Professional cookery students from two Fife colleges have been awarded special “Savour St Andrews” bursaries which can be used to help boost their careers in the hospitality industry.
The awards, worth £500 to each college, were handed over at the end of the annual St Andrew’s Day Dinner, which was held at the Old Course Hotel, Golf Resort and Spa with a record breaking attendance of around 140 people.
The bursary certificates were presented by Ian MacDonald, the executive chef at St Andrews Links Trust, who is also the President of the Federation of Chefs Scotland.
One award went to Nicole Cummings, who is studying for an HND in Professional Cookery at the SRUC Elmwood Campus in Cupar, and the other to members of the NQ Bakery and General Cookery Course (Level 5) at Fife College.
Teams of students from both colleges took part in the dinner accompanied by chef/lecturers, with SRUC Elmwood students working alongside the chefs in the kitchen and Fife College joining the Old Course Hotel front of house team for the evening.
Ian was part of the amazing collaboration of chefs involved in the dinner, the others being Old Course Hotel executive chef Martin Hollis, Geoffrey Smeddle from the Michelin-starred Peat Inn, executive chef Frank Trepesch from five star Fairmont St Andrews, sous chef Nick Kock from Rufflets Country House Hotel (AA Scottish Hotel of the Year), and Stewart MacAulay from the multi-award winning Adamson Restaurant (2015 Scottish Restaurant of the Year). The centrepiece was QMS Scotch Lamb PGI.
Ian said that the bursaries could be used to cover expenses such as travel and accommodation, and “in kind” support could be given to help the students find placements known in the trade as ‘stages’, or learning journeys.
“The standard of entries was really high, and it was a delight to work with the college teams again.”
Paul Watt pics show Ian with SRUC Elmwood’s Nicole, with the Fife College winners, and the dinner team