SINCE being crowned Scottish Young Chef of the Year a few months ago, Cliodhna Reid, Commis Chef at the Strathearn Restaurant, Gleneagles, has been plating up dishes at one of Europe’s most exclusive restaurants.
The Stirling College graduate, who has worked for the past year at Gleneagles under the tutelage of executive chef Simon Attridge and executive sous chef Ben Gallier, recently travelled to Monaco to undertake a week’s placement at the two Michelin-starred Blue Bay Restaurant at the 5-star Monte Carlo Hotel.
There, under the supervision of Chef Marcel Ravin, 21-year-old Cliodhna was given the chance to enhance her culinary skills by developing techniques and sampling new ingredients.
Cliodhna said: “It was a once in a lifetime experience getting to work under a two Michelin-starred chef in one of the best hotels in Europe. The food was out of this world and I got to work with completely new ingredients in the most delicate way.
“It was a bit of a culture shock at first being just 21 and there was quite a big language barrier, but I learned so much in such a short space of time. The way Chef Ravin commands the pass was a real eye-opener, and his style of authenticity combined with innovation was a massive learning curve for me. It was challenging but I wouldn’t change it for the world.”
Prior to travelling to Monaco, Cliodhna had one-to-one time with Quality Meat Scotland’s Gordon Newlands who reassured her that she had a strong enough skill set to work in such a high-standard kitchen. Gordon, who also co-presented her with the Scottish Young Chef of the Year Award earlier this year, then accompanied her to the Blue Bay Restaurant to ensure she’d settle in well on her placement.
Cliodhna added: “I must say a big thank you to QMS and The Scotch Beef Club, Gordon Newlands and the Gleneagles Hotel for allowing me to go and take part in such a sought-after placement. I hope to continue to learn my trade at Gleneagles and build upon an unforgettable experience in Monaco.”
Mr Newlands added: “We’re thrilled to hear that Cliodhna fully immersed herself in the experience at the Monte Carlo Hotel, leaving with a new and improved skillset that will help further her culinary career.
“There are so many talented young people in Scotland with a natural flair for cooking, so it gives us great delight to be able to support the next generation of talent through sponsoring the Scottish Young Chef of the Year competition.”
