Revelations: Gerard Chouet, head pastry chef, Fairmont St Andrews

18 December 2017 by
Revelations: Gerard Chouet, head pastry chef, Fairmont St Andrews

What was your best subject at school?
I really enjoyed history

What was your first job?
I was a bellman in a local hotel

What was your first job in catering?
At the age of 19, I left school to do a professional apprenticeship in a pastry shop in Burgundy, France

What do you do to relax?
Hill walking and climbing

What do you normally have for breakfast?
French baguette, cheese and coffee

Which person in catering have you most admired?
Pierre Hermé and Antonio Bachour

Antonio Bachour
Antonio Bachour

Which person gave you the greatest inspiration?
My mother has been my biggest influence in becoming a chef. She is an incredible cook, and I learned from a very young age about ingredients, tasting and baking

What is your favourite drink?

What is your favourite cuisine?

Cast away on a desert island, what luxury would you take?
Can I have three? Chocolate (of course), cheese (I am French, after all) and almonds

What daily newspaper/ website do you read?
I use social media to catch up with news and events

If not yourself, who would you rather have been?
A teacher

When and where was your last holiday?
Two years ago in Vietnam

What's your favourite film?
The Good, the Bad and the Ugly

What is your favourite prepared product?

If you had more time, what would you do?
I would travel more

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