disaster! I can't wait to see what the chefs are going to come up with."
Winners of the scholarship win an all-expenses paid, three-month stage at a 3 Michelin star restaurant of their choosing anywhere in the world, as well as a selection of unique prizes all related to food and hospitality. Last year’s winner Tom Barnes is currently in Belgium doing a three month stage at his chosen restaurant, Restaurant Hof Van Cleve, cooking with chef Peter Goossens.
The current scholars are in New York on a culinary study trip. They have already been to Japan and on these trips they learn from, and interact with top chefs, some of which are Roux scholars themselves.
Michel explained: “They have a very busy time in New York from early rises to late finishes, but it’s going to be amazing. Unfortunately I can’t make it out there this time but I did go to Tokyo with them and that was amazing. There are obviously some serious elements to the trip but it’s supposed to be fun too.”
Alain and Michel have become more involved in the completion over the years with the view of taking the reins once Albert and Michel Roux Snr. decide it’s time to take a back seat. Michel said: “Alain and I, over the years, we’ve taken a more active role in running the competition but uncle is still the driving force. It remains a very strong and family run competition.”
To enter, you must be in full-time employment as a chef in the UK and be aged 22 or above, you must also be trained to NVQ level three, but in an out an out cooking competition why is that and would they consider allowing younger chefs to take part?
“That’s an interesting question,” said Michel. “And not something we’ve contemplated. You can enter at 22 but even that’s young, but it’s an interesting concept.” 
He added: “The competition is for professionals, we are looking for the minimum requirements and a level three NVQ is just what we want and what we look for. We also look for attitude, aptitude and ability – the three a’s! Also character, ultimately they will be a Roux ambassador so they need the right character. But it’ not just down to me, it’s a family decision along with our other judges.”
They often have a difference of opinion when it comes to the competition so imagine being around the Roux family dinner table. “When we do get together for dinner it gets quite heated,” said Michel. “As you can imagine we all have our own opinions!”
Michel doesn’t just have quality cooking in his blood he has honed his skills in some of the best kitchens in the world. So what advice does he have for budding scholars who may want to follow in his footsteps, what has stuck with him from the early days? “Don’t be late!” He said. “I was late a few times during my apprenticeship so I got punished by my boss – now I’m always early.”
For more information or to enter click here
By Cara Houchen
@canteencara
