Scot's honour among gastronomy

The turning point into the food industry professionally?
I was inspired by John Fuller who was the then director of the Scottish Hotel School where I was to go on and study for the next three years. Perhaps hospitality was always in my blood and the art of looking after people seeking good food and service — something Scottish people are renowned for.

Some highlights of your culinary journey in various roles?
Although our studies at the hotel school were focused on learning and honing culinary skills, there was also an equal emphasis given to food and beverage service skills. One very important lesson that I learnt was “never assume that other people have the same skills or knowledge as you do yourself.” I gained invaluable food and beverage service experience overseas in hotel in Greece. This proved invaluable later when I worked in Poland, Azerbaijan and India.

What do you think of Bengaluru hosting the Young Chef Olympiad?
Although I have visited Bengaluru a few times, and have been very fortunate in dining at some wonderfully diverse restaurants. As a centre of exemplary culinary delights, it is most fitting that Bengaluru is once again hosting a preliminary round of the 2017 Young Chef Olympiad on January 30 at IIHM campus. The Olympiad has grown both in size and in stature since it was first held in 2015.

What are some of the latest culinary trends across the world?
Professional chefs are continually looking at new ideas, new fusions and new tastes and flavours that will appeal to today's global consumer. Two reasons: The first is television and celebrity chefs having their own programmes and Master Chef.  The other influence is the accessibility for the consumer and professional chef to a vast range of ingredients from every corner of the world. The consumer today has developed a much higher level of expectation when they dine out.