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Interview with Chef Michael Scott

Recently, I had the chance to sit down with Michael Scott, head chef of Tempe Mission Palms. Graduate of Scottsdale Culinary Institute, Chef Scott has been in the restaurant industry for his entire working life. Whether he is cooking for a huge corporate group, or just a small private party, his passion for great food is obvious.  I hope you enjoy getting to know Chef Scott as much as I did.

What made you want to become a chef?
My first thoughts of being in the kitchen were with my dad. He was a stay-at-home dad and I would stand in the kitchen watching him cook. When I became old enough to work, my older brother had already begun cooking at a local restaurant. Following in his footsteps, I also got a job – in the kitchen of an Italian restaurant. After working there for a few years, I realized that this was the career for me.

What is your favorite part of working at Tempe Mission Palms?
Easy – the people! Our staff is so great & everyone wants to help out. I also enjoy the freedom in the kitchen that they allow me.

What is your biggest challenge in the kitchen?
The volume of prep work can sometimes be pretty challenging to say the least. Also, it is sometimes difficult to judge what types of dishes will work best for certain groups. 

 What is the most exotic dish you have made?
 Alligator, rattlesnake and eel.

Yes. They weren’t my favorite either. 

Finally, If you had to pick one dish to call your “favorite,” what would it be?
I love bone-in short ribs with smoked cheddar grits.

Can you go make that for me right now?
Sure, but it will be a while! I’m busy!

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