Don Rauf - Jamie Oliver

Published in 2017 by Enslow Publishing, LLC 101 W. 23rd Street, Suite 240, New York, NY 10011

Copyright 2017 by Enslow Publishing, LLC.

All rights reserved.

No part of this book may be reproduced by any means without the written permission of the publisher.

Library of Congress Cataloging-in-Publication Data

Names: Rauf, Don, author.

Title: Jamie Oliver / Don Rauf.

Description: New York, NY : Enslow Publishing, 2017 | Series: Celebrity chefs | Includes bibliographical references and index.

Identifiers: LCCN 2015048250 | ISBN 9780766077607 (library bound)

Subjects: LCSH: Oliver, Jamie, 1975-Juvenile literature. | Celebrity chefsBiography--Juvenile literature. | CooksBiographyJuvenile literature.

Classification: LCC TX649.O435 R38 2017 | DDC 641.5092dc23 LC record available at http://lccn.loc.gov/2015048250

Printed in the United States of America

To Our Readers: We have done our best to make sure all website addresses in this book were active and appropriate when we went to press. However, the author and the publisher have no control over and assume no liability for the material available on those websites or on any websites they may link to. Any comments or suggestions can be sent by e-mail to .

Photo Credits: Cover, p. 1 Cindy Ord/Getty Images; star icon throughout book Yulia Glam/ Shutterstock.com; p. 4 Karl Gabor/Scandic Hotels/ http://creativecommons.org/licenses/by/3.0/ ; p. 9 East News/REX/Newscom; p. 13 Chris Lopez/Sony Music Archive/Getty Images; p. 15 Roger Parkes/Alamy Stock Photo; pp. 17, 20, 27 AP Images; p. 19 Chris Bull/Alamy Stock Photo; p.22 Edward Webb/REX/Newscom; p. 24 Patrick Riviere/Getty Images; p. 31 Daily Mail/Rex/Alamy Stock Photo; p. 32 Kevin Winter/Getty Images; p. 35 David Cooper/Toronto Star/Getty Images; p. 38 Peter Macdiarmid/Getty Images; p. 40 Richard Vines/Bloomberg/Getty Images; p. 44 Michel Porro/Getty Images; p. 47 Dave M. Benett/Getty Images; p. 50 travellight/Shutterstock.com; p. 54 John Angerson/ Alamy Stock Photo; p. 58 Julian Makey/REX/ Newscom; p. 62 Gareth Davies/Getty Images; p. 65 Nick Cornish/REX/Newscom; p.68 Astrid Stawiarz/Getty Images; p.70 Charlotte Wiig/Starstock/ Photoshot/Newscom; p. 73 Daily Herald Archive/SSPL/Getty Images; p. 74 Matthew Taylor/Alamy Stock Photo; p. 76 Clynt Garnham Publishing/Alamy Stock Photo; p. 80 Lori Martin/Shutterstock. com; p. 82 Austin Hargrave/Barcroft/Getty Images; p. 85 Deano/Splash News/Newscom; p. 89 Austin Hargrave/Barcroft/Getty Images; p. 90 Graham Whitby Boot/Allstar/Sportsphoto Ltd./Newscom; p. 91 Tim P. Whitby/Getty Images; p. 96 Colin McConnell/Toronto Star/Getty Images; p. 99 WENN Ltd/ Alamy Stock Photo; p. 103 John Williams RUS/Shutterstock.com; p. 107 Simon Dawson/Bloomberg/ Getty Images; p. 108 GABRIEL BOUYS/AFP/Getty Images; p. 110 Olda Miltsova/Shutterstock.com; p. 111 Everything/Shutterstock.com; p. 113 farbled/Shutterstock.com; p. 115 siamionau pavel/ Shutterstock.com; p. 117 iStock.com/letty17; p. 119 AVN Photo Lab/Shutterstock.com; p. 122 Lukas Hejtman/Shutterstock.com; p. 124 Mehul naik/Shutterstock.com; p. 126 viennetta/Shutterstock.

T elevision chef Jamie Oliver is the model of youthful enthusiasm. Even at age forty, he has maintained his boyish good looks, signature tousled hair, and high energy. On many of his programs, he has invited others into his kitchen to share the food which he often shopped for on his motor scooter. Dressed plainly in his plaid shirt or hoodie, he has always wanted to show others that food can be healthy, delicious, and simple. His love of food and lifeand passion for healthy eatinghas easily come across on the small screen and inspired home viewers. When he tastes the foods, he might say its wicked, lovely jubbly, or pukka tukka. (Pukka tukka is a mix of Indian and Australian slangpukka being Indian for good and tukka being Australian for food.) He was never driven to open fancy five-star restaurants for only the privileged. His drive came from honest hard work, an ethic he developed growing up in his familys pub.

His natural charisma and drive have made him one of the most successful chefs of all time. In fact, according to many sources, Jamie has risen to be the richest chef in the world with a net worth of between $240 million and $400 million-far surpassing Gordon Ramsay ($140 million), Wolfgang Puck ($75 million), and Rachael Ray ($60 million). More than one hundred thousand customers eat in his restaurants every week. He has also been one of the highest-selling authors in Britainselling more than thirty million books worldwide, and his cookbook Jamies 30-Minute Meals became Britains fastest-selling nonfiction book of all time (735,000 copies in ten weeks).

Even Jamie himself has been stunned by his meteoric rise to fameonce comparing his life to a roller-coaster ride on acid.

A Passion for Food

He could never be where he is today without a genuine love of food. Im obsessed by food, he wrote in his book Jamies Kitchen. I think about breakfast in the evening and dinner at breakfast. I often daydream about family dinners ten days in advance.

His approach to food isnt always so thought out, however. My style of cooking is not intense and in-your-face as Im not an uptight kind of person so my food doesnt reflect that, he wrote in Jamies Kitchen. I suppose what Im trying to say is that its important to put your own stamp on things. Life is full of rules and regulations, dos and donts and contradictions, but I like to be slightly odd... a bit naughty, a bit edgy, and (hopefully) a bit funky. Its the same with cooking.

In line with his impulsive nature, Jamie believes that the most effortless way to be inspired by cooking is simply to go to the market and see whats in season. In one of his cookbooks, he describes how to be inspired by the foods that are in season. Jamie will then think about what he has in the pantry, and how all those ingredients might combine.

It really is about twists and turns and putting new tires on old wheels, he wrote in Jamies Kitchen. Sometimes Ive thought Ive invented something new and have found out that its already been done slightly differently by someone else, but it doesnt stop me and it shouldnt stop you from really taking cooking by the horns and making it a part of your life that you enjoy. Trust me, youll love it. As far as Im concerned, anyone who says they hate cooking or food just doesnt know that they like it yet.

Born Into the Business

Described as a lovely, cuddly, chubby baby by his mother, James Trevor Oliverand his mad passion for foodcame into the world on May 27, 1975, in Clavering, a little village in the county of Essex in England. His parents, Sally and Trevor, owned and operated a pub and restaurant called The Cricketers. Jamie lived above the establishment with his parents, his younger sister, Anna Marie, and his younger brother, Ian.

In the Telegraph, Jamie described the typical environment at The Cricketers: When I came down thered be a deer being butchered, or the sink would be full of crabs, and Id go to bed listening to the locals swearing and watching the cigarette smoke coming up through the floorboards.