A young chef from Bargoed has secured a top job at the world famous five-star Gleneagles Resort in Scotland.
Michael Coggan, aged 22, who has fine-tuned his culinary skills to focus on deserts and baking, is enjoying his new busy lifestyle in the heart of Scotland.
Interestingly, it is not Michael’s first experience of cooking in a five-star environment, having previously worked at the Hilton Hotel, straight after completing his NVQ Level Two in Professional Cookery at The College Ystrad Mynach.
Michael is no stranger to producing food at the highest standard – in 2009, he entered the Welsh International Culinary Championships, in North Wales, coming away with a bronze medal in the open pasta competition.
He has always had a passion for cooking and baking, and used to cook with his grandmother after finishing school.
Michael, who strangely enjoys baking to let off steam after a day in the kitchen, said: “I’ve loved cooking since I can remember and have always wanted to be a chef. I was fortunate enough to land a job working at a top hotel straight after finishing college, which is in no small part down to the support I received while I was there.
“The tutors were always there if I needed any help or support and they have always backed me to enter competitions. My tutor was an absolute inspiration.
“Working at the Gleneagles resort is very busy and high pressured, and that is what I enjoy about the job.
“I also have the opportunity to produce deserts and baking of the highest standard, and even though I’m still learning, this is the place to benefit my career further.”
Neil Mugg, Gleneagles’ Head Pastry Chef, added: “Michael has come on leaps and bounds since joining Gleneagles. He particularly excels in speciality cakes, and has demonstrated a real attention to detail. On top of these great technical skills, Michael is also a real people person and gets on very well with therest of the team – he’s been a fantastic asset to the Pastry kitchen.”
Bryn Davies, principal of The College Ystrad Mynach, said: “We’re delighted that Michael is now cooking at such a prestigious resort. He was a dedicated student and it was clear he was going to achieve great things.
“His success is also a tribute to his teachers, who work tirelessly to ensure that every student receives the best possible teaching and support.”