Roux Scholarship 2017 is
now CLOSED for entries
Entries closed midnight 31 January 2017.
Anne-Sophie Pic to judge final
of Roux Scholarship 2017
"What I find really exciting about the Roux competition is that, from a classic recipe, there is a lot about taste and interpretation. I am sure I will be amazed by the creations of these young chefs."
Eleven scholars join Michel Roux, son Alain and judge Brian Turner for the ultimate culinary tour of California.
Harry Guy - NEW film
When Andrew Fairlie met 2016 winner Harry Guy at Saison, San Francisco...
Award Ceremony Live Stream
7pm Monday, 10 April. For the second year running fans can tune in online and watch all the action as it happens
Get a front row seat to the tastiest ticket in town!
Watch the 2016 Roux Scholarship Awards Ceremony live – Tune in at 7pm on Monday 4th AprilRead more...
Roux Scholarship 2017 is now OPEN for entries
Chefs aged 22-30yrs cooking in the UK have until 31st January 2017 to applyFind out more...
Roux Scholarship 2017 is Launching soon...
Watch this spaceFind out more...
Winner of Roux Scholarship 2016Read more...
2016 Open For Entries!
Are you the next Roux Scholar? Entrants must be in full time employment as a chef in the UK and be aged 22 or above, but no older than 30 on 1st February 2016.Enter Now
About the Roux Scholarship
The Roux Scholarship is the premier competition for chefs in the UK and ranks among the most prestigious in the world. However, it is far more than just a competition that ends with a prize.
The Roux Scholarship offers the winner a career changing opportunity that is unrivalled and stretches far beyond the much coveted 3 month stage at a 3 star Michelin restaurant. That is just the start. It is what follows that really counts and the advice and guidance that the Roux family give that can make a career truly exceptional.
Past Scholarship Winners
A Message for Head Chefs
When we started the Roux Scholarship my brother Albert and I wanted to strengthen our brigades and we wanted to do that by sending our young chefs away so they could learn more. We hoped that when they came back they would bring with them new experiences and ideas which would make our kitchens stronger and our food better…
Thirty years later many chefs have come through the competition and gone on to greater things. The kitchens those chefs came from have got stronger and stronger. By encouraging your younger chefs to enter the competition you are doing far more than just giving a young chef a chance, you are saying something to the rest of the brigade.