• Sunday , 23 April 2017

Deep Dark Secret from Scott Conant

Scott Conant Will Not Be Passing the Ketchup

 Scott Conant

“I do not like ketchup at all. But there was a time in my life where I had these little copper pans in the restaurant. I was having some issues with the way that the runners and busboys were polishing these things, so I decided not to use a chemical polish, and to try ketchup because of the high acid content.

“But I hated the idea of having ketchup inside this restaurant. And the staff would use it, obviously. So I was like, ‘I will not have ketchup and pay for it inside this restaurant. If you guys want ketchup, go buy ketchup. And when you store that little copper pot polisher, it has to be in a container labeled “copper polish.” It cannot be labeled ketchup, with a k or a c.’

“I was very adamant about that. And people thought I was crazy. But I will not pay for your ketchup habits.

“Geoffrey Zakarian, who I’m sure you know very well, he [asked], ‘What is wrong with you?’ And Geoffrey is THE most pretentious guy in the world, and for him to say, ‘Scott, come on, you’re being ridiculous,’ I realize that I need to come off of it a touch. But the idea of ketchup on someone’s eggs, or too much ketchup on your fries, or ketchup on this, that or the other thing … we’re adults. Eat your food properly. Stop masking it behind this stuff. Stop it!”


Scott Conant is the owner of Scarpetta and a judge on The Food Network’s “Chopped

Interview and photo by Laurie Ulster

Read our Q&A with Scott Conant

Watch Cristina Cote interview Scott Conant about how he wanted to be a plumber

Watch Scott Conant get sassy with interviewer Cristina Cote

Watch Scott Conant talk comedians, creativity, and cuff size with Cristina Cote

Want more of our chefs’ deep dark secrets? From Ron Ben-Israel and Jacques Torres to Maneet Chauhan and Sara Jenkins, they’re all here.

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  1.  avatar
    April 24, 2014 at 2:22 pm

    That made me laugh out loud. Thanks ;-).

  2.  avatar
    April 24, 2014 at 3:01 pm

    I think the only way I agree with him on this subject is Ketchup on hot dogs. It is a sin to do so! Otherwise I think he’s a bit loopy on the subject.

  3.  avatar
    Cole Meierstein
    April 24, 2014 at 3:18 pm

    I eat my raw red onions with ketchup on too!

  4.  avatar
    Stuart Bander
    April 24, 2014 at 9:48 pm

    Cole – well said! Scott what do you put on a burger?

    •  avatar
      Kara Chin
      April 28, 2014 at 10:01 pm

      This just in from Chef Scott Conant himself:

      His ideal burger is cooked rare/medium and topped with mayo, lettuce, tomato and cheddar.

  5.  avatar
    April 24, 2014 at 9:58 pm

    Different strokes for different folks. Banning it from your restaurant and fridge – totally cool. Telling other people what they should or shouldn’t like? Not as cool. It might be pedestrian, but that doesn’t mean that it doesn’t have it’s place to enjoy. 🙂

  6. Bruce Clarke avatar
    Bruce Clarke
    January 4, 2015 at 2:15 am

    Mayo, lettuce & tomato grilled onion, sometimes a rasher of bacon (not to crisp)