World of cooking with

Jamie Oliver

Cooking is not dutyCooking is delight

Cooking can engross you!

Jamie Oliver guarantee..

Just open the recipe book!

AutobiographyJamie Oliver is a phenomenon in the world of food.

He is one of the world's best-loved television personalities

and one of Britain's most famous exports.

Born on 27 May 1975, Jamie took an early interest in food.

He grew up in Essex, where his parents Trevor and Sally

still run their own highly respected pub/restaurant The Cricketers in Clavering

and was frequently found helping out in the kitchens.

His fascination for food continued to grow

and at 16 Jamie left school and completed his training at Westminster Catering College.

After spending some time working in France,

followed by a stint at Antonio Carluccio's Neal Street Restaurant,

London Jamie joined the acclaimed River Café

where he worked for three and a half years alongside Rose Gray and Ruth Rogers.

In 1997, Jamie was featured in a television documentary

about the River Cafй. Soon after the documentary was aired,

Jamie was offered his own television show and The Naked Chef was born.

Jamie spent the autumn of 2001 taking his cookery show on the road

– the Happy Days Tour was a huge success

with over 17,000 people packing theatres in the UK.

By the end of 2001 Jamie needed a new challenge;

he wanted to 'give something back' to the catering industry,

so he decided to open a training restaurant for young people

who were not in full time education or employment.

In 2004, motivated by the poor state of school dinners in UK schools,

Jamie embarked on one of his most ambitious ventures to date.

He went back to school with the aim of educating and motivating the kids

and dinner ladies to enjoy cooking and eating healthy, nutritious lunches

rather than the processed foods that they were used to.

Through 2006 and early 2007, Jamie filmed a series and wrote a book called 'Jamie At Home'.

Autumn 2010 saw Jamie's first foray in UK "daytime television"

with the launch of 30 Minute Meals, a daily TV series at 5.30pm in the UK

In 2011, Jamie and his family upped-sticks and moved to California for two months where Jamie filmed the second series of 'Jamie's Food revolution' for ABC.

Lets go to the kitchen!

Food Philosophy

«My philosophy to food and healthy eating has always been about enjoying everything in a balanced, and sane way. Food is one of life's greatest joys yet we've reached this really sad point where we're turning food into the enemy, and something to be afraid of. I believe that when you use good ingredients to make pasta dishes, salads, stews, burgers, grilled vegetables, fruit salads, and even outrageous cakes, they all have a place in our diets. We just need to rediscover our common sense: if you want to curl up and eat macaroni and cheese every once in a while – that's alright! Just have a sensible portion next to a fresh salad, and don't eat a big old helping of chocolate cake afterwards.

Knowing how to cook means you'll be able to turn all sorts of fresh ingredients into meals when they're in season, at their best, and cheapest! Cooking this way will always be cheaper than buying processed food, not to mention better for you. And because you'll be cooking a variety of lovely things, you'll naturally start to find a sensible balance. Some days you'll feel like making something light, and fresh, other days you'll want something warming and hearty. If you've got to snack between meals, try to go for something healthy rather than loading up on chocolate or potato crisps. Basically, as long as we all recognize that treats should be treats, not a daily occurrence, we'll be in a good place. So when I talk about having a 'healthy' approach to food, and eating better I'm talking about achieving that sense of balance: lots of the good stuff, loads of variety, and the odd indulgence every now and then.»

Jamie Oliver

One tasty minute..

Everybody enjoys cooking with him

«We're cooking up a new food education

programme for primary school children.

We'll help schools build the facilities and

provide the training and resources they

need to teach children the joys of growing

and cooking their own food, in the hope of

planting a seed for positive eating habits

that will last a lifetime.»

The Kitchen Garden Project

Naked chief or reformer?

More details..http://www.jamieoliver.com/us/foundation/jamies-food-revolution/school-food

WHY THIS FOOD REVOLUTION MATTERS

Since I started working in America, I’ve been overwhelmed by the

number of parents who’ve written to me to say how worried they are

about the quality of food their kids are being served at school. The

sodas, chocolate milk and pizzas these children are eating for

breakfast, lunch and dinner are putting them at serious risk of

developing problems that tend to go hand-in-hand with a diet of

poor-quality, cheap food: obesity, diabetes, behavioral problems and

poor school grades. This is something that, I believe, should be easy

to change.

SCHOOL FOOD NEEDS YOU!

Our kids need to be fed better food, and parents all over America are prepared to take a stand.

Our ambition is to replace processed junk food with freshly cooked meals in schools all over

America. They’ll be made from fresh, locally sourced ingredients and cooked from scratch by

properly trained cooks in well-equipped kitchens.

We’re supporting parents who want to start their own school-food revolution, so we’ve developed

these toolkits to help you get started:

1. Get the facts. See for yourself what’s being served on the breakfast and lunch trays and in

the snack lines. Find out what’s working and what’s not.

2. Find support. If you think things need to be improved, find other parents in your school who

feel the same way and work together.

3. Start your campaign. Get informed and make a plan, make friends with your school

nutrition director and ask for their help and support, go to PTA meetings, get the kids involved,

send emails, make noise, track change and share your progress. Take every opportunity to

keep discussions about school food on everyone’s agenda.

AND REMEMBER...

Love your lunch ladies – go and visit them and thank them for the great job they do. Let them know

that they are important, that you appreciate how they take care of your kids and that you want to

help make their jobs easier.

Keep going – it will be tough and there might well be opposition to what you’re trying to do. Take it

one semester at a time and just keep asking about the quality of the food on the plate. Keep

reminding yourself why you are doing this – it’s important and you can make a difference to the

health prospects of your kids. One year from now, you could have made an amazing impact.

You have the power to change America, school by school.

Top Gear & Cooking.What can be general?

WATCH IT!

http://www.youtube.com/watch?v=7qhkM8qY3Fw

It is easy..READ

USE your gadget

WATCH

Restaurant 15Jamie Oliver's Fifteen is a restaurant

that uses the magic of food

to give unemployed young people

a chance to have a better future.

Fifteen was founded by Jamie Oliver in 2002.

His vision was to create a professionally run kitchen, serving beautiful Italian food,

alongside a pioneering Apprentice Programme. At the heart of the business is a desire to enable young people

to believe in themselves, to show them their past can be left behind and persuade them the future is theirs to create.

Every year, each restaurant recruits unemployed and under-qualified young people, aged between 18 and 24,

from the local area and trains them to become qualified chefs through a unique Apprentice Programme.

They are taught to love and respect food and its provenance - taking in everything from traditional bakery and butchery,

to the finest pastry skills. As part of their course, apprentices also study professional cookery at college, get hands-on training in the Fifteen

restaurant,

learn about food provenance on sourcing trips and do work experience at some top restaurants.

Apprentices graduate after 12 months of extensive training and start their journey of becoming the next generation of professional chefs.

'Fifteen' is named after the first group of 15 apprentices who embarked on the course in London in 2002.

Since then, more than 220 young people have graduated across all the restaurants, with some of them now running their own restaurants,

starring on TV or working in top-class kitchens from London to New York to Sydney. More than 90 per cent of apprentices stay in the

business,

and the programme is still growing.

Jamie Oliver's Fifteen is committed to sourcing seasonal, high quality ingredients from the best suppliers throughout the UK and Italy.

Homemade produce is at the heartbeat of the restaurant, be it fresh pasta, breads, ice cream, a selection of cured meats, cordials,

presses and alcoholic drinks such as limoncello, fennel liqueur, almond liqueur and creme liqueur, to name a few.

The profits from each restaurant are reinvested into the relevant charity set up for that area. Jamie Oliver's Fifteen's activities

are implemented by the Better Food Foundation (registered charity number 1094536).

Off screen. Naked truth about naked chief.

Juliette Norton

Poppy Honey Rosie

&

Daisy Boo Pamela

Buddy Bear Maurice

Petal Blossom Rainbow

For lovers of reading

Do you like the odour of the

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reading to watching? Would

you like to collect the best

recipes like many people do?

These magazines answer to

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Followers

1. Watch! - http://www.youtube.com/watch?v=I0fP_QvtU1g

2. Follow Oliver! – https://twitter.com/jamieoliver

3. Search information! - http://www.jamieoliver.com/

Start you morning with

Jamie’s TV shows!!!

Links

1. Main information - http://delicious.com/redirect?url=http%3A//www.jamieoliver.com/