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At 9:35am on June 10, 2009, Scott Douville said…: when i started in the industry along time ago. To be a chef was all i could think about being. Now that i am the Catering Chef \ Sous Chef at Messiah College, i can not stop thinking about work or what i have to do when i come in the morning to work. It is not easy to become a Executive chef , all the people who go to culinary school thinking you r going to come out and make it big you got another thing coming it takes time I had to work for 5-6 years doing that bullshit stuff like everyone else.

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Relationship Status:

It's Complicated

About Me:

I am Classiclly trained in French Culinary. After attending Pennsylvaina Culinary Le Cordon Bleu I moved to Scottsdale,AZ to the Boulders Golden Door Spa one of the top Five Diamond Resorts in the Country. Where I learned about Tex-Mex cooking. My Style is Classic French with a Tex-Mex kick to it.

What is your favorite recipe creation?

Southwestern Crab Cakes!!!

When did you enter the Culinary Profession?

At the age of thirteen in a fine dining restaurant in Harrisburg.

Who is your favorite Musical Artist?

Love most music cant pick one.

What is your favorite TV show?

Hells Kitchen is funny my boy was on the Second Season. Its supposed to be like the old days in the kitchen it aint like that anymore.

Last Book Read:

Kitchen Confidental

If you could have dinner with any three people who would it be and why?

One would be Mori Moto I love his Garnishing Station it is one of the biggest in the world. 40+ is nuts for a garnish station.
Number two would be Bobby Flay because he loves tex-mex and Southwestern cooking like me.
And last but not least it would be Julia Childs, or the inovator of cooking in the usa and if it was not for her we would not be at the top stage in cooking.