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We are pleased to present you the Roux Brothers Scholarship, this scholarship is for British chefs to catch up globally.

The Roux Scholarship, formerly known as the  Roux Diners Club Scholarship, is a cooking competition for emerging chefs from the United Kingdom. Created by brothers Michel and Albert Roux, it was the first to race in 1984 and Andrew Fairlie was named the first winner.

It has been held annually since then, with winners spending time at Michelin-starred restaurants, including the French Laundry and Maison Pic.

The Roux Scholarship is unique. It is a competition for chefs under 30 working as chefs in the UK.

The competition element is tough. It is based on technical skills, a strong palate, and a deep appreciation and understanding of classic cooking history.

This post gives you detailed information about the Roux Brothers Scholarship 2023 and how you can apply successfully. You can scroll through the table of contents below for an overview of all that this post entails.

ABOUT THE SPONSORS

Michel Roux, OBE (born April 19, 1941), also known as Michel Roux Snr., is a chef and restaurateur of French origin working in Great Britain. Together with his brother Albert, he opened Le Gavroche, which would later become the first three-Michelin-starred restaurant in Britain, and The Waterside Inn, which was the first restaurant outside of France to hold three stars over a 25-year period.

Roux followed his brother to become a pastry chef and back to England to open his first restaurant. Together they have been described as the “godfathers of modern UK restaurant cooking”, and Roux has been included in several French orders and has received two-lifetime achievement awards from different publications. He was decorated during a period of French National Service during the 1960s.

What you need to know about the Roux Brothers Scholarship 

However, the competition is only the beginning. What happens next is what really matters. The winning prize is a three-month stint in any three-star Michelin restaurant in the world. All expenses paid.

So the winner is really very special because that’s when the Roux family really comes out to bat. Where you choose to go is up to you, but the family will help you find a place that matches your skills and ambitions.

Don’t think for a minute that this has always been easy. The brothers had to convince their colleagues and friends in France and beyond that, a Roux scholar was worth taking. After all, the winner represented his name and everything they stood for. This in itself was a gamble.

They also had to convince the chefs who agreed to have an academic who would give them a good experience. This is where the scholarship part of the degree was born. The winners are not only the winners but also the students who are going on a journey of learning and discovery. And this is what makes it all so exciting.

Every academic I’ve spoken to agrees that the setting was a life-changing experience for them, giving them an up-close look at the inner workings of the best restaurants of their day.

This new horizon gave them the chance to see the world of chefs and food in a new light and ultimately decide how they were going to take their careers. However, this world used to be Europe because that was the only area covered by the Michelin map.

Roux Brothers Scholarship Benefits

The 2023 Roux Scholar will receive the following awards from sponsors. 

• A gift box of jerky jerky courtesy of  Aubrey Allen.
• A bottle of The Balvenie 25 Single Barrel signed by David Stewart MBE – retail value £400, courtesy of The Balvenie.
• Two personalized chef jackets, Roux Scholarship, courtesy of Bragard UK Ltd. 
• From Bridor an invitation for two to Rick Stein in Padstow Cornwall which includes two nights’ accommodation at The Seafood Restaurant or St Petroc’s Hotel, a three-course dinner with a bottle of wine at The Seafood Restaurant, and two places on a cookery course from a day at Padstow Seafood School.
• Annual subscription to the printed and digital editions of The Caterer for a year, plus two tickets to The Caterer’s annual awards, the Cateys. Known as the Oscars of the hospitality industry, the exclusive gala event takes place at Grosvenor House on July 3, 2013.
• A classic collection of Global Knives and a range of accessories; peeler, fishbone tongs, tongs, scissors, and whetstone sharpener, all contained in a chef’s briefcase.
• Courtesy Hildon Natural Mineral Water: Three 750 ml boxes of Still Glass Hildon natural mineral water, delivered to your home each month for one year. PLUS four tickets to Badminton Horse Trails Hospitality on Saturday 5th May 2013.
• Free membership of the  Institute of Hospitality for one year.
• A Magnum exclusive. Laurent-Perrier Cuvée Rosé Brut, signed by all the judges.
• An all-expenses-paid trip for two to visit the  Laurent-Perrier cellars in Tours-sur-Marne, including a guided tour of the cellars and a tasting of the Laurent-Perrier range. Travel by Eurostar and overnight accommodation with dinner, bed, and breakfast.
• A coffee machine for the home, plus a trip for two to visit the award-winning Caffé Musetti roastery with flights, transfers, and an overnight stay in Milan, courtesy of L’Unico.
• A day at TRUEfoods followed by a 3-day New York food tour, including food shops, markets, and fabulous restaurants, including flights and accommodation.
• One day of hunting with one night’s accommodation including dinner, bed, and breakfast courtesy of  Udale Specialty Foods Ltd.

The winner’s establishment will receive:

• A bottle of The Balvenie Portwood aged 21 years.
• Thirty-two cases of  Hildon Natural Mineral Water  (32 x 12 500ml Still Glass bottles).
• Ten kilos of award-winning coffee from L’Unico (Caffé Musetti )
• Aged beef tenderloin from Udale Specialty Foods, Himalayan Salt Chamber.

The 6 national finalists will receive:

• £1,000 to boost your professional development.
• A commemorative certificate, signed by the judges.
• A gift box of jerky jerky courtesy of Aubrey Allen.
• An all-expenses-paid trip with an overnight stay at The Balvenie Distillery in the heart of Speyside, where they can see the five rare crafts of whiskey-making in action and bottle their own Balvenie in Warehouse 24.
• Two bespoke Roux Scholarships, and chef jackets, courtesy of Bragard UK Ltd.
• A digital subscription to The Caterer for one year.
• A Global Knives, G-2951138, Gift Boxed Five Piece Chef Knife Set.
• Complimentary membership to the Institute of Hospitality for one year.
• A bottle of Laurent-Perrier Cuvée Rosé Brut.
• A selection of aged meat from Udale Specialty Foods Himalayan Salt Chamber 
• A copy of Bridor’s cookbook Meilleurs Recettes des Meilleurs Ouvriers de France (volume three).
• A basket of products from Purveyors of Mash.

The 6 national finalist establishments will receive:

A bottle of The Balvenie Doublewood Aged 17-Year-Old and a whiskey training session with The Balvenie UK Brand Ambassador Alwynne Gwilt.

The 18 regional finalists will receive:

• A commemorative certificate, signed by the judges.
• A bottle of The Balvenie Doublewood Aged 12 Years  The Balvenie Doublewood Aged 12 Years and a bottle of  The Balvenie Caribbean Cask Aged 14 Years.
• AG-SNI301, Kazoku set of  Global Knives
• A Moka pot and coffee from L’Unico ( Caffé Musetti )
• A TRUE food chef’s notebook and tasting spoon.

The 18 regional finalist establishments:

• A bottle of The Balvenie Doublewood Aged 12 Years  The Balvenie Doublewood Aged 12 Years and a bottle of  The Balvenie Caribbean Cask Aged 14 Years.

Roux Brothers Scholarship Rules

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

• Age limit. Roux Scholarship participants must work full-time as a chef in the UK and be aged 22 or above, but not older than 30 years of age on 1 February. For example, a competitor can turn 30 on February 1 (2024) and be eligible, but if it is a day older than that, they will not be eligible. (If he turns 30 one day earlier, on or before January 31, 2024, he will be too old.)
• 2024 details. Full details of the 2023 competition, how to enter, and required instructions are on the ” Details & Entry “ page of the website Competitors must:  -Also read these rules before entering. Please follow the instructions carefully, including the list of items that are not allowed, any violation will result in disqualification.
• Photograph/image of your dish. At least one and a maximum of two photographs must accompany your recipe as part of your entry.
• Training and qualifications. Participants must have done some or all of their training and/or apprenticeship in Great Britain or Ireland. Normally, participants would be expected to have 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 Cooking. However, if a candidate does not possess these qualifications, an exception may be made in special circumstances. Supporting documentation and/or references from existing or past employers will be required. Please contact the organizers on 020 8661 4900 as soon as possible to discuss this if applicable.
• All entries are marked blind. Make sure your recipe, method, and photos are anonymous, with no logos or personal identifiers visible or they will be discarded.
• Number of entries from the same establishment. Hotels and restaurants can submit multiple tickets, as long as each one is for a different person.
• Previous Roux scholars are excluded from entering, as are current employees of the Roux family.
• Online tickets only. All entries must: be submitted via the Roux Scholarship official website online link, if you submit your entry via postal mail or as an email attachment you will not be entered into the competition. No responsibility can be accepted for lost or delayed entries. It is your responsibility to make sure it arrives on time.
• Any recipe without a clear title, at least one photograph, and a full list of costs will be disqualified. Incomplete entries will not be sent to the judges, please check carefully that you have completed all elements of the entry process and that your latest CV is included.
• Save your own copy. Participants should retain copies of entries for future reference, as mail cannot be returned. If you are selected to cook in the regional final,  you must:  cook the exact same dish in your written entry of the day or you will be penalized.
• The organizers reserve the right to use and publish any material submitted.
• The decision of the judges at each stage of the competition is final and no correspondence will be entered.
• The prizes listed on this site are correct at the time of publication, but should any be unavailable for any reason, the organizers reserve the right to modify or amend them. There are no cash alternatives available.
• Competitors enter and participate in the Competition at their own risk. The organizers disclaim all liability to those competitors participating in the competition, and to the scholar with respect to their participation in the prizes, except as covered by the organizer’s insurance agreed for the scholar.
• The organizers disclaim any responsibility for any tax liability resulting from the delivery of prizes.
• Relevant items from sponsors may be made available for competitors to use in the kitchen at regional and national finals. Where applicable, participants will be informed in advance by the competition organizers.
• Roux Scholarship will cover all reasonable travel and subsistence expenses incurred by finalists, to and from the competition (including regional), provided receipts are provided to the competition organizers.
• The stage of the winner. The final decision on the formation of the winner rests with the presidents of the judges. The winner will have a discussion with a member of the Roux family to help him with the choice of fate for him on the stage.
• Timing of the winning stage. Once the destination has been agreed upon and the host restaurant has confirmed that this is possible, it will take approximately three months from this date to make arrangements. The winner should take note of these time scales when making their own daily plan.

The regional finals

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

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

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

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

Contestants will be continuously evaluated while in the kitchen, by two or more judges. Marks will be awarded for culinary skills, organization, hygiene, etc.

In the end

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 the entrée and will be asked to prepare and present it. This recipe will be inspired by classics like Escoffier and Carême and adapted for today. Finalists will be given half an hour to prepare their own work plans, consulting reference books if necessary, books cannot be taken into the kitchen.

The finalists will have three hours to prepare and serve their dishes. Each chef will go to the competition kitchen at 10-minute intervals to prepare and start the competition.

The preparation rules will be similar to the regional finals. During preparation, one or more judges will be present to award marks for culinary skills. They will also be looking for participants to clearly demonstrate some of the more traditional culinary skills, for example turning a mushroom.

The chef must prepare everything personally. The finished dish will be marked in presentation and taste. In case of a tie, the candidates will be evaluated according to their approach to five specific problems in the kitchen. 

The best tips to make your entry stand out

All entries are marked blind, this means the judges only have their recipe in front of them; names are withheld until semifinalists are selected.

Your goal is to get the judges to notice your recipe as one that stands out because it works on paper and appears as one that they would like you to cook and try.

The judges look for simplicity and attention to detail; a clear and well-thought-out recipe helps them to able to imagine their dish at each stage of the process and on the plate. See the example recipe for a guide on a layout.

Top tips to make your entry stand out:

1. Read the report carefully and think about the key ingredients you have been given. Design a recipe with the basics showing the ingredients and let your style shine.
2. Create a name for your dish that clearly describes it.
3. Use ingredients that are in season for the month the regional finals are held, usually in February or March.
4. Practice your dish to verify that it works – multiple times. Get honest feedback from your head chef and her colleagues so you can improve it before submitting your written entry, perhaps try your restaurant’s menu and evaluate the feedback.
5. Don’t overcomplicate your plate. Does each item add something to the dish or could you cut something out to make it better? Avoid using too many flavors or complex methods.
6. Practice timing your recipe, and use the time allowed wisely. Too ambitious and you’ll run out of time, too easy you’ll finish too soon – try to strike a balance.
7. In the Regional Final, a maximum of two and a half hours of cooking is allotted for your recipe, and a dessert that you will be asked to cook from a “mystery box” of ingredients.
8. When writing your recipe and method, keep it clear, don’t waffle, and use spell check. See the example recipe to guide you in the design and presentation.
9. Give details of how you will assemble and finish the dish.
10. Use bullets, headings, or numbering to help clarify your focus.
11. Check the costs, are they correctly calculated and are they realistic?
12. Please ensure that your entry is anonymous and that there are no logos or personal identifiers visible on your recipe or it will be discarded.
13. Make sure you have at least one and no more than two photos of your dish on your entry form, preferably on a plain plate with no distractions in the background (no logos).
14. Do not copy and paste from a recipe book, the judges will notice and penalize you for this.
15. Save your recipe, this may sound obvious, but you must make sure you cook the exact same dish in your written entry for the day or you will be penalized.

The Roux Scholarship is not easy and requires a lot of effort not only from individual chefs but also from employers and executive chefs. Chefs need to practice, travel to events, and spend time studying. This can only happen with the approval and endorsement of those above them.

It is worth noting that despite the time and new environment, the vast majority of academics remain loyal to their restaurants for a considerable time after winning.

What academics bring to the table in terms of learning and experience is invaluable to their brigades, and the more closely the team works with their chosen participant, the further down the line they will.

NB: The application for the Roux Brothers Scholarship 2023 {British Chef Scholarship} is currently closed, but we will keep you posted as to when it will reopen.