Popular telly programmes, such as Masterchef and The Great British Bake Off, have helped to re-energise our interest in cooking. There’s many a worktop and baking bowl suddenly had to earn its keep after a night’s viewing.
Even the professionals agree such programmes have a lot to offer.
“They are inspiring and learning tools for all professional chefs,” says Artur Kurlowicz. “There is also a visible personal passion that drives each contestant, which I believe is vital in our profession.”
Without doubt, it was this same passion that has driven Artur himself. Having moved from Poland to Scotland in 2003, he landed his first job as a kitchen porter at the age of 16. “I did not like the job,” he admits, and very soon got promoted to a Commis Chef position and started training under his mentor’s wings.
It was an auspicious start for one so young and who, by his own admission, knew almost nothing about food and gastronomy but “fell in love with food and loved every minute spent in the kitchen”.
Over the next 10 years Artur worked long hours in restaurants across Glasgow learning different styles and cooking techniques. He also decided to take classic training at Clyde College, then City of Glasgow College, to gain his professional qualifications.
Academia obviously appealed as much as macadamia, as last year Artur became a part-time lecturer at City of Glasgow College. “I teach professional cookery as a vocational subject at various levels, consisting of both practical and theory-based units. What I’m most happy about is the fact I’m still able to do what I love, while at the same time educating new generations of students who aspire to be our future chefs.”
“Each day is different as I teach students at different levels; the day might start with a three-hour practical class followed by a three-hour theory class on meat and poultry.” Typically modest, he adds: “Each day brings new challenges and inspires me to be a better lecturer.”
Equally, there are increasingly better chefs out there today and Artur points to a burgeoning culinary scene in Scotland. “Edinburgh got its first Michelin restaurant in 2001, thanks to Martin Wishart, and now we have five very different Michelin-starred restaurants across the city. Soon we can expect a second star for Edinburgh to be alongside Andrew Fairlie at Gleneagles’ Two Michelin-starred establishment.”
Before reaching such heady heights Artur warns there are challenges to be overcome. “As a college, we try to prepare all students as best as we can for their career in the industry, offering partnerships with major hotels and restaurants in Glasgow. I find a lot of chefs underestimate the challenges you have to face in daily kitchen life and crack really fast under the pressure.”
“The truth is, if you want to make a name for yourself, you need to sacrifice everything and work many years in top end restaurants to achieve this level. My advice would be to work no longer than six months in any kitchen to experience as many styles of cooking and techniques as possible. Each kitchen and every chef is different so you can learn at least one new thing from a new chef. I know this from my own experience. Never stop asking “why?” and seek to gain experience through stages in renowned restaurants.”
Artur confides that he has been asked often why he wanted to be a chef when there were so many other professions to choose from. “I was told once ‘remember you can always cook at home’. I decided to become a lecturer not because I’m lazy and don’t want to work all these long hours, but because I wanted to have that work-life balance and still do what I truly love.”
“Now I can actively participate in the development of young Scottish chefs and offer my professional advice – and what matters mostly is that I am happy in my new role.” Whether your dream is to become Commis Chef, Chef de Partie, Head Chef, or even move into restaurant or catering management, Artur’s story serves as a true recipe for success.
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