Scott Dixon
MD, The Flava People, on interview nerves, The Vengaboys and snowboarding
What was your first job? Driving tractors in a boatyard in Wales. I built up quite the tan on some of the balmier summers and the tips were great.
What’s been your worst job interview? My first interview for an advertising agency in London. I was so nervous the night before that I didn’t sleep a wink. I was so tired that I ignored two key questions. I didn’t get a second interview, but I did get a good night’s sleep.
What was the first music single you bought? This one is seriously shameful: The Vengaboys ‘We Like to Party! (The Vengabus)’.
How do you describe your job to your mates? My mates often refer to me as ‘the sauce guy’ and to our business as ‘the gravy train’ so I generally don’t get much chance to describe it for myself.
What is the most rewarding part of your job? Working with my family.
What is the least rewarding part? Working with my family.
What is your motto in life? Life’s too short for shit food.
If you were allowed one dream perk, what would it be? Limitless snowboarding trips.
Do you have any phobias? Frogs and nail files. Not together, though that would be doubly painful.
If you could change one thing in grocery, what would it be? For retail prices to better reflect the true cost of farming and processing. I feel it’s genuinely dangerous that we as consumers expect one, unchanging price for products all year round, whatever the yield.
What luxury would you have on a desert island? My big green egg BBQ, everything tastes great cooked on it.
What animal most reflects your personality? An alligator, I spend lots of time sat thinking but when I act I act fast.
What’s your favourite film and why? Old School. It came out at just the right time, and it became a cult classic among my mates and I.
What has been the most embarrassing moment in your life? The most recent would be dropping a 2kg back of pasta at a checkout, spilling what seemed like thousands of penne pieces across all corners of Costco.
Which celebrity would you most like to work with? René Redzepi of Noma. Understanding some of the ways he thinks about and approaches food and flavour would be priceless.
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