Freeman Sara Jayne Stanes, the Chief Executive of the Royal Academy of Culinary Arts writes:
This is a grey start to 2021 when we have lost another of our greatest culinary treasures. Albert Roux OBE was culinary royalty. He had an undeniable ‘presence’. He knew ‘everyone’ from parliamentarians to high society to leading industry celebrities to sportsmen and women – especially in the world of horseracing – to chefs, waiters and kitchen porters. He will always be recognised for breaking the culinary taboos of the British habits in the Sixties (together with his brother Michel). He subsequently spawned a family of immensely talented chefs and restaurant managers that continue to inspire a legion of followers today. During one of our many conversations, I discovered that Albert was equally happy immersed in the world of politics, high finance as well as Square Mile city business.
Legion d’Honneur – father of UK’s culinary merit.
Albert was also the one of the key founders of l’Academie Culinaire de France UK in 1980, now the Royal Academy of Culinary Arts. He was our Vice President from day one to the present.
British at heart, it was Albert who, in the mid Nineties, insisted that we anglicise the name! He championed our Specialised Chefs apprenticeship programmes as well as the Annual Awards of Excellence and the Master of Culinary Arts in equal measure. Ever a teacher, he was passionate about Adopt a School from its inception in 1990, often donating and fund raising and, until relatively recently, made it his personal quest to make frequent visits to a number of primary schools. This is letter from a nine year-old boy after one of Albert’s sessions: “I learnt to always try the food and appreciate that you got anything at all. So guys, be grateful to anyone who cooks you food even if it’s something you have not tried. Just thank the person who cooks your food – your Mum, dad, gran, granddad, auntie, a friend’s mum, a friend’s dad, a friend’s gran – even Mrs McGrath our school cook. If it’s your relative say you love them; say thanks to everyone else. I’m a person who would forget, but now Albert Roux came in I will never forget what he told me. That one thing has changed me inside. If he is looking at this, thanks to him. I will be happy to the man who changed my life. I will miss him if he does not come back!” Aidan.
Honorary Freeman Brian Turner CBE, President of the RACA and Adopt a School remembers Albert as “A great chef and friend who worked tirelessly behind the scenes at The Royal Academy of Culinary Arts. He always had an opinion, which he gave – even if you didn’t ask for it! What Albert didn’t know about the running of great restaurants wasn’t worth knowing, He will be sorely missed by so many; sending love to everyone who knew him”.
Freeman John Williams MBE, Chairman of the RACA said “One of the founders of the Royal Academy of Culinary Arts, Albert Roux is one of the undisputed leaders in the culinary revolution in Britain. He was a true gentleman and one of the most inspirational chefs. When he touched you it went through your soul. When he spoke you listened! The Boss! RIP Chef!”
Silvano Giraldin said: ” I worked for Albert for 50 years. He was my boss but became my best friend. He was a kind and generous person, a legendary Chef and an inspiration to all his staff. He will be missed by so many people and especially by me. He had a very good sense of humour and always had time for a glass of Champagne!”
Image courtesy of Richard Vines (BLOOMBERG/ NEWSROOM:), CC BY 4.0 https://creativecommons.org/licenses/by/4.0, via Wikimedia Commons
