Adam Banks
Senior sous chef

Age: 26

Job Title: Senior Sous Chef

How long have you been working at Fifteen Cornwall?

Since August 2006

What are your responsibilities?

I help the Executive and Head Chef with the running of the kitchen not just on a day to day basis but on an overall basis, including writing menus, health and safety issues and ordering produce.

I also liaise with the Training Development Chef on Trainee matters.

Describe briefly, a typical day at work:

Start with a coffee, then its to the fridges to see what the local producers have delivered for the day, cracking on with the menu, followed by helping the chefs and trainees with food ideas and dishes and getting them excited about what food they are cooking. Then its time for service and I make sure that the kitchen is running properly.

After service its straight onto the dinner menu and again helping the chefs to write their menus, maybe write a rota (I love that part of the day), then another service, ordering for the next and bed.

What do you like most about working at Fifteen Cornwall?

The menu changes every sitting. This means we get the opportunity to be creative and to do different dishes every day, which I make a point of telling the chefs and trainees. I’m also learning something everyday about Italian food, which keeps it exciting and new. Working with the trainees is completely unique from any other job I have had in this industry because no two days will be the same.

How do you unwind from work? What are your hobbies and interests?

I enjoy surfing, snowboarding, collecting records and DJing, I also like to socialise with the staff from work, which is good as we have all built up a good relationship and all get on whilst at work.

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Adam Banks Senior sous chef

Adam Banks
Senior sous chef