The Roux Scholarship is more than just a competition. It is an opportunity. If you win then your life as a chef changes. You become a member of a unique club, the scholars club. You get to go on a unique “stage” to any of the 3 star Michelin restaurants in the world.

Last year’s winner Luke Selby went to Japan to train at 3 star Michelin Restaurant Nihonryori Ryugin, in Tokyo, with Chef Seiji Yamamoto.

The 2016 Roux scholar, Harry Guy  chose to go to Saison in San Francisco with chef Joshua Skenes. Previous winners have visited Paris, with Pierre Gagnaire, The French Laundry in California, Jean Georges, New York City and El Celler de Can Roca in Spain.

This film explains what the competition is all about.

However, winning is not everything. Just taking part in the competition is a way of measuring yourself in the world of fine dining and an opportunity to meet other chefs, meet the judges and open up a new horizon just by turning up. Competing is a way of stretching yourself and don’t believe for a minute that it is just for a certain type of chef. Anyone can win this competition. What you have to do is believe in yourself on the day, not be afraid of asking the judges for help – remember they want you to succeed – and make sure you keep your flavours simple and stay within your technical range.

Many of the winners of the Scholarship tried more than once, some as many as five times. It is a tough competition but no one is saying you can’t try again. You never know, this just might be your year. Previous winners have come from different backgrounds including contract catering and so the world of fine dining is open to just about any chef in the country. Who knows, maybe the next Roux scholar could be you?