Training Programme & Sourcing Trips
 
All of those who have added to the training and development of the students.
 
 
  • Box Hill Institute - The fantastic gang at Box Hill have gone above and beyond the call of
    duty to provide an exceptional training program, tailored to the many needs both of Fifteen
    and of the young people who are part of the training program. Box Hill staff are a part of
    the Fifteen Family in Melbourne.

  • Fernleigh Farm - where Fiona and Nicolas showed us their organic produce (including the
    world’s tastiest carrots) and taught us about very rare free-range Wessex Saddleback pigs.

  • Oliveria - Shared their incredible selection of olive oils and years of experience in the field
    with the Trainees

  • Yarra Valley Salmon Farm - Let us loose on their Salmon Farm where the trainees learn
    about catching, gutting and even milking the salmon for their roe

  • Prahran Market - The 2008 recruits were given an informative tour of the Prahran Markets and met some of the passionate vendors. The new recruits were then given a chance to go shopping for some fresh ingredients and then put together a meal for the market vendors.

  • Hagens Organic Meats - Hagens butchery at Prahan market have taken the trainees under their wing, helping them to gain knowledge on identifying and preparing quality meats. Each trainee spends a week working with Royce, Dan and Joel - watching them breaking down whole carcasses of beef, lamb and pork.

  • Abbotsford Convent Bakery - Doug, the head baker at Abbotsford Convent Bakery is conducting traditional bread making classes for Fifteen. Baking in their 100 year old wood fired ovens, the trainees are learning the history of bread, nutritional value of property fermented dough and the ‘bakers touch’.

  • Melbourne Fish Markets - Alkis and Steve from the Tasmanian Pacific Oyster Company are spending some quality time with one trainee every week down at the Melbourne Fish Market. The trainees are leaning how the market operates, selecting quality seafood, identifying different species of fish, shucking oysters and scaling and gutting – from pink eye snapper to whole tuna as large as some them!

  • Calendar Cheeses - We recently held a cheese tasting with Sam from Calendar Cheese Company. 28 different types, local and imported. The trainees really loved it and we talked about maturing, different types and characteristics of the cheese and working out what they liked best.

  • Yering Station - Yering Station recently took the Fifteen team up into the Yarra Valley for a crash course in wine making. Under the guidance of Penny (Brand Manager) and Tom (Head Winemaker) we journeyed into the depths of the vineyard, picking pinot noir grapes and enjoyed the surrounding scenery. Yering Station (part of the Rathbone Wine Group) are going to finish producing and bottling the Rose for us under the Fifteen label – This will be available in the restaurant from September 2007 and all profits will be going to the Fifteen Foundation!