COLUMN // From chef to mentor
Future-proof Scott Pickett is one of Melbourne’s favourite sons, but his role as a mentor ranks highly on the chef’s long list of achievements. WORDS Scott Pickett PHOTOGRAPHY Simon Shiff
I HAVE HAD really great mentors
we put support staff around them to make
expect things to be there but they’re not.
the chef I am today if those people didn’t
dealing with suppliers, working at costings
about variables and making sure you’re
throughout my career and I wouldn’t be
take me under their wings. It’s something I’m aware of and I feel a sense of
responsibility to help the next generation coming through — it’s important to give back in cooking and in life.
Peter Jarmer was my first chef and he
taught me all his skills and knowledge.
Andrew Summers was another one along
sure they’re setting up their formulas,
and costing rosters. I let them make their own decisions, but quite often I’ll pull
them aside and say, ‘That was a good call’, or I’ll tell them to think about things from a different perspective. I’ll give them a
brief and give them free rein, but I’m firm, too — I don’t take any shit.
with Bruno Cerdan, Philippe Mouchel,
I first did cooking competitions when I
Cooke. The one thing these people all have
that’s when I met Bruno Cerdan. I had
Rabih Yanni, Philip Howard and Donovan in common is that they gave me time and knowledge. I was a bit of a wild, young lad. I partied, I was late to work, I was
hungover or I overcooked a piece of fish, but they believed in me.
Those mentors have really shaped who I am and how I see things. I like to think about that when it comes to the young
chefs in my restaurants. They reach out to me for advice and we have an open
and honest relationship personally and
professionally. As much as I’m their boss, I like to be their friend as well. They’re the boss of their kitchen and I’m the boss of
the restaurant — I just make sure I don’t step on their toes too much.
Chefs aren’t trained to manage people
or costs — they’re trained to cook — so 8 | Hospitality
It’s about problem-solving and thinking
prepared for it. John was training at Estelle for six months and we would critique his dish. Every month we would have other
chefs come in and taste the dish and give us feedback and ideas. John came fifth
at the final and Jake Kellie [Burnt Ends,
Singapore] came second, so it was a great result for Australia.
was an apprentice with Peter Jarmer and
There’s a lot of talent coming through
already been to Bocuse d’Or to watch some
been a rule-breaker myself, but I’m starting
friends compete and Philippe Mouchel
said I should enter. I represented Australia in 2005, and four years ago, I jumped on as the coach to support the candidates
coming through. Bocuse led to S.Pellegrino asking me to be John Rivera’s mentor for the 2017–2018 Young Chef competition. I have had the same experience, so I can explain it to the chefs who don’t know
and they’re breaking the rules. I’ve always to embrace a new level of freedom. I’m
steeped in traditional French cuisine with a modern twist, but the young chefs coming
up aren’t trained like that — they have the freedom to try interesting combinations
and new techniques. There’s a lot to learn from these chefs and I’d be a fool if I thought I knew it all.
For me, it’s an honour and a privilege to
about it or haven’t done it before. I had
be at this stage of my life and career where
he said that our job as mentors is to guide
responsibility to give back to the industry.
a chat with Thomas Keller at Bocuse and them, support them and give them the
tools to succeed, and I thought it was a great way to look at it.
Competitions are different to cooking in
a restaurant or hotel environment. There are different rules and set-ups and you
I can identify and appreciate that I have a If I didn’t have people who guided me at the start, I wouldn’t be the same chef I
am today. It’s about the community of the jacket — we’re a brigade. Anyone who
has the opportunity to be on the flip side should give back. ■
