Hayley has been studying at the City of Glasgow College while working in professional kitchens for the last three years. She's had a busy year competing for the College; she won her first trophy against an American College, two gold medals and recently made it to the Toque d'Or finals. Hayley is definitely a rising star to look out for on the Scottish cooking scene!
Cumbernauld, just outside of Glasgow.
I’ve always had an interest in food. I used to work in a call centre and one day decided I’d had enough. I enrolled in college and got a job in a little Thai place in Glasgow.
When I was younger my family and I would go camping a lot. We used to go to Blairgowrie in the summer. One year we went strawberry picking, I’ve yet to taste a strawberry that was as good as the ones from that day.
Everything makes me proud to be Scottish. We have some of the most breathtaking scenery in the world, some of the most amazing produce and the people here are so friendly and welcoming.
Diverse, beautiful, rainy.
I really struggled with this question, so asked my mum. She said I’d be Mérida, from the movie Brave, because I’m stubborn and ginger. Can’t say I disagree with her.
The support we receive from the lecturers is incredible and I think it’s the most valuable thing I’ve taken from my time at college. I’ve taken a lot of inspiration from my lecturers and they have really helped me develop my skills.
I recently entered a competition where I had to cook a dish using sustainable fish. I had my last run through a couple of days before the competition and my lecturers were discussing how rare gold medals were at this particular competition. I came back to the college after the competition with a gold medal and a huge grin.
If I ever opened my own restaurant I’d want a little place on the coast serving fresh, local produce.
There are loads of chefs I admire such as Lisa Allen, Magnus Nilsson, Andrew Fairlie, Michael O’hare and Dan Barber. However the chef I admire the most is one of my lecturers. I’ve always had an interest in cooking but my interest turned into a slight obsession after listening to the way he spoke about food. He really inspired me with his style of cooking and the kind of dishes he produces. His passion for our industry is infectious and I don’t think I’d be half the chef I am now if I hadn’t had him as a teacher.
Scotland undoubtedly has some of the best produce in the world. I’m most passionate about Scottish seafood and game because I don’t think enough people appreciate just how good it is.
I love hot smoked salmon. Served with fresh bread, lemon and crème fraiche.
Butter, garlic and lemon.
I always keep it pretty simple when I’m at home. We built a little Tandoor oven in the back garden so I’ve been experimenting with that.
I try to avoid saying I dislike certain foods. However I really struggle to eat kidneys or ox liver.
If you’re not successful on the first attempt keep trying. Practice makes perfect.
Passion to me is a thirst for knowledge and the constant need to be learning. To be passionate about something you really have to care about it. I think for chefs in the industry just now passion has to go beyond a love for cooking. We have to be passionate about the produce we use whilst acknowledging the importance of sustainability.
Final Year Student, City of Glasgow College
ScotHot Sustainable Fish Dish 2017 Gold Medal