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 Michael Cruickshank.
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 - next up is Michael Cruickshank.
Michael Cruickshank started his culinary training with Bournemouth and Poole College’s Specialised Chefs’ Scholarship. Starting out as an apprentice chef, Michael worked his way up to become chef de partie at Ashdown Park Hotel’s restaurant which holds two Rosettes from the AA Restaurant Guide.
Micheal then went on to work at Sienna under Michelin star chef Russell Brown’s direction. He moved on to Montagu Arms Hotel, where he worked with 2005 Roux Scholar Matthew Tomkinson. Michael is now settled in Jersey at Michelin starred and 4 AA Rosettes holder Bohemia Restaurant.
WATCH LIVE:
To find out which chef wins tune in at 7pm on 10th April to watch The Roux Scholarship Award ceremony LIVE via rouxscholarship.co.uk, YouTube and Twitter
Who or what influences you most in cooking? And how would you describe your style?
I like to keep things relatively simple. I try to pack into it as much flavour as possible and emphasise the flavour of the main ingredients. Always question whether you need that one extra ingredient or that one extra garnish, because it’s possible to overcomplicate things by putting too many ingredients in. I take inspiration from British recipes making it to the global stage. People like Heston Blumenthal and Andrew Fairlie, who are recognised in the world stage and make British food and who people around the world want to meet.
Why did you enter the Roux Scholarship again?
Basically, I didn’t win it. I entered last year with the intention of winning. When I didn’t win last year I didn’t feel like giving up. I just want to show the world what I can do, so this year I got the opportunity.
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?
I think massively – as a young chef coming into the industry, you’d want to work in restaurants that have accolades or are aiming for accolades. The Roux name is associated with Michelin stars here in the UK, so obviously a lot of great chefs have gone through their kitchen. In another way, they are the benchmark for other restaurants, making all the rest of us trying to be better.
Michael Cruickshank
at Bohemia
Tell us an interesting fact about yourself that people may not know.
Oh, I’ll be honest I’m not that interesting… I can’t think of anything. I don’t really know to be honest.
How do you prepare for a competition like the Roux Scholarship and do you have any ‘good luck’ rituals or charms?
Well, for the semi-finals it was a lot easier to prepare as you knew at least half of what you were going to be doing. So I think that was just the case of getting the ingredients and making the dishes. For the final, I am brushing up on classic staple dishes and revise the basics like sauce making. My good luck charm is always having a sharpie pen in my pocket; I can't start work without one.
What are your plans for the future?
My plan is to have my own restaurant one day. Either you’re working for someone and eventually become a co-owner or chef proprietor or have your own establishment. You can influence the way the restaurant runs – the way I would want it to run. I’m trying to move forward and make this my future.
This year’s Roux Scholarship is not Michael’s first competition. He is a 2013 Academy of Culinary Arts Annual Awards of Excellence Semi Finalist and a 2013 and 2014 Chaîne des Rôtisseurs GB Young Chefs Competition Finalist. Last year, he was a Roux Scholarship Regional Semi Finalist, but this year he made it to the finals.
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