Q & A with the Naked Chef Jamie Oliver

Feed Me Better, Fifteen Foundation, At Home

As Jamie Oliver, aka The Naked Chef, I thought I'd say a bit about how I got started in cooking, what I do and why. If you're still hungry for more, read Cook With Jamie, which is chock full of tips and tricks to help you become a better cook.

How did your career in cooking start?

I was never the brightest kid at school, but I knew I was good at cooking. By 11, I was a demon with veg prep! I went to Westminster Catering College to learn the trade and it all went from there.

How did you get from the kitchen to the TV?

Being on TV happened by accident. I was working a shift at the River Café and a camera crew was in filming a documentary about the owners. I was a cheeky kid in the background making pasta. The day after the documentary aired, I got calls from a few production companies.

Why do you think you have been so successful as a chef?

I think it's because I try to make things accessible for people who never go into the kitchen. You should be able to read a recipe and think, I can do that. I like to use the basics – natural flavors that don't require adding too much to make it taste delicious.

What are the 5 essentials you should have in your kitchen?

1. 1) A sturdy pestle and mortar. It is so useful for getting the best flavours out of herbs and spices.
2. 2) A quality set of knives. If you are going to invest in anything, invest in these.
3. 3) A really good range of beautiful herbs and spices. They make the difference between an alright dish and a brilliant one.
4. 4) Good quality pots and pans that will last a lifetime.
5. 5) Extra virgin olive oil for drizzling over salads, soups, anything really...

Why did you get involved in School Dinners?

I first realized there was a problem when I was working with the students at Fifteen. Many didn’t have any knowledge about basic ingredients, what they tasted like, or how to cook them. Kids aren’t learning about food at school and more often than not, they are not eating well at home.

How was taking charge of a London borough serving 20,000 school meals a day? What were the difficulties?

There were some big challenges since the aim was to change the kids' entire way of thinking about food. We also had to influence the way parents cooked for their kids – and to get their support for the campaign. The dinner ladies had to work on extremely tight budgets, while still providing new, healthier options that needed more time and preparation, which was a big commitment from them.

Why do you think people responded so well to the Feed Me Better campaign?

I think once you know 15% of kids under 11 are obese or that this generation is more likely to die before their parents, you can’t ignore it.

Where did you get the idea for Fifteen from? What inspires you about this project?

There are loads of kids that have a real passion and interest in food, but who lack the support to study and learn. I am in a position to help these kids, and the Fifteen Foundation provides them with the chance to change where they are going.

What’s next?

I’ve got a book and a TV series called At Home coming up, which is essentially me in my own garden in Essex growing my own fruit and veg and then cooking it using some fantastic new recipes.