Case Study

Chef & Trainer

Gemma Davies of Fifteen Cornwall
Information about Gemma Davies
Name Gemma Davies
Location Cornwall
Company Fifteen Cornwall

"Don’t worry if you don’t get on at school; find a passion and go about finding ways to work in something that fires you up.
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Gemma Davies

Overview

I’m Gemma Davies, and I work as a chef and trainer for Fifteen Cornwall, a restaurant and social enterprise.  Fifteen gives people education, training and a chance to change their lives.  It makes a positive contribution to young people; the programme gives those who might not normally get a chance, a chance.  The organisation is also committed to recycling and local sourcing, and we try to make what we do as energy efficient and sustainable as possible.
I didn’t enjoy school that much, but with Fifteen I had to go to college for 3 months and now I’ve got an NVQ 1 and 2 in Catering.  My job means a great deal to me.  I love being here in Cornwall and Watergate Bay is an amazing place to work, but most of all I love training the chefs. I never imagined I’d become one of the black hats at Fifteen, but now I am.

Tell us about your job – where do you work and what do you do?

I work as a chef and trainer for Fifteen Cornwall, a social enterprise funded by Jamie Oliver.

What inspired you to do what you do?  How did you get into it, did you have a plan?

I’ve always loved cooking.  I didn’t expect to get into the Fifteen programme, but I put in an application form and I did. I’ve never looked back.

Why is your job meaningful?  Both to you personally, and in how it benefits the wider world in terms of climate change and other environmental challenges.

My job means a great deal to me.  I love being here in Cornwall and Watergate Bay is an amazing place to work, but most of all I love training the chefs. I never imagined I’d become one of the black hats at Fifteen, but now I am, and I think having been one of the students really helps me as a trainer because I’ve walked in their footsteps.
Fifteen makes a positive contribution to young people; the programme gives those who might not normally get a chance, a chance. Fifteen only takes on people who have had tough times or have experienced difficulties – single mums, people with drug or alcohol problems. Fifteen gives people education, training and a chance to change their lives. The organisation is also committed to recycling and local sourcing, and we try to make what we do as energy efficient and sustainable as possible.

Many jobs in this sector are very new, how long has your job existed?

Fifteen Cornwall opened in 2006, and I’ve been here for 2 years.

What personal qualities do you think have got you where you are today?

The ability to work hard, and when I make mistakes I make sure I learn from them.

What are the essential skills for your job?

Obviously you’ve got to be able to cook, you’ve got to know what you’re making, what the ingredients are, how long it takes to prepare and why. Also, you’ve got to be able to be part of a team, understand what other people are doing and how you fit in.

What qualifications do you have? Are these typical for people in your role?

I didn’t enjoy school that much, but with Fifteen I had to go to college for 3 months and now I’ve got an NVQ 1 and 2 in Catering.
I guess much of what I do I’ve learned on the job, and it’s been validated by my training at college.  These days, at the very least, to work with food you’d have to do a food hygiene course.  Formal training gets you recognised qualifications in this specific catering industry.

What do you think most helped you get where you are now?

My NVQs at college, coupled with on-the-job training and learning about where what you cook with comes from, have helped immensely, but having an interest in cooking has helped the most.

Please describe a typical working day

When I get in, I have to prepare all the ingredients I am working with. I need to make sure I have everything I need for the lunch or dinner service, or both.  As we take orders, I prepare dishes accordingly, it depends on what people are eating.  Then at the end of service I have to clear up. I may have to tell the head chef what’s left over, put in an order for the next day, and ensure that what is left over is stored properly so that we don’t waste ingredients.
I work most lunch and dinner shifts, so it can vary from coming in at 11am and finishing around 3pm, or coming in at 3pm and finishing around 9pm.  Most days I do both, so it’s not a typical working day but it is typical for the catering industry.

What do you enjoy most and least about what you do?

I love where I work, I love training the new recruits that come along, and cooking is my passion.
When we’re really busy the pressure is on, so working under pressure is tough, and sometimes when you get things wrong it’s hard to learn from mistakes.

What kind of people do you meet through your work or do you work alone?

I mainly work with the wider team of chefs, but we do get to meet suppliers.  Sometimes I work with the press and share a little bit about my story here at Fifteen, and at other times I get to train the new trainee chefs. I guess I work behind the scenes, so I don’t generally meet the customers, but I do get to work with the front of house team - such as the waiters and waitresses - and the other people who run the business, the PR and marketing people, the managers and the chief exec.

Do you feel well paid for what you do, or is it not about the money?

I do get a good rate of pay, but working for Fifteen is extra special because of the social aims of the organisation.

Finally, what do you know now about jobs, careers and the future that you wish you’d known when you were at school?

Don’t worry if you don’t get on at school, find a passion and go about finding ways to work in something that fires you up.  Don’t give up, and don’t be afraid to make mistakes.

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