Sean aims for Roux Brothers’ approval

Our Chef de Partie Sean Parkes is bidding for culinary superstardom by entering the Roux Scholarship, the premier competition for chefs in the UK.

The scholarship, which also ranks among the most prestigious in the world, is open to chefs aged between 22 and 30 who are in full-time employment in the UK.

Sean, 27, hopes to wow the judges including culinary greats Michel and Albert Roux and their sons Alain and Michel Jr, with his main course of saddle of venison cooked sous vide with salt baked beetroot, braised beetroot leaves, Jerusalem artichoke puree, roasted Jerusalem artichoke and a port and orange jus.

He said: “My dish is quite ambitious as I will also be making two different types of stock. I love venison as it’s very lean with great flavour and I will be complimenting it with spices including star anise, clove and cinnamon.”

Just 18 recipes will be chosen to go forward to the next stage of the competition which will see the young chefs cooking their dish, along with a dessert challenge using a mystery box of ingredients, at regional finals here in Birmingham and in London.

The Roux Scholarship is a prize worthing fighting for: along with the prestige comes an all-expenses paid, three-month stage at a three-star Michelin restaurant anywhere in the world, as well as a number of unique prizes all related to food and hospitality.

Adrian Colman, Operations Director at Hotel La Tour, said: “Sean is a very talented and highly motivated chef and it is great to be able to encourage him by supporting his entry for the Roux Scholarship. We wish him all the best and look forward to helping taste test his dish!”






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