Josh Hirst
MA Professional Cookery, The Torridon, Wester Ross
1. Tell us which hotel you’re working in, what your role is, and what a typical day looks like for you.
I’m currently working as a Chef de Partie at The Torridon. A typical day starts with checking in with the Head Chef to run through the plan, any menu changes, and the standards we want to push that day. I’m heavily involved in dish development, so we often discuss new ideas, seasonal ingredients, and ways to refine our offering to keep it true to The Torridon’s style.
Once I’m on my section, I organise my mise en place to keep service running smoothly. I always look at how to streamline tasks—improving prep flow, reducing waste, and supporting other sections when needed—because an efficient kitchen is the foundation of a great guest experience.
During service, I work closely with the Head Chef to ensure timing, consistency, and quality are exactly where they should be. If we’re trialling or adjusting a dish, I collaborate directly with them to get it right quickly.
At the end of the day, I check stock, review my section, and note anything that could improve the next service. Menu development and efficiency are huge motivators for me, so I’m always thinking about how to elevate both.
Overall, my day revolves around collaboration, continuous refinement, and maintaining a well-organised, efficient kitchen.
2. How long have you been on your apprenticeship, and how do you feel you’ve progressed since starting?
I’ve just completed my two-year apprenticeship, and I feel I’ve progressed massively since the beginning. When I first joined the kitchen, I was still building basic skills and confidence. Over time, I’ve grown into a much more capable and independent chef.
My knife skills, organisation, and understanding of core cooking methods have all improved significantly. I’ve learned how to manage a section properly—from prep to delivering consistent dishes during busy services—and I’m much more confident working under pressure.
One of the biggest developments has been learning to think like a chef, not just follow instructions. I now have a deeper understanding of flavour profiles, seasonality, and plating, and I’ve enjoyed contributing ideas and working with senior chefs to refine them.
On a personal level, I’ve grown in confidence, communication, and efficiency. I take responsibility for my section and support the wider team. Looking back, I can clearly see my journey from apprentice to someone who can confidently run a section and add real value to the kitchen.
3. What has been your biggest highlight or proudest moment so far?
My proudest moment has been winning the City of Glasgow College Principal’s Award for Outstanding Academic Achievement. It meant a lot because it recognised not just my practical skills, but the hard work, dedication, and discipline I put into the apprenticeship.
It also validated how far I’ve come and how many people have supported me—chefs, lecturers, and colleagues who believed in me and pushed me to improve. Their encouragement made the award even more meaningful.
The recognition gave me a real boost of confidence and confirmed that I’m on the right path. It’s a reminder of the standards I set for myself and the importance of continuously improving and contributing to the team.
4. What are your career goals after completing the programme, and how is the apprenticeship helping you get there?
My main goal is to keep developing as a chef so I can create unforgettable dining experiences for guests. What motivates me most is the idea that food can leave a lasting impression—through flavour, creativity, or the way a dish makes someone feel.
The apprenticeship has played a huge role in helping me move toward that goal. It’s given me strong technical foundations while also encouraging creativity and a deeper understanding of seasonality, balance, and presentation. Working alongside skilled chefs has shown me the level of detail and care that goes into dishes that truly stand out.
I’ve also learned how essential organisation, communication, and teamwork are to a smooth service—and how directly those things impact the guest experience. The programme has helped me build confidence on my section and take pride in every plate I serve.
Overall, it’s taught me the passion and precision required to deliver memorable dining experiences and motivated me to keep pushing myself.
5. What advice would you give to someone thinking about applying to HAS or starting the apprenticeship?
My advice is to absolutely go for it—but go in with the right mindset. HAS is an amazing opportunity to learn from experienced professionals, but the more passion, effort, and commitment you bring, the more you’ll gain.
Stay curious and ask questions. You’ll be surrounded by mentors with years of experience, and being open to learning from them will accelerate your progress. Take feedback positively—it’s one of the quickest ways to improve.
Embrace all areas of hospitality. Whether you’re in the kitchen, working front of house, or anywhere in between, every role contributes to the guest experience. Strong teamwork, communication, and organisation are essential, and understanding how each department operates will make you a more rounded hospitality professional.
Most importantly, enjoy the experience. HAS offers incredible opportunities, supportive mentors, and real industry training. If you immerse yourself fully, you’ll leave the programme with strong skills, valuable connections, and a clear sense of direction for your future career.
