Andrew Fairlie Scholarship

Judges Q&A 2020

The Andrew Fairlie Scholarship judges have a wealth of knowledge and expertise amongst them, so we put some questions to them! Find out what they had planned for their career, and what they look for when employing a chef to join their team.

The Judges

Stephen McLaughlin (Restaurant Andrew Fairlie), Sat Bains (Restaurant Sat Bains), Tom Kerridge (Hand and Flowers), Lorna McNee (Cail Bruich), Gary Maclean (Masterchef: The Professionals Champion), Keith Podmore (Andrew Fairlie’s former mentor)

What were your career plans when you decided to be a chef, and did it turn out as you expected?

Tom: 100% honestly I had no career plans. I walked into a kitchen when I was 18 to get a job washing up. There was energy and vibrancy and a truly great place to be. There was structured discipline and fun camaraderie, an amazing place to thrive, and I just looked at every day being a little bit better than the day before. As I got older and progressed, more and more doors opened and I said yes to every opportunity, whether or not I could do it, and somehow I found myself here.

Gary:  I started cooking in 1987, back then being a chef was perceived as a bad career choice.  To be honest at the time I was just happy that I had a job and a good one at that. Never in my wildest dreams did I think that being a chef would offer up the opportunities that it has.

Keith:  Starting out I wanted an apprenticeship in the best kitchen I could. During my apprenticeship I met some highly skilled chefs. One in particular stood out, he was from the South of France. I kept in touch, eventually working in Switzerland, then in the South of France. His Head Chef Pernet MOF was a very highly skilled craftsman (one of the best in France at the time) and a gentleman.  I learnt so much and his approach to things that have never left me.  Eventually I felt privileged that I managed to help in the industry in ways I could not have imagined.

Sat:  I was a rebel when I was young, I fell into cooking, but I loved the sociable side of it, finishing work late and then meeting up with like minded creative arty people.  I decided to get serious about if after I read Marco Pierre White’s book ‘White Heat’, it changed my view on being a chef, it was so exotic, the food was amazing, and I realised that there was another world out there of gastronomy that I wanted to experience.  It made me want to achieve more, I had a vision to create a restaurant where there was no doubt that people were coming for my food, so I started my own.

Lorna:  I still have a goal and a career plan and I don’t want to let it out of the bag incase it never happens…  I like to play my cards close to my chest.  That being said, I’ve achieved more than I could ever have imagined.  I became a sous chef in a 2 star restaurant, the only one in Scotland and I won a good few competitions.  As a young chef I had always dreamed of appearing in The Great British Menu, as all the best chefs were on it. The day Chef Andrew told me I’d been asked to do it, and asked me if I’d like to do it, I was ecstatic!  Here’s to reaching the next career goals!

Stephen: I nearly became a welder, but thanks to a teacher at school who got me fascinated and curious as to how choux pastry tasted so buttery and delicate, I decided it was catering college instead!  Every day travelling to college I had to pass One Devonshire Gardens in Glasgow, I knew that Pavarotti, the Spice Girls and Michael Jackson had stayed there so in my mind it had to be the best place to be, and I set my sights on working in the best places.  In my second year at college I had to get a work placement, so I applied there, with no idea who the Head Chef was.  I was 17 years old and vividly remember everything about my interview.  A small-ish man came out to see me, I was expecting a big guy in a big hat!  But something about this man grabbed me within the first few seconds, he was a small figure but had a huge presence.  This was the first time I ever met Andrew Fairlie, and the rest they say is history!  I worked college hours there every Thursday, and I loved the camaraderie, the buzz of service, I was hooked.  From there I just wanted to learn more, and I was fortunate to be working with like minded people who loved being challenged.  I was taught to really understand the simple things, and learned how to do them brilliantly, to work with the best produce and the best people.  I’ve taken that throughout my career, and now I’m the mentor, which I never imagined I would be when I first started out.  I really take pride in that the most now, being able to nurture talent.

What do you look for in a chef when employing someone new for your restaurant?

Tom:  The only thing I ever look for is enthusiasm and a will to learn. A brilliant looking CV can often mask character. Just because someone has worked somewhere brilliant, doesn’t mean they have the qualifications needed to work in our group. A great skill set and understanding is vitally important as you move up the ladder. But an openness of attitude and a willingness to listen, learn and embrace a new culture is a must. We have taken many people over the years whose background has been bistros, cafes and even mobile phone shops and they have grown into the greatest chefs we have ever seen.

Gary:  Throughout my career I have opened many restaurants and one thing I learned when building a team, the most important thing I looked for in a member of staff was a good attitude and reliability.

Keith:  I always looked for someone who was dedicated, prepared to fit into a team, some natural ability and most importantly wanting to learn.

Sat:  I love people that are happy, and obsessive in their nature and work method.  Someone that can’t stop talking about food, that has an incurable curiosity for it. Someone that asks why, that wants to understand the dish so they can make suggestions.

Lorna:  I look for someone who has a good attitude to work, someone who presents themselves well, someone who can show me they are willing and want to learn.  Discipline is a massive part of what I do and if someone shows me that they have the attitude to take that on then they’re in.

Stephen:  I look for emotion and passion, I want to know what excites them, what gives them drive.  I want to know what’s inside somebody before I do anything culinary with them.

The Andrew Fairlie Scholarship is an incredible opportunity for aspiring chefs – you can find more details and apply for the scholarship here.