- BAPD (in final year)
- City and Guilds 706/1/2/3
- PDA advance diploma in teaching (introduction)
- SQA Assessor awards
- 01738 877628
- Visit room 204, Brahan building
Having worked 34 years in industry as a chef I have gained a wealth of experience. I started out working as a commis chef for Swallow hotels where I discovered my passion for food and the industry. Following this I worked for ten years for Stuart Spence and during this time I was able to gain essential experience within the four hotels he owned. This included working at the luxurious 5 star Invery house in Royal Deeside. While working at Invery I learned the cutting edge side to my cooking skill by working under former Michelin star and ex Inverlochy Castle chef Kenneth Mcphee. In the early 90s I moved to the newly opened five star Cameron House Loch Lomond. The following year I was fortunate enough to be Part of the team to win A A best Scottish Hotel of the year. This was followed shortly by the award of the coveted Michelin star for the Georgian Room restaurant which I was proud to lead at the time.
After eight years’ service I undertook my first Head Chef post at the Murrayshall hotel and Golf Club in Scone. During my time there I maintained the hotels reputation for fine food and service while keeping it two rosette award for the Old Masters Restaurant.
I have always believed that “if given an opportunity grab it with both hands”. So throughout my career I have undertaken several work experiences and scholarships working at Llangoed Hall, Stapleford Park, Balmoral Hotel and Theo Randall at the InterContinental. This is particularly beneficial in enhancing my style of cuisine and keeping up to date with latest trends.
I first started Teaching at Perth College UHI on a part time basis. I instantly enjoy the experience of imparting my years of experience onto the student and watching their skills develop.
At Perth College UHI we provide a realistic working environment for the student to develop the skills which employers seek. We are proud with our links to industry and regularly invite guest chefs in to work with our learners. I believe that college dedicated time towards teaching/mentoring it students something that is difficult to conduct in the fast paced catering industry.
Our courses are unique in terms of flexibility too, so people can either join at the Bronze, Silver or Gold or HN programmes and try out professional cookery/hospitality before specialising in more advanced courses including our BA Hospitality Management degree.