Breakfast is a mixed bag (of museli, granola, porridge, whatever tickles your morning get-up). On the one hand, everything that is worst about the food industry is represented in saturated technicolour: cereal packets making incredible health claims, day-glo juice from concentrate, breakfast biscuits and bars that taste of pressed perfumed sawdust and I think ‘pouring yoghurt’ is still loitering somewhere in the cooler recesses of a supermarket near you. Please make it stop.
You could be forgiven for thinking that Padstow is the foodie capital of Cornwall but you would be 1) narrow-minded and 2) missing out. Head just a few miles south and you reach the village of St Merryn where food presents itself three ways: Stein’s Cornish Arms (good quality simple pub food), the Farmers Arms (local pub) and Rafferty’s, which replaced the very popular Rosel & Co. and opened on 5 November for food. continue reading
Saffronbunny has a cup of tea with Karl Jones, Training and Development chef, at Fifteen Cornwall
Karl has been in Cornwall for more than 20 years and with Fifteen Cornwall since day one.
“I basically line manage the students and my job is to make sure we deliver the training we promise whether in the kitchen or down in the college at Camborne. I tend to base most of my time in the kitchen to ensure the apprentices stay on track.
“We do expect the odd problem in the early days; we take some guys on who, perhaps in the past, have had no respect for themselves or the authorities, so why do we suddenly put them in whites and expect them to have authority for our head chef for example? It’s quite interesting that when they do put whites on, it seems to change them, but we mustn’t just expect that. It’s a process and it takes time. We expect the odd hiccup on the way, otherwise they wouldn’t be on our program. It’s an important thing for us all to remember.
“The course itself is quite tough: we expect them to work early mornings, late evenings and bank holidays. It’s a fast track course, with one on one training, plus a couple of seniors overseeing what’s going on. For myself it’s definitely hard work, not just physical but mentally at times, we naturally take on some of their outside issues, but it’s so rewarding to see the transformation. They gain a sense of self- worth and self-belief and if we’re able to get them to a point where they can get up in the morning, earn a few quid, be employable, they’ve still come a nice distance from where they started when they joined us.
“The program is totally working, there is no doubt about that, even yesterday one of the guys pitched up at college from cohort four, showed me a photo of his new car, told me he’s got a new job, just buzzing, living the dream really! It’s so rewarding.
“When you talk about job satisfaction, I get so much more satisfaction from seeing that than I ever did putting out a good plate of food. Because it’s real, it’s people. I’m very proud to be a part of it.”