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Armand has won £3,000 cash, plus up to three months’ training at a three Michelin-starred establishment |
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3 April 2007 - Armand Sablon, a young Brighton chef who works at Galvin at Windows restaurant in London, is today celebrating winning the UK's top prize for young chefs. Armand, aged 26, battled with five other finalists yesterday (April 2) to carry off the title Roux Scholar 2007. His interpretation of the classic dishes, Escoffier Tournedos Rachel and Roux Bordelaise Sauce, together with a Macaroni Soufflé, clinched the award and his success was announced last night by Michel Roux at an awards ceremony in the presence of some 300 of the culinary "glitterati", hosted by London's Mandarin Oriental Hyde Park.
It was Armand's second attempt at clinching the title, having been a finalist last year, and as he works for Andre Garrett, the 2002 Roux Scholar, he knows first hand the benefits of being a Roux Scholar and was even more determined this time to put his career into the fast track. This is the second time in the history of the competition that a previous Roux Scholar has nurtured one of his young chefs to reach the same high standard. "This is the most fantastic point in my career," commented Armand at the ceremony. "I am just so thrilled and I look forward to every aspect of the year ahead."
As well as winning this highly distinguished title, Armand has won £3,000 cash, plus up to three months training at a three Michelin-starred establishment in Europe, and trips to New York, Champagne and Milan, as well as a host more prizes for him and his employer.
3 April 2007 - Armand Sablon, a young Brighton chef who works at Galvin at Windows restaurant in London, is today celebrating winning the UK's top prize for young chefs. Armand, aged 26, battled with five other finalists yesterday (April 2) to carry off the title Roux Scholar 2007. His interpretation of the classic dishes, Escoffier Tournedos Rachel and Roux Bordelaise Sauce, together with a Macaroni Soufflé, clinched the award and his success was announced last night by Michel Roux at an awards ceremony in the presence of some 300 of the culinary "glitterati", hosted by London's Mandarin Oriental Hyde Park.
It was Armand's second attempt at clinching the title, having been a finalist last year, and as he works for Andre Garrett, the 2002 Roux Scholar, he knows first hand the benefits of being a Roux Scholar and was even more determined this time to put his career into the fast track. This is the second time in the history of the competition that a previous Roux Scholar has nurtured one of his young chefs to reach the same high standard. "This is the most fantastic point in my career," commented Armand at the ceremony. "I am just so thrilled and I look forward to every aspect of the year ahead."
As well as winning this highly distinguished title, Armand has won £3,000 cash, plus up to three months training at a three Michelin-starred establishment in Europe, and trips to New York, Champagne and Milan, as well as a host more prizes for him and his employer.
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There are prizes galore for Armand Sablon as the new Roux Scholar |
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The world-famous Roux Scholarship, the UK's leading competition for young chefs, is in its 24th year and has a host of famous judges including, as well four members of the Roux dynasty, Gary Rhodes, Brian Turner, Heston Blumenthal, David Nicholls and Andrew Fairlie. As two other finalists had also competed with Armand in the 2006 finals, competition was particularly intense.
The cook off and awards ceremony took place at London's Mandarin Oriental Hyde Park, where the six finalists were briefed by the judges and asked to cook the classic Escoffier and Roux brothers' dishes. Under the watchful gaze of the judges the six finalists chopped, diced, sliced, stirred and tasted. Tensions ran high, but tempers remained calm, as competitors were faced with the difficult challenge of achieving flavoursome, well cooked and aesthetically pleasing dishes within the two hour time constraint ... and for a recipe which they were only given just 45 minutes before the start of the cook off. They were also cooking in front of a host of photographers and film crews. "
"All too often chefs focus on presentation to the detriment of flavour. Today flavour triumphed, especially in Armand's dishes. His flavours were superb - from the sauce, through to the soufflé, the beef and including the garnish. And we were lucky to have some of the finest beef fillet that anyone will have tasted," commented Michel Roux, chairman of the judges.
The Roux Scholarship is widely respected as the most prestigious competition in the UK for young chefs (aged 22-30). It attracts applications from contract caterers, restaurants, pubs, hotels and even catering college lecturers across the UK. The highly regarded judging panel is headed by competition founders, Michel and Albert Roux, joined by their respective sons Alain and Michel Junior.
There are prizes galore for Armand as the new Roux Scholar. Not only has he won the renowned three month stage at a 3-star Michelin establishment, plus the aforementioned £3,000 cash, courtesy of the Savoy Educational Trust, but he also receives a week's paid work-experience in New York, courtesy of Restaurant Associates; an expenses paid trip including travel and overnight accommodation to visit the wine cellars of Champagne Gosset at Aÿ for a guided tour of the production process, a trip to visit the Caffé Musetti roasting factory in Milan, courtesy of L'Unico, a commemorative saucier from All-Clad and a set of Global Knives to the value of £1,000. He also becomes a member of the elite Roux Scholars club, which meets on a regular basis, goes on educational trips to other countries (last year they visited Tuscany) , offers special privileges to members and forms a unique networking opportunity. The other finalists did not leave empty handed - they each took home £750 cash to use towards furthering their culinary education, again courtesy of the Savoy Educational Trust, a one day course at a butchery school, courtesy of Fairfax Meadow as well as a host of other goodies.
In addition to the aforementioned supporters, the Roux Scholarship enjoys the continued support of other companies including: British Airways Inflight Service and Caterer & Hotelkeeper magazine. In addition it now also enjoys the support of Castello Monte Vibiano Extra Virgin Olive Oil, Direct Seafoods, Fruisana Fruit Sugar, and Yes Chef! magazine.
Further information on the scholarship and supporting companies can be found at www.rouxscholarship.co.uk
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Editor's Notes:
This year's finalists were: Andrew Wilson from The Capital Hotel in London; Lisa Allen from Northcote Manor in Langho; Matthew Wilkinson from Rudding Park Hotel, Harrogate; Henry Vigar from La Noisette and Christopher Golding from Nobu Berkeley, London.
The national finalists were chosen from 20 regional finalists, cooking in two consecutive regional finals which took place last month.
The first Roux Scholar was Andrew Fairlie, back in 1984, now a member of the competition's judging panel, whose own, eponymous restaurant at the Gleneagles Hotel holds two Michelin stars. Many Roux Scholars have opened their own restaurants and four other Scholars have Michelin stars.
For photographs of the competition, and prize giving, further information, or to arrange an interview, please contact Alison Jee on 020 8744 0744 or email roux@alisonjee.co.uk |
