Jamie Oliver Research Paper

Chef Jamie Oliver is from Clavering, United Kingdom. This area might not seem like a very known place, but it is where he began his cooking. He is not specific to any religion even though he says that food is his religio. It is generalized that he is maybe from the relojo in of the Church of England. He became a chef because he wanted everything that he ate and gave to other people to be healthy. He grew up not being that big of a fan on politics. Finally, in 2010, he might have done one of the best things in his carrier. He gave food to people that needed it and were starving, in England.

Jamie definitely went to school, and a few good ones. He went to Joyce Frankland Academy, an elementary college He applied and got into Westminster Catering

College, at age 16. He then spent a few years of his life studying the foods in France and England. For three and a half years, Oliver worked at the well-received River Café, which brought him early media attention.
Oliver followed up his London cooking education with the well-shared path of many professional chefs: a stint in France. Working his way through the famous French culinary world and learning classical methods of French cookery. After returning to London he went to work as pastry chef and baker for Chef/Proprietor Antonio Carluccio, of Neal Street Restaurant fame, who now operates Carluccio’s Caffes. His emphasis on cooking fresh, nutritious food continued as he created his first restaurant, Jamie's Ministry of Food. It was a television series where Oliver travelled to inspire everyday people in Rotherham, Yorkshire. His goal, in his television series, was to cook healthy meals.
Proving that he was a great chef, Oliver defended the efforts of his School Meals campaign, insisting that his menus were up to date, and that the government had failed to fulfill their promises.

Also, when he was responding to a series of official reports that showed that uptake of school meals, he said “The kids are not involved in this”. This means that he did not want to start a problem with the kids of the school. Therefore meaning that he was the hero for not provoking any further problems.

Jamie Oliver has been a chef for over 18 years. In that time, he starred on many different shows and opened up a lot of different restaurants. Some of these included Jamie's Return to School Dinners, Jamie's Great Italian Escape, Jamie's 30-Minute Meals, Jamie & Jimmy's Food Fight Club, Dream School USA, and Jamie's Comfort Food. Jamie is famous because of his diet plans. He has a lot of influence on our

diets.
He became so great because he created healthy diet plans and foods. One of his most famous recipes is for Vignole. Vignole is a Roman word to describe this incredible stew which has the taste of the celebration of spring-time. Try making it, and you will end up making it and loving it forever! The ingredients to making this are beans, pasta, asparagus, leeks, chard, a pan, a pot, water, an oven, spinach, oil, onion, chicken stock, peas, prosciutto, salt, pepper, herbs, and a cup. If you don’t have some of the ingredients or tools needed, you can either use some of the water you cooked the beans, leeks and chard with, or replace it with other tools. You can leave the cooked prosciutto in or take it out before serving it, as you like. This is absolutely lovely tossed into cooked, drained pasta. And you must try it with asparagus if you can.
First thing in the recipe is to put the artichokes into a pot of cold salted water and then put it in the boil. Cook it for about 10 minutes and then take it out, put it into the sink, and drain it. Allow it to cool, then peel back the outer leaves till you reach the pale tender ones and remove the choke using a teaspoon. Fill another pot, or empty the old one, with water again, add some salt, and put it back into the oven to boil. Blanch the broad beans for a minute, then remove from the water with a slotted spoon and drain. Blanch the leeks for 3 or 4 minutes until tender, and the spinach or chard until just wilted.
Third, heat a large saucepan, big enough to hold all the ingredients, and add a good splash of oil. Cook the onion very gently for about 10 minutes until soft, add the chicken stock and the peas and bring back to the boil. Lay the slices of prosciutto over the top and simmer gently for about 10 minutes until the peas are cooked and soft, and the prosciutto has flavoured them nicely.
Four, tear the leeks into strips and stir them into the peas with the roughly chopped spinach or chard, the artichokes and the broad beans. Bring back to simmering point and let all the vegetables stew together very slowly for about 10 more minutes.
Lastly, taste, season with salt and pepper, and stir in the chopped herbs and a good few glugs of olive oil before serving.
He created the dish.
Jamie spent the autumn of 2001 taking his show on the road; the Happy Days Tour was a huge success with more than 17,000 people packing theatres in the U.K.

The tour then travelled to Australia and New Zealand with sold-out crowds in seven cities. In 2001, by personal invitation from Tony Blair, Jamie also cooked for the prime minister of Italy at Downing Street. Jamie wanted to ‘give something back’ to the catering industry, so he opened a training restaurant in 2001 for young people who were not in full-time education or employment. Cameras documented him as he spent the year setting up a training scheme, the restaurant and the charity into which all the profits would be channeled. The series, Jamie’s Kitchen, became one of the biggest hit shows of the year in the U.K. It has now been shown in more than 35 countries and the tie-in book, also called Jamie’s Kitchen, became a runaway success. The triumph of the restaurant was shown when it won Tatler Best Restaurant Award 2003 and the Academy Award of Excellence at the Tio Pepe Carlton London Restaurant Awards the same year. Jamie was awarded an MBE in 2003 for his contribution to the hospitality industry. The Fifteen Foundation charity now owns Fifteen London and continues its work, recently recruiting the sixth year of students for training in London. The first Fifteen franchise opened in Amsterdam in 2004 and subsequent Fifteens have opened in Cornwall, the U.K. and Melbourne, Australia, in 2006. Motivated by the lack of

nutrition in U.K. school lunches, Jamie wanted to educate and motivate kids and school administrators to enjoy cooking and eating nutritious lunches. He launched a national campaign called Feed Me Better with an online petition for better school meals that garnered 271,677 signatures. In March 2005, Jamie took the petition to 10 Downing Street where the government pledged an extra $550 million to improve the standard of school meals and to provide training for lunch workers and equipment for schools. More than seven months of hard work and filming culminated in the award-winning series Jamie’s School Dinners, which prompted a public outcry to change the school meals system. A follow-up documentary, Jamie’s Return To School Dinners, aired in the U.K. in September 2006, and the British government further invested in school meals and food education for school children as a result of Jamie’s new findings. Jamie’s Great Italian Escape, a series based on his travels around Italy and his love of Italian food, followed his school movement and was accompanied by his sixth book, Jamie’s Italy. In addition to Jamie’s television programs and books, Jamie works with top U.K. supermarket chain Sainsbury’s, advising them on how to further improve the quality and variety of supermarket food. He has also designed several lines of quality tableware and serveware with Royal Worcester, including the most recent range, Simply Blue. Working with T-Fal, Jamie has launched three lines of cookware called the Jamie Oliver Professional Series, most recently The Italian Series. Jamie has also launched an Italian food range and has a wide range of gift foods, which are distributed internationally. He has also developed a great kitchen gadget called the Flavour ShakerTM, which launched in the U.K. in 2005 and is also being launched internationally. Jamie’s seventh book, Cook With Jamie, was published in October 2007 by Hyperion Books. All of Jamie’s profits from this book are going to the Fifteen Foundation to help more young people start a career in the catering industry. Through 2006 and early 2007, Jamie filmed a series and wrote a book, both called Jamie At Home. He has been successfully growing fruits, vegetables and herbs at his Essex farmhouse since 2004. The book and series, both released in 2008, reflect his new love of gardening organically as well as featuring delicious recipes inspired by the produce of his garden.