Scott Fricker discusses his role as Senior Development Chef at Ferndale Foods and his own inspirations with regards to pursuing a career as a Chef.
Name: Scott Fricker
Place of work: Ferndale Foods
Role: Senior development Chef
Bio: Scott began his career working for Andrew Turner at The Bentley Hotel whilst studying at Westminster Kingsway College. He then went on to be a junior Sous Chef at Hibiscus and had nine months at l’Atelier de Joel Robuchon before becoming Head Chef at Midsummer House. After two years at Midsummer House, Scott left to start work at Ferndale Foods.
Chef Skills
Scott Fricker takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.
How long have you been in this role?
Three years.
What made you decide to be a Development Chef?
I worked in Michelin kitchens for about 10 years and it just came to a point where I met my goals and wanted to progress further. I wanted a job where I could spend more time thinking about food and learning about food. In that environment, you are always pushed to produce the best all the time, and I wanted to go into something where I could develop myself and progress my food and my knowledge of food. I wanted to be tested again in a different way.
Is it a sector you would advise for Chefs just starting out in the industry?
No, I would say that anyone going into the industry has to learn their trade to get to where I am. To do my job you have to have a wide knowledge of food in all sectors, in all cultures, in all cuisines and you’ll only get that in kitchens. What I do now is I learn more of the steps of the cuisine, so you need to know how to cook before you can learn about other foods.
What experience and how many years would someone need in order to progress to the top levels of the industry?
I was in Michelin for ten years and was Head Chef at the age of 24, which is really young to be the Head Chef of a two Michelin star restaurant. It all depends on how hungry you are and how much you want it. The more you put in the more you get out of it. There is no set time limit, it is just about commitment and passion.
What are your ultimate top five tips for someone looking to start a career in the hospitality sector?
Have to be:
1. Passionate
2. Dedicated
3. Energetic
4. Determined
5. Strong Willed
Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with?
For me, the top three would be Daniel Clifford at Midsummer House, Claude Bosi at Hibiscus and Shane Osborn from St Betty. Those were the three people who really shaped and moulded my career.
What are you looking out for on a CV or in an interview?
Somebody with a great knowledge of Michelin or high-end food, because the dishes we develop are high-end ready meals. So someone who is classically trained has a good understanding of ingredients and has a genuine interest in a broad spectrum of food, for example, an interest in Asian food or different cuisines.
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