Andrew Fairlie Scholarship 2022

Meet the Finalists - Rachel Bremner

Rachel Bremner, Commis Chef, The Balmoral Hotel, Edinburgh

Where are you originally from?

I am originally from Stirling, however I have not lived there really for any length of time. We lived in the middle east up until I reached High School age, when we moved home to Scotland. I spent my teenage years living and working in Auchterarder. The path I had chosen in life brought me to Glasgow in my twenties, where I still live now.

What inspired you to apply for the scholarship?

I love to challenge myself, and the overwhelming support my work offered me. I thought it would be a fantastic opportunity to refine my ever growing skill set, and a possibility to open new doors on a career I am just getting started with.

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

My official career has been brief to this point, nevertheless busy. I was very lucky to have the opportunity to work during COP 26 serving some beautiful food, and working with some very talented chefs. Through this I made contacts that gave me opportunities to help with demonstrations in college. And this in turn led me to working at The Balmoral. In my time here I have learned so much, from techniques to correct etiquette in the kitchen. From here I look forward to learning from some very accomplished chefs as well as being part of a business that continues to serve award winning Scottish hospitality.

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

I am incredibly proud to have been shortlisted for the finals. It helps to validate all the hard work that has gone into getting me here not just from me but my lecturers and superiors at work. My opportunity to make them proud.

Have you always wanted to be a chef?  What made you choose this career?

I thought I wanted to be a vet, then a gamekeeper, then settled for making coffee. Lock down, like for most people, was difficult. I needed a change. I wanted to find something that would be fulfilling, not just working for a paycheck. I decided to apply to college, for what I thought would be just to gain some confidence, and go into my own business, just baking cakes. Little did I know my life would completely change. I chose this career because I realized how exciting food could be, and it brings me such great joy allowing my creative brain to flourish.

What do you love about working as a chef?

I love that no matter whether you have been a chef for a year or fifty years there is always something to learn. New ways of doing things, a different way to approach a technique. I love to learn, my favourite question is why!

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

Venison is my favourite Scottish ingredient. My background in gamekeeping has given me an understanding how important controlling the population of deer is. It is a much more sustainable source of meat than say beef as well as being incredibly good for you. The rich earthy flavour is nostalgic for me, cold nights on the isle of Jura eating home cooked meals.