q&a with chef scott
Meet Chef Scott from supper club Savour to Taste, your host and culinary tour guide. Dedicated to bringing people together through the love of food.
Q: Tell us a little bit about yourself.
My culinary journey began in the year 2000 when I was 25 years old. At the time, I was working as a server in a restaurant, and it was during this phase that I struck up a meaningful friendship with the resident chef. I was always inquisitive, constantly questioning his choice of culinary techniques. Intriguingly, I turned these insights into effective suggestive selling techniques, which not only enhanced the dining experience for our customers but also boosted my tips.
It was my chef friend who recognized my natural inclination towards the culinary arts and suggested that I consider becoming a chef. He assured me that this path would not only provide job security but also open doors to opportunities around the world. Encouraged by his words, I decided to take a leap of faith.
My culinary odyssey commenced in the dishwashing station 23 years ago, as I eagerly awaited the opportunity to step into the kitchen. After four months of dedication, a chef failed to show up for a shift, and that moment served as my breakthrough. I seized this chance with unwavering determination, immersing myself in the art of cooking. I diligently honed my skills, working tirelessly to navigate the challenging journey from the restaurant's kitchen brigade to ultimately earning the position of head chef.
Remarkably, I am entirely self-taught in this profession, a testament to my passion and commitment. I continue to be a lifelong learner, perpetually exploring and embracing new culinary techniques to enhance my career and fuel my creativity.
Q: You’ve got 17 years of experience as a private chef under your belt, cooking in royal palaces, castles, yachts, and other exciting venues. What’s the most unique/bizarre request you’ve ever received?
Working in the realm of yacht catering often involves catering to unique and demanding client requests, regardless of the hour. I distinctly recall an occasion where a client requested a lamb rack at 3 AM in the morning. Such demands underscore the importance of being adaptable and responsive in this industry.
In another memorable instance, I had the pleasure of serving a client whose pet dog had rather extravagant tastes. This pampered canine had a predilection for Wagyu beef and exclusive mineral water, all while adorned with a luxurious 30-carat diamond dog collar. To top it all off, this fortunate pet enjoyed being transported by helicopter. These experiences reinforce the notion that yacht catering is an arena where one must be prepared to cater to the most unique and opulent preferences, all while maintaining the highest standards of service.
Q: Were you a picky eater as a kid?
Indeed, during a brief phase of my childhood, I too went through a picky eating stage, a common rite of passage for most kids. However, this phase was relatively short-lived, primarily due to my upbringing in a boarding school environment.
Boarding school life, as it turned out, was an unexpected cure for picky eating tendencies. In that setting, one had to adapt to the circumstances at hand because older students would often claim the most desirable food items, leaving the rest of us with the less appetizing options. It was essentially a survival-of-the-fittest situation. This period in my life served as the early catalyst for my deep-seated fascination and connection with food. The experiences I had there underscored the significance of flavor and taste, which continue to be pivotal aspects of my relationship with food to this day.
Q: Tell us about the last savory/sweet meal that amazed you? Describe it and share where you had it.
It would have to be the chocolate and artichoke dessert I has a Restaurant Lowe.
A truly unique dessert, who know that chocolate and Jerusalem artichoke would taste to good together. Unbelieve umami savory tasting dessert.
Q: What’s the most unlikely of food ingredient marriages you’ve successfully experimented with?
One of the most unexpected and successful food ingredient marriages I've ever experimented with was the combination of fresh shucked oysters, a zesty jalapeno dressing, Galangal and lime leaf sorbet, and pickled cucumber. The fusion of these elements resulted in a culinary masterpiece that harmonized the briny, umami richness of the oyster with the fiery kick of the jalapeno dressing. The sorbet provided a refreshing contrast with its unique blend of Galangal and lime leaf, while the pickled cucumber added a delightful hint of acidity and texture. This unusual combination of ingredients not only surprised the palate but also showcased the endless possibilities for creativity in the world of gastronomy.
I am also busy working on savoury dessert of a Banana gâteaux soaked in Tamarind spiced sugar syrup, black sesame tule, miso caramel, ginger crumble, Thai dark soy sauce gelato.
Hopefully this combination will be a success.
Q: Your last recipe to cook on earth. What would it be and why?
If I had to choose the last recipe to savour on Earth, it would undoubtedly revolve around the exquisite flavours of freshly harvested white truffles from the Asti province in Italy. The reason for this choice is rooted in the unparalleled aroma and taste of these truffles, which is a gastronomic experience like no other. White truffles are renowned for their intoxicating fragrance and earthy, umami-rich character, making them a true delicacy.
Pairing these exceptional truffles with wine would be the perfect complement to the dish. I'd opt for either my favourite South African Chardonnay from Capensis Wine Estate, known for its impeccable balance and complexity, or the exceedingly rare and highly sought-after Mer Kristen, a Chenin Blanc from Sadie Family Wines in the Swartland. These wines bring out the best in the truffles, creating a harmonious and memorable culinary encounter.
As mentioned, white truffle season typically begins at the end of October and continues into November in Italy. The limited availability of these truffles only adds to their mystique and allure, making this choice even more special. This combination of the finest ingredients and wines would be the ultimate way to savour the last meal on Earth, a celebration of exceptional tastes and experiences.
Q: Best advice you’ve ever received re-food or life?
Never take a bet you know you cannot win.
If you can put a plate of food down in front of you each day then you will be okay.
Q: Date night with the Mrs. in Dubai. Where would you go?
For a memorable date night in Dubai, I would highly recommend a visit to Restaurant Lowe. It's one of our personal favorites, and here's why:
Exceptional Food: Restaurant Lowe consistently delivers top-notch culinary experiences. The quality of the food is outstanding, offering a diverse menu with a wide range of delectable options. The flavors are carefully crafted, and the attention to detail is remarkable.
Fair Wine Prices: Enjoying a great meal with a nice bottle of wine is an integral part of a romantic evening. Restaurant Lowe's fair wine prices make it an attractive choice, allowing you to explore a selection of wines without breaking the bank.
Creative and Unique Desserts: The creativity and uniqueness of the desserts at Restaurant Lowe add an extra layer of excitement to the dining experience. It's the perfect way to conclude your meal on a sweet note.
Memorable Experiences: Every visit to Restaurant Lowe has been memorable, offering an ambiance that is conducive to intimate conversations and shared moments. The combination of great food and a pleasant atmosphere ensures that you and your Mrs. consistently have the best experiences there.
Restaurant Lowe in Dubai offers an ideal setting for a romantic date night, making it a favorite choice for us. It's a place where you can enjoy an unforgettable culinary journey while creating lasting memories with your loved one.