JamieOliver.com

Daily duties include making sure your section is spotless, the fridges are organized, your service fridge is at spec, the dry stores are organized, your prep is stayed on top of, you are set and ready for service, the building where we roll our pasta is tidy. That is just your day to day duties plus there is service, the final line to make sure everything is perfect before the customer eats. Pasta in the trattoria is probably the busiest section in Fifteen. Why? Because people love pasta, it's quick at lunch and romantic at dinner. I have tried my best to make sure all my food holds the JO name. That is just the day to the day. But what people don't see, what people don't know is how much harder it actually is. Why? People don't see the students. These guys have come from all corners of hardship most of them are used to people just letting them down and beyond what people think may be a media ploy or just a normal restaurant what people don't know is Fifteen is a safe haven for these students, it's a home. Everyday when I get in and moan and complain about what's going on in the world or the last chef not doing this or the weather doing that, by the time a trainee gets to my side I realize I need to be a stronger person, not just for them but for myself. I have seen three groups and the most present group have hearts of gold but life has thrown them lemons and you know what? They are making lemon aioli with it. I am proud of them and so very thankful, becuase in turn they have made me a much stronger person. The look on their faces when they get a compliment or a thank you is enough for me to know I've done more than my job. Thank you trainees you have taught me so much and I hope I have done the same to you.

"Every saint has a past and every sinner has a future"
                                                                             ~Oscar Wilde

Big Love,
               Charles

First things seen as a chef when you are starting your day early morning at Fifteen London. The Kitchen Porters are hustling around cleaning the meat fridge, bringing in the orders, organizing the dry store. A handshake and a hello comes and goes in one motion. Opening the glass door to Fifteen on the left either the morning waiter/waitress or the manager on shift at the reception desk.

"Good morning Charles!"

  A morning greating no matter how tired you are is a warm start to the day. Straight in front from the door is the Trattoria kitchen. An open kitchen, small but big enough to make amazing food. At this time in the morning the breakfast chef is setting up and sending out checks. Breakfast runs from 7:30 A.M. to 11:00 at Fifteen. Next to the breakfast chef will be the chef running the Tratt for lunch prepping his food. Another brief hello and a handshake, to the far end of the restaurant left of the front door again is the morning bartender setting up for the day and making coffee. Another "Hello! Good morning!" Grab a quick coffee and head past the Tratt kitchen down the stairs to the main kitchen. Here is where you will see the hustle and bustle of whats going on in Fifteen. Kitchen porters cleaning, the trainees or "White hats" are setting up at their assigned section, the prep chef is breaking down fish/meat or cooking crab to be broken down and picked later in the day. Past him is you will see the chef in charge of the kitchen for that day.

"Morning Chef!"

   The first section you will past is the sauce/hots section next is the pasta section and in the back is the pastry section. Next to the chef on the pass (where the dish is prepared and sent out to customers) is the colds/starters section. Saying hellos then grabbing a hat and moving back upstairs I get the prep list for the day and begin.

    In 2009 after trying my attempts to join the Royal Marine Commandos like my father. I signed for the catering course at Stratford-Upon-Avon College. Finding a job at a local restaurant known for it's fresh produce I worked 5 days a week, most 16 hour shifts, then spent every tuesday at College. I had spent just under a year at the restaurant and worked on three sections, cold larder, hot larder and pastry. In that time I had an opportunity at the college to spend the morning prepping with the Executive head chef of Fifteen Andrew Parkenson and the Sous chef at that time Mark Baines. They were doing a fund raiser at the college and I was allowed to take part, an invite by one of the tutors Allen Deegan. The morning went well and I showed much intrest in being a chef and even more passion for cooking. I was offered an opportunity to trial in London at Fifteen.

    So here I am now! A Chef de partie on pasta in the Trattoria and my experiance is that which I can only tell over time. So I hope you continue reading on my experiances and the inside view of the kitchen that started it all! Ten groups strong and looking forward to ten more, Fifteen is pulsating with life. It's alive with the hearts of past chefs and trainees each making their impact on this restaurant. At the heart off it to give those a bit down in luck the opportunity to better themselves and create a positive future!

~Charles