Two young Scottish chefs have been awarded HIT Scotland scholarships to attend a five-day culinary training programme at the Auguste Escoffier School of Culinary Arts in Boulder, Colorado.
Kaitlyn McGibbon, chef de partie at Hazel restaurant at the AC Marriott Hotel in Glasgow, and Ben Smith, chef de partie at Cameron House on Loch Lomond, will travel to the US in September for the immersive experience.
The initiative is delivered in partnership with Gecko Hospitality and Escoffier Global Solutions. It includes kitchen lab sessions, butchery training, pastry skills, and Escoffier’s Farm To Table® Experience. The chefs will also gain 12 months of access to Escoffier’s online learning platform.
“This scholarship goes beyond skills development—it provides the kind of exposure and mentorship that can shape a career,” said Nicole Bertelli, director of partner services at Escoffier Global Solutions.
David Cochrane MBE, chief executive of HIT Scotland, added, “This experience will give Kaitlyn and Ben new tools, perspectives, and confidence that will serve them throughout their careers.”
Both chefs will return to Scotland as Escoffier Global Ambassadors.
