Chef’s day out

Desai and the other finalists had to cook Brill Chérubin,from Larousse Gastronomique,along with spinach croquettes,in two hours’ time. They also had to prepare hollandaise sauce and tomato fondue. The competitors were judged by Albert Roux,Albert Michel,Michel Junior,Alain Roux,Andrew Fairlie,David Nicholls,Gary Rhodes,Brian Turner and Richard Vines.

Michel Roux said,“This was a dish that demanded very precise organisation,technique and presentation. Hrishikesh is someone who totally understands cooking,has a natural gift for it,and balances superb organisation with flavour. His dish was well-cooked and he was a clear winner,adjudged from among six high quality finalists.”

As winner of this scholarship,Desai gets a cash prize of 5000 British Pounds,along with a set of Global Knives worth 1000 British Pounds. He also gets the opportunity to be trained at a three-star Michelin establishment,along with other prizes.

A former student of Bharati Vidyapeeth’s Hotel Management and Catering Institute,Desai had earlier trained under the world-famous chef Paul Bocus. He also attended the Advanced Diploma of Culinary Art for two years and since 2003,this former Pune resident has been working in the UK.

The official website of the Roux Scholarship quotes Desai after his win. “I am over the moon. I don’t think it has quite sunk in yet. It has been my dream to join the Roux Scholarship family and is such an honour,” said Desai. “I think I can now believe that I am a good chef and I know this is the perfect career path for me. Winning the award has given me the confidence to work hard and extend my knowledge and experience. But above all,I am determined to carry forward the Roux tradition and give back to others what I have been privileged to gain in my culinary career so far,” he added.