Rory Kennedy

1. What was your first job?

Washing up in an Italian restaurant in Fulham

2. What made you decide to be a chef?

Cooking looked a better deal than washing up

3. What is your favourite restaurant?

Le Gavroche, London

4. What is your favourite wine, and what would you serve with it with?

Saint Aubin Lamy with roasted sea scallops, giroles, confit garlic and fresh bread

5. Are there any foods or ingredients you refuse to eat or cook with? If so, why?

Honey. I loathe the smell and taste. Also, anything with lavender

6. Have you ever had a disaster in the kitchen? If so, what?

As a young cook I was left to prepare goulash for 120 people. I couldn't find the paprika and used cayenne pepper instead. It was the same colour!

7. What is your favourite holiday destination?

Anywhere the children are safe and happy. Vendée in France is a favourite

8. What is the best film you have seen?

The Cook, The Thief, His Wife and Her Lover, for the centrepiece served to the thief at the close

9. What did your school report say?

Could do better if he would pay more attention

10. What sort of music do you like?

Ronnie Jordan, Robert Cray, John Lee Hooker

11. Who is your favourite supplier of the moment, and why?

House of Albert Roux, which supplies the best Continental breakfast pastries around. (Tel: 0171-622 8491/0171-720 4915)

12. What is your favourite prepared food product?

Maille green herb mustard

13. Who would be in your ultimate "fantasy brigade"?

Andrew Bailey, Andrew Turner, Glenn Elie, Paul Wilson, Paul Knight, Ian Singfield (my little nephew) and all my hard-working and loyal brigade

14. What cheers you up on a rainy day?

It's far too wet to mow the grass!

15. What has been the highlight of your career so far?

Working with Albert Roux

16. Describe yourself in five words?

Genuine, loyal, focused, supportive, portly

17. How would your brigade describe you in five words?

Strong, determined, assertive, efficient, understanding (their words, not mine)