Pic, named the World's Best Female Chef by the World's 50 Best Restaurants in 2011, will head the panel of judges alongside joint chairmen Alain and Michel Jr Roux at the competition's final at Westminster Kingsway College London on 10 April.
The chef, who is the only woman to hold three stars at a restaurant in France, said: “I feel very honoured to be involved with the 2017 Roux Scholarship, it is an interesting competition, emphasising both tradition and innovation. I believe that these two values are the two sides of the same coin. Within the tradition there is the idea of know-how and transmission, which are key to make the cuisine of a country lasting. I think one needs to know where he comes from to know where he wants to go. The question of roots is important to build our own path in life.
"What I find really exciting about the Roux competition is that, from a classic recipe, there is a lot about taste and interpretation. I am sure I will be amazed by the creations of these young chefs. I am very
impatient to discover all these talents."
Pic, who will open her first restaurant in London, La Dame de Pic at the Four Seasons Hotel at the end of this month, will oversee a panel of judges who include previous scholars Andrew Fairlie and Simon Hulstone and chefs Brian Turner and James Martin.
At the final, six finalists will be given a recipe and ingredients for a main dish, either classic or modern and three hours to prepare and present it to the judges. The winner will be announced at an award ceremony at The Langham, London.
Michel Roux said: “We must congratulate Anne-Sophie Pic for the true leadership she is displaying by becoming guest president of the judges. And be thankful that despite spreading her wings in Europe and
her increasing workload, this remarkable lady commits to spurring on the next generation. In particular, I hope this message encourages more female chefs in the UK to enter the Roux Scholarship.”
Entries into the Roux Scholarship close at midnight on 31 January. Chefs looking to enter should submit a recipe for four people using this year’s ingredients: One whole fresh rainbow trout (1.5 - 2kg), 800g live mussels, accompanied by two garnishes, one of jasmine rice and a second of their choice. A sauce must accompany the dish. For more details and to apply go to www.rouxscholarship.co.uk.