Emma-Rose spends a week at Restaurant Andrew Fairlie
At the end of last year we announced our first ever Andrew Fairlie Scholarship winners, Joe Harte and Emma-Rose Milligan. We hoped they would spend 2020 enjoying some fabulous culinary learning experiences around the world as their prize, but little did we know what 2020 had in store for us all!
We were all delighted that Emma-Rose managed to join the team at Restaurant Andrew Fairlie for a week, and she had a fantastic time on her stage.
Head Chef Stephen McLaughlin said: “I thought it was key that Emma-Rose had access to all areas of the kitchen and to everybody in the team when she was here, as it was important she understood the link between the kitchen and front of house. At Restaurant Andrew Fairlie everyone is part of a team, and everyone has a part to play, no matter how small. We wanted Emma-Rose to feel part of our team from the get go, so of course we gave her an Andrew Fairlie uniform on her first day so she looked the part!”
Each day she was working on a different section with a different chef, giving her one-to-one time with Stephen and all the senior chefs. Emma-Rose said: “I got to make lots of things and do lots of prep for service, and I spent more time on pastry, which in truth is my weakest section, but I loved it. I got to learn new techniques and see these beautiful desserts. I made the chocolate tuiles, moelleux and ganache. On the larder I got to see how the starters were made, and the famous Andrew Fairlie lobster.”
Stephen said: “Well sell lots of our degustation menu, so we got Emma-Rose involved in the lamb main, and plating 3 of the courses. She was responsible for tasting, and had to work quickly, under our supervision. We’re specific about how things look, so very high attention to detail is needed, which can be quite challenging for some chefs. Emma-Rose has a thirst for learning, she was interested in what we were doing and why, she has a good thought process and she applies herself well, it was a step up for her, but she did a great job.”
Every night for service she worked with Stephen on the hot plate, responsible for tasting and putting food on the plate, under his watchful eye. Emma-Rose said: “Being on the pass with Chef Stephen and sending food to the customers was nerve wracking at first because it’s a 2 Michelin star kitchen! But it was amazing to watch everyone working in harmony together and see each element on the plates – I also got to taste a lot of stuff and my mouth has now been spoiled!”
So how did she enjoy working in a 2 Michelin star kitchen? She said: “It was an amazing experience, very different to the places I have worked before, everyone was in sync together, and it was the most organised place I have ever been. Every single person I met – I could tell that they loved their job and were very passionate about it. There is a lot more focus on the very fine details and doing one job at a time – I wasn’t used to that, I normally have lots of things on at once. I enjoyed doing everything, but I have to say it was very therapeutic and satisfying to make the chocolate tuiles!”
Stephen loved having her join the team. He said: “I think it was a good experience for Emma-Rose, it cemented with her that she can achieve something if she is committed, passionate and enthusiastic. She is an honest, likeable girl, and struck up a good report with the team. I have no doubt that she will embrace any opportunity she gets and take the bull by the horns, and I think in time she will become a good leader in the kitchen.
“It was also good for me too. She was the first Andrew Fairlie scholar to come for a placement, so it wasn’t just pressure on her, but on me for being one of the judges who chose her! Chef Andrew passed on his knowledge to me, and now it’s my turn to pass on knowledge to the Andrew Fairlie scholars, who we hope will continue with that tradition and share their expertise with others. I think Emma-Rose will be great at that.”
So would she recommend other chefs apply for this opportunity? Emma-Rose said: “Definitely! Everyone should try for this scholarship, it completely opens your eyes to what’s possible, and you get to see and taste some amazing food. I also want to thank the team for being so welcoming to me, and taking time to show me the menu.”
Stephen is looking forward to seeing what this year’s scholarship brings. He said: “It was exciting to start this scholarship last year, and I hope to see applications from chefs from all over Scotland, keen to learn and grow.”
FIND OUT MORE ABOUT THE 2022 SCHOLARSHIP HERE