The chef patron of The Harbour Café in Elie, Fife, on dining at The French Laundry, cooking for Raymond Blanc, and the importance of working in a restaurant you enjoy. What was your first industry job? Working in the prep kitchens in Harrods. If you were not in kitchens, what would you do? I think I would be a psychologist as I enjoy learning how people tick. I could also imagine myself as a human rights lawyer in another lifetime. What industry figure do you most admire, and why? Raymond Blanc. I once cooked for him during a ski season. I was nervous but loved every second, he made such precise, warm and encouraging remarks on my food. It was such an honour and by chance Richard Branson was eating with him! I was 25 at the time and I felt like I had died and gone to heaven. They both offered me jobs then and there.