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Roux
Scholarship For Indian Chef |
A young
Indian chef, Pravin Sharma, who works at the Courthouse Hotel
Kempinski in London, is celebrating winning the UK's top prize for
young chefs. Pravin, aged 28, battled with five other finalists to
carry off the title Roux Scholar 2006. His interpretation of the
classic Escoffier dish, Coulibiac of Salmon and Sea Bass, clinched
the award and his success was announced last night by Michel Roux at
a glittering awards ceremony in the presence of some 300 top
luminaries in the UK hospitality industry.
Commenting on
his win, Pravin said "My experience to date has centred around
mostly Far East and Indian fusion dishes. I am not an experienced
classic chef, but I approached the dish in the style learnt from my
mum. For cooking I believe you need two things: a good heart and
common sense. I am thrilled to win and am looking forward to
progressing my training through the Roux Scholarship. I wasn't really
nervous because I set out merely to enjoy the day - and I did, enormously."
As well as
winning this highly distinguished title, Pravin has won £3,000
cash, plus up to three months' training at a three Michelin-starred
establishment. Since Michelin Guide now covers New York, for the
first time The Roux Scholarship is offering the choice of undertaking
this stage training in Europe or New York, announced Michel Roux at
last night's presentation ceremony. In addition he also wins trips to
New York, Champagne and Milan, as well as a host more prizes for him
and his employer.
The
world-famous Roux Scholarship, the UK's leading competition for young
chefs, is in its 23rd year and has a host of famous judges including,
as well four members of the Roux family, Gary Rhodes, Brian Turner,
Heston Blumenthal, David Nicholls and Andrew Fairlie. It was the
first time Pravin has entered the competition, but he knows about it
from a friend who is a past finalist, and was keen for the chance to
put his career into the fast-track. Pravin trained with Oberoi Hotels
in India, but has been working and training in the UK for some time
and has experience of top level French and Italian cuisine as well as
on-board cooking for a major American cruise line.
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 this classic Escoffier dish. Under the watchful gaze of the
judges the six finalists chopped, sliced and diced. Competition was
fierce and tensions ran high as competitors were faced with the
difficult challenge of achieving flavoursome, well cooked and
aesthetically pleasing dishes under the two hour time constraint
&ldots; and for a recipe which they were 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.
"The
competition was very strong with an extremely high standard,"
commented Michel Roux. "Pravin's dish was a firework of flavour,
brought about by skilful handling of all the ingredients and perfect seasoning."
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 Pravin 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 for two to visit the Caffé Musetti
roasting factory in Milan, courtesy of L'Unico 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, 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, as well as a host of other goodies.
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