Craig, who previously worked in a supermarket chain, has always been interested in cooking and following a redundancy decided it was time to follow his passion.
Craig joined the HNC Professional Cookery class in 2015 and progressed onto the HND. He loved the fast paced environment and professional teaching staff and it wasn’t long before the class gelled together.
“The department is very welcoming, you truly feel like part of the family”.
During his first year at Elmwood, Craig enjoyed a weeks placement at Argowan Hotel in St Andrews.
“I really enjoyed the experience of working in a family-run hotel and restaurant which prides itself on using local, seasonal ingredients”.
During the course Craig has also has the opportunity to engage with customers front of house, when Elmwood were invited to cater for 30 at the Scottish Parliament.
“The hospitality department are always looking to provide us with the best experiences – preparing us for both front of house and the behind the scenes kitchen environment”.
Whilst on the HND in Professional Cookery the class entered a 90 minute challenge to produce an innovative potato dish. The event was run by the SACCAT and Craig won the competition with his “Indian Tattie Takeaway”, which was dished up at the Royal Highland Show by the Potato Growers Association. Craig has also been invited along to Perth Race Course to present to companies and individuals from the potato industry and serve up his dish.
Craig has also been involved in the Chefs Conference for 2 years running and this year will be entering the Salmon Challenge which will be judged by the Federation of Chefs, and Chef Albert Roux. He has also contributed to the Deer Society meal and was runner up at the BASC Field to Fork Celebration of Game Competition.
Craig, who is very influenced by Indian cuisine, would one day love to run his own café but at the moment he would like to explore a career in product development, a talent that his lecturers have recognised and been able to put him in touch with the right people.
“The lecturers have a lot of great contacts in the industry, which makes the opportunities so good. It has been fun to be involved in so many activities and work with top chefs and learning the trade, and of course being part of a fantastic team”.