How Gillian became a commis chef by 19

Gillian Ross began to study dance before moving on to a course in social sciences, but realised that she wanted a more practical career. In this video she describes her journey to her role as commis chef at the Murraypark Hotel, part of the Crieff Hydro complex. She describes the ups and downs of working in a professional kitchen, and talks about the qualifications she has gained along the way.

Category:

Education

Tags:

• Gillian Ross
• Skills Development Scotland
• My World of Work
• dancers
• unusual career journeys
• working as a commis chef
• Murraypark Hotel
• Crieff Hydro
• chef skills
• training to be a chef
• SVQ cooking qualifications
• video

[Higgins2001]

@sh4p3shifter I worked at a few michelin joints in NYC - hours were typically 10-12 hours, 6 days a week. Morning and evening are the typical divisions in hours until you move up the chain, though there is substantial overlap between the two shifts during prep between lunch and dinner

[sh4p3shifter]

how many hours do chefs typically work? So is each shift split into morning and evenings?

[ninjawasp106]

@MeinDeutsch1 yeah but she was a waitris befor and then join up as a chef she only had done it for a couple of mounths where u prob;ley done it since u were 16

[hotdude23]

hotel are the easiest place to work as a chef. few cooks come out of hotels with strong knowlage about cooking it is simply because there is very little preparation of foood been done in the hotel. most of the products are frozen ready to cook.

[Amykilbride1992]

tbh commis chef does have alot of free time as they arnt under pressure just yet tbh

[MeinDeutsch1]

Wait, commis chef by 19? I was a chef de partie by then!