Chef Scott Freeman
Food has always been an important part of Chef Scott’s life. From reading cookbooks with his mother as a youngster to watching daytime cookery programmes whenever the opportunity presented itself, Scott’s lifelong passion for food has shaped him into the culinary leader he is today.
What Passion Makes Chef Scott Tick at Work?
“Developing our Chefs and watching their careers grow from strength to strength in our industry.
At age 16, I told my college catering lecturer that I wanted their job one day. They laughed. But after years traveling around the world -- twice -- and working with incredible culinary mentors, I found myself sitting behind the teacher’s desk embarking on a hospitality education career that lasted a decade!
Deep down, the chef in me never forgot the pride I felt when I put on my first chef’s coat.”
My Teaching Career Influenced the Leader I am Today.
“I love spending time with my team, getting to know their career aspirations and helping them realize these goals through the menus
and work we do for our clients every day.From a team perspective, I believe promotions and development opportunities are great ways of attracting talent into our business and retaining brilliant chefs.”
At Compass There are so Many Opportunities for Chefs.
“It’s great to see chefs across our business applying for development opportunities and chasing career progression. In the past three years alone, nine chefs from ESS – the sector I work for - have enrolled onto the Marcus Wareing Forward program, with five more joining the program this Autumn.
These types of opportunities are really where the next generation of culinary leaders are being developed. I will do everything I can to help ensure they progress into senior roles in our business in the future. ”
My Advice for Tomorrow’s Generation of Chef Leaders:
“Be brave with your ambitions – and let people know about them, don’t always follow or copy what everyone else is doing and always be your original self.”
More about Chef Scott:
After a ten-year career in hospitality education Scott rejoined ESS, part of Compass Group UK and Ireland, as Executive Chef for Government Services and subsequently took on the role of Culinary Director for Defence and Government Services. It’s here that Scott leads the team responsible for all food served across our defence sites which include the Army, Royal Airforce, Navy, Training Camps as well as our local and National Government Contracts.
