Two Scottish Chefs have won HIT Scotland Scholarships to train at the Escoffier campus in Boulder, Colorado, in the US.
This year’s scholars are Kaitlyn McGibbon, 21, chef de partie at Hazel restaurant at the AC Marriott Hotel in Glasgow; and Ben Smith, 21, chef de partie at Cameron House Hotel on Loch Lomond.
This month, both chefs will travel to Escoffier’s Boulder campus for a five-day training experience, including an intensive kitchen lab instruction, pastry and plating techniques, a whole-animal butchery session, and a signature farm-to-table experience.
They will also receive 12 months of access to ESource, Escoffier Global Solution’s online learning platform, and serve as Escoffier Global Ambassadors
Delivered in partnership with sector recruitment firm Gecko Hospitality and Escoffier Global Solutions, an Auguste Escoffier School of Culinary Arts sister company, this international initiative aims to connect up-and-coming Scottish talent with global culinary leaders.
“This scholarship goes beyond skills development – it provides the kind of exposure and mentorship that can shape a career,” said Nicole Bertelli, director of partner services at Escoffier Global Solutions.
“Kaitlyn and Ben have shown exceptional initiative and curiosity. We’re eager to support their next step and welcome them into Escoffier’s international learning community.”
Both chefs have recently completed professional cookery programs in Scotland. In their respective high-end hotel kitchens, they lead stations and mentor younger staff.
McGibbon brings a strong interest in pastry and kitchen leadership, while Smith has focused on classical French cuisine and sustainable sourcing.
“This opportunity gives early-career chefs space to grow – not just as culinary professionals, but as leaders,” said Sheila Hale, vice president of international operations at Gecko Hospitality. “We value training that challenges, inspires, and connects people across borders, and this partnership does exactly that.”
Chief executive of HIT Scotland, David Cochrane MBE, commented: “We believe in investing in talent at the right time – and the right time is early.
“This experience will give Kaitlyn and Ben new tools, perspectives, and confidence that will serve them throughout their careers. Our goal is to develop Scotland’s future culinary leaders – and we couldn’t ask for better ambassadors.”
Kirk T. Bachmann, president and provost of Auguste Escoffier School of Culinary Arts in Boulder, added: “We know that culinary education thrives when it brings together diverse perspectives and shared purpose.
Escoffier students come from Boulder, Austin, and countries around the world through our online programs, forming a diverse and dynamic learning community.
“Welcoming Kaitlyn and Ben to our campus brings that global spirit to life. Working alongside our professional chef instructors, they’ll not only get the chance to refine their skills, but also engage in a deeper exchange of culture, technique, and perspective.”
