In November last year, the televised search for a chef to be crowned Professional MasterChef Champion led to three finalists facing one last challenge. They were given three hours to cook a starter, a main course and a dessert with flawless presentation and exciting flavours. Judges Marcus Wareing, Monica Galetti and Gregg Wallace assessed their efforts, before deciding the winner. At the climatic conclusion of the series, the accolade went to Glasgow chef Gary Maclean, a lecturer at City of Glasgow College.
On the way to his win, Gary had won praise for his lobster bisque and showcased Scottish produce with his haggis and pigeon dish. He also won over viewers and proved to be an extremely popular winner, particularly in Glasgow where food fans were cheering his success. A video of Gary’s family watching him win the final was viewed by over 240,000 people.
He attended Knightswood Secondary School in the west end before leaving at the age of 14 to start a catering course at Anniesland College. He worked at Ferrier Richardson’s Yes restaurant, the October cafe in Princess Square and Stefan King’s G1 Group before starting to teach full time at City of Glasgow College.
Now that Glasgow’s champion chef has returned to work in the city, Glasgowist caught up with Gary for a chat.
1. What first made you want to start cooking?
I wasn’t great at school but found home economics classes very easy and felt it was something I was good at.
When I became a chef it wasn’t as popular a choice as it is now and probably not a great career choice. In the mid 1980’s food was making a radical change with people like the Roux family and Anton Mossimann moving away from the traditional style food that was being served in the British Transport Hotels and most chefs of that era were trained in the old style.
I was very lucky to get a job in a good hotel when I was fifteen and the chef at the hotel was embracing the new style of food.
Twenty nine years later I still love what I do and I am very proud to be a chef.
2. Apart from the Masterchef: The Professionals win, what are you most proud of from your chef career so far?
I wouldn’t say I have one thing in my career that I am most proud of, I’m very proud of being a chef and I feel that my experience over the years has lead to different career highlights.
Working at the City of Glasgow College helped me in the competition in many ways as I have been the coach of the college culinary team for 6 years so I have had the opportunity to coach students in lots of very tough competitions.
Doing lots of competitions has given me an understanding how to showcase skills and how to tackle lots of different elements at a time.
I am very passionate about teaching and I have been so lucky throughout my career to work with incredible people.
3. How have you adjusted to the reaction that you have had and the profile that you now have after your win?
The reaction has been so incredibly positive, more and more people are approaching me to chat about the show which is fantastic!
About 95% of the cards I have received are from people I don’t know and have never met, so it has been very touching to know that so many people were rooting for me.
I am back doing my day job, albeit it things are very different.
Class attendance is up and the students seem to be listening more, long may that continue.
4. What type of dishes should Glasgow folk be cooking more often? What foods would you like to see coming to the fore?
Glasgow folk should take advantage of the amazing quality produce that is on our doorstep.
The West of Scotland is the envy of the world when it comes to quality produce, our shellfish and beef can be found in some of the world’s best restaurants.
5. Your work at the College is obviously important to you. Will that remain your focus or do you have other ambitions? What comes next?
My main objective is to continue with my career in education, but being winner of MasterChef: The Professionals has provided me with a very unique platform that will hopefully open the door to some very interesting opportunities.
I would love to use my experience in the competition to help enhance the profile of culinary education.
If I was to dream the perfect project it would be doing more TV. I absolutely loved the environment and the team work it takes to pull something like this together, I have so much respect for the people that worked on the show.
It’s very similar to the bond between the team that you would find in a very good kitchen and amazing to be part of.
My main goal in my career is to grasp every opportunity that comes my way and enjoy it. I have done some unbelievable things in my career and I want to keep that going.