Revelations: Scott Hallsworth, chef-restaurateur, Freakscene
What was your best subject at school?
I know that sport really isn't a proper subject, but it's the section on my school report that was consistently graded A
What was your first job?
Kitchen porter. I had to run an enormous conveyor-type dishwasher in the banqueting department of a hotel where I became an apprentice chef
What was your first job in catering?
My first ever job wasn't a paid one. My mum arranged for me to work in a Chinese restaurant on Saturdays for two reasons: firstly, it was about learning a work ethic, and secondly, it was her way of trying to keep me from deafening myself with my school garage band all day
What do you normally have for breakfast?
A large pile of emails washed down with a double espresso
Which is your favourite restaurant?
Tickets in Barcelona
What's your favourite hotel?
The Mandarin Oriental in Bodrum
What is your favourite drink?
What is your favourite cuisine?
Broadly speaking, most things Oriental. I'd say my absolute favourite is the Peking duck from the Flower Drum in Melbourne
Which ingredient do you hate the most?
Random seaweed. It's total crap. Well-procured seaweeds are fine, but slapping something slimy onto your seafood special is gross
Which person in catering have you most admired?
Dave Chang. I reckon he is a no-nonsense guy and doesn't go around with a baseball cap and tattoos trying to be cool. Millennial cooks, there is a lesson here - do your thing and do it well
Which person gave you the greatest inspiration?
I get inspiration from people in rock music more so than my industry peers, for right or wrong. When I think about Nirvana and their rehearsing and touring, I think - f**k yeah, let's do this
What irritates you most about the industry?
Chefs dressing up as American truck drivers, serving tacos
If you had more time, what would you do?
I like hanging out in the Alps. I love the food, the serenity, the postcards - I'd just hang in the Alps
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