Scottish chefs complete Escoffier culinary training in boulder

BOULDER, Colo. — Two young chefs from Scotland have completed a week of immersive training at the Auguste Escoffier School of Culinary Arts in Boulder as recipients of the 2025 Hospitality Industry Trust (HIT) Scotland scholarship.

Kaitlyn “Kat” McGibbon, 21, chef de partie at Hazel restaurant in Glasgow’s AC Marriott Hotel, and Ben Smith, 21, chef de partie at Cameron House Hotel on Loch Lomond, trained alongside Escoffier faculty and students. The program was delivered in partnership with Gecko Hospitality and Auguste Escoffier Global Solutions and offered hands-on experience, cultural exchange and an introduction to Boulder’s farm-to-table culinary scene.

The scholarship is designed to advance early-career chefs through international collaboration and mentorship. In addition to their on-campus training, McGibbon and Smith will continue their professional development with a year-long subscription to ESource, Escoffier Global’s on-demand training platform. Both chefs will also serve as Escoffier Global Ambassadors in Scotland.

“Working alongside our chef instructors, they expanded their technical expertise in areas such as butchery, pastry and plating, all under Escoffier’s immersive, hands-on approach to culinary education,” said Kirk T. Bachmann, president and provost of the school.

During their stay, the chefs visited Black Cat Farm to harvest ingredients for Escoffier’s Farm To Table Experience, which emphasizes sustainable sourcing.

“This opportunity gives young chefs the confidence and exposure to grow as leaders,” said Sheila Hale, vice president of international operations at Gecko Hospitality.

David Cochrane, chief executive of HIT Scotland, said the program invests in talent at a crucial time. “This experience has given Kat and Ben new tools, perspectives and connections that will support them throughout their careers,” he said.

Both chefs said the scholarship broadened their outlook. McGibbon said the teamwork at Escoffier was inspiring, while Smith noted that Boulder’s emphasis on fresh, locally sourced produce is something he hopes to bring back to Scotland.

As they return to their posts in Glasgow and Loch Lomond, McGibbon and Smith are expected to share their new skills with colleagues and the wider Scottish culinary community.