Adam Smith, of The Ritz, wins Roux Scholarship!

Adam Smith, of The Ritz, wins Roux Scholarship!
The Roux Scholarship

The Roux Scholarship

Premium Supplier 4th April 2012

Adam Smith, of The Ritz, wins Roux Scholarship!

Adam Smith, of The Ritz, wins Roux Scholarship!Twenty-four year old Adam Smith, premier sous chef at The Ritz Hotel, has won the 2012 RouxScholarship. He beat five other finalists who all prepared “Turbotin Jubilee” at the cook-off held atWestminster Kingsway College on the 2nd April 2012.Smith, a first time winner, speaking after the awards ceremony at The Mandarin Oriental Hotel, puthis win down to following the recipe exactly as laid out and making sure his fish was cooked all theway through.
“It’s a difficult dish. A whole turbot deboned and stuffed with a lobster mousse and served with achampagne sauce. I kept checking if it was done but it kept needing more and I didn’t want to sendit out underdone.”
The young chefs had two and a half hours to complete the task in front of the judges. Joining thefour members of the Roux family this year were Brian Turner CBE, Gary Rhodes OBE, DavidNicholls, TV Chef James Martin and former Roux Scholars Sat Bains and Andrew Fairlie.
As for the future, Smith was pretty certain he’d be heading for France. “I have a young family and Ilove France. By spending my 3 months there I’d be able to nip home when I have a chance. I likeclassical French food. It’s where it all started. Although I’m still not sure where yet until I speak tothe Roux family, I am thinking about Yannick Alléno at Le Meurice in Paris, or Régis Marcon downnear Lyon.”
Michel Roux Jnr said:“We chose this dish because cooking it well requires the chef to showcase a range of key skillsand it was a nod to the Queen's Jubilee this year. The ability to cook a whole fish and stuff it with adelicate, perfectly seasoned mousse is not something many chefs get to practice these days.”
He went on to say: “The Roux family believe that it's important for chefs to have an understandingof the classic cooking techniques if they are to progress to the next level. Adam's dish was superbin flavour and presentation and it was this coupled with his clean, methodical approach to his workthat made it a joy to watch him working in the kitchen.”Cousin and fellow judge Alain Roux added:“Adam’s champagne sauce was one of the best I have tasted, he got the balance of champagne,stock, cream and butter just right and used the lobster shell to give it a depth and richness thatmade it just excellent”
James Martin commented:“This years dish was particularly challenging as it was based not just on technique but also oncooking times and skills we haven't seen for years. Adam made the best of all we asked for and hisdish had not just great taste but he showed great skill for a 24 year old cook. He will be a brilliantscholar for the future”
John Williams, MBE (Adam’s Executive chef at The Ritz) said:“I simply told him to trust the style of cooking that he does here every day. Don’t do anythingdifferent and don’t add anything they don’t ask for. If you do that and you look after the taste therest will take care of itself.”Brian Turner, CBE, said:“It was great having Sat Bains and Andrew Fairlie as judges. As former winners they were able tobring a special empathy for the competitors. On a technical note I was impressed with the wayAdam Smith coped with the fishmongery part of the dish.”
Andrew Fairlie said:“The turbot was a brilliant dish for them to do. It was very technical and a good examination whichhighlighted the craft element of the competition. If you’re going to succeed as a chef there’s noescaping having to learn the craft. Adam Smith was excellent.”
Gary Rhodes, OBE: “I wonder how many of the finalists hearts sank when they heard it was fishthis year, fish demands precise cooking, a few minutes either way can make a huge difference, it’simmense pressure but Adam kept his nerve and got it spot on!”In other news
Michel Roux announced two new supporters of The Roux Scholarship:Bridor: leading supplier of artisan bread, croissant and pastry.Virgin Atlantic: our airline travel partner who will play a key role in the Roux Scholars educationaltrip to Japan later this year.
Our SupportersThe Roux Scholarship is kindly supported by a number of companies including: Bridor, Caterer &Hotelkeeper, Chef Magazine, Direct Seafoods, Fairfax Meadow, Global Knives, GossetChampagne, L’Unico Caffe Musetti, Mandarin Oriental Hyde Park, Restaurant Associates, TheSavoy Educational Trust and Virgin Atlantic Airways.
For more information: Carol Conway - 07590 414111 [email protected]www.rouxscholarship.co.ukSupplementary InformationThe six finalists were:
Edward Attwell, Love’s Restaurant, BirminghamQuinton Bennett, The Arch, LondonArbinder Dugal, Le Pont De La Tour, LondonPramod Ghadge, Catlin Underwriting Agencies Ltd, Harbour & Jones, LondonRobert Hutchins, Rudding Park Hotel, HarrogateAdam Smith, The Ritz, LondonThey cooked Turbotin Jubilee, a recipe from the Roux Family inspired by Escoffier: Whole braised turbotwith lobster mousseline, scallops and caviar, garnished with artichoke bottoms and asparagus tips, servedwith a champagne sauce.Now in it’s 29th year, the scholarship offers the winner a career changing opportunity: athree month stage at a 3 Michelin starred restaurant anywhere in the world. But that’s justthe beginning. The winner is then part of an elite club and on a fast track to the top of theprofession. The Roux Scholarship is the premier competition for young chefs in the UKand ranks among the most prestigious in the world.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you