Life As A Chef

When it comes to cooking I have never been the most confident.  When I met James and he told me he was a chef I was a little intimidated.  Over the last six years he has taught me to cook meals from scratch, everything from Risotto to Steak.

James has worked for award winning chefs, Jeff Bland and Gordon Ramsay.  I thought it would be fun to interview James on life as a chef.



I started off as a kitchen porter in the Orchard Hotel in Falkirk.  Over the years I worked my up to junior chef de partie.  When I was a chef de partie I was working for Jeff Bland at the Balmoral Hotel in Edinburgh.  After taking a year out I then went to work in London at the Boxwood Cafe for Gordon Ramsay.

The Boxwood Cafe

What age were you when you first went into a professional kitchen?

I was 16 and working alongside my dad (he is head chef) in the Orchard hotel.  I started as a kitchen porter.

What was it like working in Michelin star restaurants?

It was hard work with very long hours but getting to work for amazing chefs and to use the finest ingredients, such as Foie Gras, truffles and lobster was a fantastic experience.  When I worked at the Balmoral, knowing I was working in the best hotel in Scotland was incredible, at the Boxwood it was quite surreal as everyone knows who Gordon Ramsay is.

The Balmoral

What was the best thing about working at such a high level?

Working for some of the best chefs in the world it was such an honour.  It is such a rewarding career. 

What would you say was the worst thing?

The long hours and the sacrifices I had to make.  Some days you didn't have time to stop for a proper break as it was so busy, this was the case at The Balmoral most days.  I sometimes worked from first thing in the morning until the kitchen closed at night.

You mentioned you got to work with some amazing ingredients, what was your favourite ingredient to cook with?

Seafood, especially shellfish simply because it is different.  Opening up oysters and scallops the correct way is a skill and I really like eating shellfish too.  Working with crab and lobster was amazing too as you can make some incredible dishes with them.

Our room service at The Balmoral

What was your least favourite dish to prepare?

I didn't like making well done steaks.  I think it runs the true flavour.  In saying that if the customer wanted well done they go it, after all they are paying a fortune.

What would you say was the hardest thing to make?

Cafe de Paris butter.  Trying to remember all 28 ingredients was a bit frustrating at times.

Who would you love to work with?

Michel Roux Jr.  The talent and knowledge he has is incredible.  Both his father and uncle are chefs.  He comes from an amazing culinary background.

What advice would you give to someone who wanted to become a chef?

Go to college, get a good grounding in a good place.  Write everything down and listen to everything that is being said.  Be prepared to work very long hours and very hard every shift.


To find out more about The Balmoral head to https://www.roccofortehotels.com/hotels-and-resorts/the-balmoral-hotel/

The Boxwood cafe closed a couple of years ago