Apprenticeships: a ladder to career success - Donald McInnes
To celebrate Scottish Apprenticeship Week from 2 to 6 March, we are highlighting the journeys of six former apprentices who have built remarkable paths in the food & drink sector.
We asked each of them six key questions to uncover how their apprenticeship has provided the foundation for their success.
Donald McInnes, Food and Nutritionist, West Dunbartonshire Council
“One of the many things I learned at the age of 16 was discipline and presentation. At this age, you do not know all the answers … but I learned very quickly at a young age to listen and observe my mentors.”
The starting point: what first attracted you to an apprenticeship in the food and drink industry, and what was your very first role?
My career in this amazing industry really started way back in the early 1980s when I was around 12 years old.
I used to help my mum in the family kitchen. This led me into industrial kitchens and the start of something that has taken me all around the UK and into Europe.
I held down a couple of weekend jobs between the ages of 14 and 16 but my first real taste of kitchen life was in the George Hotel in Edinburgh. At the time, I was also doing my college diploma in hotel and catering as well as working in The George – so this would be like what today they call a Modern Apprenticeship programme.
The learning curve: what was the most valuable skill you learned as an apprentice that you still use in your work today?
One of the many things I learned at the age of 16 was discipline and presentation.
At this age, you do not know all the answers - although some might think they do - but I learned very quickly at a young age to listen and observe my mentors.
Be confident and show an eagerness to learn, because the people beside you and around you will always gravitate towards an individual who can show an aptitude to learn.
Make mistakes and learn from them – we all do this and there is nothing wrong with it. In my opinion, the hospitality industry is one of the best to benefit from the hands-on approach – learn as you go and train, train, train.
The career ladder: can you briefly describe your journey from apprentice to your current position?
My cheffing career started in Edinburgh, then went to London and then onto Switzerland and then to France and finally back to Scotland.
The grounding I had in Edinburgh at such a tender age gave me the springboard to be able to have the confidence to go to London and beyond.
I then held several very prestigious posts around Scotland and began to build a reputation for myself. I was headhunted for numerous positions - which is always nice!
As I have already said, I always went with good discipline, organisational skills and strong presentations. I moved from the private sector in 2019 into the public sector and I never looked back.
This has been a huge learning experience for me as an individual and I feel like I am giving something back to so many people.
The industry impact: why do you think the food and drink sector offers such a strong career path for ambitious young people in Scotland?
To this day, the hospitality industry is one of the best industries where you don’t need to have a huge academic background and it offers a path that can open several doors all over the world.
All you really need is yourself and your own ability to believe in who you are and where you would like to go.
I always tell people if you are able to fry an egg in Scotland then you can fry an egg in Asia, America or Australia - the only barrier is you.
Chef life and the hospitality industry is a way of life; it’s not for everyone but if you engage in your mentors and enjoy what you do then you can really go onto some amazing experiences and carry this into adulthood and beyond.
The myth-buster: what is one thing you would say to a parent or teacher who thinks apprenticeships are a “second-best” option to university?
I don’t agree. There are some industries and careers where university is very important but for certain industries the Modern Apprenticeship programmes are vital for getting our next generations into work life and benefiting them as individuals. They give them confidence and the ability to have the hands-on approach to both life and life skills in today’s modern world.
Leaving school can be very daunting for a lot of youngsters, but by going into a Modern Apprenticeship you get the best of both worlds – hands-on but with proper guidance and mentoring. You then gain confidence, move at your own pace and learn as you go.
The future: what is your ultimate career goal, and how did your apprenticeship give you the foundation to reach it?
I am just about to move into other senior role at the tender age of 55!
I strongly believe that throughout my career I have shown the awareness and the knowledge of being able to change and adapt to varying positions, styles and the variety that is around all workplaces.
My foundation at the age of 16-18 when I was learning, through college and working at the same time gave me the confidence to then go to London. I had plans at 16 and those plans changed as I went through all the various working establishments and worked with all different kinds of people.
The foundation I laid way back the mid 1980s has to this day given me the ability to move into new roles and new challenges as I have progressed throughout my career.
Voices of experience
The campaign is part of Scottish Apprenticeship Week (2–6 March 2026) and aims to show that an apprenticeship is an effective ladder to a successful, long-term career.
Our case studies feature a diverse group of professionals at various stages of their careers:
Alan Baxter: managing director, Rowan Glen
Victor West: CEO of Macsween Allan Food Group and non-exec director at Associated Seafoods
Gordon Newlands: brand development manager, Quality Meat Scotland (QMS)
Robbie Hughan: assessor, Craft Skills Scotland
Donald McInnes: food and nutritionist, West Dunbartonshire Council
Lauren Boyer: quality and technical apprentice and marketing assistant, Rowan Glen
The stories of these individuals show that an apprenticeship is not just a route to a first job, but the foundation of a lifelong career. It develops the key transferrable skills needed to progress in life.
There are many exciting reasons to work in food and drink. It’s rewarding, you can make a difference and there truly is a job for everyone. Whatever the uncertainties about the years ahead, people will always want to eat and drink – and to eat and drink well. There will always be careers to get your teeth into.
An apprenticeship is the perfect entry point for those looking to build a secure and successful future in this vital industry.
Want more inspiration about a career in food & drink in Scotland? Watch this short film or visit our career information resource.