The folks from "Fifteen" : other guests here at Squisito

Imagine a three story kitchen, each floor large enough to easily accommodate one hundred people working at dozens and dozens of stations. That's what it takes to prepare 2,000 high quality meals three times a day. As we toured during a relative break in the action we came upon people shucking the just harvested clams and mussels, another group getting the freshly grown vegetables ready, and then we came to a large group gathered around seemingly just engaged in peeling garlic and onions. But these were not just garlic peelers.

These were the guest chefs, staff and program participants from Jamie Oliver (the Naked Chef) restaurant Fifteen in London

A bit of background on Fifteen (from their website): In 2002, Jamie Oliver combined two ambitions: to open a top class restaurant and to give disadvantaged youngsters the chance to gain professional training that would set them up for an independent, inspired and productive life. Five years on, Fifteen is still achieving both, improving and expanding all the time.
This social enterprise has entertained hundreds of thousands of people who have loved our fantastic food; their custom and support has directly helped transform the lives of our apprentices.

The interaction amongst the folks from San Patrignano and the guests from Fifteen was great; in broken Italian and English sharing cooking tidbits, everyone watching the Fifteen head chef in action as he taught as he cooked. All in the relative quiet before the storm in the kitchen around 3pm.

When Andrea Muccioli and I started talking about Squisito last January I was eager to connect Rubicon with San Patrignano, but I had no idea how great and sweeping an event Squisito could be. This is one invitation that was well worth accepting