Fine dining training for Co Down chef
A chef from Northern Ireland has taken part in a unique training opportunity working with some of the industry's finest chefs.
Max Buller, an 18-year-old chef de partie from Loughbrickland, Co Down, was invited by Radisson Blu Edinburgh to undertake two days of intensive training in the hotel's kitchen.
Working alongside Gary Maclean, winner of MasterChef: The Professionals 2016, and the hotel's head chef, Barath Kumar, Max travelled to Scotland last week where he picked up an array of skills that will help him to further his own budding career.
The training programme culminated in Max - who works as a chef at The Coach brasserie in Banbridge - helping to prepare and cook a tasting menu for 60 special guests attending a fundraising event for charity Hospitality Industry Trust (HIT) Scotland.
He said of the experience: "The past three days in Edinburgh have been a steep learning curve and a fantastic experience.
"I'm now pretty tired but it has been a brilliant three days and I'm really proud to have played a part in preparing the five-course tasting menu for the special guests in aid of HIT Scotland.
"I've got a lot of tips and ideas to take back to further my own chefing career in Northern Ireland. Huge thanks to Richard Mayne at Radisson Blu Edinburgh for inviting me over."
Gary Maclean, who is also a senior lecturer at City of Glasgow College, said the experience would help chefs such as Max improve their skills.
"Some of the techniques in food preparation take a long time to perfect, so I hope I can leave everyone in the kitchen with a lot of useful tips," he said.
"The likes of squab pigeon is a proper luxurious item and the fish dish with razor clams and brown crab is also a celebration of Scottish produce, so it's fantastic to be able to share techniques when working with great ingredients."