Seasoned by Shetland - hospitality and catering

Timothy Li started his culinary adventure at a young age in his family’s restaurant, the Dragon House in Lerwick. The young cook’s early exposure to the kitchen sparked a lifelong ambition that led him to pursue professional cookery.

He is working towards the HNC in professional cookery, a practical course aimed at those who want to work in a kitchen environment.

Before embarking on his formal education in hospitality, Timothy was already a familiar face in kitchens around Shetland, gaining work experience in several well-known local establishments. “I’ve been working in the Dragon House’s kitchen since I was 11 years old, helping out my parents,” he says. Timothy has also worked in Lerwick’s Golden Coach and Magno Café Restaurant as well as The Kiln Bar in Scalloway.

When it comes to hospitality, it’s the teamwork that appeals to Timothy – that and the thought of helping customers experience a high level of service. He says: "Each person working in the kitchen has to play their part to add to what the customer has ordered. Then each stage, each person, each different thing all comes together to make one happy person."

Timothy’s decision to formalise this experience through education stemmed from a desire to refine his skills and explore new culinary horizons. "I wanted to follow cooking as a profession, so came here to up my skills," he explains.

Timothy enjoys carrying out many different kitchen tasks, but his favourite things to do are working with the deep-fat fryer and preparing special sauces. He particularly enjoys the challenge of creating unique flavours, saying: "There’s just a bunch of components you have to work with, and a little bit of everything goes into it [the sauce]. I just like working with it."

Throughout his HNC course, Timothy has learned various new cooking techniques and methods, broadening his understanding and application of different ingredients. "The course has taught me a bunch of different methods when it comes to how to prep stuff, how to cook, and different ingredients that I can work with,” he says.

"We’re also learning what goes into a stock, different methods of baking, different ways of plating, techniques for serving and stuff. I’ve learned loads of things". This educational experience has significantly boosted Timothy’s confidence in the kitchen, preparing him to take his culinary skills to new venues.

One of the distinctive aspects of studying in Shetland is the access to exceptional local produce: fresh fish and shellfish, excellent lamb and beef and seasonal vegetables to give just a few examples.

Timothy’s course places a strong emphasis on using local ingredients, such as lamb from Scalloway butchers, which he describes himself as being ‘excited’ to work with.

“That’s a big part of our course, to learn about what local produce we have and what we can do with it,” he says, mentioning a recent visit to a local fish farm. This aspect of his education has enhanced Timothy’s culinary creations and instilled a sense of pride and connection to the local community and its resources.

Shetland's hospitality industry is experiencing a period of growth, thanks to its increasing popularity as a tourist destination and its burgeoning local food scene. The region offers a robust platform for hospitality professionals, with numerous restaurants, hotels, and cafes eager to showcase local culinary talents. For students like Timothy, this growth translates into excellent job prospects and opportunities to innovate within the local industry, enabling them to make substantial contributions to the regional economy while honing their craft.

Support from teaching staff has been a cornerstone of Timothy’s educational experience, with lecturers providing a well-balanced mix of theoretical knowledge and practical skills. “The lecturers give us plenty of work to do and explain things very well,” he says, praising the supportive academic environment that complements the hands-on learning experience. This blend of learning approaches ensures that students like Timothy are well-prepared for the realities of the culinary world.

Reflecting on the social and communal aspects of his studies, Timothy finds the atmosphere on campus to be friendly and conducive to learning. He finds the closeness to nature in Shetland provides a calm environment that balances the bustling kitchen life. He says: "There are a lot of advantages to studying here. The views are amazing, and you get a lot closer to nature than you would down South."

Timothy’s ambitions extend beyond the family business; he dreams of expanding his culinary career to high-end establishments on the mainland, using the skills and knowledge gained from his time in Shetland to make his mark in the competitive culinary scene.

Timothy’s story is an endorsement of Shetland as a nurturing ground for aspiring chefs. For those considering a career in hospitality, Shetland provides a distinct educational experience that marries the richness of local traditions with the demands of professional culinary arts, making it an ideal place to start a journey into the world of hospitality.