NEWH - September 2004 - (Page 34)

Jamie Oliver story... by: Sue Lamont, Lamont Interiors Jamie Oliver has become an inspiration to many young ‘wanna be chefs’. He is the working class boy from Essex, dyslexic and didn’t succeed exceptionally well in school. He played drums in an unknown rock band, and now owns one of the most famous restaurants in London. His training was no better than that of other trainee chefs at Westminster College. But, it was his love and knowledge of food that has made him the lovable rogue we know today. The kitchen is visible from the moment you step through the front door but the trainees who are in full view are engrossed in their creations unperturbed by the constant stream of curious diners. The 1906 built warehouse has been converted into a contemporary and sleek yet relaxed bar and restaurant. The décor mirrors Jamie, contemporary with a stylish splash of graffiti. Liken it to the coffee bar in “Friends”. That’s fifs teen, that’s Jamie Oliver. Ultimately, it is Jamie’s passion for food that makes him stand out among his peers. This passion thrives as he continues to learn, study and experiment. It is visible within all his cookbooks and the amazing combinations of meat and fish dishes together with herbs, spices and the array of vegetables, scrumptious salads and mouth-watering bread. And with all these surprises comes the simplicity of his recipes and cooking methods that we can all follow with ease. ‘15’ restaurant exudes Jamie’s passion and dedication rotating 15 trainees from disadvantaged backgrounds with profits going to Cheeky Chops charity fund. And it is Jamie’s relaxed approach to eating glorious food that is expressed by these dedicated, hardworking trainees. Lindsay Sharman trainee extraordinaire Lindsay began her catering experience as a Saturday girl in a delicatessen in Brixton, working her way up to full time Assistant Manager of the Patisserie. During this time she became aware of foods she had never seen or tasted before. It was over 2 years ago Lindsay had been watching a Jamie Oliver programme on TV and could immediately see a better future for both her and 2 year old son, Shea. “I remember my face streaming with sweat in the interview… I was so nervous but I just thought I can do this.” So Lindsay started the 17 month intensive trainee programme on 30 March 2003 with 24 other trainees, 16 of which were chosen to work at ‘15’ restaurant. The first six months comprised of intensive study after which they were each placed on a work experience programme for 6 months. This was a difficult phase of adjustment for both Lindsay and Shea as any spare time was spent studying. 34 “At times I felt I was letting down Shea, the other trainees and the kitchen … and I was constantly reassuring him that Mummy had to do this and it would be better for the both of us in the end.” Approximately 6 weeks ago NEWH committed their support to Lindsay’s childcare so that Shea is fully supervised before and after school at the childcare of her choice. “I am very fussy about who takes care of him and now I can feel at ease that Shea is in good hands and the strain has gone.” Having dropped Shea off at the Before School Club, Lindsay is normally in the kitchen by 9.45am. She then prepares to cook for 25 of the 60 covers. Shea is dropped off to the After School Club until 6pm after which Lindsay will collect him. But today she is doing a double shift finishing at 11.30pm so she won’t see him until

Table of Contents for the Digital Edition of NEWH - September 2004

NEWH - September 2004
President’s Letter
Calendar of Events
Contents
From the Editor
Hospitality News
On the Road Again... HD Expo 2004
Cruise Ship of Elegance…Aboard the Queen Mary Ii
Cruise Lines Expand Options
Your Hotel Restaurant
Powerful Tools of the Trade
Education in Culinary Arts
The New Direction for Restaurants in Canada
Jamie Oliver Story
Lindsay Sharman Trainee Extraordinaire
Oh Canada, Oh Canada…The Fairmont Royal York
From Across the Pond

NEWH - September 2004