Set up in 2002, Jamie Oliver’s Fifteen 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 daged 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 Jamie Oliver’s Fifteen, learn about food provenance on educational sourcing trips and complete work experience at top restaurants.
Well here we are, celebrating 10 years of Fifteen and our 10th group of graduates – woohoo! Back in year one of Fifteen, when I was standing on a chair in the restaurant handing out certificates to our first crew of graduates, it was a distant dream to think that we would make it this far. To have inspired so many fantastic young people over the last decade, and see so many of them still working in the industry, is absolutely incredible. We’ve managed to keep it simple along the way – offering opportunities, mentoring and positivity to people who need a break, in order to give them the tools to achieve brilliant things and believe in themselves. This year’s group of 12 lovely graduates is a wonderfully eclectic mix of personalities. There’s always going to be a mixture of incredible highs and some not-so-good days along the way, but from beginning to end, everyone in this group has surpassed their expectations of themselves in one way or another, which is what we really hope to achieve. Each one of our graduates this year found their niche, whether it was amazing fundraising activities; outstanding attendance and performance achievements; demonstrating their
skillsets in new environments; or taking the time to inspire and share with others. Perhaps most importantly, they learnt how to work as a tight team, which was demonstrated by the success of this year’s Chef’s Week, when they managed to seriously impress some of the country’s top Michelin-starred chefs. I can’t wait to see what they all go on to do and the wonderful careers they’ve got ahead of them – I couldn’t be more proud. So, as we reflect on the ten amazing years behind us and look forward to another equally successful decade ahead, I must say a huge thank you to all of the dedicated Foundation team, trustees, everyone at the restaurant, other guys from the industry, all of our hard-working volunteers, and our graduates’ parents and families for making Fifteen what it is today. Fifteen is a family, and that’s what sets us apart. Long after they’ve left, graduates can call on us for anything they need help with, which I believe gives them the confidence to find their own way in the world, and our group of graduates this year will be no different. We’re here behind you all the way guys, so spread the Fifteen love, aim high, and go out there feeling extremely proud of everything you’ve achieved so far, and excited about what the future holds. Big, big congratulations and lots of love,
Another year of big highs and inevitable challenges, there’s certainly never been a dull moment! Having packed in a huge amount of training, it all culminates in this: tonight’s celebration of the Class of 2012’s Graduation. Congratulations to the 12 graduates that have toughed it out and will go on to do some amazing things! Working with each of the apprentices and watching every one of the apprentices develop and grow is incredible. They now know to believe in themselves and grab the opportunities that will come their way with both hands. They will always be a part of the Fifteen ”family” and a legacy that will continue to grow in the next 10 years and beyond!
Tromie Dodd, Programme Manager
AGE 23, FROM ISLINGTON I come from a foodie family so I thought this might be a good option for me. I applied just a few days before the online applications were closing so I didn’t think I’d hear anything. I’ve learnt more in this past year than I ever thought I was capable of learning. Those first few months seem so long ago now! The hands-on experience at Fifteen really sets it apart from other courses. In my final week, I was offered a job at exactly the type of restaurant I want to be working in. Knowing that I have skills that people are impressed by and want to employ me for has been amazing. My attitude towards myself and the way I deal with people and pressure has changed. If you tell yourself you can’t do something then the chances are you won’t be able to. It’s a case of believing in yourself, which I do now. I know I can be given a task and just get on with it.
WORK EXP ER I ENC E : O D E T TE ’S
AGE 20, FROM LEWISHAM Before I came to Fifteen my life had no real direction. I was in and out of jobs and education, and struggling to juggle my home life with my social life. Then I had a serious setback physically and mentally when I was stabbed in late 2009. It was my mum who told me about the course and encouraged me to apply to it. When I started I was excited but anxious, because it was all totally new to me. Working long hours alongside new people was an obstacle I had to overcome. It was strange coming from a close circle in south London to working with a group of strangers in north London. This course has given real structure to my life and may have saved me from a lesser fate, so for that I am truly grateful.
WORK E XPE RI E N C E : N A HM
AGE 20, FROM RICHMOND UPON THAMES My mum used to get me involved in making family meals when I was little, so I’ve been around food from a young age. I thought I could maybe get a job out of being a chef, but the truth is that it was only when I started the course that I really began to love it. I hadn’t been in any kind of education for around 18 months so I was excited to get back into it. On the course, you’re constantly learning and everyone is very supportive, especially the Foundation team. I was worried about waking up in the mornings but I guess I did alright because my attendance during the year was almost 100%. Even on my days off, I wake up a lot earlier now – I don’t want to waste my days. In the future, I want to own my own restaurant – I know that sounds clichéd but I’m going do it and I don’t see it as such an unattainable goal.
WORK EXPERIENCE: Chez Bruce
AGE 22, FROM BROMLEY I used to find it hard to concentrate and got into arguments a lot. At Fifteen, the staff understand and don’t judge you – they are very patient. If they weren’t there every day, people wouldn’t complete the course. I didn’t realise how tough it was going to be. Everyone said that it would be hard but I didn’t really believe them. The hours are mad. I used to really struggle on fishmongery. I felt like I was un-teachable but in the end I was one of the best at fish! That was a real boost. I’ve changed a lot. I think before I speak so I’m not as loud as I used to be. Even outside of work everyone says I’ve calmed down, which is good. I thought I wouldn’t do anything with my life and I never had any money so it was just about surviving. Now everything has changed. I want to gain experience in different types of restaurants before setting up my own business catering for events.
WORK EXP ER IENC E : Lexington C atering, S tandard Bank
AGE 24, FROM SOUTHWARK My mother is a chef in Gambia so I’ve always been interested in food. Last year, my support worker arranged me for to come to Fifteen to do a day’s work experience. It was after this that I applied to the course. I was willing to put 100% into it – I knew I wasn’t getting any younger so it wasn’t worth me wasting my time. I think you learn more at Fifteen than you would at a catering college. You get direct training from professional chefs, in a professional environment. And the course isn’t just kitchen based – there are also the sourcing trips that help you to understand where the food comes from. I’d advise future apprentices to get into work on time every day, keep their heads down and do as they are told. You need to have a good skill level to be a good chef, but that’s something you can learn and having a good attitude has a lot to do with how much you pick up.
WORK E XPE RI E N C E : THE FAT D U C K
AGE 21, FROM WANDSWORTH Before I became an apprentice, I was just going out and drinking with my mates and getting in trouble. I ended up spending a bit of time in prison, which is where I heard about Fifteen. I hoped it would straighten me out and stop the pattern I was in. It took me about eight months to get used to the demands of the course. It was when I spent time on pasta and pastry that I first felt like I was doing a good job. I got an award for the “Most Improved Apprentice” in June, which made me feel good about myself. I’m happier than I was, because I know I’m doing something with my life rather than sitting around hoping that things will come to me. I also loved working with the other apprentices. We had our arguments but we were with each other 24 hours a day working towards the same goal, so there’s a real bond between us.
WO R K E X P E R I E N CE : A N CHO R & H O P E
JAMIE & THE CLASS OF 2012
AGE 22, FROM CROYDON
AGE 23, FROM REDBRIDGE
I was in prison four times from the age of 18 and decided I needed to change, so I applied to Fifteen. Getting knowledge passed on by chefs who’ve been cooking for years and years was great. I also really enjoyed the trips to Stubbers, Italy and the Isle of Wight. We got to have a laugh and mix properly with the other apprentices, which brought us all closer together. From being a criminal to not doing anything illegal is a big change. I have to work harder but I enjoy life more. I got the chance to visit Ashfield Young Offenders Institution during the course, which took me back to the life I used to live and showed me how much I have now changed. It’s still too early to tell exactly what I’ll be doing in the future, but I’d love to be the head chef at Manchester United one day, looking after the nutrition for all the players. Failing that, I’d settle with being a season ticket holder!
I applied to Fifteen when I had just come out of prison and was volunteering at Skylight Café. Before prison I liked cooking at home and made up my own recipes with whatever I could find. When I was told about the course I thought it would be good to make a living out of cooking. From last September to now, my knowledge of food has expanded so much thanks to the chefs in the kitchen. The course is hands on – instead of showing you a picture of a tomato they take you to the Isle of Wight so you can see it for yourself. I think I’ve calmed down more, although there are the odd flare-ups! I’d tell others to find out what they really love, it might be something they just do it without thinking. When you find your passion you will try your hardest to be the best at it, whether it’s in food, baking or basketball!
WORK EXP ER IENC E : St. John B read & W ine
WORK E XPE RI E N C E : C OQ D’A RGE N T
AGE 22, Tower Hamlets I stopped going to school when I was about 14. It wasn’t for me – I’m not good at learning sitting in a classroom. The only thing I’d liked was art and making sculptures; things I could do with my hands. When I was 16 I lived in a hostel in Hackney. I had no money so I started making money in illegal ways. I used to think the whole world was against me. I got into fights and ended up going to jail for 5 years. There I did little courses, including a NVQ Level 1 in cooking and that’s when I heard about Fifteen. When I first walked into the kitchen I couldn’t hear anything because of all the noise. Everything looked so fast paced and loud, it was a bit intimidating. But I got a real boost the day Fifteen’s head chef sent an email saying how pleased he was with my work. I know I can always get a job now; the course has opened my eyes to the possibilities out there.
WORK EXPERIENCE: BARBECOA
AGE 22, FROM SOUTHWARK I’d done some cooking classes with Kids Company but it wasn’t long term. I wanted something I could make a career out of, so they put me onto Fifteen. I found morning shifts difficult at first because you have to get up extra early to make sure you’re on time and I’m not really a morning person. The course is a challenge because you need to be really committed. If you want to do it, you have to be 100% involved. You can’t do half-heartedly. I think I’ve matured. I’m more motivated and career focused now. I know exactly what I want to do and how I’m going to do it. I’d like to be a head pastry chef one day, just like Deano [graduate and Head Pastry Chef at Fifteen]
WORK EXPERIENCE: JAMIE OLIVER’S FIFTEEN
AGE 21, FROM ISLINGTON Before Fifteen, I was a full-time mum to my 3-yearold daughter Millie. I wasn’t in employment or education but wanted to be. I wanted to better myself, be a role model and not sit on benefits for the rest of my life. When I started I was really excited but really nervous. I was used to being at home so it was a shock getting thrown in at the deep end, but I like the support that you get from the Foundation and chefs. When there have been problems at home, there have been people there to help. I think I’m more confident now. A year ago, I almost didn’t apply because I didn’t think I’d get in. If I’d felt like I do now I wouldn’t have hesitated; I would have applied straight away.
AGE 22, FROM SOUTHWARK I applied to the course three times. I’d seen how it had changed the life of one of my friends [Carl, Class of 2010 graduate] so I really wanted to get in. When I found out I had, I felt like a cow jumping over the moon! I was excited and ready to do whatever was asked of me. This year has taken a lot of work and hasn’t been easy. Doing a night shift, followed by a morning shift is something you have to commit to. You’re getting home at 2am and having to come in again at 6am! Because I got kicked out of school, this is the first time I’ve finished anything in my life, so I feel like I’ve achieved a lot and made my family proud. I want to be a head chef of my own restaurant one day serving an Italian/Jamaican fusion. In 10 years I’ll be 10 times what I am now, so if I keep going at this rate I think I could achieve my dream.
WORK EXPERIENCE: THE VINEYARD AT STOCKCROSS
The Simon Kinder Ambassador Award There’s never a dull moment when it comes to the Fifteen Apprentice A record-breaking profit from the “Apprentice Challenge” food stalls at Programme, and 2012 was no exception. As well as celebrating an Whitecross Market astonishing 10 years in action, the Class of 2012 have made this year The Fifteen team’s one-off pizza stall at Borough Market proving to be a great a success once again. Here are some of the highlights that spring hit on Food Revolution Day to mind: The monthly “Supper Clubs”, where an annual intake of apprentices came back to Fifteen to show off their skills to friends and family Fabulous sourcing trips to see some amazing produce and be inspired by some gurus of the food business, particularly Jekka McVicar, Pete Gott and Lucy Carroll, who have seen every group of apprentices and shared their knowledge An awe-inspiring Chefs’ Week where the apprentices demonstrated their skills by running the Fifteen kitchen with a host of Michelin-star chefs A team of long-standing staff and graduates having the privilege of carrying the Olympic Torch A brilliant day on the cobbled streets outside of Fifteen for its first-ever street party
Delivering nearly 50 different outreach projects and working with almost 600 young people, inspiring them with “A Flavour of Fifteen” experience
After 10 years there are 121 graduates and we’re in regular contact with 96% of them. 90% of them say Fifteen was a positive experience and dramatically impacted on their life, and 80% of them are still working in the industry, some now own their own restaurants, heading up their business and training the next generation of chefs!
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 Better Food Foundation. It is fitting that this award is given to someone with great entrepreneurial spirit and a passion for supporting future apprentices.
The DAVID FORD PRIZE 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.
I’m thrilled to extend my congratulations to the 12 apprentices who are graduating this evening. What a honour it is to be part of the 10th group of graduates from the Fifteen Apprentice Programme. 2012 has been a remarkable year of celebration. The 10th anniversary has been at the forefront of the Foundation and it’s been fantastic to see so many of Jamie’s businesses rallying behind to support in any way they can. This year we also changed the name of our charity that funds the Fifteen Apprentice Programme. Under the new name of the “Better Food Foundation”, the vision is to create a global food movement of like-minded thinkers and influential people who share our passion for food education. There are some big ambitions for the next 10 years and I thank Jamie for being the inspiration behind all that we do. Watch this space! I’d also like to welcome the Class of 2013 apprentices, who are assisting in the kitchen tonight. Rest assured you’re in safe hands and we look forward to seeing you all graduate next year with flying colours. To finish, on behalf of the Board of Trustees, I’d like to wish the graduates all the very best as they start their journey as professional chefs and say thank you to the incredible team who run the apprentice programme. I hope you feel proud of how much you’ve done for the graduates here tonight.
To all those involved in the production of this graduation event, especially: Hatty Cary, Daniel Castles, Christina Chen, Caesar Cruz, Kym Cunningham, Tromie Dodd, Liz Elliott, Jonny Garrett, Nikki Giles, Lucien Green, Ange Morris, Andrew Parkinson, Matt Russell, Katie Sharples and Rebecca Walker
Last but not least, to the teams at Jamie Oliver’s Fifteen, Fresh One, Jamie Oliver Ltd and Superfantastic
To the individuals and businesses who assist the Fifteen Apprentice Programme: Hackney Community College In particular Mike and Tony Our funders In particular The Henry Smith Charity, The Equitable Trust, JP Getty Junior Charitable Trust, The Worshipful Company of Cooks and The Savoy Educational Trust
John Jackson, Chairman, Better Food Foundation
Our sponsors Harriet and Rebecca from Kin, Mark and Paul from Haus, Natalie from I.O. Shen, James from Nexus Chambers, Dirk from The Bootree, Jakki from London Linen, Jessie from Fitness First
Our workshop providers In particular Lisa, Natasha and Sarah from Genergy, Chris from Wasps, John and Colleen from Allen Carr, Marco from Barbecoa, Arthur Potts Dawson and Valentine Warner Our sourcing trip providers In particular Gianluca Giorgio and Tor Norheim Massoni, Jekka McVicar, Lucy Carroll, Pete Gott, Kat Hartigan, Gareth Jones and Pheobe Strawson from the Soho House Group, Jeff McDonald and Wight Salads Group, the guys at Neal’s Yard, the guys at Origin Coffee, Chris from Label Anglais, Baston and Barbara from Rice and Tings, Sophie from the Flour Station, CJ from Billingsgate Training School
Our work placement providers The guys and gals who help on a daily basis In particular our founder Jamie Oliver, the graduates who say it how it is by offering advice and inspiration, the Fifteen Apprentice Training Team
including Lucien Green, Big Kev and Jamie Skipper, the Fifteen restaurant staff and suppliers, and other friends in the Jamie Oliver Ltd companies And everyone else that continues to help make the Fifteen Apprentice Programme so special!
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 ‘Better Food Foundation’. Why not book a table and see the apprentices in action? Jamie Oliver’s 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
The Fifteen Apprentice Programme is one of the activities within the Better Food Foundation, registered charity number 1094536
This brochure is printed on 100% recycled paper.