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A emotional Richi Desai with Michel Roux as he is given his prizes |
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Hrishikesh Desai, a 29 year old chef working at one of the UK’s leading country house hotels, has clinched the UK’s top title for young chefs. Hrishikesh, (known to his friends as Richi) who works at Lucknam Park in Wiltshire, became the 2009 Roux Scholar at a glittering awards ceremony in front of the great and the good of the UK culinary world. Richi was judged by some of the country’s most revered chefs including, as well as the legendary Roux family, Heston Blumenthal, Andrew Fairlie, David Nicholls, Gary Rhodes, and Brian Turner. The judges were joined this year by guest judge Richard Vines, from Bloomberg. "I am over the moon! I don't think it has quite sunk in yet. It has been my dream to join the Roux Scholarship family and such an honour.” Said Richi. “I think I can now believe that I am a good chef and Iknow that this is theperfect career path for me. Winning tonight has given me the confidence to workhard and extend my knowledge and experience. But above all, I am determined to carry on the Roux tradition and give back to others what I have been privileged to gain in my culinary career so far."
Richi and his five fellow finalists, had to cook “Brill Chérubin” a classic Larousse Gastronomique fish recipe. This also involved making a hollandaise sauce, tomato fondue and spinach croquettes. The recipe was only given to them 45 minutes before the first competitor started cooking.
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"This was a dish that demanded very precise organisation, technique and preparation" |
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Michel Roux senior, speaking on behalf of the judges, said: "This was a dish that demanded very precise organisation, technique and preparation. Hrishikesh is someone who totally understands cooking: he has a natural gift, balancing superb organisation with flavour. His dish was beautifully cooked - he is a very clear winner, from six high quality finalists."
Richi is originally from India, and trained as a chef in France at the legendary Institut Paul Bocuse. He has been at Lucknam Park for five years.
There are prizes galore for Richi as Roux Scholar: not only has he won the renowned three month stage at a 3-star Michelin establishment, but £5,000, courtesy of the Savoy Educational Trust, which is to be used to enhance his culinary education. As well as numerous prizes from supporting companies, he also receives a week’s paid work-experience in New York, courtesy of Restaurant Associates; an expenses paid trip including travel and overnight accommodation to visit the wine cellars of Champagne Gosset at Aÿ, and a trip for two to visit the Caffé Musetti roasting factory in Milan. The Scholar also becomes a member of the elite Roux Scholars Club, which meets on a regular basis for educational trips and events, and forms a unique networking opportunity.
The other five national finalists didn’t leave empty handed. They won cheques for £1,000 to further their education, a day’s butchery course, courtesy of Fairfax Meadow (which they attended at the end of March), an engraved commemorative saucier from All-Clad, sets of knives from Global, plus a year’s complimentary membership of the Institute of Hospitality.
In addition to the aforementioned supporters, the Roux Scholarship is also generously supported by a number of other companies including British Airways, Castello Monte Vibiano Extra Virgin Olive Oil, Caterer & Hotelkeeper, Direct Seafoods, L’Unico, Mandarin Oriental Hyde Park, The Winterbourne Charitable Trust and Yes Chef! magazine.
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