Hometown:  Edinburgh, Scotland

 

About you:

I came to the MSc without much higher education, only a brief flirt with a BSc in Zoology 20 years previously, which did not end up successfully. Despite this, I enjoyed a successful career as a chef working in some of the world’s best restaurants across the globe and more recently as a development chef for a seafood company. My industry experience qualified me for the course.

My wife found the course online as she was a student at QMU. She read about the course and thought it would interest me.

I chose Edinburgh because it is a vibrant, beautiful and cultured city with a fantastic food scene. Also, I happen to live here too.

 

 

"I would tell any prospective student to jump right in. The MSc Gastronomy is a brilliant course. There is not one part on my life that was not galvanized by taking the course; socially, professionally, personally and intellectually."
Scott Fraser

The Course

I hoped the course would give me the skill to continue my career and get a much broader view of an important global subject.

The workload was hard to begin with, but I soon settled into a routine. Studying part-time helped me balance doing a 60-hour-a-week job, looking after a newborn child and a 4-year-old and all the reading and project work for the course.

The MSc has certainly given me more confidence in my analytical and writing skills. It has given me the self-belief that I can achieve lofty goals with a bit of planning, hard work and focus.

I would tell any prospective student to jump right in. The MSc Gastronomy is a brilliant course. There is not one part on my life that was not galvanized by taking the course; socially, professionally, personally and intellectually.

Life after graduation

Once I graduated I was flattered to be asked to come back to the course as a visiting lecturer on the ‘Science of Food’ module. In addition, on completion of the MSc Gastronomy, I was promoted to Group Innovation Manager at work, a considerable step up, which was a great boost. I am now seen by the business, not only as a chef but a ‘gastronomy expert’ and trusted with a strategically and economically important function in the business.

I am not sure I would have done anything differently, I found the work/study balance gave me a sense of purpose and drive, which ultimately got me to the goal I had strived for.

 

Story published 2016 - 2017

Gastronomy

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