Tracy McVey

Tracy McVey
Tracy McVey

Growing up near a culinary college in Ireland meant that it was almost inevitable that Tracy McVey would become a chef… and now she is prepping to compete at the World Skills competition in the patisserie category.

 

Mother of three Tracy, who lives in Doune is nearly finished her HND Professional Cookery at Forth Valley College, and can’t wait to take part in the World Skills which will be held in the City of Glasgow College on Thursday 15 June.

 

Tracy, said: “Part of my course has focussed on Patisserie which I really enjoy. I feel like I have peeled a lot of carrots, potatoes and onions to get to this point, but it has been worth it!

 

“But I am really looking forward to the World Skills competition, as I love being creative and trying new things. I will be focussing on fundamental pastry and confectionary – specifically chocolate and sugar work and I will give it a good go.”

 

Tracy explained her journey to get to the point of taking part in the premier cooking challenge in the UK.

 

She said: “I had always liked cooking, but never thought I would do it professionally, even though growing up in Galway, we lived very close to a culinary college. I worked in administration for the Ambulance Service in Glasgow for several years and then had my family Eva (17), Wren (14) and Seth (10). I was thinking about going back to work and didn’t want to go and do what I had been doing. So I researched the course at the Stirling Campus and asked if I would be too old to start a course at the College… and they told me absolutely not!

 

“Just before the pandemic I started at Forth Valley College on a City and Guilds Level 2 Cookery course in February 2020. However, just a few weeks later we were in lockdown.

 

“But, I managed to progress and have worked my way up to the HND Professional Cookery and I have loved everything about course, the lecturers and the College and would definitely recommend it to anyone. I love the encouragement and support you get. It has been a really super positive experience for me.

 

“As I come to the end of my course, I am still working out what I want to do going forward, but I am loving working part-time in the Blair Drummond Smiddy, where I can transfer some of the skills I learn at College into the workplace.”

 

For more information on the course visit https://www.forthvalley.ac.uk/courses/bakery/hnd-patisserie-hnd-professional-cookery-with-management-patisserie-route