Not all things in life are black and white. It's the slogan of this show and it certainly was the case during my conversation with Episode 16's guest - Scott Parker (@scottparker1987).

The very first released recording for 2021 is introduced to you by a man, who at first glance, is arguably best known for his delicate palette, chef whites, and magazine cover appearances. Let me be the first to tell you that his story in relation to what you might see or hear, is truly not what you may think. Amplifying beautifully exactly what this podcast aims to achieve.

Scott Parker - the man of the hour - has humbly shared his story with me during this recording and I could not be more excited to share it with you. Admittedly, I was quite nervous to get Scotty behind the mic as the man displays SUCH an impressive resumé, my fear was that having one conversation would not do him and his "life's story" up to now, justice. Moments before we sat down to record, however, we got talking about vulnerabilities. Nothing too specific around the subject, more about what was going on in our current lives at that point in time, and without giving away too much, you might want to take a chair for this conversation.

For those who are unsure of the name or the story, Scott Parker remains one of the most humble, hardworking, philanthropic human beings you'll ever come across. From starting the year incredibly ill to being hospitalized after suffering from a pulmonary embolism, to feeding more than 3,000 people per day during COVID restrictions, I tried to cover it all with Scott.

Personality & characteristics aside to speak of some of his credentials - Scott was trained at the prestigious Westminster Kingsway College in London for 3 years, and during his time there picked up some very impressive work & culinary experience under Andrew Turner & Shane Osbourne independently. Shane at the time was the Head Chef of a 2-star Michelin restaurant called Pied a Terre, the same restaurant where Scott remained for 2 years after completing his diploma, before moving to the next 2-star Michelin called Claude Bosi's Hibiscus where he was then promoted to Sous Chef.

From the age of 16 where Scott got his first taste of what it's like to be behind the pass in a kitchen, to 21 where he became the Head Chef a 2-star Michelin restaurant, Midsummer House, to where we sit today, Scott has cooked in restaurants with a combined EIGHT Michelin stars among them! No small feat I’m sure you understand.

His storytelling throughout our conversation is captivating. His experiences at home, in school, in the kitchen, and through his occupation at the moment is immensely vulnerable and awe-inspiring. This is undoubtedly one of my top 5 favourite conversations to date, and one which I can’t wait for you to listen to.

Enjoy!

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Show notes:

01:15 - 08:15 - Intro to Scott Parker

08:16 - 01:22:39 - Behind the two-star Chef

Get in touch:

Email: [email protected]
IG: @scottparker1987
LI: Scott Gerald (Fricker) Parker

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Apple Podcast: Apple Podcast 
Spotify: Spotify
YT: YouTube
IG: @outcome_podcast
E: [email protected]