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TRAINING
Scott grew up in Melbourne, completed his schooling, and then at seventeen, took
on a four year apprenticeship at the Southern Cross hotel. While training in all
aspects of food preparation and service, he also entered extra courses,
including ice carving and many competitions and events. In the National Golden
Chefs Hat Award, he and his team mates won five gold and one silver medal,
making them overall winners, receiving International air tickets as a prize.
EXPERIENCE
After completing his training, he traveled to Europe where he spent time working
and travelling in England, France, Italy, Switzerland and Turkey. The positions
which took him to these countries included work on the world’s top sailing
yachts. From a humble beginning on a Dutch schooner in Turkey cooking privately,
he undertook two, Atlantic crossings, followed by seasons throughout the
Mediterranean, including Corsica and Sardinia, Sailing on the J class sloop,
Endevour. Along the east coast of America, Bermuda, and three seasons in the
Caribbean islands. Clientele included Royalty, Hollywood stars. In the winter
months, he could be found in France cooking in private ski chalets and homes.
Other positions awakened his teaching skills. As a product development manager
for a major London food purveyor Benoit he demonstrated the chocolate kitchen to
schools and hotels. He also appeared in a chocoholic’s weekend for the BBC.
In Amsterdam, he appeared in his own television program called NIX IN THE
FRIDGE. A spontaneous program created in people’s houses, creating simple and
quick dishes with only what he found in the fridge. This took him on to various
television appearances including a guest appearance in the original Big Brother
house.
He then spent his work week setting up a restaurant as head chef in Antwerp,
Belgium called BONBINI, the menu was International. Along with the restaurant,
he began food styling for Libella, one of the highest circulating women’s
magazines in Benelux.
Another project was an 85 seat restaurant In Amsterdam where he was involved in
the full building and outfitting, menu planning and running of the project.
Since returning to Australia he has set up Oakdene a vineyard restaurant in
ocean grove were he managed the estate as well as cooking.
He is now Hospitality Coordinator at Academia International College in
Melbourne. |
