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

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.

A G E 2 0 , F R O M L E W I S H A M

W O R K E X P E R I E N C E : N A H M

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.

A G E 2 3 , F R O M I S L I N G T O N

W O R K E X P E R I E N C E : O D E T T E ’ S

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.

A G E 2 2 , F R O M B R O M L E Y

W O R K E X P E R I E N C E :L E X I N G T O N C A T E R I N G , S T A N D A R D B A N K

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.

A G E 2 0 , F R O M R I C H M O N D U P O N T H A M E S

W O R K E X P E R I E N C E : C H E z B R U C E

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.

A G E 2 1 , F R O M W A N D S W O R T H

W O R K E X P E R I E N C E :A N C H O R & H O P E

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.

A G E 2 4 , F R O M S O U T H W A R K

W O R K E X P E R I E N C E : T H E F A T D U C K

J A M I E & T H E C L A S S O F 2 0 1 2

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!

A G E 2 2 , F R O M C R O Y D O N

W O R K E X P E R I E N C E :S T . J O H N B R E A D & W I N E

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!

A G E 2 3 , F R O M R E D B R I D G E

W O R K E X P E R I E N C E :C O Q D ’A R G E N T

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.

A G E 2 2 , T O W E R H A M L E T S

W O R K E X P E R I E N C E : B A R B E C O A

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]

A G E 2 2 , F R O M S O U T H W A R K

W O R K E X P E R I E N C E : J A M I E O L I V E R ’ S F I F T E E N

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.

A G E 2 2 , F R O M S O U T H W A R K

W O R K E X P E R I E N C E :T H E V I N E Y A R D A T S T O C K C R O S S

Before Fifteen, I was a full-time mum to my 3-year-

old 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.

A G E 2 1 , F R O M I S L I N G T O N

T H E S I M O N K I N D E R A M B A S S A D O R A W A R D

T H E D A V I D F O R D P R I z E

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 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.

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!

There’s never a dull moment when it comes to the Fifteen Apprentice

Programme, and 2012 was no exception. As well as celebrating an

astonishing 10 years in action, the Class of 2012 have made this year

a success once again. Here are some of the highlights that spring

to mind:

A record-breaking profit from the “Apprentice Challenge” food stalls at

Whitecross Market

The Fifteen team’s one-off pizza stall at Borough Market proving to be a great

hit on Food Revolution Day

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

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

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!

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

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.

John Jackson,

Chairman, Better Food Foundation

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

‘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