Scotland's Top Chefs Pledge Time to Young Hopefuls

Eleven of Scotland’s top chefs are pledging a fortnight of their time to young culinary enthusiasts who are hoping to make their mark in the Scottish catering and hospitality sector.

The scheme was launched today (Friday) to mark the start of Scottish Food & Drink Fortnight which runs from 3-18 September.

The aim of the Fortnight is to encourage consumers to discover, buy and enjoy the food and drink produced on their doorstep, building Scotland’s reputation as a ‘Land of Food and Drink’.

Fergus Ewing, Minister for Energy, Enterprise and Tourism, was joined by two of
Scotland’s most accomplished chefs to launch the scheme – Roy Brett of Ondine in
Edinburgh and John Paul from the Macdonald Marine Hotel in North Berwick, who
have both signed up to the scheme.

Other chefs committed include: Nick Nairn, Martin Wishart, Andrew Fairlie, Albert Roux, Dominic Jack, Tom Lewis, Kevin MacGillvray, John Quigley and Joe Queen.

Industry leadership body Scotland Food & Drink, which also runs Scottish Food & Drink
Fortnight, has organised the scheme to encourage more youngsters into the trade.

The work experience scheme is open to any budding chef under the age of 21. It could be a chef currently in employment looking for some experience with a top chef or perhaps a student or school leaver looking for inspiration on what to do next in their cooking career.

Entrants can choose which chef they would like to work with but there is only one space available with each outlet. Scotland Food & Drink will pay £150 towards each student’s travelling expenses.

Speaking at the launch, Fergus Ewing said: "Scottish Food & Drink Fortnight is one of the premier events in the food and drink calendar, showcasing our wonderful natural larder and enhancing Scotland's reputation as a land of food and drink.
 
"I can't think of a better way of launching this showcase than with some great ambassadors of Scottish food.

"The work experience placements these chefs will provide will not only encourage young people to think of the food and drink industry as a career of choice, equipping with them with skills which the industry needs for future growth, but will also help them to think about their food choices."

Roy Brett, award-winning head chef of Ondine, said: "Inspiring young Scots into the industry is something I am extremely passionate about.

"I had wonderful mentors when I was starting out in my career and I want to offer that same chance to hungry new talent.

"Scottish Food & Drink Fortnight is the perfect time to launch the scheme because it highlights the fantastic array of home-grown produce we have at our disposal and will hopefully encourage our young chefs to take advantage of the tastes and flavours."

To apply, entrants must write to Scotland Food & Drink stating why they think a two-week placement with one of Scotland’s top chefs will enhance their career and which chef they would like to be placed with.

Entries should be sent to Sophie Fraser at Scotland Food & Drink by emailing
sophie.fraser@scotlandfoodanddrink.org or writing to her at Scotland Food & Drink, 3
The Royal Highland Centre, Ingliston, Edinburgh, EH28 8NB.

There are over 200 events taking place across the country to celebrate Scottish Food & Drink Fortnight. For further information visit www.scottishfoodanddrinkfortnight.co.uk.

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