Dream Stage
Darren Lives out a Dream at Restaurant Andrew Fairlie
City of Glasgow College lecturer Darren Seggie spent his Easter holidays working hard, enjoying his first Andrew Fairlie Scholarship prize! And it was worth it. He said: “Wow, what a week! This could easily be described as the best week of my career. Thank you to HIT Scotland and Restaurant Andrew Fairlie for giving me the opportunity to live out a dream I have had for 15 or so years.
“Thank you to Stephen McLaughlin and Russell Plowman for truly allowing me an all access view into what they do, they let me do and see things I could have never imagined, a really special gift.
“I cannot express in words my respect and admiration for everyone that works in Restaurant Andrew Fairlie, every single one of them were so welcoming to me and the level of professionalism, drive and respect they have for one another, the food they work with and the service they offer is inspirational.
“I believe everyone who can should see the level at which the staff operates because it is honestly not something that can be done justice with words. Every night they conduct a symphony of perfection with their food, drinks and hospitality.
“I will take so much from my week, it has improved me as a chef and a man and I will look to pass some of that on to my students so more people can benefit from my experience. Thank you!”
Restaurant Andrew Fairlie Head Chef Stephen McLaughlin said: “Darren was a joy to have onboard with us for a full working week… and it really was a full-on working week for him! He really embraced the opportunity and maxed out every minute of his time to absorb, observe and learn as much as he could.”
We asked Darren what he got up to during the week.
How was the experience?
The experience could probably be best described as inspirational and without exaggeration, life changing. I am so thankful to HIT Scotland and everyone at Restaurant Andrew Fairlie for everything I was fortunate to experience. Chef Stephen and the whole team were so welcoming and their level of professionalism, attention to detail and attitude is something truly special to see and be a part of for the short period I was there.
From the moment I arrived, Chef really made the effort to get to know me, make me feel at ease and establish what I was looking to achieve for the week, and he and his team went over and above to accommodate this, which they really did not have to do.
What did you get to do?
I really got to do a bit of everything, no restricted access. I worked on every section in the kitchen, I got to visit the Secret Garden and there was really nothing that was off limits, I was even allowed to work on the preparation and by the end of the week serving of the signature Smoked Lobster. In the evening I was allowed to work the pass with Chef Stephen and Russell, with more responsibility as the week went on which culminated in me calling a check on for the team during my final service - a la carte - 1 beef, 1 crab followed by 2 venison.
I got to do things through the week that I believe no stagee in the country gets to.
Anything that surprised you, or was unexpected?
I don't think there was anything really that was unexpected as such, I already had an expectation of the highest standards but I would say the attention to detail on things I would have never thought of has stuck with me. Things that people who do not work in a kitchen would never understand like the way food containers are clingfilmed for example. Most chefs follow the same approach when they do this, but not there. They take extra steps to ensure maximum tidiness and organisation and if it’s not right, then it gets done again. If chefs are willing to put this much attention into the storage of your food then you can only imagine the attention and respect they give to cooking and serving your meal.
Another real standout for me would be in the service, both in the kitchen and front of house. Although I have named them separately, they are very much one team in every sense of the term. The way the kitchen calls and coordinates food orders is very unique and everyone knows their role and timings, whether they be in the kitchen or the restaurant. The result is a perfectly synchronised performance every night resulting in absolute consistency.
What was the highlight?
It is quite difficult to pick out just one thing as a highlight but there are a few that stand out above the rest. Firstly I had a one to one sauce making masterclass with Chef Russell which was very special. The sauces he talked me through, the time he took to explain things in great detail and the flavours he managed to achieve is something I can use every day in my teaching. The Vanilla Turbot Veloute he made can only be described as special.
Secondly, having the chance to plate the signature smoked lobster dish was something I did not expect to be able to do. I understand how important that dish is to the Restaurant and Andrew's legacy and I have the utmost respect for it. To have the chance to serve that to diners was incredible.
Finally, being allowed to call a check on during my last service. This really caught me off guard and I never expected it. I have been calling checks on in kitchens for years but obviously this was different. All of a sudden you question your cadence, how you pronounce words, how loud you call, if you can read and all sorts of other madness, but it was a real honour.
It's been a wee while since you worked in a professional kitchen, how was it being back?
It has been a few years now since I spent a sustained amount of time in a kitchen and certainly never to this level. I would say however, one thing I have learned about myself during the week is that I am definitely a better chef now that I was the last time I worked full time in a restaurant! In my job I really have to have an in depth understanding of the skills, techniques and ingredients I work with to be able to explain them fully and think of really any possible scenario that could go wrong so I can explain “why” to students if they make mistakes. So I think if I had this opportunity before I began teaching, I would not be as well equipped to adapt to it and handle it as well as I feel I did. Feeling the buzz of service was great again and being part of a kitchen team is a unique and special thing, so it was great to dive back in again.
How can you use this experience with your students at the college?
There are very obvious things that I can mention like working to the highest of standards at all points, professionalism, enthusiasm, skills and techniques and respect for ingredients. However, I think my biggest take away would be the way Chef Stephen took me on board and how he manages his team. I really see how he and his chefs get the very best out of each other, continually work on improvement and support one another. These are all things I look to do with my students everyday, so whether it be the way guidance is handled or how skills and techniques are described, observing this will undoubtedly make me a better teacher to my students.