The basic foundations in any subject are the key building blocks for success, especially in a subject that involves complex skills. During my apprenticeship, how well you executed these skills were a direct measure of your rank as a chef. Even today as a culinary instructor, my skills are measured by my students as an indicator of my competency as a craftsman. Because of their paramount importance, I decided to produce a Culinary Beginnings Series in order to showcase the basic techniques required to become a competent chef.
This series is designed to instruct and aid the instruction of young culinarians on the importance of strong fundamentals. Although there is no substitution for continual practice, it is my hope that the techniques shown will be mastered by all who have the desire to become a great chef. The content of this series is based entirely on my own training and industry experiences during my career with food. Enjoy!
Chef Angus Campbell
Culinary Instructor
Hospitality Education Department
Grand Rapids Community College
About Angus
A City and Guilds Master Craftsmen, Chef Angus Campbell was born and raised on the Isle of Lewis, Scotland. His culinary education has been through Jordan Hill College of Education and Glasgow College of Food Technology, where he later became a senior lecturer. He also attended the Moray College of Further Education.
With over 29 years of culinary experience, Angus has worked in many of the hotels throughout Scotland from Commis Chef to Executive chef before his current career in educating culinary students. After leaving Glasgow College of Food Technology, Angus moved to the Bahamas to work at the Bahamas Hotel Training College where he became the Department Chair for their Culinary Arts Department. He then moved to Grand Rapids where he currently teaches in the Culinary Arts program as Chef-Instructor in the Heritage Restaurant for lunch service. Angus has also been a co-leader on several International Culinary Study-Tours, Team Coach for food competitions, and popular presenter of many Institute for Culinary Enthusiasts workshops.
Education
Jordan Hill College of Education Glasgow, Scotland
Glasgow College of Food Technology Glasgow, Scotland
Moray College of Further Education, Elgin, Scotland National Diploma
City and Guilds Apprenticeship
Work Experience
Chef Instructor, Hospitality Education Department - Grand Rapids Community
College
Senior Tutor, Food and Beverage Service - Bahamas Hotel Training College,
Nassau
Senior Lecturer Food Production - Glasgow College of Food Technology,
Scotland
Executive Chef - L'Auberge de Provence Marine Hotel Troon, Ayrshire, Scotland
Brown's Restaurant, Glasgow, Scotland
Blazes Restaurant, Glasgow, Scotland
Professional Certifications
City and Guilds Master Craftsman
Professional Associations
American Culinary Federation
Cookery Food Association, United Kingdom
Craft Guild of Chefs