Scott Avery, a self-styled kitchen guru, entered the world in a taxi attempting to negotiate the slopes of a sleepy New England town during the early morning hours of the worst blizzard of 1935. Needless to say, he was cold and hungry. Hospital food being what it sometimes can be, he quickly developed an interest in good vittles; that attraction remains with him to this day.
But alas, food didn't become Scott's major concern for quite a few years. First came stints as a DJ, radio and TV announcer, and actor. As you may imagine, those careers brought with them some "lean" years, during which the food business came into play. Loving the idea of being able to eat, he became active in the restaurant business while waiting for his "big break."
It started with washing dishes, bussing tables, then waiting on table and, finally, restaurant management. He eventually began work with Marriott Hotels, where he accepted a position as an assistant restaurant manager. He rapidly moved to the position of restaurant manager, catering service manager, catering sales manager, and then director of catering at the world-famous Marriott Santa Barbara Biltmore.
From there, he became vice president and chef, in partnership with longtime friends in their own Santa Barbara dinner-theatre, the Le P'tit Cabaret. (Note: he also received critical reviews as an actor in such productions as The Sunshine Boys and Same Time Next Year. )
In addition to his love of food, Scott developed an interest in flowers and their ability to enhance the presentation of food. Self-taught, he rose to become a partner in a large floral design studio, The Sherwood Forest in Burbank, Calif. He became one of the top designers in southern California, with his designs being seen in many memorable films, and virtually every television series of the time, including Fantasy Island, Mommie Dearest, Code Red, Gloria and One Day at a Time.
Currently a resident of Rancho Mirage, Calif., Scott Avery has an extensive background in the culinary arts. He wrote A Man's Place is in the Kitchen because he wanted to share his knowledge with single fathers and men in general.
"Anyone can cook," he says, "and they really can have fun doing it! I want to share how easy it is plus show men the joy of cooking."
His meals have been described as "outstanding" (KNBC, Los Angeles) and "superb" (Motel 6 Corp). When not testing new recipes on lucky friends and family, Avery enjoys gardening, writing and creating original silk floral designs.
Here is a brief look at Avery's culinary experience:
Le P'tit Cabaret dinner theatre, Santa Barbara, Calif. (co-owner, chef and actor)
Tedesco Country Club, Marblehead, Mass. (food service supervision)
Au Petit Café, New Smyrna Beach, Fla. (food service supervision)
Pomme Frite Inc., Chestnut Hill, Mass. (unit manager)
Palmer's Restaurant and Tavern, Andover, Mass. (general manager)
Marriott Hotel Corp., Los Angeles and Santa Barbara, Calif., (restaurant and catering management)
The Left Bank Restaurants Inc., Palm Springs and Rancho Mirage, Calif. (food service manageme
