Jamie Oliver's Fifteen Apprentice Graduation - 2013

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 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 study towards a Level 2 professional qualification at college, get hands-on training at Jamie Oliver’s Fifteen restaurant, learn about food provenance on educational sourcing trips and complete work experience at top restaurants.

Welcome to the 11th graduation of Fifteen apprentices! This year, we have a lovely bunch of keen, young people on their journey to becoming truly talented chefs – I’m really excited to see what these guys go on to do, and I wish them all the luck in the future.

At the same time, we’ve got past students well on their way to achieving greatness in some of London’s best restaurants as both head chefs and sous chefs. This is proof that, with hard work and dedication, you can achieve anything you put your mind to – so graduates, remember this, push yourselves to limits you didn’t think possible, and you too will reap the rewards. Fifteen and its wonderful team are there for the long haul and we’re backing you all the way – you know that! We’ll always be there to listen and care, and that is our promise.

Massive congratulations to the Class of 2013, and best of luck.

Big love xxx

P.S. Huge thanks to our Foundation Team, volunteers, trustees, supportive parents, suppliers, restaurants and chefs – without you it wouldn’t be possible

NOVEMBER

FEBRUARY

APRIL

JULY

JUNE

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CHEFS’ WEEK

DECEMBER

OCTOBER

MAY

AUGUST

10TH

ANN

IVERSARY CHRISTMAS SUPPER CLUB &

1 5 / 1 2 / 1 2

MARCH

C L A S S O F 2 0 1 3

Graduation

The apprentices

1 0 / 0 9 / 1 2

Visit to Babington House

1 8 / 0 9 / 1 2

Visit toNeal’s Yard Dairy

2 8 / 0 9 / 1 2

I.O Shen’s knifeskills workshop

2 3 / 1 0 / 1 2

Valentine Warner’scooking demo

2 7 / 1 1 / 1 2

skills workshop

Mushroom foragingwith Gennaro

2 6 / 1 0 / 1 2

Scott Fairweather’scooking demo

0 6 / 1 1 / 1 2

N Y

2 3 / 1 0 / 1 2

Stubber’s team-building trip

0 4 - 0 6 / 1 0 / 1 2

MA

The Apprentice Challenge

1 2 - 1 4 / 0 3 / 1 3

Visit to Fifteen Cornwall

1 8 - 1 9 / 0 7 / 1 3

SEPTEMBER 2012

JANUARY 2013

Visit to BillingsgateFish Market

0 4 / 1 2 / 1 2

Barbecoa butchery workshop

1 1 / 1 2 / 1 2

Visit to Rice & Things

2 5 / 0 3 / 1 3

Graduate Lloyd’s Caribbean cookery workshop

2 5 / 0 4 / 1 3

Easter eggworkshop

2 7 / 0 3 / 1 3Visit to Label Anglais

chicken farm

1 6 / 0 4 / 1 3

Pasta masterclass2 3 / 0 4 / 1 3

y

Big Kev’sfishmongery workshop

2 4 / 0 4 / 1 3

Two-week work placements

2 2 / 0 7 / 1 3

Visit toOrigin Coffee

2 6 / 0 2 / 1 3

Visit to Jekka’s Herb Farm

0 2 / 0 7 / 1 3

Visit toSmithfield meat market

2 9 / 0 1 / 1 3

�azilian butchery workshop

1 5 / 0 4 / 1 3

Outreach: Claremont Christmas Party

0 7 / 1 2 / 1 2

The apprenticescook Christmas lunch

1 8 / 1 2 / 1 2

BRUARY

Outreach: Tower Hamlet workshop

0 5 / 0 2 / 1 3

Team-buildingpaintballing trip

1 2 / 0 2 / 1 3

Team-buildingat Wasps Rugby Club

0 6 / 0 2 / 1 3

2 5 / 0 3 / 1 3

�ic Lanlard’spastry workshop

1 5 / 0 3 / 1 3

Rice & Things

2 7 / 0 3 / 1 3

Visit to River Cottage

2 5 / 0 3 / 1 3

Outreach: one-week course

with Network Stadium

and Genesis housing groups

0 8 - 1 2 / 0 4 / 1 3

Food Revolution Day

1 7 / 0 5 / 1 31 7 / 0 5 / 1 3

Outreach: Andy visits HMP �insford

with graduate Tyrone

0 8 / 0 6 / 1 3

9 / 0 7 / 1 3

J

Outreach: Amanda cooks for Alzheimer’s Society

1 1 / 0 7 / 1 3

2 6 - 3 1 . 0 8 . 1 3

Last day at Fifteen

3 1 / 0 8 / 1 3

Visit to Pizza East

0 8 / 0 1 / 1 3

1 7 / 1 0 / 1 3

workshshop

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I was doing an employability course through the Amy Winehouse Foundation and they suggested I apply for the Fifteen Apprentice Programme. Cooking makes me happy and really relieves my stress, so I’ve always been interested in pursuing it as a career. I’m proud of myself for completing the course – when I started I was still recovering from being stabbed in the hand

about five months before, so I was worried it would hold me back. A year ago I would have given up, but now I realise you have to grab the opportunities you get. I’m making the right choices now and trying to stay out of trouble. I’ve absorbed the skills I was taught at Fifteen, so the plan is to go somewhere else and get new knowledge and learn to use my initiative more.

Ahmed Ali (23 years old - lives in Islington)

Work placement:

My highlight of the year is:Going to Stubbers Outdoor Activity Centre, climbing the 40-foot totem pole and jumping off onto the high wire.

Applying to the course felt like entering a competition. I never thought for a moment there was a real possibility of getting chosen. I had just come out of a divorce and had no direction in my life. Instead, I was watching movies, playing computer games and smoking too much. That’s probably why timekeeping was the biggest challenge for me at Fifteen. I’m still not an early morning

person but I’m a lot more mature and disciplined now. If you’re interested in being a chef, you have to accept what it’ll do to your life. You’re going to be tired, have sore feet, cuts and burns and never see your friends. But it’s worth it. I’m at the beginning of my career so I still have lots to learn. I’d like to leave England one day, to work abroad and learn about different food cultures.

Alex Spitzer (23 years old - lives in Bethnal Green)

Work placement:

My dream is:To travel and experience different cultures and learn about different cuisines.

I wanted to find a job doing something that I love because I thought I’d be more likely to stick at it – that’s how I came across Fifteen. I didn’t think I’d even get through to the first interview, so when I found out I’d been chosen, I was crying! I’ve definitely come out of my shell since being on the course – it teaches you to be comfortable working with others so that, as part of a team, you can work well in the kitchen.

I still have a bit of an attitude, deep inside, but I’ve learnt to control it. On our last sourcing trip we went fishing – we sat on the boat and chatted about the year at Fifteen, how far we’ve come and what we have ahead of us. It was a powerful moment for me (aside from the fact that I was feeling a bit seasick!).

Amanda-Jay Powell (20 years old - lives in Croydon)

Work placement:

My highlight of the year is:The Cornwall trip. I absolutely loved it. Fishing, barbecuing, surfing, the whole experience but most of all, just being with my Fifteen family!

Before the course I’d been to prison four times for a total of five years. It was during my last stint that I got into cooking. Something just clicked and I thought: “This is what I want to do for the rest of my life”. When I started at Fifteen, it felt right from the start. I grabbed the opportunity with both hands because I knew what a chance I was getting. The support from the team has completely transformed me

from the person I was to the person I am now; from a street boy to a chef. I’ve got morals, ambition and a future now. They’ve given a lot to me and I’d like to give back to them one day. The plan is to go out in the industry and learn new skills. I’d like to then come back to Fifteen so I can support apprentices in the future.

Andy Kabeya (22 years old - lives in Brixton)

Work placement:

My highlight of the year is:Going back to HMP Brinsford to talk to the prisoners about changing my life and showing the governors how far I had come.

Before Fifteen I’d applied to about a million jobs in the food industry but no one wanted to take me on. You have to have qualifications just for people to look at you, and I didn’t have any. I love cooking and have always wanted a job I felt passionate about, so I was over the moon when I was offered a place at Fifteen. The course is life

changing – I was taught by brilliant chefs who gave me a lot of their time and I gained new friends who’ve helped me open up as a person and given me the knowledge to succeed. I’m aiming to get a Michelin Star one day and to take on Levi Roots with my chilli jam! Things are looking bright.

Ben Melhuish (25 years old - lives in Southall)

Work placement:

My dream is:To have two Michelin stars, just like my tattoos.

The second I hit puberty I turned into a little delinquent – I was always messing around and getting bored. My mum said that food would be the one thing I would stick to, and on about day four of the course I realised she was right. Fifteen is unique – the sourcing trips, the training in the restaurant, and the support from the unsung heroes in the apprentice training team. This has easily been the best year of

my life. I’m the happiest I’ve ever been, with a group of people I love, in a job I enjoy. I look at people who hate their jobs and think they should just do something about it – people are scared of change but you have to grab the bull by the horns in life. I’m 100% sure I’ll be working in food for the rest of my life, and hopefully training future chefs myself one day.

Hasan Semay (22 years old - lives in Enfield)

Work placement:

My dream is:To travel across Texas by next year and open Hasan’s Sandwich Shack!

Fifteen is like a family to me – you get so much support and it continues even after you leave. You learn more than just basic cooking too because you get taught the specialist skills like butchery and fishmongery, and you also find out a lot about produce. I’ve learnt so much this year. Almost too much – my brain is so full of information that I even forgot my birthday! Ever since nursery I’ve been shy

and I’ve always lacked confidence, so I was nervous about the interviews and worried that I wouldn’t do well. I’m glad I did and that I’ve stuck with it and made my family proud. I’m a lot happier and confident now, although the grumpy old man does still come out at times. The course has helped me focus on the present, rather than worrying about the future and, at the moment, the present is looking good.

James Wilson (21 years old - lives in Woodford)

Work placement:

My dream is:To travel the world, learning new and different types of cuisine and then open up my own restaurant influenced by all that I have experienced on my travels.

Before the course I was living in a hostel, signing on at the Jobcentre and going nowhere in life. My dad had kicked me out when I was 21 because we were arguing all the time and I was lazy, just waiting for things to come to me. I loved cooking so the hostel suggested I apply to Fifteen. I’m glad they did – the course has been one of the biggest highlights of my life so far and I’d do it all over again if I could.

I’m going to be sad to leave but I’ll be back to visit so it’s not a proper goodbye. Fifteen’s given me a second chance and it’ll be a big part of me forever. I’m still a loud, cheeky chappy but being a chef is my life now. I wake up in the morning and can’t wait to get in the kitchen.

Jason Hay (23 years old - lives in Crystal Palace)

Work placement:

My catch phrase:“Niiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiice!” “Baked Potato!” “Alrite!” “Baked beans, who fancies baked beans?”

Before I started the course I was an assistant chef and kitchen porter, earning a bit of cash in hand, but I wanted to learn everything properly, get a qualification and advance my career. So when I got onto the Apprentice Programme, I was nervous but really excited. Working on the sauce section for the first time came as a bit of a shock, but I’m fine with it now which shows I’ve progressed. I’m glad I’ve gained experience across all

the different sections, but I still want to be a pastry chef – I’m a bit of a perfectionist so I like the precision involved! What made this course stand out was the chance to go on sourcing trips, because they open your eyes to things you’d never have known about if you simply stayed in the kitchen. My plan is to travel the world and cook in small communities so I can then open a restaurant or something myself using what I’ve learnt.

Jason Ramdoo (23 years old - lives in Haringey)

Work placement:

My favourite section is:Pastry.

By the time I realised I wanted to be a chef, I was too old to get the funding available. That’s why I was determined to get onto an apprenticeship. I applied to Fifteen three times before I was chosen, and actually I think that was a good thing – looking back, I don’t think I was ready then. If you’ve never worked in a kitchen, you don’t really believe people who say you’ll have no social

life. The hours took some getting used to but it made me really close to my fellow apprentices because we were all in the same situation. I found it tough at the start having people tell me what to do but you come to realise they’re not there to pamper you, they’re there to turn you into a chef. I think I’m ready for the real world now.

Jay Willmore (23 years old - lives in Camden)

Work placement:

My dream is:To have my own chain of ‘street food’ places that serve the best food ever at all the summer festivals.

When I started the course I wouldn’t even have been able to tell you what parsley was, but over the past year I’ve learnt so much and I’ve gained a new confidence in my abilities. I love the heat and adrenalin of the kitchen, and the course has brought out a lot of qualities I didn’t realise I had – it’s definitely made me stronger. If I hadn’t done this, I don’t think I could have dealt with the loss of my mum this year. Fifteen got me out of bed

in the morning and kept me on the straight and narrow. The highlight of the year for me was when we took part in the Apprentice Challenge and raised money for Marie Curie Cancer Care by selling produce at Borough Market. I never expected that we’d raise £1,500 in just four hours! I’m a bit nervous about leaving. It’s going to be a change but I think I’m ready for it.

Ryan Davies (22 years old - lives in Ruislip)

Work placement:

My dream is:To open my own restaurant in the name of my mother Debbie.

To be honest, I didn’t really want to be on the course when I first started. I’d only signed up to make other people happy, but about halfway through something suddenly changed. I realised that I was 24 and that this was my last real chance to make something of myself. Fifteen has given me opportunities and a career that I would never have been able to get elsewhere in such a short space of time.

I’ve got more stability in my life now, more confidence and a better attitude, although I’m probably still annoying at times! I didn’t think good things happened to people like me but I’m more positive now. It’s been a challenging year but the team has pushed and supported me. If I could do it all over again I would, only this time I’d put in 100% from the start!

Samantha Thompson (25 years old - lives in Merton)

Work placement:

My dream is:To be a pasta master! Or a pastry chef. I’d like to give something back and help disabled children too.

We like to keep our apprentices busy here at Fifteen HQ – from various sourcing trips, workshops, team-building days and outreach activities, not to mention the countless shifts in the kitchen – there was never a dull moment for our Class of 2013.

Watching Ahmed Ali climb a 40-foot totem pole, before jumping off to grab a high wire – we spotted some great Usain Bolt and Beth Tweddle poses!

Jason Hay coming in and saying ‘nice’ and ‘alrite’ to brighten up our days.

Mushroom foraging through woodlands on a perfect autumn day with Gennaro (not forgetting, Tromie being told off for trespassing).

Jason Ramdoo’s eclectic, old-school music taste.

Having the talented Eric Lanlard in the office to give a workshop – and learning how to make one of his fabulous chocolate cakes.

Hearing apprentice Andy Kabeya, and Class of 2012 graduate, Tyrone King, talk to Governors and inmates at HMP Brinsford about how much their lives have changed.

James Wilson starting to believe in himself after being awarded the Kin knife for top performance in the kitchen.

Sam Thompson not crying for a day and leading the kitchen’s cold section.

Hasan Semay’s positivity and support for his fellow apprentices throughout.

Seeing Alex Spitzer’s self-esteem increase over the year.

Serving over 2,000 customers on Food Revolution Day, and selling 300 jars of Ben Melhuish’s chilli jam (the real fun happened the day before, prepping in our very own disco with all the tunes!)

The group pulling off a particularly impressive Chefs’ Week with Bruno Loubet keen to employ Ryan Davies.

Amanda Jay Powell doing it for the girls, and winning Apprentice of the Month.

Rising to the challenge when the newly refurbished Fifteen restaurant reopened, complete with a new menu, new equipment and a new way of doing things.

The amazing teamwork and spirit that gripped the group at this year’s Apprentice Challenge – the teams were able to raise a staggering £1,500 for Marie Curie, selling food at Borough Market - in particular Jay Willmore’s impressive team leadership skills.

How the group consistently came in during their holidays and days off to help with events and Outreach workshops.

Apprentices giving feedback on how, after their first day of work experience, the chefs said they would definitely employ them – it was great to hear how excited they were at the prospect.

The last sourcing trip of the year to Fifteen Cornwall – spending seven hours together on a coach, fishing off Padstow (and winning the competition with the most fish ever caught!), marching ten miles across the Cornish headland, learning how to surf, cooking up a storm on the barbecue, sitting around the camp fire and struggling to take down the pop-up tents – the whole time we spent together was packed with laughter.

Having six apprentices graduate with Distinction.

“There have been times when I’ve listened in to the apprentices chatting without them realising, and I’ve heard them talking about the skills they’ve learnt, but more importantly, talking proudly about themselves and one another. It makes you realise that you’ve been a small part of something really great, and it makes you incredibly proud to be a part of the

magic that is Fifteen – and the Class of 2013. Thank you.”

T R O M I E D O D D , P R O G R A M M E M A N A G E R

Here are some of our highlights:

Dancing away at the annual Claremont Christmas party, where apprentices cooked and served a buffet for 64 pensioners.

Accepting two participants onto Fifteen’s Apprentice Programme from this year’s week-long “Bitesize of Fifteen” course, with Network Stadium and Genesis housing groups – they are now part of our Class of 2014.

Watching young people from St Christopher’s Fellowship transform from being complete beginners to cooking three-course meals, following a series of cooking workshops at Fifteen.

Inviting 11 aspiring young chefs to step into the shoes of the professionals by completing a day’s shift at the Fifteen kitchen.

Seeing our Class of 2013 ‘give back’ to the community, by participating in an Outreach project that was personal to them, including Andy who returned to HMP Brinsford to cook with some of the inmates there, Amanda who hosted a supper club for dementia sufferers at the Woodville Centre in Richmond, and Ryan who returned to his old school to demonstrate his skills and talk about his experiences of being a chef.

The Outreach Programme aims to extend Fifteen’s work, by engaging and inspiring vulnerable young people to consider a career in the restaurant industry, through talks and week-long cooking workshops with the Fifteen graduates and apprentices. From humble beginnings, the Outreach Programme now works with around 600 people every year, and it’s still growing! While some Outreach participants are simply cooking more at home, others have sought training opportunities in catering, or have even started work at top London restaurants.

Special highlights from this year include:

“The young people greatly benefited from the whole experience, it was a real eye opener for them. They learnt a lot from the apprentices, and were truly inspired by them. It was great for them to see that it is possible to have a good job and achieve your dreams no matter what your background”

I O N A D A V I E S , M E R T H Y R V A L L E Y H O M E S W O R K E R

“It might have only been one Outreach day to start with, but for Mattie, our modest annual partnership has not only kick-started his career, it has probably saved his life!’

J A N E T R I c H , T H E c A R E L E A V E R S F O u N D A T I O N W O R K E R

“Our thanks to the Outreach Programme for arranging this really wonderful opportunity. Feedback from the group of people we brought along was really positive and I’m sure they’ll talk about the experience with family and friends for some time to come. The heartfelt talk by graduate, Lloyd, had a big impact on them as they are also at risk of involvement in the activities that brought him onto the Fifteen Apprentice Programme in the first place. I can’t express enough how beneficial the experience was. Fantastic.”

M I K E L A N E , I S T H I S F u N F O R E V E R Y O N E ? W O R K E R

“I think this is the best short-course ever – you learn and achieve so much at such a quick pace and it’s thanks to their great method of teaching. It definitely wasn’t what I expected – it was a hundred times better!”

E D W A R D D E N I S , “ B I T E S I z E O F F I F T E E N ” c O u R S E P A R T I c I P A N T

“When working with young people it’s so difficult sometimes to find creative ways to engage them. That single day at the Outreach workshop did more than I could have done in years of working with James. It was really satisfying to see him so geared up!”

E M M A M c c O L E , c H I L D R E N L O O K E D A F T E R & L E A V I N G c A R E T E A M W O R K E R

London:

Our Fifteen graduates are working at some top food destinations. With hard-won reputations to consider, none of these restaurants have taken on Fifteen graduates as a favour. Our graduates have secured these jobs because they’re talented chefs with skills, determination and bags of potential.

500

The Anchor & Hope

The Albion

Antico

Arsenal Football Club

Barbecoa

The Bird in Hand

Bonnie Gull Seafood Shack

Brasserie Zédel

Cellarium Café - Westminster Abbey

The Charles Lamb

Cigala

Compass at Moore Stephens

Coq d’Argent

The Delaunay

Demonstration Kitchen

Dinner by Heston Blumenthal

Jamie Oliver’s Fifteen

Gail’s Kitchen

The Glasshouse

Hereford Road

Homa

Jamie’s Italian

Joe Gray Event Catering

Jumeirah Carlton Tower

KPMG

Launceston Place

Market Café

Mr Buckley’s

No. 5 Cavendish Square

Park Plaza Hotel

Pizza East

Pollen Street Social

Le Pont de La Tour

Prism at Harvey Nichols

Recipease

Roast Restaurant

The Rooftop Café

The Rookery

Royal Park Primary School

The Ruben at the Palace

Selfridges

Shane’s On Chatsworth

SkyMarket

Slovely Food Import

St. John Bar & Restaurant

Theo Randall - Intercontinental

Trullo

Umu

Vinoteca

H E R E I S J u S T A T A S T E O F W H E R E O u R F I F T E E N G R A D u A T E S W O R K N O W :

Outside London: BaxterStorey - Guildford

Fine Nammet - Isle of Wight

Jamie Oliver’s Fifteen - Cornwall

Jamie’s Italian - Glasgow

The Bell Inn - Essex

The Oyster Catcher - Wales

Wivenhoe House Hotel - Colchester

International:

Maialino - New York

Mia Delizia - Lagos

MoVida - Melbourne

Opera Kitchen - Sydney

The Pikey Café & Bar - Los Angeles

Vai Milano - China

Cake baker

Food company owner

Chef and food presenter - TV

Cook book writer

Food stylist

Freelance chef

Nutritionist

Private head chef on a yacht

Running successful supper clubs & pop up restaurants

Working on Jamie’s Food Tube

What else are they up to?

*Results from March 2013

*

Each year we see a transformation as the apprentices go on a journey of discovery, which brings out the best and at times most unique forms of expression!

Today we are celebrating the achievements of an incredible group of young people who have stuck to the course, dug deep along the way and come out stronger than ever. We are immensely proud to have been part of this

journey with them. The graduates will leave us having completed one of the most intense and relentless programmes a young person could ever follow and I wish them every success as they begin their new careers.

As a Fifteen graduate, they are now and will always be a part of the Fifteen family.

Wow, what an amazing year! There are 12 young people graduating from the Fifteen Apprentice Programme as Class of 2013. And for many of them it has been an incredibly challenging time – having to deal with their own

personal problems at the same time as adapting to the massive changes at Fifteen, with the overhaul of the restaurant and the menu – it’s a revelation that these guys still managed to complete the minimum 48-hour weeks we demanded of them. Now, here they are before you, taking their place beside the finest.

It’s been an emotional year, but we’ve genuinely had so much fun. From jumping off the high-wires at the beginning, and dancing to the Disco Divas while prepping for Food Revolution Day, to the endless hours spent making chilli jam or on the coach, touring the UK’s finest food producers – we’ve truly shared so much. The team is resilient, strong and reliable, but above all, it’s full of amazingly talented chefs – they really have been a delight to work with and they’ve pushed and pulled each other to get here. I’ve been astounded by their determination and thoughtfulness – they have supported and

encouraged, challenged and compromised to make it all work. With the group achieving the highest ever number of distinctions, it really is a testament to the calibre of these guys. They are a fantastic bunch of people that will go on to do so many brilliant things and I am privileged to have worked with them.

Thanks to the extraordinarily excellent Class of 2013.

CEO of the Foundation

Programme Manager

Hackney Community College:In particular Mike Mulvihill and Tony Boorman

Our funders:In particular The Henry Smith Charity, The Equitable Trust, JP Getty Junior Charitable Trust, The Worshipful Company of Cooks, The Savoy Educational Trust, The Ford Family and the Kevoir Fund and help from Dave Redfern too.

Our sponsors:Harriet Murland from Kin, Natalie McVeigh from I.O.Shen, Dirk Fuhrmann from The Bootree and Jakki Ward from London Linen

Our workshop providers:In particular Chris Lloyd from Wasps, John Dicey and Colleen Dwyer from Allen Carr, Marco Peerdeman from Barbecoa, Valentine Warner, Camarilli Brazilian Boys, Scott Fairweather, Ben Shaunessy, Eric Lanlard,

Lloyd Hayes, Dean McClumpha, Morgan Evans-Dixon, Jo Pratt, Maria Ellia, Natalie McVeigh and Jason Harding

Our sourcing trip providers:In particular Jekka McVicar, Gareth Jones and Pheobe Stawson from the Soho House Group, the guys at Neal’s Yard, Chris Frederick from Label Anglais, Baston Neufville and Barbara Brown from Rice and Things, CJ Bromelow from Billingsgate Fish Training School, Kate Howell and Michelle Mellins from Borough Market, David Smith and the team at the City of London Markets, Ben Arthur and Karl Jones from Jamie Oliver’s Fifteen Cornwall, and Gennaro Contaldo for the mushroom foraging trip

Our work placement providers:Barbecoa, The Berkeley Hotel, Brasserie Zedel, Cigala, Grosvenor House Hotel, Hix Oyster and Chop House, Jamie’s Italian, KPMG, Laughing Gravy, Moro, Oxo Tower,

St. John Bar & Restaurant, Tom’s Kitchen Somerset House, Viajante and Vinoteca

Our Trustees:Bill Eyres, Dame Ruth Silver, Gloria Abramoff, Jilly Forster, John Jackson, Lea Blinoff, Steve Angel and Tara Donavan

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 Daniel Castles and Nikki Giles, Big Kev, Fiona Nicolson and Jamie Skipper, the Jamie Oliver’s 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!

To all those involved in the production of this graduation event, especially:Ali Barker, Barnaby Benbow, Hatty Cary, Kym Cunningham, Jacques Dejardin, Tromie Dodd, Liz Elliott, Marlou Herkes, Nina Macassey,

Ange Morris, Bethan O’Connor, Barnaby Purdy, Jennifer Reynolds, Jon Rotheram, Matt Russell, Santos & Rob Simpson

Also to the teams at Jamie Oliver’s Fifteen, Fresh One, Jamie Oliver Ltd, Superfantastic and The Eagle

T O T H E I N D I V I D u A L S & B u S I N E S S E S W H O A S S I S T T H E F I F T E E N A P P R E N T I c E P R O G R A M M E :

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 Food Foundation’

This yearbook is printed On 100% recycled paper by Print Store Yearbook design: Superfantastic Photo credits: Matt Russell & David Loftus

Why not book a table and see the apprentices in action?Jamie Oliver’s Fifteen is open seven days a week.

Get in touch:The Fifteen Apprentice Programme, 19-21 Nile Street, London N1 7LL

0203 375 5515 | www.fifteen.net

The Fifteen Apprentice Programme is one of the activities within the Jamie Oliver Food Foundation, registered charity number 1094536

Jamie Oliver's Fifteen Apprentice Graduation - 2013

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