Stevie McLaughlin from Restaurant Andrew Fairlie at Gleneagles

The Staff Canteen

Chef Career Advice

Michelin star chef Stevie McLaughlin, from Restaurant Andrew Fairlie at Gleneagles offers his careers advice and industry tips, for aspiring chefs, plus he outlines what young chefs can expect from the industry today and also what they can expect from a career with Restaurant Andrew at Gleneagles hotel.

Good advice I would give any young college leaver coming into this industry is I'd insist they find their way into a kitchen where they are going to learn one thing every day. A year on they will look back at their reptoire and think 'I've learned that in a year, goodness knows what I'm going to learn in five years.'

I think young chefs today can expect from the industry long hours, hard work, a real sense of achievement and be in the unique position of success within a team.

When a CV arrives at Restaurant Andrew Fairlie, first and foremost what we are looking for is dedication and passion. We are also looking for commitment and honesty. Skills you can teach on the job but what's within and the type of person they are you can't. 

A young chef can expect from a career at Restaurant Andrew Fairlie, a thorough, committed and precise training.

Find a Chef Job

Whether you're an aspiring Chef soon to be leaving education, or you are an established Chef looking for a new culinary challenge, we have a variety of Chef roles to suit you;
- Head Chef Jobs
- Executive Chef Jobs
- Sous Chef Jobs
- Commis Chef Jobs
- Chef de Parties Jobs
- Pastry Chef Jobs

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 16th November 2017

Stevie McLaughlin from Restaurant Andrew Fairlie at Gleneagles