There aren’t many people who would give up the bright lights of New York City’s world-famous theatre industry in the pursuit of another dream, and even fewer who would pack up and move to the other side of the Atlantic Ocean to try and make it become a reality – but that’s exactly what 37-year-old Robert Croghan did!
The NYC native is now studying Level 6 Diploma in Patisserie and Confectionary at Edinburgh College’s Milton Road Campus, after many years working as a costume designer in America, putting together outfits for productions of shows including Macbeth, A Midsummer Night’s Dream and Charlotte’s Web.
Hoping to one day own his own café producing sweet treats and baked goods, it’s a long way from the hustle and bustle of the Big Apple’s busy streets, but Robert says the change of pace is more than welcome: “I first visited the UK with family in the late 90s, and it’s always been somewhere I’ve felt very comfortable.
“Last year a friend of mine that was studying in Edinburgh reached out to let me know she had a spare room, and I thought why not give it a shot? I reached out to the College super last minute but they were thankfully able to find a space for me.”
It might seem like quite a random pivot to some, going from Broadway to the business of baking, but Robert says the kitchen is where he feels right at home: “Pre-pandemic I was doing a lot of work in Broadway, but even back then if things were starting to get stressful, I would always turn to baking.
“After Covid hit, I found a new job working from home in cancer research, but it was actually my parents that encouraged me to pursue baking as a full-time career if that’s what I wanted to do.”
Not wanting to waste any time, the theatre veteran has jumped right into the deep end on his new course, even recently taking part in the Golden Spurtle World Porridge Championships, a challenge almost as unique as designing costumes for the stage: “Now that was really quite the experience.
“Porridge was not something I was making regularly at home, it’s not a dish we really have much at all in the States. I just thought I’m already here in Scotland trying to learn how to make all these new UK specific pastries and desserts, so why not learn another!
“I started making a lot of porridge, every day I was whipping some up because you have to make a traditional porridge, as well as a specialty one. I went for one inspired by a bit of classic Americana, an apple pie concoction. I spent a good chunk of the time just coring, peeling and slicing, but it was just a really cool day. I got the chance to represent America at a cooking competition, and test myself in that sort of environment. I don’t know if I’d ever do it again, but I’m really glad I gave it a go.”
Whilst Robert unfortunately did not claim the crown of the world’s best porridge maker, it’s only furthered his desire to apply himself fully to his studies in the College’s kitchens: “So far, I’m really trying to take in all of the specialty creations that we’re doing throughout the course.
“We’re learning a lot of advanced techniques that go with things like chocolate sculptures, marzipan, things like that. I’m quite a creative person, and I’m really enjoying how creative a process cooking and baking is.
“I get to express myself in a similar way as when I worked in theatre, and it’s something the lecturers here really encourage, kind of finding your niche and excelling in it, so it’s really great!”
It’s not just the College Robert is full of praise for either, as he says Scotland has given him a very warm welcome indeed: “There is something very magical about Scotland, that I haven’t found anywhere else.
“The people are so friendly here, I like to wear a lot of purple and back in the States that can sometimes lead to comments from strangers walking by you, but that’s never happened to me here. In an idyllic world, I’d love to open a cute little café somewhere in Scotland just serving up a few specialty items, but we’ll have to see where I end up!”
Robert has one final surprise up his sleeve, which is his belief that there are far more similarities shared between Auld Reekie and the Big Apple than you might first realise: “Edinburgh in August isn’t a million miles away from the chaos of Times Square!
“I’m so used to navigating my way around all the theatres around there, and during the Fringe it feels kind of the same here. I guess I’m used to the congestion and all the tourists everywhere!”
