SUBSCRIBE

News > Business

Read more breaking news

 

 

Jamie Oliver: My life is like wrestling an octopus

By Becky Paskin , 23-Jun-2011

Jamie Oliver believes there are both strengths and weaknesses to being a celebrity chef

Jamie Oliver believes there are both strengths and weaknesses to being a celebrity chef

It’s been a busy year for Jamie Oliver. The celebrity chef has seen his Jamie’s Italian restaurant chain open its first international site in Dubai; the second series of Jamie’s American Food Revolution is currently airing on Channel 4; and he recently announced plans to roll out a new restaurant chain entitled Union Jacks.

With so much to handle, Oliver, who claims his life is akin to ‘wrestling an octopus’, says the secret to his success is gathering like-minded people around him, such as deputy Louise Holland and Jamie’s Italian managing director Simon Blagden.

He goes on to claim that while ‘there’s (no one) in the country that has to do the shit I have to do,’ the privilege of being a celebrity chef has both ‘massive strengths and massive weaknesses’.

In a frank interview with BigHospitality’s Becky Paskin, filmed as the chef’s London BBQ restaurant Barbecoa opened in October 2010, Oliver reveals how he manages to stay ‘good, proficient and profitable’ in his career, his thoughts on the British restaurant industry and perceived animosity between chefs, and why restaurateurs have a responsibility to the British public to help control the ‘obesity epidemic’.

In Operation with...Café Rouge

In Operation with...Café Rouge

Café Rouge owner Casual Dining Group is almost a quarter of the way through the...

Dish Deconstructed: Mediterranean Fish Soup with Garlic & Saffron Mayonnaise

Dish Deconstructed: Mediterranean Fish Soup with Garlic & Saffron Mayonnaise

In our latest Dish Deconstructed feature Brasserie Blanc executive chef Clive Fretwell shows BigHospitality...

First Look: Paradise Garage

First Look: Paradise Garage

Paradise Garage is the latest restaurant opening from Robin and Sarah Gill, the team...

In Operation with...La Tasca

In Operation with...La Tasca

In the second video in our In Operation with... series we visit the Covent...

CAU video profile

In Operation with...CAU

In the first of our In Operation with... video series BigHospitality talks to Graham...

Exclusive Hotels Chefs' Academy: Aiming to train and retain staff

Exclusive Hotels Chefs' Academy: Aiming to train and retain staff

BigHospitality takes a visit to Exclusive Hotels and Venues' new Chefs' Academy to find...

60-Second Skill: Filleting a fish with a Japanese deba knife

60-Second Skill: Filleting a fish with a Japanese deba knife

BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar...

Blanchette Tam Storrar dish deconstructed

Dish deconstructed: Braised lamb with anchovy, confit garlic and onion soubise from Blanchette Soho

BigHospitality caught up with Tam Storrar, head chef at Blanchette in Soho, who revealed...

James Moyle-Rosser: Braised ox cheek with pancetta infused mash and bourguignon sauce

James Moyle-Rosser: Braised ox cheek with pancetta infused mash and bourguignon sauce

In the fourth of our videos from The Farm Frites Development Chef Food Forum,...

James Petrie: Tart of Flowers with muscat grape sorbet and lovage ice cream

James Petrie: Tart of Flowers with muscat grape sorbet and lovage ice cream

In the third of our videos from the Farm Frites Development Chef Food Forum,...

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

How to use Twitter for restaurants

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...