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      We have had a lot of curiosity and interest in our guest chef James Campbell, so here is a little background info.

      After leaving school at 17 years old James started his career at Cameron house hotel, Loch lomond. Since then his career has taken him all over the world and eventually returning to London where he is Head Pastry Chef at the award winning Mandarin Oriental Hotel, where he actively par-takes in various training and cookery demonstrations as far a field as Malaysia He has recently been made a member of the Academy of culinary arts.

      • He is currently the executive pastry chef at The Admiral Crichton Event Company in London.
      • April 2004- Present - Mandarin Oriental London, Head Pastry Chef
      • May 2003-March 2004 - Restaurant Bathers Pavilion, Sydney
      • October 2001- November 2002- City Rhodes, London, Head Pastry Chef Michelin
      • September 2000- October 2001- Rhodes in the Square , London, Head Pastry Chef Michelin
      • August 1999-September 2000 - Rhodes & Co, Edinburgh, Head Pastry Chef
      • April 1996-August 1999 - Champanny Inn, Linlithgow, Head Pastry Chef
      • May 1995-April 1996 - The Beardmore Hotel, Clydebank, Chef De Partie
      • December1994-May 1995 - Earl O Morray Inn, Linlithgow, Chef De Partie
      • April 1994-December 1994 - Darroch Learg Hotel, Ballater, Commis Chef
      • April 1992-April 1994 - Cameron House Hotel, Loch Lomond, Commis Chef

      So that is James' background anything else you might like to know? I have two extra random facts

      1. He is allergic to fish - lucky there are no fish desserts
      2. He has a strong Scotish accent (well I did say they were random)

      All sounds very impressive if you would like to meet them man himself we still have spaces on the Chocolate masterclass this Saturday 4th April 3pm- 7pm!

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