“I’m the sort of person that can be really self-critical, Edinburgh College taught me to have belief in my own abilities”
As part of a series celebrating the success of some of our recent graduates, we caught up with Niall McCann, a recipient of the College’s Principal’s Award for Academic Excellence. The 40-year-old came to Edinburgh College with a desire to improve his abilities and apply it to his business, and left with an entirely new perspective on the art of cooking.
Just to start Niall, could you tell us a bit about why you chose to study at Edinburgh College?
“I was at the point when I was already running my own cake business, but I was keen to try and learn some new skills and try and elevate my abilities, to apply it to my work. I was interested in learning how to improve the likes of chocolate tempering and moulding, and after taking a look at the College’s course offerings, thought the Level 7 Patisserie & Confectionery would be ideal.”
And how did you get on during your time at the College?
“I genuinely really enjoyed my time at Edinburgh College. It gave me the opportunity to try out different areas of the kitchen I hadn’t really considered before, and to give service a shot. Beforehand, I wasn’t keen on the idea of working in a busy kitchen, but I wound up loving that part, going up to the pass, being right in the thick of the action.
“It was also just a great environment to learn in. You find yourself working alongside such a mix of people, there were some other students the same age as my daughter, others the same age as me, and others who were further down the line in their careers. It can be quite inspiring actually, and I found it really helped to develop my own skills.”
What would you say were some of the biggest lessons you learned during your studies?
“Definitely that you need to have self-belief and confidence if you want to succeed. I’m the sort of person that can be quite critical of my own work, and can sometimes be guilty of doubting myself, thinking that I’m playing catch-up with others. Coming to the College made me realise that wasn’t true, I had so much support from my lecturers who pushed me and tested my abilities, because they knew I was capable of doing it.
“It also made me more open-minded to trying new experiences. Having ultimately enjoyed service, it made me willing to take on other opportunities that I previously might have said no to. There’s always more to learn and ways to improve yourself!”
Tell us about what you’re up to now, and what your plans for the future look like?
“At the moment, I’m working for the Renaissance Club in North Berwick as a breakfast chef. It’s a great job and I get a lot of chances to try out different parts of my toolset, and I often look back on the skills I learned at Edinburgh College. I’d quite like to give being a pastry chef a crack, and maybe one day do that job in a high-end kitchen. Who knows though, I had such a different idea of what my future would look like before coming to College, and now I’m not sure where I’ll wind up, which I think is a good thing!”
Finally, what would your advice be to others considering studying at Edinburgh College?
“Go for it! The lecturers are fantastic, you’ll get lots of amazing opportunities to get hands-on experience that will really benefit your career. Believe in yourself, put in the hard work, and you’ll do well.”