The Roux Scholarship 2015

Ian Scaramuzza was awarded The Roux Scholarship 2015 after beating five other finalists at Westminster Kingsway College, London and this year the recipe details were a complete surprise.

30 minutes before the start of the competition the finalists were given the recipe and ingredients for a main dish to prepare and present it to the judges. The judges for this year's final included the Rouxs, Brian Turner, Angela Harnett and James Martin.

Roux Scholarship 2015 finalists

The other finalists were Sabrina Gidda of Freshfields Bruckhaus Deringer in London, Daniel Lee of Aramark (JP Morgan) in London, Gavin Edney of Cliveden House in Taplow and Richard Pascoe of The Feversham Arms Hotel in North Yorkshire.

Ian was working as head chef at 2 Michelin star restaurant Hibiscus, in London, at the time of the competition. Hibiscus has since closed.   

Ian won based on the quality, taste and technique of his ‘turban of sole and salmon
à la marinière’ where he was commended on his use of truffle.

>>> Truffle recipes

Opting to train with leading chef Corey Lee at prestigious restaurant Benu in San Francisco, Ian spent two weeks in each section and was subsequently able to run the pass in just two months.

Ian is soon to take up a new position at In Situ, Corey Lee’s restaurant which is in the SFMOMA (San Francisco Museum of Art)

Ian Scaramuzza was awarded The Roux Scholarship 2015 after beating five other finalists at Westminster Kingsway College, London and this year the recipe details were a complete surprise. 30 minutes before the start of the competition the finalists were given the recipe and ingredients for a main dish to prepare and present it to the judges. The judges for this year's final included the...