Chef revelations: Frederick Forster, head chef, Boundary, London

21 December 2012
Chef revelations: Frederick Forster, head chef, Boundary, London

What was your best subject at school?

What was your first job? Cleaning fridges at Marks & Spencer on Sunday mornings

What was your first job in catering? Part-time job at Ménage à Trois

What do you normally have for breakfast? Yogurt, honey and prunes

What do you do to relax? I play basketball with my son Taiga (a future professional player)

What is your favourite cuisine? Japanese

What do you always carry with you? A photograph of my son

Tell us a secret… I used to be a model

Which person in catering have you most admired? Raymond Blanc

Which person gave you the greatest inspiration? My mother

What would be your last supper? Fresh crab salad to start and rib eye as the main

What is your favourite drink? Lemon and honey with hot water

If not yourself, who would you rather have been? Kobe Bryant, an NBA player

If you had not gone into catering, where do you think you would be now? Hollywood

What irritates you most about the industry? Poor TV chefs

What's your favourite film? Coach Carter

When did you last eat a hamburger? About eight years ago

Who would play you in a film about your life? Will Smith

What is your favourite prepared food product? I do like a Jaffa Cake once in a while

If you had more time, what would you do? Devote myself to my son's future dreams

When and where was your last holiday? I went to Dubai last year

Who would be in your fantasy brigade? Raymond Blanc, Le Manoir aux Quat'Saisons; Simon Rogan, L'enclume; Simon Holmes, Liverpool; Taiga Forster, home cook

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