Top chef Alain Roux seeks top talent in Birmingham
Mar 6 2009 by Vicky Farncombe, Birmingham Mail
TOP chef Alain Roux whizzed into Birmingham yesterday to find the country’s next budding master chef.
Six talented young cooks gathered at the University College Birmingham from across the UK to compete for the coveted 2009 Roux Scholarship.
Under the watchful eyes of Alain the finalists prepared a main dish from an end of lamb and a dessert from a box of secret ingredients, revealed on the day as sugar, eggs, cream, milk, vanilla pods and gelatine.
“They were not pleased with the ingredients,” said Alain, who began his training in 1984 as a pastry chef. “No flour, no fruit, we were a bit cheeky.”
Alain said he had never taken part in such a Ready Steady Cook-style challenge himself but often liked to test his skill by focussing on just one ingredient.
“My favourite ingredient is black truffle,” he said. “I am not a cheap man.
“But take me for fish and chips and I’ll be happy too.”
Alain, who is chef patron at the three-star Michelin restaurant The Waterside Inn, in Bray, became involved in his family’s scholarship scheme in 2000.
