Return to Michelin-starred roots for Hospitality Lecturer
Borders College Catering and Hospitality Lecturer Robbie Bunton enjoyed a week-long placement with Michelin-star Chef Andrew Fairlie at Gleneagles Hotel recently, after being awarded a Craft Scholarship through HIT (Hospitality Industry Trust) Scotland earlier in the year.
Robbie is pictured above (third from right) with Andrew Fairlie's team.
Robbie, who has experience of working in a Michelin-starred restaurant having previously worked as a Chef at Operakällaren in Stockholm, Sweden, says he enjoyed being back in that type of fast-paced environment and felt quite at home in Andrew Fairlie’s team.
“Having worked in this industry all my professional life, I wanted to get an insight into modern cooking techniques, and take new skills and ideas back to the College to share with the students.”
Working closely with Head Chef Stephen McLaughlin and his team, Robbie completed a week of 12-hour shifts in the exclusive establishment, producing fine food for a maximum of 40 covers per service (to allow for full concentration and focus on quality). Technique is also of paramount importance, with food preparation up to a very high standard.
Everything is cooked to order in Andrew’s kitchen, using only the highest quality fresh ingredients. Andrew has a real passion for local produce, be it fish, game or vegetables (grown in his own garden and delivered directly to the kitchen), which is a key component in the success of the Michelin-star level dishes created – an ethos shared by Borders College, most recently demonstrated by its participation in the inter-College Field to Fork competition.
Robbie has come away from his scholarship with a renewed keenness to use more local produce, and plans to deliver presentations to his student groups to share the knowledge and experience he has gained, hopefully getting them enthused them about working in a high-end establishment.
He adds: “This was also a great opportunity to establish industry links, with potential for a future guest speaker or even industrial placements,” noting how dedicated Andrew’s team of young chefs were, welcoming him warmly to their team.
Published: Mon 13th Nov, 2017