Chef Revelations: Graham Hornigold, executive pastry chef, Hakkasan
What was your best subject at school?
What was your first job in catering?
Usher's Bakery, St Albans, as a bread packer
What do you normally have for breakfast?
Coffee and scrambled eggs
What do you do to relax?
Fifa football on PlayStation or cooking with my kids
What's your favourite restaurant?
DBGB New York
If you hadn't gone into catering, what do you think you'd be doing now?
A graphic designer
What's your favourite hotel? The Lanesborough
What's your favourite cuisine?
Classic British
Which ingredient do you hate the most? Durian
What's your favourite drink?
Gin and tonic
What flavour combinations do you detest?
Peanut butter and jelly
Which person in catering have you most admired?
David Nicholls
Which person gave you the greatest inspiration?
Lisa Crowe
If you had more time, what would you do? Get back in the gym!
If not yourself, who would you rather have been?
Darth Vader
What is your favourite prepared product? Antipasti
Who would be in your fantasy brigade? Daniel Pearse, head pastry chef, Hakkasan Hanway and Mayfair; Dennis Drame, executive pastry chef, Pennyhill Park; Philip Usher, group pastry chef, Caprice Holdings; Matthew Hayes, corporate head pastry chef, Rex Restaurant Associates; Ryan Stevenson, head pastry chef, Le Saint Aulaye, Ixelles, Belgium; Andrea Reiss, proprietor, Chez Dre, Melbourne; Lisa Crowe, executive pastry chef, Peninsula Hotel, Shanghai
