The final of the Roux Scholarship 2017 will be held at Westminster Kingsway College on April 10 and there are six regional finalists all hoping to take this year's crown, one of which is Luke Selby.
In a special briefing by the judges, 30 minutes before the start of the competition, the finalists are given the recipe and ingredients for a main dish, either classic or modern and asked to prepare and present it. The Staff Canteen spoke to each finalist to find out more about them and what The Roux Scholarship means to them - first up is Luke Selby.
Luke Selby’s interest in food started very early on collecting mussels, crabbing and picking blackberries with his brothers in Sussex. Luke’s first culinary job was at a local hotel cooking breakfast on Sundays.
Once he finished his studies, he took a week’s work experience under the tutelage of Raymond Blanc and Gary Jones at the two Michelin star Le Manoir aux Quat’ Saisons, which led to a job offer. There, Luke rose through the ranks from commis to sous chef before moving on to three Michelin star Restaurant Gordon Ramsay as chef de partie. He left as junior sous chef, and he is now head chef at the one Michelin starred Dabbous.
Who or what influences you most in cooking? And how would you describe your style?
For me, ultimately the seasons and nature. But also the restaurants and people who have mentored and guided me throughout the years. I would say I’m still finding my style but I’d like to think that my food will go down the route of being light, natural and clean.
Why did you enter the Roux Scholarship?
I wanted another challenge and the Roux Scholarship is one of the most prestigious competitions in the UK! It’s always been an ambition of mine to achieve, and to have my name on that list of scholars would mean the world.
Le Gavroche is celebrating 50 years this year and has been the training ground for a number of amazing chefs, how influential have the Rouxs been to you as a chef even before the competition?
The Roux family has been fundamental for the food scene in England. Indirectly, they have affected me by training a phenomenal head chef I had when I first started in the industry called Gary Jones of Le Manoir aux Quat’ Saisons. And directly, they inspired me to cook and believe that me and my brothers can try to achieve the same, as they have as a family.
Tell us an interesting fact about yourself that people may not know.
I played the violin for 10 years.
How do you prepare for a competition like the Roux Scholarship and do you have any ‘good luck’ rituals or charms?
Practice as much as you can, but with the final that’s not really something you can do! But I do have a ritual of making sure I sharpen my knives on whetstones the night before.
What are your plans for the future?
I’m very ambitious, but for now focusing on what I’m doing now to get where I want to be in the future.
Under Gary Jones’ tutelage, Luke entered and won the Academy of Culinary Arts Annual Awards of Excellence in 2012, the Annual Craft Guild of Chefs Graduate Awards in 2013 and finally the Young National Chef of the Year in 2014. This is the first time he has entered The Roux Scholarship.
>>> Related: The Roux Scholarship winners: where are they now? (part 3)
by Thao Ly Nguyen
