Stuart Ferguson
Professional Cookery, Hospitality & Events Management
Advanced Professional Cookery
“It’s amazing to think that my first full-time position out of College is at a Michelin-starred restaurant. I’d recommend the professional cookery courses at NESCol to anyone keen to get into the industry. “
Stuart’s professional cookery journey at NESCol has led him straight to the kitchen of a Michelin-starred restaurant, the dream for any aspiring chef!
He takes up a position as Commis chef at the renowned, The Peat Inn, near St Andrews this September, after completing his training at NESCol. The restaurant has several prestigious accolades, including one Michelin star, a grade of 8 out of 10 in The Good Food Guide as well as a position of 22 in their top 50 U.K. restaurants.
Stuart (19) came to NESCol straight from school. He was always interested in becoming a chef, enjoying cooking at home and working part-time, from the age of fourteen, at the Ban-Car Hotel in Fraserburgh.
After initially studying at NESCol’s Fraserburgh Campus, he moved to City Campus to study Professional Cookery, then Advanced Professional Cookery Stuart said, “The facilities are excellent, and working in the College’s own Gate 63 Restaurant, preparing meals for customers is the best hands-on training you could have. The lecturers are brilliant and were great at sharing the knowledge and techniques they’ve learned from working in some of the top restaurants and hotels across the country.”
It was one of Stuart’s Professional Cookery Lecturers, Kelly Greenhowe, who recommended him to staff at Aberdeen’s Chester Hotel and he was able to work there part-time as a Commis Chef while completing his qualification at NESCol.
Kelly said, “Stuart is a fantastic example of a dedicated, hardworking individual who excelled in his studies in professional cookery. Stuart achieved his course with high marks and great attendance and was also recognised as Student of the Year at our end-of-term Hospitality Awards ceremony. We were delighted when he told us he was going to work at the Peat Inn and wish him all the very best for what we are sure is going to be a bright and successful future.”
Stuart is looking forward to his move and a new challenge, “I was really happy to find out that I’d got the job. It’s a brilliant opportunity and amazing to think that my first full-time position out of College is at a Michelin-starred restaurant. I’d recommend the professional cookery courses at NESCol to anyone keen to get into the industry.”