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Story by Tromie Dodd

The Class of 2010 took their final sourcing trip to one of Fifteen’s suppliers on the 8th of July. The apprentices learn about good food and where it comes from on the sourcing trips and this opportunity is an important part of their education at Fifteen. They set off at 6am to catch the ferry from Portsmouth and meet their host Jeff McDonald, at Wight Salads, on the Isle of Wight.

The group enjoyed dressing up in protective suits to explore the hot houses where Wight Salads grow several varieties of tomatoes. They then toured the island exploring more produce, including garlic, beef and cherries.

Programme Manager Tromie Dodd says, “We had a great time on the Isle of Wight and learnt loads. It was amazing to see how much work goes into the products we use in the restaurant and the difference that you can taste!”

The trip was a fantastic end to the year and huge thanks must go to Jeff McDonald and the producers on the island. The Class of 2010 are now in their final month of the Chef Apprentice Programme which ends with a three week work experience placement at a top restaurant.

The placement is a key stage in the transition from Fifteen apprentice to professional chef. Each individual has been matched with a restaurant that suits their interests and aspirations.

Here’s where they are heading:

Labrent Anim-Annor Pete Gott’s Sillfield Farm
Marc Barrett Baker and Spice
Jeff Cresswell Moro
Pierre Crosbie Gaucho, Broadgate
Faaduma Hassan Theo Randall at The Intercontinental Park Lane
Leanne Hudson Lutyens Bar & Grill
Cosmos Lemos Nahm
Carl Lewis Cigala
John Magee Odette’s
Jessica O'Sullivan Fifteen
Fabian Phidd 500 Restaurant
Shaun Sales The Fat Duck
Stephen Simms Rhodes Twenty Four
Sara Thornhill Bistro Bruno Loubet at The Zetter Hotel

About the author: Tromie Dodd is the Programme Manager for Fifteen Foundation

Read more on Fifteen


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