Chef revelations: Tam Storrar, head chef, Blanchette

What was your best subject at school?

Science, although the maths got a bit much towards the end, and I realised that mad scientist wasn't a career option

What was your first job?

Famous Army Stores selling tents and sleeping bags

What was your first job in catering?

Cast away on a desert island, what luxury would you take?

Tabasco

What do you do to relax?

Two things that sound the same: gin and gym -but not at the same time

What's your favourite hotel?

Bryant Park hotel, New York

What is your favourite cuisine?

I love to eat Asian, Vietnamese or Thai food when I'm out as it's a nice balance to the French food I love to cook

Which person in catering have you most admired?

Nico Ladenis

What flavour combinations do you detest?

Main courses that incorporate ice-cream or sorbet

If not yourself, who would you rather have been?

Who else but David Bowie

What's your favourite book?

A Song of Fire and Ice series by George RR Martin

If you hadn't gone into catering, where do you think you'd be now?

Rock star (if I had any musical skill) or a bicycle courier

When and where was your last holiday?

Vietnam, which was amazing! I ate the still beating heart of a snake, saw buddhas, morning glory, pho - everything

What irritates you most about the industry?

Small pay in comparison with floor staff when compared with training and hours

What's your favourite film?

Zoolander

What is your favourite prepared product?

I take pre-made confit duck legs home a lot from Fine France (a supplier) to make an easy roast, Chinese… anything very simple