Simple, natural and naked might be the three best ways to
describe world class chef Jamie Oliver's culinary style.
Known to fans as down-to-earth and approachable - and to critics
as a bit of a hippie revolutionary - Oliver got his start in his
parent's pub kitchen at sixteen.
From there, he headed to culinary school and while working at
the River Cafe, happened to be featured in a TV documentary about
the venue. Producers were drawn to his bare essentials,
shoot-from-the-hip cooking style, and offered him his own
television show. The Naked Chef was born.
Oliver's hands-on, casual style and chummy personality reached
out to a new generation of kitchen-counter chefs, inspiring a
like-named, best-selling cookbook to accompany the series. A second
and third series was filmed, along with more tie-in cookbooks:
The Return of the Naked Chef and Happy Days with the
Tours on the road allowed Oliver to branch out even more, and in
2001 his Happy Days Tour was a huge success with over
17,000 people packing theatres in the United Kingdom. The tour
played to sold out crowds in Australia and New Zealand and later
that year, Oliver was invited to cook for the Prime Minister of
Italy by former British Prime Minister, Tony Blair.
Oliver decided to give back to the catering industry and opened
a training restaurant, Fifteen, for jobless youth not enrolled
full-time in school. Camera crews were on hand to document Oliver
as he spent the year setting up a training program, the restaurant
itself and the like-named charity where all resulting profits would
The resulting series, Jamie's Kitchen, became one of
the biggest hit shows of the year overseas and has aired in more
than 35 countries. The tie-in cookbook also became an instant
With that triumph tucked under his apron belt, Oliver turned to
the lack of nutrition in British school lunches. A national
campaign called Feed Me Better was born, along with an
online petition that garnered 271,677 signatures. Months later, the
petition made it to 10 Downing Street, where the British government
pledged an extra $550 million to improve school meals, including
providing training for lunch workers and a revamp of prep
Needing a "change of scenery" after being so heavily vested in
his charitable organizations, Oliver took his travels on the road
to Italy, where he explored his love of natural Italian food. A
series ensued, called Jamie's Great Italian Escape, and
was accompanied by his sixth book, Jamie's Italy.
Oliver's most recent series and cookbook, both named Jamie
At Home, documents the chef's success in growing his own
fruit, veggies and herbs at his farmhouse in Essex, then using them
to create fresh-tasting, fuss-free, completely organic meals the
whole family can enjoy.
He took a moment to come in from the garden to talk and give me
the dish on his newfound love for all things organic, gardening,
life with wife Jools and daughters, Poppy Honey and Daisy Boo along
with their newest addition, Petal Blossom.
Your new series, Jamie At Home has you foraging for wild
mushrooms, chopping up rustic herbs, cooking up hearty, farm-fresh
meats like lamb, and basically puts organic cooking and all the
glorious gardening, sunshine, and English countryside front and
center. You've always promoted organic produce in your books and
recipes - do you do the same at home? What is your family's
I am very fortunate that I can only eat organic produce at home.
If it doesn't come from my garden, Jools or I shop for organics at
the grocery store or farmer's market. If I am in London, I try to
get down to Borough Market on a Saturday, which is a brilliant food
market in south London. As for the family's favourite meal, it
changes all the time but you can't go wrong with a good old
free-range roast chicken with all the trimmings.
You were appointed an MBE in the Queen's Birthday
Honours List; were named the No. 1 most influential person in the
U.K. hospitality industry on the CatererSearch 100 list in May
2005, and are hands down the most famous British export whose
cookbooks are bestsellers, and have been translated into 16+
languages. What drives you? Did you ever expect to rise to such
I certainly never expected it when I was cooking in the River
Café back in the late 1990s. My plan was just to work hard, rise up
the ladder and one day open my own little restaurant in the country
somewhere. As for what drives me, it's really just trying to
inspire people to try different things in terms of food. At the
moment I'm working on a project with people who really can't cook
at all and it's lovely seeing them getting really excited about
food for the first time.
Has the epicurean world ever reacted negatively to your
cooking style, restaurants or philanthropic organizations? How do
you deal with the critics and negative feedback?
Yes, there are always critics with everything you do and I know
that my food and the way I do things isn't everyone's cup of tea.
But generally I think people are now mostly supportive and they
realize that I'm trying to do good things even if sometimes they
don't quite work out as planned.
When you're not filming, writing, touring or overseeing
operations for Fifteen, and are home with Jools and the girls, what
is a typical day like for you as a family? Is there something
special that the girls only do with you?
A typical day is spent at our house in Essex near my parents and
sister's family and Jools' mum. We don't do anything special,
really. We play in the garden, cook together. You know the usual
family stuff. Maybe curl up with Jools and watch a movie in the
evening. We're very normal.
Oliver was kind enough to share one of his favorite
recipes, so go ahead and get cooking:
Crispy and Sticky Chicken Thighs with Squashed New
Potatoes and Tomatoes
This is a simple pan-baked chicken dish - the sort of food I
absolutely love to eat. As everything cooks together in 1 dish, all
the beautiful flavors get mixed up. This is what it's all about!
With a green salad, it's an easy dinner.
Put the potatoes into a large saucepan of salted boiling water
and boil until cooked.
While the potatoes are cooking, preheat your oven to 400 degrees
F. Cut each chicken thigh into 3 strips and place in a bowl. Rub
the meat all over with olive oil and sprinkle with salt and pepper,
Heat a large frying pan, big enough to hold all the chicken
pieces snugly in 1 layer, and put the chicken into the pan, skin
side down. If you don't have a pan that's big enough, feel free to
cook the chicken in 2 batches. Toss and fry over a high heat for 10
minutes or so, until almost cooked, then remove with a slotted
spoon to an ovenproof pan or dish.
Pierce the tomatoes with a sharp knife. Place them in a bowl,
cover with boiling water and leave for a minute or so. Drain and,
when cool enough to handle, pinch off their skins. You don't have
to, but by doing this they will become lovely and sweet when
cooked, and their intense flavor will infuse the potatoes. By now
the potatoes will be cooked. Drain them in a colander and lightly
crush them by pushing down on them with your thumb.
Bash up most of the oregano leaves with a pinch of salt in a
pestle and mortar, or a Flavor Shaker if you have one. Add 4
tablespoons of extra-virgin olive oil, a good splash of red wine
vinegar and some pepper and give everything another bash. Add to
the chicken with the potatoes, the tomatoes and the rest of the
oregano leaves. Toss everything together carefully. Spread out in a
single layer in an appropriately sized roasting pan, and bake for
40 minutes in the preheated oven until golden.
Lovely served with an arugula salad dressed with some lemon
juice and extra-virgin olive oil, and a nice glass of white
Recipe excerpted with permission from JAMIE AT HOME by Jamie
Oliver. Copyright 2008. Hyperion.
In Oliver's latest series on ABC, Jamie's Food Revolution, the chef
heads to Huntington, WA, otherwise known as the unhealthiest city
Loosely based on Jamie Oliver's wildy popular British series, Jamie's Ministry of Food and Jamie's School Dinners, which saw his
successful grassroots efforts improve the school lunches in
communities there, the six-part series will see him aiming to
overhaul school meal programs in addition to helping people eat
more balanced meals and cook with fresh ingredients, not only at
school, but at home and work, too.
Convonista says: Watching Jamie Oliver evolve through the
years and having the opportunity to talk about it with him has been
amazing. I first interviewed him in 2005 for another publication,
then again in 2007 for this interview, which was originally
released in 2008.
Maria Pilar Clark is a mom times two and Windy City-based writer.
See more of Pilar's stories here.
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