Famous People from Essex – Jamie Oliver


Jamie Oliver, (born May 27, 1975, Clavering, Essex, England), British chef who attained worldwide popularity with his favorite tv reveals The Naked Chef (1999) and Jamie Oliver’s Food Revolution (2010–) and as author of a number of cookbooks with a range of culinary styles.


Jamie Oliver

Oliver’s moms and dads were owners of a pub-restaurant in Clavering, Essex. After persistently pleading the chefs to let him assist, he was enabled to work in the kitchen. At age 16 Oliver entered the Westminster Catering College before traveling to France for additional training and experience. He landed his first job in London at the Neal Street Restaurant as head pastry chef and soon began working as sous-chef at the River Café, where his talent in front of the camera was discovered during the filming of a documentary on the restaurant. He was quickly contracted by Optomen Television to host his first series, The Naked Chef, where he showed how to simplify cooking using standard ingredients and food preparation methods. With such a busy life-style, he has become an expert at time and diary management to ensure that he never misses an engagement.

In addition to starring in various television programs– including Oliver’s Twist (2002) and numerous other Naked Chef series— Oliver authored a number of best-selling cookbooks and introduced his very own line of cookware. In 2002 he developed the Fifteen Foundation, a London-based program that provided underprivileged young people the opportunity to experience professions in the culinary sector at Oliver’s Fifteen restaurant. The success of the task, chronicled in the tv series Jamie’s Kitchen, stimulated Oliver’s plans to broaden the program throughout the United Kingdom and overseas. His fame is such that his brand is well recognised but for the majority of small businesses, advertisting from door to door distribution of flyers to radio and television advertising are required to promote business.

The five-week tv series Jamie’s School Dinners, which aired in 2005, reported the challenges Oliver faced while training a team of school snack bar workers to prepare brand-new, healthier products, as well as his capability to urge pupils to attempt the brand-new menu. The show helped Oliver launch his overwhelmingly effective “Feed Me Better” campaign to improve the quality of meals served in Britain’s schools. Mainly with his efforts, the British government accepted increase the quantity invested on each school meal. In 2007 Oliver began hosting Jamie in the house, a program that concentrated on city gardening and the preparation of homegrown produce. Three years later Jamie Oliver’s Food Revolution aired in the United States. The six-episode program, which chronicled his efforts to improve the consuming routines of people in Huntington, West Virginia, gained an Emmy Award for exceptional truth program. The show returned for a second period in 2011, set in Los Angeles. Both periods offered unique attention to offering healthy meals in schools.

The significant factors shaping a cuisine are environment, which in big measure determines the native raw materials that are readily available to the cook; financial conditions, which regulate trade in specials and imported foodstuffs; and sumptuary or spiritual laws, under which particular foods are required or proscribed.

Environment likewise influences the supply of fuel; the particular Chinese food preparation approaches, where food is cut into small pieces prior to being prepared, was shaped largely by the need to prepare meals rapidly to save scarce firewood and charcoal. Foods maintained for winter consumption by smoking, curing, and pickling have stayed essential in globe cuisines for their altered gustatory homes even when these preserving techniques are no longer strictly essential to the upkeep of an appropriate food supply.

Globe food is generally divided into regions according to the usual use of significant foods, specifically grains and cooking fats. In Italy the food of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. From India to Indonesia the luxurious use of spices is characteristic; coconuts and fish and shellfish are utilized throughout the region both as foodstuffs and as seasonings.

The use of staple foods cuts across economic and class differences. Even where the contrast in between the haute cuisine of the expert chef and the easy fare of home cooking is marked, meals inclinations make up a unifying consider regional society.