I am currently the Associate Dean for Culinary Arts & Bakery at the City of Glasgow College where I have worked for the past fifteen years.
Soon after entering the industry I attended Ayr College where I studied NVQ in professional cookery while working full time. I left Ayr and started at the Glasgow College of Food Technology where I obtained an HND in Culinary Arts with Management. During this time I worked in a number of hotels learning the usual skills and picking up traits from a variety of chefs. My fifteen years in the catering industry allowed me to build my own repertoire which equipped me with knowledge and wonderful stories from kitchens, of which I have enjoyed immensely telling students about.
My journey as a lecturer began in 2005 and during this time I studied for a teaching qualification (TQFE) and two separate degrees. I have been influenced greatly over the years by Willie McCurrach OBE who was my lecturer and eventually my head of department, wonderful guidance. Over the course of time I have had the opportunity to pick up many certificates including Advanced Health and Safety and Wine and Spirit Education Trust(WSET) level 1 and 2.
Being a chef is akin to being an artist and so I enjoy creating an enjoyable experience for the customer and of course passing this on to the chefs of the future, our students.
I chuckle when asked what my favourite dish is as I have so many perhaps I am best to mention I love working with fish, shellfish and meat, filleting, boning out cooking and serving gives me much satisfaction.
My go to book through all my days devoted to the catering industry is the much loved chefs bible; larousse gastronomique perhaps showing my age but it has been good to me over the years.