Revelations: Jude Sam, head chef Apothecary East, London
We delve into the life and inner thoughts of a top chef. This week: Jude Sam, head chef Apothecary East, London
What was your best subject at school?
Maths. I like numbers nearly as much as I like food
What was your first job?
Working in a liquor store
What was your first job in catering?
I was a trainee chef at the five-star Oberoi hotel in Mumbai
What do you normally have for breakfast?
Spicy fried eggs
Which is your favourite restaurant?
The Arts Club in Mayfair. The service and food are exceptional. I am also a huge fan of the Ananthapuram, a Keralan restaurant in East Ham
What's your favourite hotel?
Charlotte Street hotel, London
What is your favourite drink?
Pisco sour. The first one I ever drank at Coya Mayfair blew me away
Which ingredient do you hate the most?
I don't dislike any ingredients as I am very inquisitive and like to continuously work with different ingredients and combinations. The only item I am not keen on is bitter olive oil
Which person in catering have you most admired?
Jean-Luc Mongodin, executive chef at the Arts Club. How he mentors and manages more than 50 chefs is incredible
Which person gave you the greatest inspiration?
Nicholas Moore, ex-executive chef at CN Tower in Toronto, Canada. He had a great presence
What daily newspaper/website do you read?
If not yourself, who would you rather have been?
A comedian – Micky Flanagan perhaps
If you had not gone into catering, where do you think you would be now?
Probably an accountant
Describe your ultimate nightmare?
A kitchen porter does not show up for their shift
What's your favourite film?
What's your favourite book?
The French Laundry
What is your favourite prepared product?