Who will win The Roux Scholarship 2019?
Last year there were six strong finalists but Martin Carabott took the top spot - this was his third time in the final. The 29-year-old has previously won British Culinary Federation Chef of the Year (2016) and was a finalist in the Craft Guild of Chefs National Chef of the Year (2017).
Who is the Honorary President of Judges for the Roux Scholarship 2019?
This year’s competition sees a celebration of the Roux Family’s connections in Australia, with Australian chef Peter Gilmore appointed Honorary President of Judges for the 2019 competition. The acclaimed chef will lead the judging panel for the final, following in the footsteps of previous Honorary Judges Pierre Gagnaire, Anne-Sophie Pic and Michel Guérard.
As the Roux Scholar winner what prizes do you get?
The winner receives £6,000 and a career changing opportunity: an all expenses paid, three month stage at a three star Michelin restaurant anywhere in the world, as well as many unique prizes all related to food and hospitality.
How old do you need to be to enter the Roux Scholarship?
Entrants must be in full-time employment as a chef in the UK and be aged 22 or above, but no older than 30 years of age on 1st February 2019. They have until midnight on 31st January 2019 to submit a recipe to serve four people.
What do you have to cook as a competitor in the Roux Scholarship 2019?
One short saddle of hogget, weighing between 1.8kg and 2.2kg (bone-in, breast removed, without kidneys) and using four hogget kidneys(whole, suet removed); together served plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One of them must include potato rösti and the other to be a garnish/accompaniment of your choice. One of these can be served separately if preferred. A sauce must accompany the dish.
The Roux Scholarship rules:
• Two and a half hours’ cooking time is allocated at the regional final for cooking the dish, as the recipe originally submitted and a dessert to serve four people made from a ‘mystery box’ of ingredients given on the day.
• Competitors are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the fish, vegetable or garnish/accompaniment dishes and none will be provided.
• Chefs must provide their recipe with a full and accurate list of quantities and cost of all ingredients used, omitting the gilthead sea bream. The cost of the Gilthead sea bream will be £12.00 per kg. The full total costing of the dish, without the gilthead sea bream, should not exceed £13.00 per portion.
• The college will provide the gilthead sea bream for those competitors successful in being selected to compete at the regional final.
• At least one and a maximum of 2 photographs should accompany the recipe as part of the entry.
• Full details of the competition, entry process and the rules that competitors must read before entering can be found on the website. www.rouxscholarship.co.uk
Who are the Roux Scholarship 2019 judges?
Joint chairmen of the judges, Alain and Michel Roux Jr are joined this year by an impressive line up of chefs to judge the competition: Sat Bains (1999 scholar), André Garrett (2002 scholar), Angela Hartnett, Simon Hulstone (2003 scholar), Rachel Humphrey, James Martin, Clare Smyth and vice chairman, Brian Turner.
When are the Roux Scholarship 2019 regional finals?
The chefs who make it to the regionals will be invited to cook their dish and a ‘mystery box’ dessert challenge at regional finals to be held in Birmingham and London on Thursday 14th March 2019.
When and where is the Roux Scholarship 201 final?
The final will be held in London on Monday 1st April 2019 at Westminster Kingsway College and the winner will be announced at a prestigious award ceremony at The Mandarin Oriental, London, that same evening.
Keep up to date this year with all the Roux Scholarship news including individual interviews with the finalists.