“From a young age I enjoyed being in the kitchen with my mum and watching cooking programmes on the TV, I never thought that it would be my career!

As I got older, I started to take an even stronger interest in food, then I realised that it was the career I wanted to persue. I was working as a ground worker at the time and wanted a career change, I kept checking availability for courses online within Fife College, and luckily enough I got accepted to a level 6 course.

I loved the course, as I had no cooking experience, just a burning passion to learn. I found the whole course very interesting but if I was to pick a favourite part, it would be "fish and shellfish" as I had never prepared a fish or seafood before, this was my favourite, and still is my favourite thing to cook.

I would recommend this course, If Andrew Main, didn't give me the opportunity to come on board and be a part of the team I would have stopped pursuing my career and stayed were I was on a building site. It gives you the foundations to become a great chef, I couldn’t have asked for better lecturers. The time and patience they had with me was amazing. I came in with no experience and they helped me all the way.

After college I managed to get myself a job at Scott's in South Queensferry, I stayed there for a year and got a bit more confidence in myself, then l applied for a position within the Gleneagles Hotel at the Strathearn Kitchen. I worked with great chefs who taught me what I needed to know; I learned discipline, dedication and passion, the 3 main things a young chef needs to become a professional.

During my time working at Gleneagles, I wanted to push myself a little further, so I sent a cover letter and my CV to the team at The Kitchin in Leith Edinburgh. I got offered the position and then knuckled down and worked hard, working very long days, but it was worth it.

After working with Tom Kitchin for 6 months, l went onto GordonRamsay.com and had a look at the careers page. I had to write a cover letter and send my CV but due to the high volume they might not get back to me. I felt it was time to do some traveling whether it be London or Paris. Becoming a chef it's what I wanted to do and just by chance I had an e-mail with an offer to come down to Pétrus in Knightsbridge, London and do a trial. I was over the moon and since being down there I have been successful and moved down.

My ambitions for the next 5 years is to be working in the 3 Michelin starred restaurant Gordon Ramsay at Royal Hospital Road in Chelsea, it would be a dream come true to eventually return back home to Scotland and open up my own restaurant or even get into teaching the next generations of chefs.”

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