For the last 10 years he has opened the doors of his top Glasgow restaurant to schoolchildren, and he's not stopping any time soon.

A student of the legendary Roux brothers, Brian, 44, from Houston, Renfrewshire, has established a reputation as head chef at Chardon d'Or, the award-winning fine dining restaurant in West Regent Street.

And he has been inspiring the next generation by taking 15 students on to a 12-week Culinary Excellence course teaching them everything from knife-skills to what glass of wine to serve when.

Brian said: "When I first came back to Glasgow from London, my manager asked me to do it because she felt I was good and I've never really looked back.

"For me, it's just giving a little bit back and also for the kids to go forward and build their own self-esteem and confidence in dealing with adults.

"It's about moving forward in life to stand them in good stead."

Each year, Brian designs and teaches the students how to make a three-couse meal – this year it will be salmon, lamb and a pear tarte tatin – as well as the skills to serve it up in his restaurant.

He also goes to their school and teaches them cooking skills and offers them the chance to shadow staff at the restaurant during peak dining times.

The children are then split into two groups, with one group working in the kitchen and the other working front-of-house, to eventually serve their efforts at a big lunch for city high flyers, including city councillors and members of the hospitality industry.

Brian added: "When we're doing the starter, the main course, the dessert, I've got to keep all the heads interested so when we do the lunch, they understand what's wanted or needed of them.

"It's important that they understand the discipline, the standard has always got to be the same.

"They're representing me, representing the school which is more important, and also themselves.

"Next year when they do go into an office, or whatever line they go down, they've got to try their hardest.

"I believe if you do something, you do it to the best of your ability, and if you don't like it, you do something else.

"And when we do the lunch, I can't explain how proud I am.

"I'm doing my bit and just seeing the smiles on their faces makes a big difference – at least you know you're doing something right."

For the fourth year running, the Int2 Hospitality Class from Lochend Community High School in Easterhouse has been reaping the benefits of working with the top chef.

Ross Mulholland, an S6 pupil on the course, hopes to be put in the front-of-house team before the lunch in three weeks' time.

He has been taught how to hold two plates steady on one arm, with red wine in the centre to show if he goes off-balance,

The 17-year-old, from Partick, said: "It was nerve-wracking at first, but I came in and did some shadowing at night-time, so that really helped a lot.

"Brian is nice, but he's a chef so if you get on the wrong side of him, he won't treat you any different from his staff.

"It gets you more involved, more hands-on instead of just sitting and listening."

He added: "I'd like to get a part-time job doing this, I've already got it on my CV."

His fellow pupil, Danielle Davren, hopes that she will get to help Brian with the food instead of serving up.

The 16-year-old, from Garthamlock, said: "I prefer the kitchen because I'm quite clumsy with my hands.

"I like to watch Brian in action, seeing a real chef.

"It's completely different, it's good, it's like a proper job and people actually do this for a living.

"It's given me the experience, that you get shouted at if you do something wrong, but in the next minute it's forgotten.

"It's something that I've always wanted to do."

And if the pupils show enough interest, there is always the chance of them getting a part-time Friday or Saturday night shift in the restaurant to build on their skills once they leave school.

Over the years some schoolchildren have even had apprenticeships or gone on to land full-time positions at the restaurant.

Lesley Henderson, acting principal teacher of hospitality at Lochend, said the course is an opportunity for the pupils to get a taste of what they would like to do in the future.

She said: "It has let me see some of their skills that I don't always see in school.

"For those front-of-house, you get to see some of their personalities come out that you sometimes don't see in the school.

"And the ones that are in the kitchen, you see the enthusiasm that they've had, and that's transferred back to the class.

"They're asking questions and they know a lot more, so it definitely helps them."

fiona.mckay@heraldandtimes.co.uk