than Hyun. Funding from the Trust is used to cover the practical skill tests and additional support material for the competition.
The Roux Scholarship £1 2,000
The Roux Scholarship competition was established in 1983 by Michel and Albert Roux. It is considered one of the premier competitions for chefs in the UK enabling the winner to realise their culinary dreams. Thus far 26 winners have travelled the globe as ambassadors of culinary excellence.
However, it is
far more than just a competition that ends with a prize.
The Roux Scholarship offers the winner a
career changing opportunity that is unrivaled and stretches far beyond the much coveted 3 month stage at a 3 Michelin starred restaurant. It is what follows that really counts and the advice and
guidance that the Roux family gives that can make a career truly exceptional. The Roux family is personally involved throughout the competition from the setting of the recipes in the regional and grand finals, through judging at all stages of the competition, to setting up the winner’s stage. Other judges include Gary Rhodes, Brian Turner, Heston Blumenthal and Andrew Fairlie who was the first Roux Scholar.
Kenneth Culhane, 28, (pictured with finalists and judges) who works for contract caterer Baxter Storey won the 27th Roux Scholarship after a fiercely fought final cook-off at Westminster Kingsway College on the 29th March 2010. culinary com etition in th
p e UK and I’m absolutely d lighted to h ve won it.” As part of his prize,
Speaking afterwards Kenneth said of his win: “Thi e
a
Kenneth received an invitation to cook and train under the supervision of a leading chef at a prestigious 3-star Michelin restaurant in Europe for up to three months to the value of £5,000 courtesy of the Savoy Educational Trust. The remaining five national finalists each received the sum of £1,000 from the Trust to be used towards furthering their career development. In addition the Trust provided all regional finalists with a Russums voucher to the value of £100 to be used for books, knives or jackets.
The Savoy Gastr nom s ‘Olive B rnett Awad’ o e a r £8,000
The ‘Olive Barnett Award’ was created by the Savoy Gastronomes in 1975 to honour Olive Barnett’s contribution to the industry. The Award is now made annually to the most outstanding young person under 30 working in a customer-facing role in any sector of the industry. The Award recognises potential and also showcases the importance of customer facing roles in delivering business success. The funds from the Trust are used to provide career development grants over a two year period to the award winner, runner-up and third placed competitors.
The 2010 final will be held at the newly reopened Savoy Hotel with a weekend assessment of the finalists taking place on the 23rd and 24th October 2010 and the finals reception where the award winners are announced taking place on Monday 25th October.
The Olive Barnett Award is partially funded from income derived from the Olive Barnett Endowment Fund.
The Springboard Charity £3 5,000
Futurechef is a four stage nationwide culinary programme helping young people aged 12-16 to learn to cook.
It inspires them to explore food and cooking as a life skill, helps to develop their
culinary talent and informs them about entry routes into the hospitality industry. The programme encourages the next generation of young chefs and of course crowns one talented student as the Futurechef winner. Futurechef developed as a result of research findings into young people’s perception of the industry. This research revealed that young people admire high profile celebrity chefs yet surprisingly few generally consider a career as a chef!
27 s is th e top
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