Pitmedden’s Nicol James Smith had mapped out his career in his early teens. But as many of us know, things don’t always turn out as expected.
“Originally I wished to start a career in graphic design specifying in webpages and logos, so all of my qualifications were computer-based,” said the now 18-year-old.
“I then went to North East Scotland College (NESCol) and did my HNC in Visual Communication.”
Nicol, a former pupil at Meldrum Academy in Aberdeenshire, had been operating in kitchens from the age of 14.
His first stint was as a kitchen porter at Pitmedden’s Linsmohr Hotel, while the second involved him taking on the kitchen assistant role at The View in Newburgh.
This is where everything changed.
From a graphic designer to a chef
“During this time [at NESCol], I was working at The View and got offered to train up as a chef,” Nicol added. “After thinking about it for a while I decided to take up the offer.
“The owners of The View had recently taken over the lease of the Newburgh Inn and I was delighted to move up there to complete my training.
“I completed my level five in professional cookery through H0spitality Training which allowed me to learn whilst I work. I realised at college that graphic design wasn’t for me.”
The teen had cooked and baked with his grandparents and parents as a youngster and admitted it always gave him great enjoyment.
This, combined with his admiration for the head chefs he had worked for over the years, encouraged Nicol to pursue cooking as a career.
He said: “I took the chance and have loved doing it ever since.”
Newburgh Inn
Nicol is currently a commis chef at the Newburgh Inn but initially joined in April 2022.
The team consists of five full-time staff. The remaining four include kitchen manager Bob Stewart, sous chef Michael Wejs and two kitchen assistants.
“I wanted to be a part of the team as the hotel had more opportunities for me and more freedom within the kitchen as it was new to us,” says Nicol. “We were all learning at the same time.
“The head chef at the time was keen to take me under his wing and even after he left the others have been very supportive, teaching me all they know.”
The commis chef typically works between 45 and 50 hours per week across Monday, Tuesday, Friday, Saturday and Sunday.
He went on to say: “My role involves doing breakfast on Monday and Tuesday and mostly controlling the pass, plating up the food, prepping the starters (and occasional desserts) and cooking our broad range of food available.
“I enjoy helping to come up with ideas for our menus.”
‘No limit to what you can achieve’
While life as a chef can prove challenging at times, it’s safe to say that Nicol wouldn’t change the career path he has chosen.
Speaking about what he admires most about cooking, he said: “I love that there is no limit to what you can do and achieve if you are keen and enthusiastic.
“There is always something to learn. And I like the fact that I give people enjoyment by eating food that I prepare.”
The 18-year-old is thankful for the opportunities he has been given at the Newburgh Inn, and hopes to encourage others with a passion for cooking to pursue it.
He added: “I work with a great team of people.
“I was delighted to be entered for the Young Chef of the Year Award at the North East of Scotland Chef of the Year & Restaurant of the Year Competition where I was awarded a merit for my cooking.
“I was very proud of myself for getting to that stage and getting to the final. It was a great experience and hopefully I will get back again this year with new ideas for the competition.
“One piece of advice I would give someone looking to pursue a cooking career is to just do it.
“No two days are ever the same. There are so many opportunities out there for you no matter what style of food you choose. Hard work and dedication will get you far in life.”
Conversation