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Chef Higgins does not rest easily on his laurels, as he is a humble man who cares greatly about his cra . He started his training at Motherwell Technical College, a school much like George Brown College. Success did not come easily. Chef Higgins
failed his rst test
with Mr. Ross. But
these early teachers
such as Mr. Hogan
and Mr. Ross taught
him about hard work
and honing ones’
cra to perfection.
is discipline in-
stilled great dreams
in the young man.
It must be this leg-
acy of inspiration
that Chef Higgins
wants to share with
his students, just as
his former teacher
Mr. Hogan shared his
vision of working at
the Gleneagles Hotel, the crème de la crème of hotel culinary artistry.
Chef Higgins’ love of food was some- thing not acquired on the home front. His mother he describes as an “okay” cook, but his grandmother was the one who probably instilled the love of culi- nary skill in the young chef. He
describes her as a “great cook” who “could make something out of what- ever was le over -a few strawberries became strawberry jam”. is creativ- ity was probably the result of having gone through the war and rationing.
His inspiration on special outings to Glasgow, twenty minutes away, was seeing the Central Hotel described as “posh-wow” with a revolving door and
a person who would polish the brass daily.
Tea time is a part of the fabric of Scot- land, and Chef Higgins takes time whenever he can to
honour the tradition. Chef Higgins states, “tea time is all the
time, tea was always in the kitchen”.
Taking time is important for a man who loves his work even when there are sacri ces in missing family and social events.
Chef Higgins told me “Father took
Chef Higgins modest personal tea set that he uses when working at
George Brown College.