Tuesday 26th of August 2014
Why I am voting yes.
There are more worrying concerns to me in the world at present than whether Scotland becomes independent from the rest of the United Kingdom subsequent to the referendum on the 18th of September.
Threats to world peace in the Middle East, in Ukraine and closer to home through UK born Islamic Extremists make my future a little less known to me than I would prefer.
I am not and have never been a big fan of Alex Salmond. I have always found him, when on television as I have never met him, to come across as a little smug and self-seeking and in particular, I remember his tax payer funded jaunt to the US Masters Golf a few years back when he and many of his cronies went over. I found the sight of Alex Salmond standing behind Andy Murray and David Cameron at Wimbledon with the Scottish Saltire crass.
A vote for Scottish Independence is not a vote for Alex Salmond.
I perceive myself to be Scottish, that is how I feel about myself and where I have been born, educated and lived most of my life. I do not and never have perceived of myself as British. I feel of the English as neighbours and allies. When Scotland is not playing in the football world cup (it is a while since 1998) I watch the English games and hope for them to do well.
Transition and change are often difficult with only hope for a better tomorrow with no guarantees.
I set out on the road to independence age 33, whilst working at the Harbourview Seafood Restaurant in Portree on the island of Skye. I sought independence from employers who exploited my labour. It was the same year that Scotland last played in the world cup.
Initially, times were hard, picking welks on the shores down at Sconser overlooking the Sounds of Raasay during the first winter was good, honest and physical work, and worth £18 a bag on a good day. In the first few years I sold my labour for £5.50 per hour working as a chef at the Isles Inn in Portree and once a week down at Sconser Lodge. There were periods when I had no work.
I had desire and drive on my side and in 2000 I duly managed to get a self-sustaining business off the ground.
My picture of an independent Scotland is one which makes decisions over its own affairs and is run within Scotland by Scottish people. I hope that it is a country which continues to contribute to the rest of the world and is not limited by any borders with England or other countries. I would hope that Scotland would not be a parochial country.
As a country, we have a very strong heritage and have always produced strong people who have punched above their weight on the world stage, from Andrew Carnegie, Robert Burns, Adam Smith, John Loudon McAdam (who likes buried here in Moffat), Mary Queen of Scots, through to Billy Connolly, J.K. Rowling and Sir Alex Ferguson in the current age.
This, in short, is why I will be voting yes on Thursday the 18th of September.
My name is Dean Aitken, the newest member of the Chefs In Scotland team. I am 26 years old from Dumfries. Having been born with Muscular Dystrophy, I have never let this get in the way of succeeding with anything that I wanted to do. I am an avid Queen of the South supporter and look forward to this current season as it looks to be an exciting one. My hobbies include football, playing snooker, listening to a wide variety of music and spending time with my young family.
For nearly 9 years, I worked in Hospitality working my way up to a Managerial position. At the same time, I was studying with the University of Glasgow and graduated in July this year with a M.A Health and Social Policy. Throughout my time in the Hospitality sector, I gained many skills and attributes as well qualifications. I gained Managerial qualifications as well First Aid, Customer Care and a level 3 Food Safety and Hygiene. I was also an Apprenticeship Coordinator and in charge of all things that concerned the Environment, especially with new legislation concerning food waste recycling that came in to play at the start of the year
I have a background in Childcare and Health and Social Care as well as Hospitality, having studied both these disciplines at Dumfries and Galloway College before eventually moving on to University.
Throughout my life, I have participated in many things. I was reasonably successful at Subbuteo in my younger days, winning many National and International events. I was crowned Scottish and Junior and Youth Champion on several occasions as well as being named British Junior and Youth Champion at one stage also. I represented Scotland the World Cup, which was held in Birmingham in 2002.
I am also a qualified Football Referee and Football Coach. Although, I have never taken up any coaching roles, I was actively refereeing for almost 7 years. I climbed up the ladder to a grade 4a before eventually having to give up through injury. I officiated many games and have met many Professional and well-known players through pre-season friendlies, as well as the world famous referee Pieluigi Collina.
On the 8th of August, I walked into a completely brand new environment for me. I started working in recruitment for Chefs In Scotland within an office setting. This was completely new for me. Throughout the last two weeks, I have been becoming familiar with the aspects of the job and learning new things along the way.. I look over new CVs every day and I am getting to become more aware of what specific jobs require and whether people are suitable or not. So far, I have managed to place 2 permanent chefs in total and send a number of CVs to different establishments. I have also been answering the phones and doing my best to deal with any troubles anybody has. . However, I was very lucky in my first full morning on the job and scored a Chef Advert hat trick. From there, I managed to achieve 9 adverts in total in my first week. However, I do need some assistance from Michael and Johanna from time to time. I have been completing some admin work around the office also. As time goes by, I feel I am becoming more aware and confident in my new role.
Although, my second week may not have been as successful as the first regarding adverts but I am still enjoying my new job and look forward to working with Chefs In Scotland for a long time to come.
Michael and Johanna have been very welcoming and have helped me along the way. I could not have hoped for anything better coming into a new place of work.
Holiday House in Crocketford is available from 25th September for £150 per week special rates to users of Chefs In Scotland.
Two bedrooms, living room with multi fuel burner, dining room and modern kitchen and nice back garden.
Nine miles from Dumfries and close to shop and local hotel (next door to both)
A great place for a relaxing break. To book please email Michael@chefsinscotland.co.uk with dates required. minimum booking is five days.
Thursday 24th August 2014
Business remains brisk and after a couple of mid- season set-backs, we have a new computer server in place to replace the one which died three weeks ago.
We have a new man working in the team on a full time basis.
Dean Aitken is 26 and is from Dumfries, a Queen of the South Supporter, who has recently completed his degree at the University of Glasgow, Crichton Campus, whilst working his way up to a managerial position at MacDonalds, where he has worked for a total of 8 years. Fingers crossed!
2014 is the 15th successive year when Chefs In Scotland has remained open without shutting for any week’s holidays and perhaps missed two or three afternoons over that period.
We are hopeful that we can continue to build upon that platform of stability and grow the business and improve over the coming months and years.
Johanna Watson and Dean are first port of call in the office.
Chefs In Scotland Golf competition.
We are holding our annual golf competition on Saturday the 11th of October and will be getting the invites out shortly.
Chefs In Scotland Holiday Cottage Crocketford.
We have some good availability from September for the lovely two bedroom oil central heating wood burner cottage with a nice back garden. Happy to give any chefs on our books 25% discount. Anyone seriously interested drop an email to Michael@chefsinscotland.co.uk
Out and About
We have had a few fall downs over the month of September which is normal for the time of the year on relief, our year on year completion record remains at over 90%. If somebody does fail to complete a job or “does a runner” to use the technical term, there is a likelihood that we may not be able to offer them future work.
Positives
Pawel Halicki has been excellent this year and has completed a very good long stint at The Lodge at Carfraemill with good well known Scottish head chef Eddie McDermott. Many thanks Pawel who has been over working in Scotland for many years now and hopefully enjoying the Scottish scenery.
Jason Keenan has done quite a tour of Scotland in the last year, first up over in Montrose where he stayed for a couple of months on relief, then over to Arran where again he stayed for well over the initial booked stint. Inveraray and then a month up on Skye, well done and thanks Jason who has gained a grading of 1.
David Ironside is over working on Arran at Kinloch, asked back for a second year after completing a good (but not terminal) stint in Broxburn Care home. Still due you a pint David.
We are getting a few other of our well established guys and girls on relief taking up Disclosure Scotland which is a useful ticket for care homes.
Ian Barron is working over in Dumfries at The Cairndale, again doing very well in only his second job, the first being a six month or so stint on Arran at Auchrannie. A good, solid reliable chef as befits one who held down the same permanent job for twenty plus years, which takes some doing.
Julie Menzies into Gartmore House in the middle of July has had her contract extended for a three month stint and is by all accounts enjoying the work, well done Julie and many thanks.
Most of the above apart from Pawel are based in Kirkcudbright.
Adverts are continuing to be constant, we are up to 15 for the week with new boy Dean getting 7 so far with a day and a half of the week to go.
Permanent recruitment is changing slightly as the season moves well past the mid-way mark and the availability of chefs becomes a little better.
Many thanks for your continued support and patience
Michael in Moffat
Wednesday 30th July
A quiet morning.
Bentley the Basset Hound is walked and I am at my desk for just before 8.30am.
Notes are made for Johanna for the day, relief is still tight and we advise that availability is poor from now until middle of August at which point there are a few chefs coming available. So far at 12.15 Johanna has knocked out three relief jobs.
Tomorrow is also the month end which entails statements being produced, again Johanna is working at that along with our invoices man Ian who comes in a few evenings a week and I am owe at fiver to having borrowed said money from him last night at the local Proudfoot Club where we had a committee meeting. In my defence I did buy him a can of cider and myself a nice bunnahabhain malt whisky for a snip at £2. I drank it with ice as is my wont.
The production of invoices, credit control and monthly statements plays a reasonable part of our business. We are fortunate that our accountant looks after payroll which is mainly for those in the office and some chefs at a quarry over by Oban who are on our payroll also for some reason!
Notes are then made for Callum Graham, our seasonal summer helper who has stayed on quite a long time whilst we recruit for a chef recruiter to make up our team again. Callum downloads applicants for a variety of jobs, I check them with him, he answers the busy phones, calls chefs re jobs and spends a good time taking references. He is also setting us up on Skype as we move steadily into the 21st century.
The relief database is checked.
The Chefs In Scotland bank account is checked and corresponding invoices are marked as paid with luck in our exel spreadsheet. Sometimes the amounts paid do not quite match the amount on the spreadsheet. Hey Ho.
The Stock Exchange is checked to see how the small portfolio of shares is doing today.
Anglo American, Berkeley Mineral Resources, Infinis, Iomart, RBS, William Hill (from whose website I am self-banned) and Vodafone.
Emails are done, accounts email them my own email to reply and make appropriate plan of action.
Print and update daily vacancies. These are the permanent jobs that we are proactively looking for fill. Three copies, one for each of us in the kitchen.
Plan of action for the day.
This involves today writing a brief letter for the lady who is going to stay at the Chefs In Scotland Cottage from Friday with her husband and two dogs, over in Crocketford on the other side of Dumfries.
Chasing up chefs regarding interviews and doing a search for a job which we have been asked to look for at Baxters In Fochabers over by Aberdeen, result so far is one candidate submitted with two references. A 27 year old man who is ready and available for work.
Next up is a bowl of home-made lentil soup and start working on our current quarter’s turnover which will be complete as of 5pm tomorrow. 4 people are tied in to bonuses on that. I like arithmetic.
All in all a quiet life.
��`�D&r�X�?
RSS