This year's recipe challenge must include a striploin of dry-aged Heritage beef (without bones), weighing between 800g – 900g (maximum 1kg joint) cooked and served either whole or in multiple cuts.
In addition, the chefs must use one beef offal (not veal), either heart, tongue, or kidney; together plated with two simple or composed garnishes or accompaniments. One of them must include chicory and the other can be a garnish or accompaniment of the contestant’s choice. One of these can be served separately, if preferred.
A sauce must also accompany the dish.
“Our challenge is a real test of a chef’s skill to devise and prepare a dish that can delicately balance the complex flavours and textures of these beautiful cuts, says Alain Roux,”
“The inclusion of chicory in the challenge is a sophisticated addition; it’s a plant that lends itself to so many different cooking methods. Again, the test will be to preserve and enhance its beauty and subtle woody flavours, to complete a stunning dish.”
Judges 'will look favourably' at efficient use of waste and leftover ingredients during the course of recipe, and the total cost of the complete dish should not exceed £22.00 per portion.
Successful entrants will be invited to cook the dish at the competition's regional final, which will be held next year, and potentially go on to compete in the competition's 'new look' national final that will see the chefs asked to prepare a key ingredient 'in their own vision' rather than in previous years when they would be set the challenge of preparing a classic French dish and its accompaniments.
Changes have also been made to the star prize that will go to the chef named as the 2023 Roux Scholar. As before, the winning chef will be offered the opportunity to cook and train in a three-Michelin-star restaurant anywhere in the world for up to two months.
However, should they wish, they will have the option to instead to take part in a programme of training opportunities tailored to the individual winner’s career goals and gaps in their skill set. The winner will work with the Roux family and Roux Scholarship team to choose a number of short educational experiences, visits and stays in the UK and abroad to help their individual career development.
The winning chef will also receive up to £12,000 in prize money to support their career development.
“I’m delighted to be launching the new look Roux Scholarship with a new star prize option offering a flexible bespoke educational program,” says Michel Roux Jr.
“The competition is truly inclusive and continues to be the competition that others are judged by. It’s open to all professional chefs regardless of background or where they are working. As the saying goes, you’ve got to be in it to win it.”
Ahead of this year's programme, the Roux Scholarship has also sought to address the lack of female representation in its competition and recently hosted a round table to address the issue.
The aim was to share knowledge, experiences and ideas for encouraging more female chefs to enter, and then to produce a White Paper report on how this could be achieved, with recommendations for the wider industry and a set of actions that can be implemented by The Roux Scholarship itself.
“We need a community of mentors to encourage chefs they know to enter the competition,” said chef Sabrina Gidda as part of the roundtable.
And for the wider culinary community to get excited about the brief, the competition and the special journey being involved in the Roux Scholarship.”
For more details and to enter this year's Roux Scholarship, click here.