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DO YOU HAVE WHAT IT TAKES TO BE THE NEXT ROUX SCHOLAR?
The Roux Scholarship is entering its 25th year and is widely acknowledged as the top UK competition for young chefs. Becoming a Roux Scholar is undoubtedly considered the ultimate pinnacle, and many chefs aspire to join this elite band. Many past Roux Scholars have won great accolades, and the competition has established an enviable framework for encouraging talent and helping chefs to achieve their full potential. Our scholarship has been emulated, but never equaled. It is still unique, not only for the training opportunity offered, but the fact that the Scholar joins this very exclusive club.
Winning changes your life. (click here to read Matthew Tomkinson’s account) If you are a British trained chef aged between 22 and 30 (as at 1 February 2008), you could win, among many other prizes, £5,000 cash, plus three month's training at a 3-star Michelin establishment, and join the list of the UK's top young chefs. If needed, we provide a language course so that you have the necessary ability to communicate and gain the most from your stage. While the Scholar's prizes are worth a great deal of money, they all agree that the unique training offered is priceless.
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Tracey MacLeod guest judge 2008 |
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Like previous and future Roux Scholars, you will also have the chance to visit Champagne Gosset, at Aÿ, near Reims, spend a week in New York, courtesy of Restaurant Associates, and visit Italy, with L'Unico (Caffé Musetti). The travel element is just a part of the Roux Scholar's prize - the training offered and continued support provided, are the real "jewels in the culinary crown"
Armand Sablon of Galvin at Windows, our current Scholar, is currently on his stage at the Auberge de L’Ill in Illhausen. He is working under the watchful eyes of Marc Haeberlin, the current chef-patron, who started learning his craft under his father, Paul, in 1976, and represents the fourth generation of the family to have run the brigade.
We are pleased to welcome food writer Tracey MacLeod as our guest judge this year.
We are pleased to have the ongoing commitment of our supporting companies, who, even in today’s tough business climate, are helping maintain standards and the future of Britain’s culinary talent. Also, the invaluable backing of the Savoy Educational Trust, one of the leading independent charitable trusts in the UK, which maintains the development of education, training and qualifications within the hotel, restaurant and hospitality industry.
Don't be daunted by the judging panel or nervous of entering - either for yourself or a member of your brigade. The first stage of our competition, the written submission, is judged "blind". The judging panel is totally unaware of the names and establishments of the entrants. These details are only divulged on selection to the regional finals.
Winning certainly provides access to a career “fast track” and a support network of other Scholars, who meet regularly, enjoy special benefits and unique events. We had a very successful Scholars’ Club trip to Tuscany in June 2006, and a trip to Dubai is planned for 2008.
Past Scholars
Past Scholars are now working in senior positions right across the world in top locations including Dubai, Japan and Australia. Roux Scholars have gone on to win a host of other awards such as Michelin stars, and Scholars Andrew Fairlie and Sat Bains have both been awarded Cateys – the ultimate accolade from within our own industry.
What’s in it for the employer?
Employers, too, stand to gain from encouraging their chefs to enter. In addition to prizes for the establishment, there is publicity potential and while the Roux Scholar is training, an excellent chance to test other members of the brigade temporarily with additional responsibilities. Add to this the benefit of the Scholar bringing their experience back to the establishment, and it is obvious: Success breeds success. The Roux Scholarship represents the very best of Britain's young chefs, and of course the very best of the UK's hotels and restaurants.
Now click on entry details
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