Scott Bridger shares how he made his passion for food into a career.
At the age of 21, Scott jetted off to London where he spent the next 10 years of his life traveling and working all over the world.
Here, Scott sits down with Lifestyle to share where his love of food and the hospitality industry came from.
Why did you want to become a chef?
"I was always drawn to travel and wanted a career which gave me the ability to be creative in my work. That’s the beautiful thing about being a chef - it’s given me the chance to do both."
Who is your biggest industry inspiration?
"Marco Pierre White. He is someone that has accomplished so much yet remains humble and professional, but also still has that element of ‘crazy chef’ about him."
What’s your go-to kitchen appliance?
"My Electrolux Multifunction Pyrolytic Steam Oven is my go-to appliance. It’s so refreshing to come home from a long day at work and know I can whip up a quick, healthy and tasty meal for my family with only a few touches of the oven interface."
Favourite ingredient to cook with and why?
"Vegetables! There are so many different varieties and the world of vegetables is always evolving. Whether it’s heirloom varieties or old school onions and parsnips, most of the meals that I cook revolve around a vegetable. Once you start growing your own vegetables, your appreciation for them goes to the next level."
What is your career highlight so far?
"My biggest career highlight was the 10 years I spent cooking on private yachts. It was very hard work, but it was always fun and extremely rewarding."
What staple meal do you cook regularly at home?
"Tacos. You can either make them as simple or as extravagant as you want. Using lots of protein and keeping the fillings clean and punchy is the key to a good taco – they are a real hit with my family!"
Can you tell us about the worst cooking blunder you’ve ever had?
"The worst cooking blunder I ever had was over a misinterpretation at an Egyptian butcher. I thought I had purchased the correct order, but something must have got lost in translation because I ended up serving my guests calf testicles instead of liver. Luckily the guest was pleasantly surprised by the texture and flavour and then requested them again the next night!"