Name: Chris Scott

Occupation: Executive Chef at NYC's largest corporate dining firms

Borough: Park Slope, Brooklyn

Relationship status: Impatiently waiting for the right woman.

What did you eat today?

Four Story Hill Farm Chicken en Sous Vide, (actually, I'm cooking it as we speak), a light morning Hendricks gin martini, scrambled eggs with porcini mushrooms. And its only 11am.... so much more food to discover. [A light morning martini? I didn't know you could do that. --Ed.]

What do you never eat?

Probably nothing, I'm always open to tasting and exploring flavors.

Complete this sentence: In my refrigerator, you can always find:
Udon, and some broth I have concocted, milk, chicken and beef bones for stock. Recently, I've been on a chicken feet kick...they're in my fridge and in my freezer. Beer, tons of veggies, frozen broths, etc etc.

What is your favorite kitchen item?

Geez, too many to choose from. My Misono kitchen knife... first and foremost. My new toy... a dehydrator, where I make my own spice blends... such as black olive and garlic dust. Lobster roe and sea salt, Clementine powder, candied celery powder... to use on goat milk ice cream.

Where do you eat out most frequently?

I dig Artisanal, almost perfect wine selection. Momofuku, Degustation, and Franny's in the BK.

World ends tomorrow. What would you like for your last meal?

I think I would rather cook than to eat. Maybe alongside my grandmother, and make all the wonderful things she made for me as a child. Fried potatoes and onions with poached eggs, apple dumplings, sweet potato fluff, roast chicken with lemon and sage.