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Home | Meet the trainees | Cheeky Chops | Train your senses | Second helpings | Jamie reflects | Take the heat? | Careers in catering | Find out more
Age: 24 From: South London
*Update: Known for imbuing her culinary skills with her own 'girlie touch', Elisa was the only girl to graduate this time – with a pass mark of 78%. Though still doing regular stints at Fifteen, Elisa will shortly take up her overseas placement, possibly in California. She was also closely involved with Jamie in the selection process for this year's new intake of trainees.
Tell us a bit about your life before you joined the course?
I come from a Turkish family.
I've had lots of different jobs: I've worked in a fish and chip shop, been a researcher at a newspaper, an air hostess, and worked in pubs when travelling.
I went to Edinburgh University to study French and Art History. In my third year, I went to Martinique in the French Caribbean to study and ended up staying for two years and not finishing my degree.
When I came back, I thought I'd find a job easily but I found it difficult. Things got difficult for me at home and I ended up living in various hostels for seven months. It was hard looking for work. I didn't have much money for clothes for interviews and I'd go to Internet café's or the job centre to use their computer to apply. It was hard to remain persistent. A lot of people in that situation get despondent. My friend heard about the course and didn't want to do it but I applied. I had a group of friends from the hostel who were all rooting for me to get through.
Which three words best describe you?
Optimistic, bonkers, determined.
Where did you do your work experience?
The Capital Hotel. Eric Chavot, the French chef there, has trained some of the greats like Gary Rhodes and Brian Turner. It was a tough, macho environment and I worked double shifts. I think I coped though.
After that I worked at another restaurant called Bambou, which is Vietnamese. I loved it there. Everyone was really welcoming.
Have you always wanted to be a chef?
I wanted to be in the army. I applied for officer training and they told me I might have difficulty controlling a group of young men. I think they were right.
What has been the highlight of your training?
Getting a sense of responsibility at Bambou when I was put in charge of a section. I had to prepare things like spring rolls and intricate salads for 170 meals.
What has been the worst point?
Eric Chavot, the chef at The Capital Hotel, was very tough. He sacked one person on the spot for not doing their job properly. He has very high standards, which is why the restaurant has two Michelin stars. I tried to hold my own and work extra hard.
What is the most important thing you have learned on this course?
Learn to accept criticism.
What is your proudest moment?
Finding out I'd got on the course.
What is the hardest bit about the course?
Anyone who does this has to understand their hands will get burned, they will get sweaty, have spotty skin and their feet will ache. You have to eat well and sleep well to keep up.
What would you like most about being a chef?
You will always keep learning. Head chefs in top kitchens are still learning.
What is your favourite food? Can you cook it?
I love fresh pasta – you can fill it up with anything. Everyone thinks it's really difficult to make but it's not.
Tell us a secret about yourself, something away from cooking
A friend and I once phoned up Uri Geller and told him we were opening a gay nightclub called Benders and would he come to the launch. He was really keen and asked us to fax the details.
What do you hope to do in the future?
I'd love to work in Japan making sushi, or somewhere in the Middle East making pastries and desserts. I love making fiddly food, it's very artistic.
How would you describe Jamie Oliver?
He's become a friend; it's more than a boss and trainee thing now. I think he wanted to keep a distance but he's got involved with us all now.
Other trainees:
Ben | Elisa | Johnny | Julakha | Kerryann | Kevin | Lindsay | Michael | Michelle | Nicola | Ralph | Tim | Warren