Recipe for a great career: How college gave one man the ingredients to succeed in the restaurant business
05 November 2009 12:00 AM
Restaurateur James Thomson didn't like school. Much of his time was spent looking out of the windows at the old buildings of Edinburgh, fantasising about their history and the people who had lived there. What Thomson did like was working. Aged 12, he became a dishwasher at Crawford's tearooms on North Bridge. "My grandmother had a cashier job there, and they were always short of dishwashers, so I was called in. I loved the theatre of the place – they served morning coffee, lunches and high tea, and had old-fashioned cake stands and waitresses who all mothered me and gave me strawberry tarts to eat. I also helped the chef. I loved things like the smell of the coffee and cheeses, and the whole ambience of the place."