Jamie Oliver's Food Revolution Q&A: Episode 3
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Q: How nervous were you having the kids cooking at the fundraiser?
A: It was a massive, massive gamble. My heart said they could do it, but then my common sense said that I had absolutely jumped the gun and we were going to have a big problem. It just required magic on the day, and thank the Lord we did have magic and they pulled it off brilliantly. We didn't have loads of time to do this dinner, and while we were prepping and doing all of the work, you could see all of the gaps in their experience, but we kind of patched those up, and when we went into service, a totally new game face came on. They listened, they were proficient, they were methodical, they worked cleanly, and they didn't talk too much. I set them up to work in a factory line so one person was passing plates, one was adding the protein, another was adding the garnish or the sauce, etc., and they were doing this with such beautiful precision that I had to walk out and grab the principal of the school so he could come and see it. He was as gobsmacked as I was. They weren't chefs, but they came together as a team and they succeeded. That's why I passionately believe schools should teach kids to cook and do little projects where they get to show their creativity, use their common sense, problem solve and work as a team. The kids did a great job.
A: It was a massive, massive gamble. My heart said they could do it, but then my common sense said that I had absolutely jumped the gun and we were going to have a big problem. It just required magic on the day, and thank the Lord we did have magic and they pulled it off brilliantly. We didn't have loads of time to do this dinner, and while we were prepping and doing all of the work, you could see all of the gaps in their experience, but we kind of patched those up, and when we went into service, a totally new game face came on. They listened, they were proficient, they were methodical, they worked cleanly, and they didn't talk too much. I set them up to work in a factory line so one person was passing plates, one was adding the protein, another was adding the garnish or the sauce, etc., and they were doing this with such beautiful precision that I had to walk out and grab the principal of the school so he could come and see it. He was as gobsmacked as I was. They weren't chefs, but they came together as a team and they succeeded. That's why I passionately believe schools should teach kids to cook and do little projects where they get to show their creativity, use their common sense, problem solve and work as a team. The kids did a great job.
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