Roux Scholarship 2019 - official film

Highlights of the 2019 Roux Scholarship competition.

[@lukey123MW]

Highlight of the culinary year. Thoroughly enjoyable to watch!

[@briane5706]

And now Albert Roux R.I.P.

[@huntakilla1234]

Rest in peace, Michel Roux Sr.

[@michaeldengg]

R.I.P

[@CooManTunes]

I'm only a month into following Michel Roux. It's a blow to learn that he died this year.

[@reaper060670]

Sad to hear that Michel Snr passed away. I loved his energy when he was on with James Martin on the BBC #SaturdayKitchen.. 😂 Very good chemistry btwe the 2 men.

[@caroljoy52]

Inspirational..love the Roux family.

[@michaelbenenson]

Wonderful. Please reserve me an eternal table!

[@RebeccaBourhill01]

Oh my goodness... what a journey these chefs go through...

[@RebeccaBourhill01]

SO enjoying watching this... Sh*t their prizes are enormous... The had to work bloody hard to get there though...

[@andyneumann163]

I'm watching this while eating Wendy's.

[@CooManTunes]

I'm watching this while eating Wendy.

[@markroberts2378]

Roux the day!

[@bill6698]

I'm a bit worried about Mr Gilmour.... Great presentation

[@desaiFER]

If not mistaken, in japan, they hung the fish to fillet it.

[@devinhalim5194]

But it's a different set of skill

[@desaiFER]

@@devinhalim5194 yup~ different set of skills. And the monk fish liver if not mistaken called the "foie gras of the sea"

[@reaper060670]

Why do they soak the basmatti rice in cold water?? Could somebody plz let me know? Is it to do with removing excess starch to stop the rice from clumping together? I would love to have their skills in the kitchen.. The best in the world for me. I loved watching these types of shows back when I was a young kid. I cannot recall the name of the guy I loved to watch. He loved a glass of plonk when nmhe was in the kitchen. Plz help with his name if u can bcos I hate these mental blocks.

[@sebbysatan]

Keith Floyd ahah? Never without the glass of wine

[@lima105able]

Ok as an Indian I can tell you. First buy aged basmati rice, min 2 years. Don't buy crap brand. Buy Tilda, Lal Qila etc. The reasons why you wash & soak the rice - 1. Wash away all dirt 2. Rice soaks water hence easy to cook to perfection 3. Never wash rice with closed fist, long grain rice would break. 4. Always cook rice in salted water, with bit of lime juice to collect the dirt / skim it. Makes rice whiter. 5. Never soak rice for more than 20-25 min max or else the cooked rice will be porridge. 7. In case you want to make floral rice. Soak flower petals like jasmine overnight in the water and just lukewarm the water. Strain the water. . Cook the rice in flavoured water.

[@annamcuthbert3993]

wow amazing prizes

[@stevenswailes526]

Did she really just brush back her hair with her fingers whilst cooking!!!!?????

[@CooManTunes]

Yes. I've already called the FBI and DEA to report this video.

[@stevenswailes526]

@@CooManTunes that is the usual hygiene standard in USA I suppose! (and the rest, no wonder covid is so rampant)

[@aeroAdvocate]

@@stevenswailes526 yeah right Covid goes around because chefs brush their hair away. Whatever you're smoking must be pretty good.

[@baGGGen]

im not gonna be hard here only honest! mb my english isnt the best. but as the young great chef said, this is the greatest comp in lond. you make kinda boring french classics. but if you compare this comp with chef of the year in sweden its harder in sweden then this comp you guys need to let the chef decied more by there own

[@oreopanda5505]

europian food..