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20 years on, I’m Still a Fan of Charming Chef Jamie Oliver

May 25, 2020

The Naked Chef - Jamie Oliver

This appeared as a longer feature article in the Toronto Star food section on January 26, 2000, after I discovered Jamie Oliver’s fledgling show “The Naked Chef” on TVO. I spoke to Jamie in the flesh a few months later when he was consulting at a London restaurant – the Toronto Star article appears below this one. Twenty years later, he’s had his ups and downs, and I am still a fan. 

Jamie Oliver must have supernatural powers. He can make a person leap out of her comfy chair, run downstairs, fling open the freezer and act on an overpowering urge to roast a leg of lamb. I should know. It happened to me. Under slightly different circumstances, it also happened to Jody Read, acquisitions programmer for TVO. Read more…

Filed Under: Chefs, Chicken, Fall Recipe, Food Industry, Foodies, London, Pie, Pie, Recipe, Restaurant, Vegan Tagged With: British TV, carbonara, chicken curry, Jamie Oliver, Jools, Keep Cooking and Carry On, lamb, London, organic farming, quarantine, recipe, roast leg of lamb, sausage meatballs, The Naked Chef, toronto star, vegan shepherd's pie

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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