Russell Scott, CMC, Culinary Director for The Club at Carlton Woods in The Woodlands, Texas, is an avid outdoorsman who loves chocolate.
Russell Scott, CMC, is one of the elite few Certified Master Chefs in the world and serves as the Culinary Director for The Club at Carlton Woods in The Woodlands, Texas, where he oversees the food production facilities at both Carlton Woods locations.
At the 2019 Chef to Chef Conference, which will be held March 10-12, 2019 in New Orleans, Scott will offer a presentation called, “Staying Focused on the Key Culinary Details Amid Fast-Changing Trends and Technology.”
- You’d be surprised to learn that I am a competitive skeet shooter.
- One of my most memorable meals was on Christmas Day several years ago. We served assorted chilled seafood and Bloody Marys by the pool at home.
- My go-to drink is sparkling rose or a classic kir royale.
- My last meal would be Rhonda’s pork steaks.
- My worst culinary creation was a sausage without enough fat.
- If I could change one thing about my club it would be to add more kitchen space.
- My favorite junk foods are potato chips and good chocolate.
- If I wasn’t a chef, I’d love to be a professional hunter.
- I knew I wanted to be a chef when my parents’ cooking forced me to begin cooking in self-defense.
- You’ll never see catfish on the menu at my club because I was told not to put it on.
- My favorite ingredient is fresh herbs. Sunchoke is the most overrated ingredient. Bay leaves is the most undervalued ingredient. I detest unripe produce, and I can’t live without charcuterie products.
- I want to learn more about global food waste and its impact on the planet.
- The rules of conduct in my kitchen are practice it at least once before we serve it and taste, taste, taste.
- I don’t like to brag, but I have a smoking hot wife.
- My most embarrassing moment in the kitchen was confusing bone marrow for marrow squash during the Master Chef test.
- If I could have dinner with one person, dead or alive, it would be my Mom.
- I cook cream of rice at home, but I’d never cook it at the club.
- I’d like to see more club chefs recognized for their craft.
- I am motivated from within and inspired by others.
- I earned my CMC certification because I chose to pattern my career after several chefs that I have been blessed to work with.
My biggest mistake when I first started as a chef was creating a menu with items that I thought my guests wanted, instead of a menu with dishes that they actually wanted.