The hunt is on for the 30th Roux Scholar!
Entrants must be in full time employment as a chef in the UK and be aged between 22 and 30. They have until midnight on Thursday 31st January 2013 to submit a recipe to serve 4 people using:
One Stone Bass (Meagre) of 1.4 to 1.6 kg (max 2kg) and four whole fresh squid of small to medium size, 10 cm to 15 cm in length; accompanied by two garnishes, one of which must include new potatoes and the other using one green vegetable of your choice. The dish should also be accompanied by a sauce.
ENTRIES FOR THE 2013 COMPETITION ARE NOW CLOSED
If you have any queries regarding your entry you can contact the organisers on 01276 417897, should you wish to send a paper entry contact us.
Established by the Roux family 30 years ago, the competition has discovered some of the country's finest young chefs. Previous scholars include Andrew Fairlie (Gleneagles, 2 Michelin stars), Sat Bains (Restaurant Sat Bains, 2 Michelin stars) and Andre Garrett (Galvin at Windows, 1 Michelin star).
As always, there is an impressive star-studded list of Judges. Guest judges for this extra special year are Rick Stein and Angela Hartnett, who join the Roux family and other top chefs including Brian Turner and James Martin to select the 30th Roux Scholar. Also judging is Andrew Fairlie, the first scholar to win the competition, whose restaurant has been declared the best in the UK by The Times Food List.
The judges will select the best 18 recipes from those submitted and these contestants will be invited to cook their dish, as well as a mystery box dessert challenge at the Regional final on Thursday 7th March 2013.
The winner receives a career-changing opportunity – a three month stage at a 3 Michelin starred restaurant anywhere in the world. But that's just the beginning. The winner is then part of an elite club and on a fast track to the top of the profession. The Roux Scholarship is the premier competition for young chefs in the UK and ranks among the most prestigious in the world. The winner will be announced at a special award ceremony at The Mandarin Oriental Hotel, Hyde Park on Monday 25th March 2013.
The whole process will be filmed, so chefs wishing to enter should check the rules section of the website.
"Stone bass is a lovely fish that should be used more often. This year we're challenging chefs to think differently, using a fish not usually seen on restaurant menus, I'm hoping for good flavour combinations that respect the fish and enhance its unique qualities."
"Stone bass is such a versatile fish that can take strong flavours, I am expecting imaginative recipes to delight the judges on this special anniversary year."
"At least one person will be very pleased it's fish – one of our special judges, Rick Stein! We are delighted to have him with us this year, his vision and knowledge of fish is second to none!"
ABOUT THE RECIPE
Alain Roux said: Stone bass is a lovely fish that should be used more often. This year we're challenging chefs to think differently, using a fish not usually seen on restaurant menus, I'm hoping for good flavour combinations that respect the fish and enhance its unique qualities
Alain Roux says...
“It was great to see so many imaginative and creative recipes using the saddle of ‘fallow buck’ venison. I was delighted to see some classic preparation and cooking methods used as well as some modern approaches. One recipe even includes a hint of chocolate in the sauce, which I’m looking forward to tasting!”
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