Scottish Chefs Enhance Culinary Skills in Boulder Through HIT Scholarship

From Scotland to Boulder: Culinary Journey of Two Chefs

In an exciting exchange of culinary skills and cultural experiences, two young chefs from Scotland, Kaitlyn (Kat) McGibbon and Ben Smith, recently completed a transformative week-long training program at the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. This opportunity was made possible through the prestigious 2025 HIT Scotland Scholarship, aimed at fostering international collaboration in the culinary field.

Kat, who works as a chef de partie at the Hazel restaurant in Glasgow, and Ben, who holds a similar position at Cameron House Hotel by Loch Lomond, traveled thousands of miles to immerse themselves in Boulder’s renowned farm-to-table culinary landscape. The program, organized in collaboration with Gecko Hospitality and Auguste Escoffier Global Solutions, provided the participants with hands-on training and access to a wealth of resources and mentorship.

During their time at Escoffier, both chefs honed their skills across various culinary disciplines, including pastry arts, butchery, and plating techniques. This hands-on learning environment allowed them to work alongside experienced faculty members and fellow culinary students, thereby enhancing their technical prowess and fostering a collaborative spirit.

Farm-to-Table Experience

The culinary adventures did not stop at the school. The chefs explored the fields of Black Cat Farm, where they participated in a unique Farm To Table® Experience. Here, they learned about sustainable sourcing by gathering fresh ingredients directly from the land—an experience they found particularly eye-opening and one they intend to replicate in Scotland, where local sourcing is not as prevalent.

Sheila Hale, the vice president of international operations at Gecko Hospitality, highlighted the significance of such exchanges, stating, “This opportunity gives young chefs the confidence and exposure to grow as leaders.” The visit to the farm emphasized the importance of local produce and sustainable practices in contemporary culinary arts.

Kat expressed her admiration for the camaraderie and teamwork throughout the training, noting how the diverse backgrounds of participants added depth to their learning experience. “It was amazing to see everyone come together and work as a team to create great dishes. We were fully embraced in the process,” she shared enthusiastically.

Ben couldn’t agree more, adding, “The produce here is harvested daily and used on the same day. This practice is quite different from what we see back home, where we rely heavily on larger companies.” Both chefs are now motivated to instill these principles of sustainability and local sourcing in their work back in Scotland.

The Impact of HIT Scotland Scholarship

The HIT Scotland Scholarship is designed not just to enhance the skills of individual chefs but to support the broader culinary landscape in Scotland. David Cochrane MBE, CEO of HIT Scotland, emphasized the critical need to invest in talent early in their careers. “This experience has given Kat and Ben new tools, perspectives, and connections that will support them throughout their careers. They are outstanding ambassadors for Scotland’s future culinary leaders,” he remarked.

As Kat and Ben return to their respective positions, they are poised to share their newfound skills and insights with colleagues and contribute positively to Scotland’s vibrant culinary community. Alongside their practical training, both chefs will benefit from a year of professional development through a subscription to ESource, Escoffier’s on-demand learning platform, and will take on roles as Global Ambassadors for Escoffier in Scotland.

In conclusion, the journey of these two Scottish chefs showcases the profound impact of cross-border culinary exchanges. Their experience in Boulder not only enhanced their skills but also enriched their understanding of sustainable practices and community collaboration in the culinary world. As they bring these lessons back home, they will undoubtedly inspire others and contribute to the evolution of Scotland's culinary scene.

Discover more about HIT Scotland, Gecko Hospitality, and Auguste Escoffier Global Solutions to learn how they are shaping the future of the culinary industry.