Chef revelations: Tam Storrar, head chef, Blanchette
What was your best subject at school?
Science, although the maths got a bit much towards the end, and I realised that mad scientist wasn't a career option
What was your first job?
Famous Army Stores selling tents and sleeping bags
What was your first job in catering?
Cast away on a desert island, what luxury would you take?
Tabasco
What do you do to relax?
Two things that sound the same: gin and gym -but not at the same time
What's your favourite hotel?
Bryant Park hotel, New York
What is your favourite cuisine?
I love to eat Asian, Vietnamese or Thai food when I'm out as it's a nice balance to the French food I love to cook
Which person in catering have you most admired?
Nico Ladenis
What flavour combinations do you detest?
Main courses that incorporate ice-cream or sorbet
If not yourself, who would you rather have been?
Who else but David Bowie
What's your favourite book?
A Song of Fire and Ice series by George RR Martin
If you hadn't gone into catering, where do you think you'd be now?
Rock star (if I had any musical skill) or a bicycle courier
When and where was your last holiday?
Vietnam, which was amazing! I ate the still beating heart of a snake, saw buddhas, morning glory, pho - everything
What irritates you most about the industry?
Small pay in comparison with floor staff when compared with training and hours
What's your favourite film?
Zoolander
What is your favourite prepared product?
I take pre-made confit duck legs home a lot from Fine France (a supplier) to make an easy roast, Chinese… anything very simple