Andrew Fairlie Scholarship 2019

Meet the Finalists - Abbie Clunie

Abbie Clunie, Chef de Partie, Craig Millar @ 16 West End

What inspired you to apply for the scholarship?
I was encouraged by Craig to apply to the Andrew Fairlie Scholarship because he was such a big name in the industry and is recognised for his passion and outstanding culinary expertise.

Can you give us a brief description of your career to date?

I started working for Craig at 'Craig Millar @ 16 West End' almost 8 years ago. I worked in a Chocolate Café in Pittenweem 'The Cocoa Tree' where the enjoyment of cooking and baking started as a young teen. The owner Sophie Latinis encouraged me to contact Craig as her daughters were working as waitresses for him at the time. I then went on to start college and had landed myself a part time job at the restaurant so I had the advantage of studying at college but also the experience of working within a real kitchen. I have worked my way through the different sections learning every step of the way to now being able to take the pass when Craig is absent.

What does it mean to you to have been shortlisted for the finals of the scholarship?

Speechless, I did not expect to make it to the finals. I am very excited but extremely nervous for this opportunity. I feel like this has given me a boost within my career even if it’s only to make it to the finals. I realise I still have much to learn but am delighted to be able to showcase what I do know.

Growing up, did you always want to be a chef?

I don't know where it came from if I am being honest but starting high school and taking part in home economics, as well as working around food in the café, it was a strong interest of mine and I then knew I wanted to become a Chef. I applied to SRUC - Elmwood for the level 1 diploma in professional cookery and left school in 4th year and went on to train and then continued at college for my level 2 diploma and HNC. 

What is your favourite thing about working as a chef?

My favourite thing about being a chef is that no two days are the same, whether it is trialling new dishes or just a service in general you are always kept on your toes. I love how it is a constant learning experience, you will never know everything and you are always trying to better yourself from the day before. We are always encouraged to have an input into any new dishes going on the menu whether it be starters, mains or desserts.

What is your favourite Scottish ingredient to work with? And why?

This is a hard one, Scotland has so many amazing ingredients with the change in seasons, from the first of the wild garlic coming through followed by the asparagus. I do like the summer when all the fresh berries are around as you can do so much with them, even just adding them to the dishes as is, they just add a burst of colour and freshness.