Roux Scholarship Videos

Kenneth Culhane, BaxterStorey, Barclays, London wins Roux Scholarship

Irishman, Kenneth Culhane, 28, who works for contract caterer BaxterStorey has won the 27th Roux Scholarship after a fiercely fought final cook-off at Westminster College on the 29th March 2010. Speaking afterwards Kenneth said of his win: “This is the top culinary competition in the UK and I’m absolutely delighted to have won it."

The six finalists were given the task of cooking Fillet of beef en croûte à la Bisontine, a classic dish from the Escoffier era, as well as traditional accompaniments which included pommes duchesse and sauce béarnaise.

The finalists had two hours to complete the task in front of judges from the Roux family - Michel, Albert, Alain and Michel Roux jnr. They were joined by Gary Rhodes, Brian Turner, Andrew Fairlie, David Nicholls and guest judge James Martin.

Asked where he might go on his all expenses paid three month stage - the hallmark prize of the competition - Kenneth said: “I’d like to go to Thomas Keller at The French Laundry but I am also a bit of a Francophile and I fancy going to Regis Marcon in south east France.”

Michel Roux Jnr: “The judges deliberated for an extremely long time this year and it was very close. The winner won on taste.”

Albert Roux, OBE: “I am particularly pleased that we have another winner from within contract catering. It goes to show that good food is everywhere. Even scrambled eggs should be 3 star!”

Kenneth Culhane: “As a contract caterer some of the food we serve is as good as that of any Michelin-starred restaurant and me winning this competition definitely reflects that.”

Commenting on Kenneth Culhune’s win at the 2010 Roux Scholarship, Alastair Storey, CEO, BaxterStorey, said: “We are delighted for Kenneth, he is a highly talented chef who has an incredible future ahead of him and his is a deserved winner of this title. We’re extremely proud of what both he and Kevin Sutherland have achieved in this most prestigious of culinary competitions as well as the excellent standards they deliver every day in their kitchens. They are both outstanding ambassadors for the food service industry, their profession and our business.