Andrew Fairlie Scholarship 2020/21

Meet the Finalists - Zdenka Tomova

Zdenka Tomova, 1st Commis Chef, Gleneagles

Where are you from originally? 

I originally come from Slovakia but I have been living and working in Scotland on and off for 7 years now.

What inspired you to apply for the scholarship? 

In this case not what but who. My Head Chef Dan Ashmore and Executive Sous Chef Richard Dalgleish who have seen potential in me and gave me an idea to fill in the application.  

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

When I first came to Scotland I was working in the kitchen in a hotel in the Highlands and from there I decided I wanted my career to be in this industry. Later I applied and started working as a 1st commis chef in the Strathearn Restaurant in the Gleneagles Hotel.

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

It means a lot to me, especially now, when we are all at home and every day is almost the same. I feel thankful, inspired and motivated again.

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

Actually no. Most of my life was dedicated to art. I went to high school, specialised in art and later I studied animation at university. During those years I would come to Scotland every summer holidays and work in hotels, usually in the kitchen. I fell in love with Scotland and with food. I found good friends and people which led me to staying here.

What do you love about working as a chef? 

Food, creativity and the heat of service. But mostly the colleagues and people you meet. Everyone respects each other and can learn from one another. It is also a very rewarding environment. 

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

I do not have one favourite ingredient. Scottish produce is so varied and amazing. One of the things I have learnt so far in the kitchen from chefs is to treat any ingredient the best we can. From potatoes to lobster, behind every ingredient that comes to us is hard work and we are the last people who are putting it on the plate as a final step.

How has Covid-19 impacted you and your career, and how have you overcome this? What have you been doing during lockdown to keep your skills and knowledge fresh? 

It definitely impacted my career but unfortunately not in a great way. I am still learning each section at work and I feel like I lost a lot of time where I could gain skills and be better at my job. On the other hand I am happy that my family and friends are healthy and I do not take anything for granted. I am reading many cook books and trying to keep involved at least that way. I also watch documentary movies either about food, chefs or other inspirational people. When it comes to cooking at home, it is different when you live on your own, but I have been trying to practice and experiment as much as I can.