Last week Paul Hood, Executive Head Chef, EICC Nourish – part of Levy at the Edinburgh International Conference Centre (EICC) was named the winner of the prestigious Scotland Food & Drink and HIT Scotland Legacy Scholarship.
Following a competitive application and interview process, Paul was praised by the judging panel for his passion for the industry and developing people. The judges remarked that Paul has a great regard for Scottish ingredients and local suppliers, and his enthusiasm for continually developing and raising standards was tangible.
In recognition of his success and to mark Chef Appreciation Week, we asked Paul to answer some questions about being a chef, why Scottish produce is so special, and to share some advice for those just starting out in their career.
What inspired you to become a chef?
My father was a very highly regarded Chef, and I used to love to watch him cook in the kitchens he ran. I got the cooking bug from a very young age!
Tell us a little about your career to date?
I started my career at just 15 at the five-star Prestonfield House Hotel in Edinburgh. I was there for five years, and I learned so much in that time, working under the Executive Chef, Kenny Coltman. Kenny taught me not just about precision and consistency, he also taught me how to run a kitchen with clear direction and to stay true to who I am in my cooking style. He is the chef who shaped my craft and made me the chef I am now.
Following my time at the Prestonfield, I worked at many high-end establishments in Edinburgh, including La Garrigue under Jean-Michelle Gauffre and The Pompadour at The Caledonian Hotel. Prior to joining Levy earlier this year, I worked for nine years as an Executive Chef at another large catering company.
Who inspires you?
My family, Aktar Islam and Thomas Keller.
What's the best thing about being a chef?
Creating new concepts and engineering new innovative dishes nobody else is doing.
What's your favourite ingredient and why?
Scottish Scallops – they are just amazing. Sweet, decadent, luxurious and super tasty!
Why is Scottish produce so special?
Scottish produce is by far the best in the world. The brilliant small to large growers/producers all have the most amazing stories and passion around what they do. The produce is treated and grown with the upmost respect and love, and it shows in the cooking and handling of each product. The Scottish climate also helps in creating the incredible produce we receive.
What would you say to people considering a career as a chef?
Don’t rush your apprenticeship and learn more than the fundamental basics before you consider stepping into the next level. Our industry requires complete dedication and passion – make sure you are ready for it. And once you become a chef, never stop learning and pushing for more.