The huge, open kitchen is the first thing to get visitors see when they enter the hip “Jamie Oliver headquarters” in the London district of Islington. The spacious headquarters of the British celebrity chef is a casual Start-up office opportunities with an open seat, several kitchens, and television Studios. On the stove and it evaporated a little, but it still smells nothing. Maybe Italian?
In his new cookbook “Jamie’s Italy” cooking the 43-Year-old Spaghetti and Focaccia. The Italian cuisine accompanied Oliver since the beginning of his career, which began in London’s Restaurant of the immigrant Antonio Carluccio in the chic shopping district of Covent Garden. Until the death of the Italian a year ago, the men were friends very well. From the time in the “Carluccio’s”, because of the close friendship with his former Mentor, Gennaro Contaldo.
“have His dishes this particular taste,” says Oliver, the paternal friend. “I can cook the same recipe, it would never taste like that.” The 69-year-old Italians traveled to Oliver’s home country to explore the traditional recipes of mothers and grandmothers, the so-called Nonnas, “who have not grown up with microwaves, Gas, electricity, refrigerators, ice compartments and supermarkets”. A “huge learning experience” it was, says Oliver in an interview with the German press Agency.
These women, some of them would be 90 years old, “incredible Knowledge”. Oliver wants to preserve it and pass it on. With him, it’s not only delicious dishes, but also to the social value. “When we open the Newspapers, in Germany or in England, the discussion of health, nutrition, food safety, waste and the environment,” he says, “these are big issues. And the Nonnas were the masters.”
“you had all the answers,” says Oliver, who has worked for years for better Standards in terms of nutrition. Especially a question that drives him: “How can we keep the cooking alive?” His approach starts already in the Childhood. For years, he makes up for better food in British schools and asks that the cooking will be taught.
Behind the Scenes, Jamie Oliver is the most popular chef in the world – so he goes with his greatest weakness in order to
Jamie Oliver is since 20 years in business: cook books, Restaurants, Shows. But, as a celebrity chef is actually in person? What are his Strengths and weaknesses are? We met him for Lunch.
By Denise Snieguole Wachter, “The self-cooking-confidence disappeared”
many of the children learn either at home or in the school of cooking, sees the TV Star as a major cause for unhealthy diet. “The language of cooking, and cooking Betgaranti self-confidence and the fact that it’s like Breathing or walking, is gone,” laments he. Cooking is no longer today of course, but will be seen as an Event. “A lot of what I do revolves around it, to encourage people, and particularly school children, to cook more.”
But it is a tough fight, in which social factors play a significant role. “I used to ensure that children get at least 18 hours of real cooking class in school, we have achieved,” says the five-time family man, “but you don’t have the money to buy the food. So we have achieved something and at the same time, we have achieved nothing.”
Still, Jamie Oliver is cautiously optimistic. “We see that something is changing, that people change their eating habits,” he says. “We see that companies behave better, and their ingredients, fewer additives, more fruit and vegetables, so morally significantly better products.”
Concerns of Brexit is preparing him. “I don’t know how it will be, and that’s the Problem,” he says with a view to the period after Britain’s planned EU exit on 29. March 2019. Especially Oliver fears for the good of international relations in agriculture and the food industry.
He had been from the beginning against the outlet. “But you either believe in democracy or not,” he says. “If you believe in it, you can not ignore the Referendum. I don’t find it ideal, I’m mad about it, and it’s embarrassing. But this is my point of view. There are also out many other people in there.”
Also, when Leaving Oliver to retain the optimism. “I think that we can make a positive,” he says. “But the question is, how many years it will be a bumpy ride and how bumpy it is.”
New cookbook: Jamie Oliver’s 5-ingredients-kitchen: autumn Pasta with mushrooms and garlic Fullscreen
drain The Pasta in boiling salted water according to the Packet instructions, cook, and a Cup of the cooking water to absorb.
©David Loftus Jamie Oliver has no fear of criticism
With his criticism – whether on Brexit, school kitchens, supermarkets and food labelling to hit Oliver. He is criticized in social media, often self-armed, leaves him cold, he says. “Twitter is not a good measuring instrument. Not that I ignore, but I’ve been doing the last 20 years, exactly the same. I’m just consistently. But whatever I do, whether it is good or provocative, any reports. The people complain. I got accustomed to me.”
Almost 20 years ago that Jamie Oliver was discovered by the British BBC and the programme “The Naked Chef”, a successful TV-career began. Thanks to his cooking books, he is today one of the most successful authors in the UK. “Absolutely insane,” was the – as a dyslexic. “The written word has always been my greatest enemy,” he says. The idea to write a book, had been removed, therefore, “million miles away”.
“I think that’s the beauty of life: I could have thought of all this never dreamed of,” says Oliver happy. A disadvantage of the success, however, has. “To be quite honest, I think in the last 20 years only five or six people have cooked for me,” he complains, “nobody invites us to dinner! It’s really a shame.”
Philip Dethlefs / DPA
