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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
The fantastic Jamie Oliver joined us in chat to discuss his charity project Cheeky Chops and new restaurant Fifteen.
12th Nov 2002
Chat Ed : Welcome to our live JAMIE'S KITCHEN webchat chat with the man himself – JAMIE OLIVER!
Jamie Oliver waves
Paul – Nr Kettering : waves
Gill : Hi Jamie
pink : waves back
michele : hi james
glas : alrite there Jamie
Jamie Oliver : Hi everyone! I'm here at the restaurant, we've just done our second day here and it's going bloody well!
The Almaers : When does the restaurant open?
Meg : Hows it going?
Jamie Oliver : Yesterday was the first day. It's been a bloody nightmare, but very rewarding. We've really pushed it to the limit with regards to stress. We're serving 70 people tonight though and so it's all good and all the students are happy for once.
doyle : would you say these kids are hard to deal with but worth it?
gary t : Jamie – well done on a compelling program . I hope you succeed
Jamie Oliver : Absolutely. The whole idea of the project wasn't to make my life any easier. Just because I get a bit of grief doesn't mean it all has to be given up. That's what Fifteen was all about.
kwarky1 : So did all the trainees make it?
RICHARD L : did all the kids make it ?
Jamie Oliver : Absolutely not. There's only so far I can be taken the piss out of and we're now down to...well...we lost 3. You'll have to watch the programme to find out what happened, otherwise it's too long a story.
chynna : I really admire your guts to do something so mad but do you have any regrets yet?!
Jamie Oliver : A little bit and my bank balance has had a bit of a kicking. I'm on about 3 hours sleep at the moment and have been for the last 6 months and sometimes I feel that people take the piss just because I'm a celebrity or whatever, which when you're trying to set up a charity isn't quite the help you want, but I went into this with my eyes open and knew it would be hard; but not quite hard as it turned out to be. But if it was that easy then someone else would have done it and I don't know anyone else that could have done it for whatever reason.
ChrisBeale : You're training style seemed very natural – do you enjoy teaching people to cook as much as you enjoy cooking?
Jamie Oliver : Absolutely. To be given knowledge is a beautiful thing and to be able to teach it is a beautiful thing. The students have learnt a lot, but so have I. I've learnt about business, life, people and a lot about the youth of today quite frankly.
boyce : Do you feel training the students and working with them has helped with the team spirit
Jamie Oliver : I think so yeah, it's integral. The project was about passion, integrity and so my input was absolutely necessary. Whenever we have had problems they are generally not in my time anyway.
simon middlemiss : So is your new place affordable to the public Jamie?
Jamie Oliver : It's mediocre London prices, but every single piece of produce on the menu has got an integrity and a story behind it. It's around 6 pounds for a starter and 15 for a main course.
Davina : thats very resonable!
Jamie Oliver : And quite frankly I paid more for that when I went to Newcastle for a meal, so I know it's not expensive.
Nebbs : any word from the critics yet Jamie??
shona : have the critics enjoyed it so far or have they been nasty?
si : thats excellent price !!!
Jamie Oliver : They'll be coming shortly. I haven't got problems with critics. I just think that at some point in your career, hopefully early on, you can deal with criticism constructively. They do have integrity about them, the critics, unlike everyday journalists.
Meg : thats really good........do you have a really long waiting list?
Ashley : Very good price, where abouts is it?
Jamie Oliver : It's 13-15 Westland Place, just off City Road, London. Last time I enquired we were booked up a month in advance for dinners, but there still some spaces for lunches. Go to the Jamie Oliver website for more details and click on the Fifteen section.
CAROL : Is it possible that one of the kids could become a top chef?
Jamie Oliver : Erm... it's possible that anyone can become a top chef. 7 months ago these guys couldn't even chop a carrot. These are the most raw kids I've ever tried to teach to cook.
AWT : Very good answer!
breezy : what happens after one year with the trainees?
Jamie Oliver : After a year they will have completed 6 months with myself at the restaurant, 5 months of intense training at college and a month in the industry in London at some of the top restaurants. If they've lasted the year and done well we send them on a scholarship around the world to some of the best restaurants. We look after them and become a mentoring service. Basically we never leave them. Even in 5 years time we'll be there to help with design, advice, money etc. We also take them on integrity trips around the world to teach them about ingredients. Once the charity has paid back its debt, which should be in 2 years, we have a board of directors which will do up some of the secondary schools' kitchens that have closed down now for Home Economics, or any other worthy cause that gets kids to cook.
mark0005 : i would like to ask jamie if he thinks that he will be doing another project along the same lines as this one....next time perhaps with a more mature series of aplicants, maybe...i dont know...about 31??????
Claire2 : are you planning on taking on more trainees or was this project a on eoff?
helen f : can i take one of their places when they move on ?
Jamie Oliver chuckles
Jamie Oliver : It always seems a shame that projects are only for young people. I'm thinking about it and thinking about making it an international kitchen too. To get different ages and cultures involved would bring some balance out in the group I think. I don't know though, I've got a lot to worry about at the moment, so we'll see.
Ashley : perhaps you could start a big training college
gary : Are you trying to populate the UK with Jamie cooking clones??
Jamie Oliver : Not really, just some good cooks. There's a lot of mental and emotional attitude gaps in training courses these days. My course is a little bit hippy. It's about team planning and building and obviously ingredients and doing great things with them, as opposed to the classic French kitchen, which is you know, really hardcore. I couldn't think of anything worse than Jamie Oliver clones! The idea of this is to bring out the strengths and weaknesses and personality in each individual. Even the perfect ones aren't perfect, nor am I.
fiona : I could think of a lot worse than a world of Jamie clones!
ShrinkingUniverse : I am making a prawn cocktail right at this minute! – any tips!?
Davina : Jamie Oliver clones would be wicked!
Jamie Oliver laughs
Jamie Oliver : Put a little bit of brandy in your sauce. It shouldn't be served on anything else other than cheap iceberg lettuce, in disgusting glasses, just like they did in the 80s. Beautiful.
davidb : Leave out the prawn cocktail and stick with the brandy ;-)
fiona : Jamie, I think what you have done is brilliant. What was the best and worst experience of the project?
Jamie Oliver : The worst part was every single day for the last year and quarter up until now. The best bit is me now sitting in the corner of my kitchen next to my bread oven looking at 7 youngsters scrubbing down the kitchen after a brilliant night of cooking. There was not one single shit meal and there's a load of people upstairs in the deli and cocktail bar. You know, we've had loads of posh launches and everything, but tonight has just been fantastic.
Duncan Cook : Jaimie don't think any of my questions will get to you so just to say well done mate
si : at least can you say hi to si?
shannon : do you ever get sick of the creativity and just really fancy a pizza or some fast food?
Jamie Oliver : To be honest, don't let the media or anything fool you, I have beans on toast, I get curry takeaways and pizzas. I don't buy pre-packed food though because it offends the shit out of me. If I get pizza I'll just get good pizza. If I'm a bit pissed I'll get some very average kebab from some geezer down the road who has the ingredients tucked down his pants. My mate usually ends up in the morning lying in half his kebab anyway.
Jo : Just to say – love what you do – dont stop! X
fiona : We all want to know if the dyslexic guy with ADHD makes it – tell us he does!!!!
Jamie Oliver : Erm... can't really answer that question because it's very complicated. He's a very lovely guy, but without sounding tacky you do have to watch the series because it's hard to explain it.
sherryh : Hi Jamie What's your pet hate about eating out in restaurants?
Jamie Oliver : Well, eating shit food, paying too much money, pretentious wine waiters looking down their noses at you. Generally I shut my mouth because I'm in the trade, not only that but I'm on the bloody tele, so if I don't like it I don't go back, I don't stand there slagging it off.
Claire2 : Jamie, what made you want to risk all the time and money involved in this project for these young people
pat : It`s quite phenomenal the wonderful way you deal with those guys. Brilliant...
Jamie Oliver : I don't think it's anything honourable or worth massive thanks or anything like that. In life being addicted and passionate about anything very often takes time. When I found out I loved cooking I happened, over the period of 10 years, to have met the most fantastic, inspirational people that took me in like their own family. You can't thank anyone for that, you just never forget. Then I got on tele completely out of the blue and 5 years later I've sold a shit load of books and made a few quid, but apart from wanting to get back into the kitchen and be hardcore myself I thought I might as well try and inspire some young kids and try and transport them to where I was at 22. Honestly… I believe we've done that. It's been a nightmare, but in a way I get embarrassed when people say “thank you” all the time. It's just the right thing to do. F**k all the money, it's all about time – that is what this project is about really. I better stop now before I start getting emotional, you'll make me cry. That's what happens when you have little kids.
Chat Ed : Finally...
Rola : Have you enjoyed the project?
falco : do it all over again Jamie?
Jamie Oliver laughs
Jamie Oliver hesitates...
Jamie Oliver : Yes, I wouldn't do it the same though because even though the essence and direction and love and all that and the actual work was fine and great and perfect, I feel as if a lot of money has been wasted on people taking the piss out of me because I'm Jamie Oliver/Naked Chef/Sainsbury's boy and I probably could have saved 3-400,000 by being anonymous. But you know, f**k it!
Sarah G : Just want to say hello
AWT : Well done Jamie!!
dizzylizzy : Luv ya to bits Jamie keep up the good work pet! Xx
Madge : Jamie your wonderfull!!!
Jamie Oliver : As you may well know I'm committed to this for the next 25 years. It's a really interesting and amazing project. It's changed my life as well as the student's lives. You really have to come to the restaurant and see for yourself.
helen f : will be there asap!!
shona : i will!!
Jamie Oliver : It was amazing tonight.
pukka15 : awww thats really sweet
rachie poo : good luck jamie!
Jamie Oliver : Thanks for logging on.
shona : we love you 2 bits
CAROL : bye bye
Craig : Cheers fella!
Jamie Oliver : It was a very scary documentary to make, it was very dark to me, but it's a good thing.
Meg : Love ya, Bye Bye xxxxxxxxx
sherryh : love to Jools and Poppy
Jamie Oliver : Take care, lots of love....
Jamie Oliver shouts to the kitchen
Jamie Oliver : Bit more water in that!
Jamie Oliver waves
Jamie Oliver : Thanks again guys.