Chef Revelations – Claude Bosi
What was your first job?
Cleaning up at Brasserie de TGV in Lyon, aged 15
What do you do to relax?
Spend quality time with Paige, my daughter
What is your favourite drink?
Vodka, ice and lime juice
What's your favourite restaurant?
Bistro Paul Bert in Paris; and Arbutus in London
What's your favourite hotel?
Babington House
What's your favourite cuisine?
Vietnamese
Which ingredient do you hate the most?
Rosemary
Are there any foods/ingredients that you refuse to cook with?
Bluefin tuna
What flavour combinations do you detest?
Lamb and rosemary
What do you always carry with you?
An "I love you daddy" bracelet from my daughter
Which person in catering have you most admired?
Alain Passard
Which person gave you the greatest inspiration?
My father
If not yourself, who would you rather have been?
Robin Hood
If you had not gone into catering, where do you think you'd be now?
I'd be a carpenter
When and where was your last holiday?
Skiing in Val Thorens
What irritates you most about the industry?
Chefs who forget they are cooks
What is your favourite prepared food product?
Heinz ketchup
When did you last eat a hamburger?
At Minetta Tavern in New York, in April
Who would play you in a film about your life?
Gérard Depardieu or Brad Pitt
What would be your last supper?
My mum's gnocchi or chicken quenelle with mushroom sauce
Who'd be in your fantasy brigade?
Meat - Alain Passard; fish - Olivier Roellinger; veg - Freddy Girardet; larder - Joël Robuchon; the pass - Fernand Point; dessert - Pierre Hermé
Claude Bosi, chef-patron, Hibiscu
