The Seasoned hotseat: Terry Korobin
I have been in the events industry with Seasoned since 2002. I spent a couple of years working in outdoor catering, then four amazing years at Vinopolis, before heading back to outdoor catering, which I have been doing for the last ten years.
Favourite London restaurant?
There are too many restaurants in London to choose from so I cheated a little. I have some friends that are vegan so we visit vegetarian restaurants regularly. I would say my favourite vegetarian restaurant is Mildred’s in Soho. The vibe is always upbeat and even as a carnivore I can always find something delicious and satisfying on the menu.
What do you enjoy cooking?
I don’t, I enjoy other people cooking for me!
What don’t people know about you? What is your hidden talent?
In a former life I was a sailing instructor and water ski boat driver.
Who would you invite to try your signature dish? (Can be anyone!)
I really wouldn’t want to inflict my cooking on anyone I really admired, but I would have loved to have had the opportunity to have dinner with the author Terry Pratchett. His books crack me up.
Gordon Ramsay or Jamie Oliver? (Who’s your favourite and why?)
Being an Essex boy, it’s got to be Jamie. He has a great ethos and I admire his work in educating people with his quick and simple style.
What do you like most about working in events?
Every day is different, there is always a variety of challenges and I enjoy the problem solving aspect of it, which keeps me on my toes.
Really? Even if I did have a favourite, I know so many people from so many venues, which makes it too tricky to answer.
What three things can’t you live without?
Beer, chips and music. Not necessarily in that order.
Most adventurous experience?
I have been incredibly lucky and done many great things. My most memorable was a recent holiday to Madagascar; the natural beauty, diverse wildlife and amazing people made it so unique. Being just metres away from Humpback whales, twice the size of the boat you are in, really brings out the wonder of nature. A few days later being deep in the bush, getting so close to lemurs you could almost touch them. I could go on.
Indian vs. Chinese and why?
Always Indian, it’s no competition at all; the rice is cooked better, the flavours are just so much more delicate and balanced, it has a great choice of vegetarian food and of course Chinese don’t have naan.
If you could travel anywhere, what would be your dream destination?
I would like to revive my sailing skills and charter a yacht. I would like to have a few months out to sail around the islands of the South Pacific.