Final Five - MasterChef: The Professionals 2015 Scott Barnard
It's finals week on MasterChef: The Professionals 2015. Let's meet Scott Barnard hoping to impress Michelin-starred Marcus Wareing and Monica Galetti to be in with a chance of taking this year's title.
Name: Scott Barnard
Region: Bedfordshire/Buckinghamshire Border
Age: 33 (32 at time of filming)
Profession: Sous Chef
Personal: Married to Dee
Cooking Background: “Food was never a massive part of the family routine, being brought up in South East London Pie and Mash was a firm favourite.
“My passion for food started at an early age, from holidays as a child to France, Spain and Italy. Staying in a tent was never glamorous but I would always look forward to getting up in the morning and rush for the freshly baked croissants and French baguettes, to later smother in preserves.
“As I grew older I became be more adventurous trying rabbit, horse and the smelly cheeses.
“I went to catering college at Barnfield, Luton in xxx where I spent three years studying Catering and Hospitality, then arrived at Colette's in Hertfordshire in November 2007. I started cooking on the meat and fish, moving around the kitchen I was promoted to sous chef.
>>> Follow Scott, who is one of our members, here
Cooking Influences:
“I have so many influences in my food style; the chefs I’ve trained under, the books I read and the places I eat! To name a few: Adam Simmonds, Simon Rogan, Michael Wignall, and the obvious legends - Marcus, Michael Caines, Marco Pierre White and Gordon.
“Also my wife has been a huge influence. She has stuck by me and supported me through my career, being alone most nights and weekends must be tough on any partner! But they do it because they believe in you and can see your passion and determination.
On MasterChef: The Professionals: “I entered the competition for a few of reasons; both my head chef, Russell Bateman, and wife Dee both believed I could do well and 2011 finalist and fellow local chef Steve Barringer, insisted I should give it a go!
“I am really chuffed to be a finalist! When I entered I totally believed I could get to the final, but as soon as the competition started and I saw the calibre of chefs, and then me not starting too well… I knew this was going to be tough!
“For me the toughest round was the Critics in the quarterfinal, and pastry Invention Test…Or any Invention Test! Working with no recipes is extremely hard, especially with pastry as it’s such a science.
Cooking ambitions: “My ambitions are to run my own kitchen, be creative and develop my food style.
“Next for me is to find an opportunity to express my food and develop as a chef. For me it’s not about accolades, it’s about achieving excellence and making customers happy and return. Then hopefully accolades will follow.”
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