By Johanna Watson
Scott Mckenzie has had a good run of jobs starting off with Eden Court in Inverness, Royal Hotel in Keith, Whitehorse Inn, Green Hotel and Loch Melfort twice.
Kai Stutzkeitz having been over in Stornoway he went to The Moorings Hotel in Fort William went back home to Germany to visit family and is settling in well at The Dowans Hotel along with Paul Hackland.
Will Furlong is still working up in Peterhead at the Waterside Inn he is now on his 9th week.
Stephen Findlay enjoyed his time at West Brewery on Glasgow Green over the Common Wealth Games.
Steven Chandler is also into his 9th week but down in the Borders at Dryburgh Abbey Hotel.
Stuart Gibson is still getting on well at Loch Fyne Oysters over in Cairndow.
Frank McDonald is working up at The Grant Arms in Monymusk.
Russell Munro still over on Bute at The Victoria Hotel.
Alan Bair another long stint that’s nearly coming to an end at The Golf Hotel in Silloth.
Thanks again Guys and Gals for your continued hard work and support
By Johanna Watson
Garry Wilson has had an excellent season starting with Kenmore Hotel, Eden Court in Inverness, Moorings Fort William, Royal Keith Hotel and is finishing up the season at Airds in Port Appin.
Nick Nozeman another talented chef who joined the circuit this year he started out at Loch Fyne Oysters, Burnside Hotel in Rutherglen, The Lovat and is heading to Airds to work until the end of October.
Ed Stankaitis still working away at The Tavern in Fort William and getting on very well.
Alan Kaye has had a good run of jobs this year East Hugh House Hotel, Loch Fyne Oysters, Boat Inn in Aboyne, Green Hotel and Mackays Hotel in Strathpeffer.
Michael Njoroge after working at The Apex Hotel in Dundee again for the Commonwealth Games he has been working up at The Bucksburn Care Home for 1 month and is happy working away as head chef.
Martain Irvine is off back to The Falls of Lora for a 2nd time after spending 3 weeks at Arisaig Hotel where he got an excellent reference.
Mikko Koskinen is still at Tor Na Coille Hotel in Banchory and getting very good feedback from Head Chef Colin Lyall.
Ally Bell after a long stint at Murrays Hall is well into a good stint at The Western Isles Hotel with Head Chef Tom Devlin.
Ian Barron has been fantastic.
Thanks also to Rosie, Lillian and Maria and Angela and Erika and Julie.
The Magic 15 will be announced in October
Well done guys and thanks for your continued support.
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.
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