OFF THE MENU: CHEF WILLIAM

What food reminds you of childhood?
Mince, tatties, and skirlie from Scotland.

When did you first know you wanted to be a chef?
It all started at a young age of 14 when my Mum and Dad bought a small hotel. I used to cook all the steaks on the weekend. This was great fun.

What is your most used cookbook?
Anything by Marco Pierre White.

What is your favorite kitchen gadget?
The blender.

Do you have a favorite indulgence?
Sorbet and ice cream.

How does your personal taste influence the club menu?
My personal taste influences the club’s menu because I use quality ingredients, cooked to perfection by the team, in order to create the best dish for the member to enjoy.

What did you eat last night?
Seafood gumbo and deep-fried banana with pecan nuts and vanilla ice cream.

What’s the best meal you’ve ever eaten?
My Mum’s Sunday lunch consisting of vegetable broth, rib roast, and homemade apple pie.

Do you cook at home?
Yes.

What’s your favorite herb or seasoning?
Chili pepper and star anise.

What’s a "secret" every novice cook should know?
Keep everything clean and tidy.

What would you be if you weren’t a chef?
A teacher.

What constitutes a successful meal?
Good taste, well-balanced, intense flavors, simplicity, and food served at the correct temperature.