By entering competitors agree to be bound by the following rules of the competition:

  • Age Limit. Entrants of the Roux Scholarship must be in full-time employment as a chef in the United Kingdom and be aged 22 or above, but no older than 30 years of age on 1st February. For example a competitor can have their 30th birthday on 1st February (2017) and be eligible but if one day older they will be ineligible. (ie. if your 30th birthday falls one day earlier on the 31st January 2017, or before, you will be too old).
  • 2017 details. Full details of the 2017 competition, how to enter and mandatory instructions are on the ‘Details & Enter‘ page of the website which competitors must read in addition to these rules before entering. Please follow the instructions carefully including the list of items that are not permitted, any transgression will result in disqualification.
  • Photograph/image of your dish. At least one and a maximum of 3 photographs should accompany your recipe as part of your entry. If sending your recipe via any different format than the official entry process on the Roux Scholarship website the same rule applies and no more than 3 images will be permitted.

  • Training & qualifications. Entrants must have undertaken some or all of their training and/or apprenticeship in Great Britain or Ireland. Entrants would normally be expected to have either passed their NVQ level 3, or their 706/1 and 706/2 or equivalent. Those who qualified in Ireland must have obtained their NTCB Certificate in Professional Cookery. However, if a candidate does not possess these qualifications, in special circumstances an exception can be made. Supporting documentation and/or references will be required from existing or past employers. Please contact the organisers on 01276 417817 as soon as possible to discuss if applicable.
  • Number of entries from the same establishment. Hotel and restaurants may submit multiple entries, providing each is for a different person.
  • Previous Roux scholars are excluded from entering, as are current employees of the Roux family.
  • Delayed or lost entries. No responsibility can be accepted for entries lost, delayed or damaged in any way. It is your responsibility to make sure it arrives on time.
  • Proof of postage or submission by email will not be accepted as proof of delivery.
  • Keep your own copy. Copies of entries must be kept by entrants for future reference, as correspondence cannot be returned.
  • The organisers reserve the right to use and publish any submitted entry material.
  • The judges’ decision at each stage of the competition is final and no correspondence will be entered into.
  • The winner’s stage. The final decision on the winner’s training rests with the chairmen of the judges. The winner will have a discussion with a member of the Roux family to support them with their choice of stage destination.
  • Prizes. The prizes as set out on this site are correct at time of going to press but should any become unavailable for any reason, the organisers reserve the right to vary or amend them. No cash alternatives are available.
  • Competitors enter and take part in the competition at their own risk. The organisers disclaim all and any liability to the scholar in respect of their participation in the prizes save as covered under the organisers’ insurance arranged for the scholar.
  • The organisers waive any responsibility for any tax liability resulting from the awarding of prizes
  • Relevant items from sponsors may be available for competitors to use in the kitchen at both the regional & national finals. Where applicable entrants will be briefed in advance by the competition organisers.
  • Expenses. All reasonable travel and subsistence expenses incurred by the finalists, to and from the competition (including regional), will be met by the Roux Scholarship, provided receipts are supplied to the competition organisers.

AT THE REGIONAL FINALS

In addition to preparing your recipe, exactly as submitted on your entry form, you will be given a ‘mystery box’ of ingredients to prepare a dessert to serve four people. One ingredient can be omitted but you must use at least 50% of each of the rest of the ingredients.

Books are allowed for reference purposes on the day to help you plan your dessert, but cannot be taken into the kitchen. You will have half an hour to write out your recipe and work plan before you start cooking. 

A maximum of two and a half hours cooking time is allowed at the regional final for chefs to prepare and serve both their recipe and the dessert.

The judges will look for practical and imaginative use of the ingredients provided.

Entrants will be assessed continually while in the kitchen, by two or more judges. Marks will be awarded for culinary skills, organisation, hygiene etc.

Message from the judges: it’s very important to make your dish and practice it a number of times before the regional final – see top tips.

AT THE FINAL

In a special briefing by the judges, 30 minutes before the start of the competition, the six finalists will be given the recipe and ingredients for a main dish, either classic or modern and asked to prepare and present it. Finalists will be given half an hour to prepare their own work plans, referring to reference books as necessary.

Finalists have 3 hours to prepare and serve their dish. Each chef will go into the competition kitchen at 10 minute intervals to set up and commence the competition.

Rules for preparation will be similar to the regional finals.

Throughout the preparation, one or more judges will be present to award marks for culinary ability.  They will also be looking for entrants to demonstrate clearly some of the more traditional culinary skills, e.g. turning a mushroom.  The chef must prepare everything personally.  The finished dish will be marked on presentation and taste.
In the event of a tie, candidates will be judged on their approach to five specific kitchen problems.

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 2015