Fifteen Foundation
Katie Lee Joel
When most chefs set out to open a restaurant, the most important goal is usually to turn a profit. The exception is British chef Jamie Oliver. Most Americans know him as the Food Network’s “Naked Chef”, but in England he is as well known for his philanthropic efforts in the culinary world.
In 2002, Jamie Oliver started the restaurant Fifteen in London. The restaurant is not-for-profit and part of the Fifteen Foundation. The program accepts fifteen disadvantaged youth, found through prison services and homeless agencies, who show a true passion for food and teaches them the restaurant business. The participants are first sent to catering college, then spend a month working in a real restaurant, and then come to Fifteen to work alongside the restaurant’s full-time staff. Throughout the program, they are taken on sourcing trips to farms, vineyards, and fisheries. Then, they spend three days in Tuscany with Jamie Oliver. Upon completion, there is a graduation ceremony and all graduates are offered work placement. All of the restaurant’s profits are put back into the foundation. The program has since expanded with Fifteen restaurants opening in Amsterdam, Melbourne, and coming soon to Cornwall.
In July, I had the chance to visit Fifteen while on vacation in London. The meal was by far the best I had during my stay in the city. The fare is Italian with a tasting menu that changes daily, according to what is in season and available at the market. The service was impeccable and the food was as impressive as any from a four-star kitchen. The menu has two options for each course, so my dining companion and I ordered one of each so that we could try everything.
Fifteen is known for being difficult to score a reservation, so plan well in advance, or come for lunch when it is less crowded. Reservations can be made online at www.fifteenrestaurant.com.
To check out cookbooks by Jamie Oliver, click here.
Fifteen Tasting Menu Tuesday, 11th July 2006
Dressed olives!
To get you started
Seared Buccleuch beef Carpaccio with beetroot & horseradish crème fraiche Scallop crudo with ginger, pomegranate, coconut & rocket
Fifteen’s Fantastic Salad
Of beautiful buffalo mozzarealla, Italian green figs, speck (a smoked prosciutto), Funky leaves, honey glazed almonds and aged Belazu balsamic
Ravioli
Of cheese and spinach in a butter broth with celery leaves
Or
The lightest potato gnocchi ‘al scoglio’
With clams, mussels, crab, langoustines, garlic, chili parsley and Cerro del Masso olive oil
Char-grilled line caught wild salmon (cooked rare)
With a summer ragu (of potato, pea, artichoke and zucchini) and salsa rossa cruda
Or
Slow-roasted shoulder of Pork from Pete Gott’s farm
With borlotti beans (cooked with tomato and pancetta), braised spinach and salsa verde
Formaggio Westcombe red Leicester (Leicester, UK)
Unpasteurised cows milk cheese with good depth of flavour
Or
Waterloo (Berkshire, UK)
Unpasteurised cow’s milk cheese with a white rind and soft curdy center
Served with organic Medjool dates, chutney and ‘lingue di suocero’ flat bread
Dolce
Orange and Amaretto cheese cake with Italian cherries and biscotti
Caffe Sixty Pounds per person
All profits from this restaurant go to ‘Fifteen Foundation’ which takes on 30 unemployed youngsters per year to train as the next generation of chefs…big love Jamie O xxx
PhotoCredit: Fifteen Foundation