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Jordan McDougall, 20 and Sagar Massey, 18 tell us about their recipe for success after securing jobs at one of Scotland’s top Michelin Star restaurants.

Wishart 7

Jordan said, ‘I left school and I really liked the idea of cheffing so I took the plunge and started the Professional Cookery Level 4 qualification. I liked the course even although I did find it intense at times, but there were so many opportunities that were available if you wanted to put the hard graft in. My lecturer Chris was really inspirational and he guided me into lots of work experience opportunities, one of which was based at Ibrox –it really enhanced what I was learning at college.

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.’

Jordan’s keenness and drive didn’t stop there after he finished his Level 6 in June 2016 he secured employment at Martin Wishart’s, the Michelin star restaurant at Cameron House Hotel.

Jordan said, ‘I'm now at Martin Wisharts as a commis chef - one of the best restaurants in the UK. Compared to other kitchens I’ve worked in, a lot more work goes into the preparation of the food; no corners are cut - ever.

I feel confident at what I do and run my own section. My college course really prepared me for the world of work. It’s not a 9-5 job and sometimes I can be in for 12 hours straight.

I do miss the banter in class - the lecturers and students alike.’

The good news is that Jordan isn’t the only West College Scotland student to secure a job at one of Scotland’s top restaurants.  Eighteen year old Sagar Massey who is currently studying at the college is also working alongside Jordan at weekends.

Sagar who won the 2017 West College Scotland Chef of the Year Competition in June this year said, ‘I really enjoyed studying my Level 4, 5 and 6 at the college. I’ve decided to stay on and continue my studies to HNC level as I think I have a lot still to learn, but I enjoy learning too.

It’s long shifts at the restaurant, but I enjoy hard work and it’s given me much more confidence.

Curriculum Enhancement Lecturer Christopher Watson said, ‘Over the years we’ve established many valued partnerships with several local hospitality employers. There is nothing more satisfying than seeing hard working students go on to secure themselves a good job with great prospects. We are very proud of Jordan and Sagar for doing so well out with their studies in what is a very demanding working environment.’

Head Chef Graeme Cheevers, at Martin Wishart’s was quick to comment on the calibre of West College Scotland students, he said

Having worked with Chris in the past, it has been a great pleasure striking up a relationship where I can call upon him for students when required. I trust Chris’s judgement, so when he calls to say that he has unearthed the next star student, I don’t hesitate in bringing that someone on board.

Jordan and Sagar both agreed, ‘Our advice would be that if you want to study hospitality, concentrate hard and if you are unsure - just ask. Get lots of experience. For example 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 bad enough. You need to be self-driven as finding work won’t be easy otherwise.’

For further information on our Hospitality Courses at West College Scotland click here.