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’.

Cyrus Todiwala shares competition success tips as Zest Quest Asia 2017 opens

Cyrus Todiwala shares competition success tips as Zest Quest Asia 2017 opens

Chef Cyrus Todiwala's annual industry competition Zest Quest Asia has opened for entries giving...

VIDEO: Cyrus Todiwala on secret to successful hotel restaurants

VIDEO: Cyrus Todiwala on the secret to successful hotel restaurants

Indian chef Cyrus Todiwala, with his wife Pervin, is the chef-proprietor of Café Spice Namasté,...

In Operation with...Coast to Coast

In Operation with...Coast to Coast

BigHospitality visits Coast to Coast, The Restaurant Group's American restaurant chain, to find out...

Allan Pickett on Piquet and working with the Galvin brothers

Allan Pickett on Piquet and working with the Galvin brothers

Allan Pickett, chef patron and owner of French restaurant Piquet, has seen it all...

Galvin pub Spitalfields first look

First Look: Galvin HOP

BigHospitality takes an exclusive First Look at Galvin HOP, the brand new pub concept...

First Look: Inamo Covent Garden

First Look: Inamo Covent Garden

Tech-driven restaurant Inamo re-located its St James's site to Covent Garden last week and...

Spotlight on Service

Service hiccups: Gold Service Scholarship finalists 2015

Everyone can have a bad day every now and then, as the Gold Service...

Raymond Blanc: Service is no longer about servitude

Raymond Blanc: Service is no longer about servitude

As part of our Spotlight on Service series we speak to chef Raymond Blanc...

German Gymnasium: Behind the scenes at D&D London’s latest restaurant

German Gymnasium: Behind the scenes at D&D London’s latest restaurant

With the opening of the vast German Gymnasium in King’s Cross as well as...

Service Tips Spotlight on Service

Service Tips: Gold Service Scholarship finalists on how to give great service

With our spotlight firmly on service and front of house we asked the finalists...

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...