Success is on the menu for trainees
Talented chefs land jobs at top restaurant
Two talented young people are tasting sweet success after bagging jobs at one of Britain’s top restaurants.
Jordan McDougall, 20 and Sagar Massey, 18, have been whipping up a storm working alongside master chefs at Michelin-starred eatery Martin Wishart’s.
Despite their young age the pair, who studied Professional Cookery at Paisley’s West College Scotland (WCS), have been lucky enough to nab their dream job, cooking in the prestigious restaurant inside Cameron House Hotel.
For Jordan – who has always wanted to be a chef – his college days kick-started his hunger for success.
Speaking about his course, he said: “I liked it, even although I did find it intense at times.
‘ Th e re were so many opportunities that were available if you wanted to put the hard graft in.
“When I was studying my Level 6 Professional Cookery I was put forward for The Young Seafood Chef of the Year: UK Seafood Competition.
“I was funded by the college for the competition and was given new equipment.
“I wasn’t short of a thing, which was amazing.”
After finishing his level 6 training, Jordan, from Paisley, quickly landed a job as a commis chef at Martin Wishart’s.
“Compared to other kitchens I’ve worked in, a lot more work goes into the preparation of the food - no corners are cut, ever,” Jordan said.
“It’s not a nine-to-five job and sometimes I can be in for 12 hours straight.
“But I feel confident at what I do and I run my own section.”
Sagar is still studying at WCS as he continues his studies to HNC level.
The teenager won the 2017 WCS Chef of the Year competition in June and is now working alongside Jordan at Martin Wishart’s, putting in some hard graft at the weekends.
Sagar explained: “It’s long shifts at the restaurant but I enjoy hard work and it’s given me much more confidence.”
The young man from Paisley has shared his recipe for success with any budding chefs.
“If you want to study hospitality, concentrate hard and if you are unsure - just ask,” Sagar said, adding:“You get lots of experience.
“We had a lot of chefs come into college, give demonstrations and offer work experience - you need to be proactive to follow it up if you want it badly enough.
“Be self-driven as finding work won’t be easy otherwise.”