Cohort 6 have had a hugely succesful year. Having just celebrated their graduation, all 13 apprentices are now working full time in professional kitchens across the country. Many impressed in their work placements so much they were offered jobs, while others have  been accepted to work at some very presitigious restaurants. Here we take a look back at our Cohort 6 apprentices:

Ben Ambridge

“Before Fifteen Cornwall, I was unemployed with no real plans. I loved cooking, but it was just a hobby. I hoped that training at Fifteen Cornwall would give me some decent kitchen experience, some qualifications and knowldge, but it’s done more for me than that. I’m a changed person now.”

Ben is working at Rick Stein’s Seafood Restaurant, Padstow.

Daniel Dunstan

“You really find out about your strengths and weaknesses at Fifteen Cornwall. I learned that I’m a much more tolerant person than I thought. I struggled with self-confidence, but it’s one of the big things you work on here, and so I’ve really improved in that aspect.”

Daniel is working at Gwel an Mor, Portreath. 

Danielle Morse

“Fifteen Cornwall has changed my life dramatically. I’ve got a future now. I’m more settled. I know where I’m going and I’ve got the confidence I need to get me there. I’ve grown up a lot, and I’m happier and more positive – I don’t live in the past anymore, but look forward to the future.”

Danielle is working at Untitled Restaurant, Penzance.

Emily Hunt – Awarded Apprentice of the Year

“I’ve realised that being a chef means there are no limits to what I can do; there are always new things to learn and new experiences. It’s a profession that suits who I am – I’ve got a passion for it and I’m never bored when I’m in a kitchen. I love that I can say “I’m a chef” now!”

Emily is working at The River Cafe, London.

Jake Steabler

“Fifteen Cornwall has lived up to my expectations 100%. It’s given me a passion for cooking and made me realise it’s a great way to earn a living. My friends and family are amazed at how being on the course has changed me; they can see how much the restaurant staff and the Foundation staff have helped me to start a career.”

Jake is working at Seagrass, St Ives.

James Cuthill

“Fifteen Cornwall has taught me so much, and not just how to cook brilliant food. I now have the skills to manage my mental health – I’m much more positive and motivated now. One day I’d like to travel across Asia, learning about Asian food and cooking, and maybe even become a food writer.”

James is working at The Old Quay House Hotel, Fowey.

James “Jimbo” Norcott

“My life was all about bad crowds and a bad attitude before I came to Fifteen Cornwall. I’m a better person now. I’ve left the bad social scene that I was mixed up in. I’ve got discipline and respect – for both myself and other people. I’ve got loads of skills and knowledge and I’ve turned my life around.”

James is working at The Flying Boat Club, Tresco, Isles of Scilly

Jessica Smith

“Being in an industrial kitchen has boosted my confidence loads; instead of doubting myself all the time I now know that if I try hard enough I can achieve whatever I want. Eventually I’d like my own restaurant but that’s something to aim for in the future.”

Jessica is working at The Rosevine, Portscatho.

Luke Davies

“My life wasn’t working – I was living in a homeless hostel, unemployed, drinking too much, taking drugs. I was struggling to overcome depression. One of the hostel workers applied to Fifteen Cornwall for me – I owe her a lot. I’m now aiming to have my own restaurant in 10 years, serving food inspired by my travels.”

Luke is working at Hell Bay, Bryher, Isles of Scilly.

Ross Pullen

“A long term illness had forced me to pull out of college and I was still recovering when I heard about Fifteen Cornwall. I’ve surprised myself at how well I thrive under pressure. It’s been amazing being part of a team – we’ve all supported each other through the hard days, and it’s made all the difference.”

Ross is working at Bustopher’s, Truro.

Sean Shipley

“Unemployed and without a goal for the future, I knew I needed to change – there was too much alcohol, anger and frusration in my life. I wanted some stability and direction, to find a passion for something positive. Fifteen Cornwall has given me all those things. I want to build myself a great reputation and maybe one day teach other trainee chefs.”

Sean is working at Rojano’s, Padstow.

Shane Lean

“I’d been getting into trouble with the police and wasn’t taking my life in a good direction. When the oppurtunity at Fifteen Cornwall came along, I grabbed it with both hands and didn’t let go – I knew this was what I’d been looking for. The course has been everything I wanted it to be and more. I’m really going to miss Fifteen Cornwall – but I’m so excited about the future.

Shane is working at Jamie’s Italian, Bristol.

Sorcha Dean

“I think the best term to describe my life before Fifteen Cornwall is “lost”. The course has changed me, especially my confidence – that’s been dramatic. For me, it’s been about learning to carry on when I feel like giving up; Fifteen Cornwall has given me a passion for food that helps me to overcome obstacles.”

Sorcha is working at Terre a Terre, Brighton.

A huge congratulations to all our Cohort 6 apprentices. We wish them every success in their new jobs.

We’ve uploaded an inspiring video from Graduation night to our homepage. To watch it click here >>

Friends, family and suporters of the Fifteen Cornwall Apprentice Programme were thrilled with the surprise entrance of Jamie Oliver who helicoptered in especially for the graduation.

He presented the apprentices with their graduation awards and other hard working members of the Fifteen Cornwall team including Rob Hocking from Buttervilla, Matthew Stevens from Matthew Stevens and Son, Michael Mallett, Barry Horne and Judi Blakeburn. Clearly excited and inspired by Jamies attendance the graduates and apprentices enjoyed the opportunity to spend some valuable time with their role model.

“Our beautiful Cornwall restaurant has continued to impress and delight thousands of customers, and the food and training have been truly inspirational under the watchful eyes of Andy Appleton in the kitchen and Polly Dent in the restaurant,” commented Jamie.

This year all our graduates are now in full time employment making it one of our most successful cohorts to date.

Roger Furniss, Chairman of the Cornwall Foundation of Promise comments: ”Our congratulations go to all 13 graduates. Their hard work and commitment has enabled us to give them the opportunity to transform their lives and launch lifetime careers in food. We wish them all the very best for successful futures.”

The graduation was able to take place at Truro Cathedral due to the financial support of Cornwall Works. We receive ESF (European Social Fund) Convergence support, via Jobcentre Plus, and support from the Skills Funding Agency, via ESF Convergence.  We are delighted Cornwall Works, which also receives ESF Convergence investment via Jobcentre Plus, supported the graduation ceremony this year. Cornwall Works aim is to overcome barriers to employment particularly for people with disabilities or health conditions, lone parents, people aged 50 and over, ethnic minorities and people with no or low qualifications.

A closer look at some of the graduating apprentices:

Ben Ambridge

Prior to joining Fifteen Cornwall, Ben Ambridge, 24 from Newquay, was struggling to provide for his partner and child, moving from job-to-job: “I have thoroughly enjoyed my time at Fifteen Cornwall, I now have direction in my life and a job that I want to get out of bed for. I love working within a team, it gives me a lot of satisfaction and I know that this is what I am going to do for the rest of my life. A few years from now, I hope to be a chef in a respectable kitchen and then one day, have my own restaurant. I want to provide a good life for my girlfriend and son.”

James Cuthill

James Cuthill, 24 from Bodmin, had been battling a long-term mental illness before joining the programme. He is now able to keep his illness in check: “The Fifteen apprenticeship was more than I hoped for. It’s made me more positive, confident and I can now do things I didn’t ever think would be possible. It’s tough but extremely rewarding when you put the hard work in. I have had some experiences that I will remember for the rest of my life.”

Emily Hunt

One apprentice that particularly excelled during the programme is Emily Hunt, 22 from Marazanvose, who has already secured a job opportunity with River Café. River Café is a big supporter of the Fifteen Cornwall apprentice programme, understandably as Jamie himself earned his whites in their kitchen.

Ruth Rogers, owner and chef at River Café comments:  “We’re proud to work closely with Fifteen Cornwall, which offers education to young people who want to become chefs.  The River Cafe is excited that Emily Hunt, one of their impressive graduates, will be coming to work with us.”

We’d like to say a massive congratulations to all of the graduating apprentices, and thank you to everybody who attended the ceremony. Here’s to Cohort 7!

He’s the inspiration for our restaurant and this brilliant article is a great explanation of how Jamie sees good food changing lives.

To read the full article click here >>

Joining Fifteen Cornwall on Monday 16th April 2012, Matthew was previously Chief Executive of the London Community Resource Network. A Cornishman returning to his roots after 26 years away, Matthew brings a wealth of experience from the social enterprise, community, environmental, charity sectors as well as the hospitality industry.

Before running the London Community Resource Network he was Learning Director at the School for Social Entrepreneurs and previously held senior roles at Time Bank and the National Lottery Charities Board (now BIG Lottery Fund).

Starting his catering career at the Cornwall Coliseum, Matthew’s subsequent experience in the restaurant and hospitality sector included front-of-house, kitchen and manager roles in four London restaurants and a Mayfair pub.  Matthew has also held a range of non-executive directorships and advisory positions with several third sector private and public organisations and sits on the Civil Society Advisory Board in the Department of Environment, Food and Rural Affairs.

“I am delighted to join Fifteen Cornwall’s exciting team and to have the chance to take the Cornwall Foundation of Promise forward as one of the county’s leading charities,” comments Matthew Thomson.  “Together they form what has become a tremendously successful social enterprise focused on developing talent and opportunity within Cornwall.  Speaking as a local returning to Cornwall after too long away, I couldn’t have found a better way home!”

“I am really impressed by the skills I’ve seen from this year’s apprentices, and am humbled by the commitment and craft of the staff and trustees that have helped them learn such skills. It is truly an honour to take up the Chief Executive role and I look forward to working with Fifteen Cornwall’s supporters who have contributed so much to our success, and to involving new partners in the months and years ahead.”

Roger Furniss, Chairman of Cornwall Foundation of Promise and Fifteen Cornwall adds:  “On behalf of my fellow board members I’m delighted to welcome Matthew to the team.  As a Cornishman who has gained great experience in charity and restaurant management in London and elsewhere, he will play a key part in building on the success of our first six years.”

Our 17 apprentices, who started at Cornwall College last November, have completed their VRQ stage 1 in Catering Studies and are working towards their NVQ 2 in Professional Cookery whilst working their shifts in the kitchen. Each apprentice (white hats) will be slicing and dicing, grilling and searing and stirring and drizzling alongside one of our professional chefs (black hats) and under the watchful supervision of both Training and Development Chef, Karl Jones, and Head Chef, Andy Appleton. Throughout their time in the kitchen they rotate through the different sections of our  kitchen including pasta, pastry, prep, starters, sauce, grill and bakery until they are ready to go it alone during Apprentice Week in January next year. It seems a long way off but it will come round quicker than they think!

As well as challenging shifts in the kitchen it is important for our apprentices to understand our sourcing policy and ethics so they are lucky enough to spend time at many of our local, independent suppliers. Last Thursday our apprentices headed off from Fifteen Cornwall along the coastal path to our closest supplier, Bre Pen Farm.

As well as appreciating a fantastic view, our apprentices did a spot of coastal foraging before arriving at the 172 acre National Trust farm, which overlooks Mawgan Porth beach. With a mixture of sheep and arable, the farm supplies Fifteen Cornwall with our lovely succulent lamb. The lucky sheep on this farm probably have the finest view in the country!

On average Fifteen Cornwall take two lambs a week, although we don’t receive any in April and May. They have over 300 sheep and over the years have found that the Dorset Down crossed with Hampshire Down suits the farm perfectly, they have 220 hens for fresh, free range eggs and with a veggie patch, are almost self-sufficient.

Whist on a tour of the farm our apprentices really got a feel for how important the relationship is between the restaurant and our suppliers. Rod Brake and his wife Jill took the time to explain how they farm their sheep and how they choose the best for the restaurant. After a lunch of delicious lamb burgers (we didn’t tell the sheep outside), our apprentices broke off into three teams for the first of their supplier quizzes. Well done to the aptly named “winning team” who scored 19/20. There is plenty of time for the other teams to catch up as next month we are off to our fish supplier, Matthew Stevens, in St Ives.

Good luck to Matt Macdonald, Thomas Ryder, Laura Dunne, Ryan Malkinson, Kieron Amyes, Elliot Delany, Tara Stephens, Jamie Roberts, Angela Hunt, Kali Gilbert, Aidan Channon, Ben Singleton, Daz Thorpe, Dan Pidgeon, Charlotte Hadaway, Luke Moore and Matt Burford.

Alongside the fantastic produce, we also had some brilliant chef demonstrations throughout the day. Jack Stein, Matt Corner and head chef Andy Appleton all wowed the crowd cooking various steak and fish dishes, while Fifteen Cornwall sommelier Debbie Warner spoke about wine and Buttervilla’s Rob Hocking discussed the benefits of bio-dynamic farming. There really was something for everyone!

Our new pasta-making classes were very popular too so we thought we would give out the recipe for Farfelle with Pancetta which was one of the fabulous dishes some of you cooked up in the masterclasses! We hope you enjoy making it at home!

To see more photos from this years Spring Farmer’s Market, visit us on Facebook >>

Farfelle with pancetta, peas, mint and marscapone

Ingredients

Farfelle (bows)

Olive oil

100g peas

Pancetta (6 slices
chopped)

50g mascarpone

Salt and pepper

Mint

Method

Boil a large pan of water and add the farfalle pasta.

In a large frying pan slowly cook the pancetta, when its soft you can start to see the fat coming
out.

Add the peas to the pancetta and cook for another couple of minutes, then add the mascarpone.

Add a small ladle of the pasta water to help loosen the sauce.

When the pasta is almost cooked add to the sauce to finish cooking, season to taste and add the chopped mint before serving.

Our Spring Farmer’s Market was sponsored by cornishfoodmarket.co.uk - making buying fresh, and buying local affordable.

Apprentice Emily has really been enjoying her time at River Café in London – here is her account of her time so far:

“Fifteen has been an amazing year for me from start to finish. From working in a superb kitchen with fantastic produce to legendary chefs that made every day so enjoyable. Next was my placement to River Café, from Jamie Oliver to Ruth Rogers! Blimey! Literally never expected my first job out of Fifteen to be somewhere like this. I’m now into my second week living the dream and learning more and more every day. The River café is a whole new take on Italian cuisine compared to what I’ve learned during my year at Fifteen Cornwall. Everything here is totally rustic, nothing’s placed on a plate to make culinary art but as a matter of showing off each individual product. That means no swooshes’ of chocolate or anything in rings to make pretty shapes – it’s just as it is! I’m having the most amazing experience working and living in London, definitely don’t want to leave! Big thanks to all at Fifteen Cornwall for making it a reality, you’ve all been amazing”.

Our team have also been busy this week flying the charity flag at the Newquay Runway Runaround event. At the weekend our team of runners ran the 10k race in support of the Cornwall Air Ambulance and  the Cornwall Foundation of Promise. Everyone had a great time and especially enjoyed the thoroughly deserved pasty and a pint at the end! Thank you so much to everyone who ran and particularly to everyone who supported us – we really appreciate your help. If you haven’t sponsored one of our runners already, don’t worry – there is still time! To support one of our runners click here: http://www.fifteencornwall.co.uk/runway-runaround.htm and then select the Virgin Money Giving icon to donate, thank you.

There was a Fifteen Cornwall goody bag for every runner!

Training and development chef Karl Jones with Fifteen Cornwall chef Michael Mallett

Some of the Fifteen Cornwall running team looking happy and smiley, PRE race!

Chef Michael Mallett crossing the finish line in a very impressive time!

Smiling faces after the race, complete with medals and goody bags!

For the ‘sweet paste’ pastry

100g unsalted butter

70g caster sugar

180g plain flour, sifted, plus extra for dusting

A pinch of salt

1 large free range egg

20g cocoa powder

For the filling

300g Amedei no.9 chocolate (or other good quality dark chocolate with minimum 70% cocoa) broken up

120g unsalted butter

120ml double cream

120g caster sugar

4 large free range eggs and 1 egg yolk

Preheat the oven to 180°C/350°F/gas 4.  Using a little butter grease a loose bottomed 25cm/10 inch tart tin, 2.5cm deep. To make your pastry, cream together the butter and sugar until light and fluffy. Then fold in the flour, salt, egg and cocoa powder – you can do all this by hand or in a food processor. When the mixture looks like course breadcrumbs, gently work it together until you have a ball of dough, then flour it lightly. Don’t work the pastry too much, otherwise it will become elastic and chewy, not crumbly and short. Wrap the dough in cling film and put it in the fridge for at least an hour. Remove it from the fridge, roll it out, line your tart tin with it and then pop it back in the fridge until chilled. (You can cheat and buy good quality sweet paste dough although it won’t be chocolate.)

Bake the pastry case ‘blind’ for around 12 to 15 minutes or until its firm and almost biscuit-like. Remove from the oven and turn the heat down to 120°C/250°F/gas ½.

Meanwhile, to make the chocolate filling, melt the chocolate, butter and cream gently over a double boiler, stirring gently until the chocolate has melted. (This is a bowl placed on top of a pan of simmering water, the bowl must not touch the water.) Mix the sugar, eggs and yolk until light and aerated. Fold the sugar and egg mixture into the chocolate mixture using a hand whisk until a nice smooth consistency.

Bake for 30 minutes, it is cooked when the filling still has a slight wobble to it – it will keep firming up a little as it cools down. Then set aside to cool for 2 hours before serving. Lovely served with a big dollop of creme fraiche.

In a moving tribute, Jamie spoke of his pride and joy at watching the fantastic careers of some of the graduates – for example Tim Siadatan who is head chef and co-owner of the acclaimed Trullo restaurant and Warren Fleet who is head chef at The Anchor & Hope in Waterloo – but also his sadness that Kevin could not be there to join the celebrations.  “He was a beautiful person,” said Jamie, “and he would have loved this tonight.”

The graduates became famous in 2002 after appearing in the hit Channel 4 series “Jamie’s Kitchen” which followed the difficult but ultimately successful birth of Fifteen restaurant and its ground breaking apprenticeship programme which continues to train young people to become chefs.

Returning to the kitchen alongside Tim and Warren were graduates Ben Arthur, currently junior sous chef at Fifteen Cornwall; Kerryann Dunlop, now a mum and helping out as a community chef in East London; and Elisa Roche who has moved into journalism but remains a committed cook.

Credit for image: Tom Howard 2012

Credit for article: Peter Berry 2012

Week one of work experience is now complete and Cohort 6 are really getting into the swing of it! They are really enjoying getting involved and discovering different face paced environments – for some of them it’s a different way of working all together. On the whole, work experience has so far been a success, and no doubt they will gain invaluable experience which they can use to broaden their skills and experience.

Last week we had a photo shoot with the Cornwall Air Ambulance in preparation for the 10K Runway Runaround which will be taking place on Sunday the 25th of March in support of the Cornwall Foundation of Promise and the Cornwall Air Ambulance. Our chef Michael Mallet hopped into the Helicopter for a couple of shots, whilst some of our runners posed with the crew. You can sponsor our runners by following the link:

http://www.fifteencornwall.co.uk/runway-runaround.htm

We also spent some time at the White Stuff store in Truro last week who sponsor us as their chosen local charity. We took down some yummy Italian Ricciarelli biscuits for customer to sample, which went down very well! It’s always nice to get a chance to speak to some of the customers whilst also raising awareness about our charity.