Andrew Fairlie Scholarship 2019

Meet the Finalists - Emma-Rose Milligan

Emma-Rose Milligan, Demi Chef de Partie, Chez Roux at Inverlochy Castle

What inspired you to apply for the scholarship?

After reading about the Andrew Fairlie scholarship and more about his life, I knew I should try and enter.  I would like an opportunity to progress like he did and hopefully one day to own my own restaurant and be known for good simple cooking but with a twist. 

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

My first job was at Braehead Foods while at college studying professional cookery. I worked in different departments (including the cook school and production kitchen) which overall taught me to interact with customers, build my confidence and develop a different understanding of cooking than in college. The production kitchen taught me a variety of skills that I still use to this day, and to be able to do large batches of cooking. In the cook school I was able to learn a variety of different cuisines. This is where I fell in love with Thai and Vietnamese cooking. I completed two years of professional cookery and went on to do my hospitality management, as I would like my own place in the future. I achieved this with merit and won an award for the hard work I had done and became an ambassador for the college. I couldn’t have done this without my amazing lecturers and the support of my friends and family. During this time, I met Albert Roux who gave me the opportunity of employment in order to train and bring out my passions more.

Before I went to work for Chez Roux I worked for a season in Three Chimneys. That was when I really fell in love with Scottish cuisine and seafood. It was a big tester for me to see if cooking at this standard was what I wanted, and from here I haven’t looked back. After Three Chimneys I worked at Inverlochy Castle where I stayed for almost three years and loved every minute of it. I was lucky enough to have amazing people behind me and teach me and keep on building my confidence and to be involved in a prestigious workplace. During my time here I have worked on larder, garnish and breakfast. After Inverlochy, Mr Roux sent me to France to expand my knowledge of French cuisine and cooking. I enjoyed my experience overall and it was life changing. I got to appreciate the dedication of a nation who love to cook and eat great food. I have just returned to Inverlochy Castle as a demi Chef de Partie to further increase my knowledge of food. 

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

It means a great deal to be chosen for one of the finalists for the scholarship. This is a chance for me to make my family proud, and be able to learn from amazing chefs. It is very important to me as it gives me a chance to improve myself and to use my passions to become an amazing chef. I can’t wait to be involved in this competition.

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

Yes!  I always loved cooking at school and always watched my mother bake at home. Working and learning from chefs is a dream and I cannot put into words how much I love to cook.

What is your favourite thing about working as a chef?

My favourite thing about being a chef is that each day is totally different to the next. Also being a chef is one of the only jobs were you use all your senses and where you put your heart and soul into the dishes you are cooking. I also love that you meet so many amazing people that become your family unit in the kitchen.

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

My current favourite ingredient is Scottish salmon. I love salmon because in Scotland we have such fresh and unique waters unlike anywhere else.  I found out that Scotland exports to 26 countries, and I saw an example of this during my time in France where it was used in the kitchen I was working in.