Why I Can’t Help But Love Jamie Oliver

Back in the day — like 1999 — before being a chef was a glamorous profession reserved for rock stars, there was, for me, the old-school Jamie Oliver. As an avid foodie and cook, not to mention a teenager, Jamie Oliver was a revelation. It was amazing to watch a young Brit cook beautiful, simple food while the camera maneuvered MTV-like shots. But that was not the same Jamie Oliver that he is today. That was before the countless branded foodstuffs, cookery ware, kitchen design collections. He was the Naked Chef, without the TM.

Yet, despite how marketed he has become and how I feel slightly left behind by that younger, less sophisticated boy from the late 90s, Jamie Oliver was brilliant with his branding and the empire he has created is nothing short of impressive. And even though it feels so frustratingly commercial now, I am still picking up his magazine and one of my favorite cookbooks continues to be Jamie Eats Italy. Not too long ago I made the minestrone from that collection. I have made it so much I know it by heart. I add in a bit more red wine, lots of fresh basil, some red hot chili flakes for that necessary post-living-in-Mexico kick, and it’s the perfect simple, delicious meal. Top it with truffle oil and freshly grated parmesan and it’s fall-off-your-chair delish. So, thanks to Jamie for the recipe and the constant inspiration, if not in the kitchen, well then at least to succeed.