Roux Scholar 2012
Head Chef, Burlington restaurant, The Devonshire Arms, Bolton Abbey, North Yorkshire. www.thedevonshirearms.co.uk
Adam, the 2012 Roux Scholar left his position of premier sous chef at the Ritz Hotel after eight years. Commenting on his appointment, Devonshire Arms general manager Andrew Mackay said: “This is a great opportunity both for us and for Adam. Rather than bring in someone who has already made his mark with Michelin stars who would be doing just more of the same, we wanted to take the chance to support a rising star where he can make our restaurant his own and give it his personality.
From washing pots in a Birmingham pub to cooking at a Michelin star restaurant, Adam has come a long way. The same year as winning the Roux Scholarship he won the Observer Food Monthly young chef of the year award.
If the top chefs in the industry are to be believed there's plenty more to come:
John Williams, Executive Chef, The Ritz London:
"Adam is without doubt the very, very best chef that has been in my kitchens!"
“Adam is a star what an amazing year for him, after winning the Roux Scholarship others are noticing his great talent. He is fitting in so well with Alléno’s brigade at Le Meurice in Paris, it’s fantastic that he has been recognised for what he’s doing by winning the OFM Young chef of the year award, I’m sure this will spur him onto even greater things.”
“Adam our current scholar is enjoying his experience in Paris and is proof that the Roux Scholarship is going from strength to strength.”
Adam, heads to Le Meurice, Paris with Yannick Alléno.
It’s five years since a Roux Scholar chose France as the destination for their stage. In Michel Roux’s opinion, Adam, has made a very clever choice to pick this remarkable three Michelin star establishment where head chef Yannick Alléno’s cuisine is celebrated in the Michelin guide for his ‘brilliant alliance of classicism and inventiveness’.
Michel Roux: “When Adam told me where he wanted to go I was delighted to see the pendulum swing back from recent visits to the USA, to the capital of gastronomy. Yannick Alléno is extremely creative and his food is innovative and exciting, this experience will take Adam’s cooking to a whole new level.”
Adam, who surprised himself by winning the Roux Scholarship at just 24 years of age, in his first year of entering said from the start “if I win it’s definitely France” and named Le Meurice and the chance to work with the great chef Alléno as his top choice. “I was given his book a few years ago and fell in love with his style of food with his modern interpretations of the classics. I also wanted to go to a Palace style hotel, The Ritz is the last one in London and Paris is where it all started.”This is more than just a cooking prize, it’s an experience and Adam will be living and working in Paris for three months, returning in early December to head up the kitchens at The Ritz for the Christmas season. He went on to say: “I’m excited, I’ve been where I am for 8 years and I love it but working in a different country, in a different kitchen, which has three stars is a dream come true and I know I’m going to learn so much.”
Roux Scholarship winner Adam Smith visits Yannick Alléno – Le Meurice's modern Michelin man
2012 Roux Scholarship winner Adam Smith had no difficulty choosing where to spend the three-month stage he won as part of his prize – he knew he wanted to work with Yannick Alléno at Le Meurice in Paris. Kerstin Kühn reports
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