As we hurtle towards our 10th year of helping young people who need a break in life, it feels as though Fifteen has finally found its place, thanks to the wonderful trustees, Foundation Team, chefs, front of house team and volunteers who work with us. This year we’ve been reflecting on nine incredible years and using our collective experience to try new things to achieve even better results. The 14 young people graduating this year are such an inspiring, hard-working and loyal bunch. Every one of them has had an opportunity to shine in their own way, and people who have come into contact with them have openly praised their dedication and energy. I’m incredibly proud on their behalf. As with any year, we had some peaks and troughs, but these guys were amazing and found a way of working well together right away. That’s a great sign because the ability to work well with others is one of the most valuable skills a young chef can take with them into the industry. It’s taken nearly 10 years to realise it, but our philosophy has always been simple: give young people opportunities, positive role models and unconditional love, and they will achieve amazing things. Graduates from past years are still out there, continuing to make their names in the world as head chefs, and even owners of their own restaurants. Our students know that we’re always here to help them with anything they get involved with in the food world. And even if they never call on us, hopefully just knowing we’re behind them will give them the confidence to push on. So big congratulations to all of you. There are good and exciting times ahead. Remember, we don’t want you to be as good as us; we want you to be better. So please go out there, kick arse, fly the flag for Fifteen and remember to treat people the way you want to be treated.
well done and lots of love
Set up in 2002, Fifteen London uses the magic of food to give young people the chance to have a better future. Every year, the restaurant recruits 18 unemployed young people, aged between 18 and 24 and trains them to become professional chefs through its unique Apprentice Programme. They are taught to love and respect food - taking in everything from traditional bakery and butchery, to the finest pastry skills. As part of their programme, apprentices also study a Level 2 professional qualification at college, get hands-on training at Fifteen London, learn about food provenance on educational sourcing trips and complete work experience at top restaurants.
IN THE WORDS OF PROGRAMME MANAGER TROMIE DODD: “Our Class of 2011 have been a pleasure to work with. Their passion and enthusiasm have reminded us all at Fifteen why we do what we do. They have worked extremely hard, risen to the demands of the programme and we are delighted to have 14 of them graduating tonight! Fifteen sets out to do something that is extremely difficult; to turn around the lives of young people with few career prospects who are not in education, employment or training. As of today, a massive 109 young people have graduated from our programme. A big congratulations goes out to them all!�
C L A S S O F 2 0 11 Age 20, from Camden The programme has exceeded my expectations. Fifteen has given me a more positive outlook on life and I’ve learnt that I can do a lot more than I ever thought I could. I used to be a very negative person, but now I’ve learnt to forget the bad, remember the good and look forward to the future. I like the way that you are pushed to work harder and inspired to achieve your goals. My dream is to one day open my own restaurant using fresh, local produce and with an in-house butchery and bakery. My advice to future apprentices would be to grab life by its neck and wring all the bad stuff out.
WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 24, from Wandsworth I was a full-time mother of two before Fifteen. I applied after meeting a Fifteen graduate who told me about the programme. I was over the moon when I found out I’d got in. My mum and my daughters were screaming! Fifteen is a once-in-a-lifetime opportunity and I really think the programme is the best of its kind. I love the patience and dedication of the staff, from the restaurant to the Foundation team. Support is always there, even when your problems don’t have anything to do with the kitchen. My advice to future apprentices would be to think positive and keep your head up high. Try not to dwell on the negatives because there is always someone worse off than you. WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 21, from Greenwich I’d been working as a labourer since the age of 16, but I’d always had ambitions to be a chef so when work dried up I applied to Fifteen. During my time at the restaurant, one highlight has been running a section in the kitchen because I like the responsibility. Another has been working at events, especially at Jamie’s Big Night Out at St Paul’s Cathedral – the atmosphere was amazing and I shucked oysters alongside Jamie! Fifteen has changed me; I want to get up and actually do something now. I’ve learnt that there are opportunities out there, even though you might not think there are - you just have to look in the right place.
WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 25, from Epson and Ewell The year before Fifteen I wasn’t doing anything. I joined the Prince’s Trust and they put me in contact with Fifteen because I’d always enjoyed cooking. The Foundation Team help with housing, finances and personal issues which have enabled me to learn and to grow as a person. It’s great having the chefs pass on their expertise and knowledge to us. Fifteen has had a massive effect on me. It has changed my life completely. It has given me the skills to work in a professional kitchen. My outlook on life has changed. I used to be really negative before but now I’m more positive and believe there are good people out there.
WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 20, from Southwark Before the programme I did a two-week course at Fifteen in partnership with the Prince’s Trust. Cheffing is my ideal career - I’m not a very academic person; I like practical, hands-on learning and I love food! My highlight has been the sourcing trips. Italy was amazing and I hope to go back there to work after I graduate. I’m more organised now and I’m getting better with managing my finances. My attitude towards people has changed too. I know how to work well with anyone now, even people I wouldn’t normally get on with.
WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 22, from Redbridge My Nan taught me to cook when I was young, and I’ve always liked good food which was partly what made me want to apply. I like working in the restaurant because it’s hard graft and the time flies by. It’s nice to come out at the end of a long shift hot and tired – it feels good. Now I have an idea about where my career is going. The programme has opened doors for me. I’ve met people and done things I would never have done otherwise. In a few years I’d like to be living in Barcelona, working in a high-end restaurant.
WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 21, from Camden I like the Apprentice Programme’s organisation and the dedication of the staff, the trips, the shifts and the environment – it’s positive, fun and welcoming. Fifteen has had a massive effect on me. I’ve had to change my lifestyle in so many ways. I never paint my nails or do girly things anymore! I am always thinking about what I’m eating – what’s good for me and how should I cook it? Food is more than just sustenance, it needs to be respected and enjoyed. When I graduate I want to be a very good chef with a decent reputation. If I put my mind to it I hope to open my own restaurant one day.
WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 20, from Hackney I like the fact that Fifteen takes 18 people from different backgrounds. The programme is challenging but with the help of the Foundation we are all able to build a positive future. The programme takes a lot out of you. My life changed from the first day – I had to pick and choose when I saw my friends as my time was suddenly limited. My favourite dish at the restaurant is the grilled duck in the Trattoria. The venison meatballs are really good too. The programme has been really enjoyable and beneficial. It has opened my eyes to the fact that there is a job for me as a chef and it can take me wherever I want. WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 21, from Romford The best thing about Fifteen is the warm welcome you get and the sourcing trips. I enjoyed the trip to Maldon Sea Salt where we went on a river boat; from that day I decided to take good care of the salt I use! At the beginning I lacked experience and confidence, but now it’s so different. I see the positives and the possibilities. My favourite dish in the restaurant is the radiatori pasta served with oxtail ragu. It’s simple but you can taste the love that’s gone into it. When I’m at home with my family, I’ll cook things that I know everyone will like. My mum and I do a lot of cooking together, especially Korean food. WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 25, from Lewisham On my first day at Fifteen I felt powerful emotions - a mixture of fear and anxiety because of all the new faces and information, but also excitement and pride. One of the things I like most about Fifteen is the restaurant team and staff. Everyone is patient, helpful and offers good advice. We’re all made to feel part of the team. Now I’ve completed the programme I’m more positive, confident and patient. On the other hand I’m sleep-deprived and my body aches! I am a lot happier and a nicer person now that I’ve had something so positive in my life.
WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 25, from Camden Fifteen’s training is excellent and exactly how learning to cook should be. There’s a lot of emphasis on ingredients; where they are from and how you should treat them. You learn to cope with the pressures of a professional kitchen, which you’d never get from a college course. I love running a section, particularly on sauce but I know that outside Fifteen I’ll have to wait at least three years to do it again! I’ve been given the chance to work at top restaurants and high-profile catering events that very few people with my amount of training could experience. I’ve got something I can do for the rest of my life that I love.
WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 21, from Newham When I found out I’d been accepted onto the programme I moon-walked across the landing screaming! I was so happy that I’d been given a fresh start. Cooking is my passion and I love developing my own recipes. Right now I have 105 in my portfolio with photos of everything I’ve created. I have been supported and encouraged by the Foundation, the kitchen, the Food Team and Jamie! I’m far more confident, disciplined and motivated. I get up every day at 6am regardless of whether I’m at work or not! I can see that I have a future, and that with determination I can achieve my goals. WORK PL ACEMENT:
F R O M 2 0 11 Since our last graduation ceremony, it has been a busy year... As well as working hard in the kitchen and at college, our Class of 2011 were lucky enough to go on some fantastic sourcing trips, including Billingsgate fish market, Maldon Sea Salt and the Le Marche region in Italy. They also took part in a number of team-building activities including our own ‘Apprentice Challenge’ to sell lunch at Whitecross Street Market. The year culminated in ‘Chefs’ Week’ where the apprentices took over the Fifteen kitchen. It was a chance for them to show off the skills that they had learnt throughout the year and to be put to the test under pressure. During the year, each individual worked at a gastro pub, a fine dining restaurant, a catering company and a hotel to experience different kitchens. Based on their preferences, they then spent three weeks working at a top restaurant. From graduation they will begin their journey as professional chefs. If they’re ever in need of a helping hand our Progression Worker is only a phone call away. She’s also tasked with keeping the Fifteen family spirit alive through regular contact with all our graduates, helping them gain employment and arranging monthly reunions. Finally, Fifteen took part in a number of ‘outreach’ projects this year, aimed at extending our work to a wider audience. This included one-day placements at Fifteen for budding chefs, cooking a Christmas dinner for 72 old age pensioners and running short courses for charitable organisations.
Next year marks our 10 year anniversary so we have no doubt it will be equally jam-packed!
THE SIMON KINDER AMBASSADOR AWA R D The annual Simon Kinder Ambassador Award is given to an individual who has championed the Fifteen Apprentice Programme over the past 12 months. Specifically awarded to a Fifteen graduate, it recognises a person that has gone on to do great things in their own right, whilst continuing to share Fifteen’s ethos of inspiring people through food. The award is in memory of Simon Kinder, a dear friend of Fifteen and Jamie Oliver, who was a leading figure in the British food industry and a major supporter of the Jamie Oliver Foundation. It is fitting that this award is given to someone with great entrepreneurial spirit and a passion for supporting future apprentices.
T H E DAV I D F O R D P R I Z E The annual David Ford Prize is given to the apprentice who has demonstrated the most transformational journey over the past 12 months. This award acknowledges an individual who has overcome personal challenges in order to fully embrace the Apprentice Programme. This apprentice is a great reflection of what Fifteen is all about and is now ready to take on new challenges as a fully qualified professional chef. The award is in memory of David Ford, whose family approached the Foundation in 2009. David was a talented chef whose story is familiar to that of the apprentices. His family have become great friends of Fifteen and they proactively raise funds through special events in their home town.
C L A S S O F 2 0 11 Age 23, from Hackney Before Fifteen I had gone to college to do a heating and ventilation course, but my heart wasn’t in it. I applied to Fifteen as I love cooking and have cooked for myself since the age of 14 when I moved to the UK. When I heard I had got a place on the programme I felt really happy and promised myself that I wouldn’t waste this chance. When I started I was shy and nervous, but everyone was welcoming and cared about me. All the chefs really wanted to teach me and pass on their knowledge and the Foundation Team have looked after me.
WORK PL ACEMENT:
C L A S S O F 2 0 11 Age 22, from Southwark When I started the programme I found it much harder than I’d imagined, but that was a good thing because it kept me on my toes.
JOHN JAC KSON
I like hearty, simple, home cooked meals, so that’s the kind of food I cook at home. Professionally, Group Chief Executive Jamie Oliver Limited pastry is my favourite section and after graduation I hope to develop my career as a pastry chef. I’m a lot more patient with people, more understanding and I care what happens with my future which I never really did before. To be completely honest, if I continued going down the road I was going down I don’t think I’d be here today.
WORK PL ACEMENT:
Firstly, I‘d like to congratulate the 14 young apprentices who are graduating this evening. It’s been an honour to witness the group’s transformational journey. Many joined Fifteen with little confidence and uncertainty about their career prospects, but tonight we are thrilled to celebrate the culmination of hard work and dedication demonstrated by each and every apprentice. 2011 has been a memorable year for the team at Fifteen and Jamie Oliver, memorable in that we’ve recruited a group of passionate foodies with immense talent. They’ve been welcomed into the Fifteen family and have demonstrated a strong sense of camaraderie, and that’s where you see the magic of Fifteen come together. We are immensely proud of the Fifteen Apprentice Programme. Seeing the apprentices gain sustainable careers in the hospitality industry gives our work a great sense of purpose. The good news is that we can now quantify our work in terms of financial impact: A study commissioned early this year found that for every £1 invested in Fifteen, £9.50 of social value is returned – what a remarkable achievement. I’d like to extend a sincere thank you to the caring support team who facilitate the programme on a daily basis. I’d also like to welcome the next group of apprentices here tonight. They’ll be part of an important milestone in 2012: the 10th anniversary of our charity, the Jamie Oliver Foundation. We hope that they’re inspired by those graduating this evening. To finish, on behalf of the Board of Trustees, I’d like to wish the graduates the very best and we look forward to hearing about all their great achievements to come. I’d also like to thank the staff and supporters of Fifteen who have made a huge contribution to the charity behind the scenes.
CHAIRMAN JAMIE OLIVER LIMITED
All those involved in the production of this brochure, especially: * Mark Graham, Jodie Silsby & Bruce Jamieson at Ilovedust www.ilovedust.com * * Matt Russell our photographer at www.mattrussell.co.uk * * Lueji Miranda, our make-up artist * * Hatty Cary and Ange Morris for writing and editing * * Chris Pollard at Opal Print www.opalprint.co.uk * – This brochure is printed on 100% recycled paper –
Our wish is to continuously improve our Apprentice Programme and to reach more young people. To make a donation, go to www.virginmoneygiving.com and search ‘Jamie Oliver Foundation’.
Or why not book a table? Fifteen is open 7 days a week. To make a reservation, please call 0203 375 1515 or book online at www.fifteen.net
Get in touch: The Fifteen Apprentice Programme 19-21 Nile Street London N1 7LL 0203 375 5502 www.fifteen.net
Fifteen is one of the activities within the Jamie Oliver Foundation. Registered charity number 1094536