Flash-grilled: Vincent Crepel
What was your first industry job?
My first job was an internship as a commis de chef/ porter in a family run restaurant in the south of France.
If you weren’t in kitchens, what would you do?
I would love to have been an architect.
What industry figure do you most admire, and why?
There are a few: Yannick Alleno – he invests a lot of time into his sauces, which I believe to be the ‘DNA’ of French cuisine as it brings a dish together; Franck giovannini – As I used to work for him in Switzerland, in Hotel de Ville, he is someone who you can soak up information from; Alan Ducasse - A successful entrepreneur who I look up to, the brands and restaurants he has created around the world are inspiring.
What's your pet hate in the kitchen?
Knives not being sharpened.
What’s the oddest thing a customer has said to you?
Someone once told me to ‘try harder’.
Sum up your cooking style in a single sentence…
My cooking is ingredient focused and oriented.
What’s the worst review you’ve ever had?
I thankfully haven’t had one yet.
What advice would you give someone starting out in the industry?
You will have to sacrifice a lot but stay focused and enjoy.
Which single item of kitchen equipment could you not live without?
A Maryse.
What would you choose to eat for your last meal?
Whole backed salt crust seabass.
What's your favourite fast-food joint?
Panda, which is in the US.
MasterChef or Great British Menu?
MasterChef.
What's the most overrated food in your opinion?
Devilled eggs.
Who would your dream dinner party guests be?
Lady Gaga and Barack Obama.
Twitter or Instagram?
Instagram.
Where do you go when you want to let your hair down?
I go for a cold swim in Ballycotton sea, followed by a pint in The Blackbird pub, Ballycotton.
