Today, English chef Jamie Oliver is known all over the world for his active professional and social activities. Having gone through all the paths of becoming a chef, he has achieved recognition, fame and, of course, money. All this allowed him to rush into the bureaucratic whirlpool, fighting for the right of schoolchildren to eat the right food, forming eating habits from childhood.
Oliver James. And the chef is naked
Fate prepared James a fertile ground for professional development - soon after his birth, the Oliver couple acquired a bar where the boy had the opportunity to watch the work of cooks from childhood, help, comprehend the basics.
The experience gained was enough for young James to decide what he wants to do. He entered college with a degree in catering, after which he began to hone his skills in practice. Working in an Italian restaurant addicted him to Mediterranean cuisine, which combinedmaximum ease of preparation and exceptional taste. This experience made it clear exactly what Oliver wanted. James threw away all the complex husks in the spirit of "boil the crocodile fillet in a copper cauldron, then bury it in the sand and wait 3 days", preferring simple but tasty dishes that can be easily prepared in the home kitchen.
He managed to convey his point of view to the townsfolk in the late 90s, thanks to the BBC channel, which launched the TV program "The Naked Chef". In this project, chef Oliver James taught and showed people how to cook delicious, he althy food without spending half a day in the kitchen. His activities were based on three provisions:
- use quality seasonal products;
- use of spices;
- creativity.
Why is the chef naked? Because he tells and shows the whole cooking process without hiding, trying to convey all the specifics of cooking to the audience.
His activity became a landmark for the inhabitants of the UK - it was then that they began to seriously think about what they eat, became interested in cooking, watching how Oliver cooks. James has gone beyond TV with a series of recipe books, fueling his popularity to promote he althy eating and attention to what's on your plate.
What chef can do without his establishment? Jamie did not tolerate half measures and launched a grandiose project - the international network of restaurants Jamie'sItalian, which became an ode to his love for Mediterranean cuisine.
Representations are also in Russia, so that the inhabitants of the country can try what James Oliver lovingly created. The restaurant operates according to verified technological maps, and the taste of the dishes does not leave visitors indifferent.
All people
Using his connections and influence, Jamie tries to help people in his favorite way - boldly and with a swagger.
In 2002, he mortgaged his property and founded the Fifteen Foundation, which annually helps 15 difficult teenagers get training in cooking schools.
He also launched the Feed me Better project, aimed at improving the breakfasts of English schoolchildren. He drove through the kitchens of educational institutions, inspecting the contents of the catering units, making adjustments to the menu, but this seemed to him not enough - after success in the UK, he went to the USA, the citadel of fast food and freezing. The battles for the right food for children were fierce (what a legal battle with McDonald's is worth!), but even here Oliver emerged victorious.
James Oliver. Recipes for Life
Of course, we could not leave this article without a prescription from the master. We invite you to make Jamie's Grape Cake because it's just fabulous:
- eggs - 3 pieces;
- vanilla sugar - 1 sachet;
- zest of 2 small oranges;
- zest of 2 small lemons;
- soft butter - 135 grams;
- olive oil (or any other odorless) - 75ml;
- sugar - 202 grams;
- milk - 112 grams;
- baking powder - 1.5 teaspoons without a slide;
- flour - 310 grams;
- s alt - a large pinch;
- grapes (preferably seedless) - 500 grams.
Cooking?
This is, without exaggeration, the most popular recipe in Russia from all that Chef Oliver offers. James does not emphasize the color of the grapes, but we recommend a dark one, as it is more fragrant.
Line a 27-29cm tin with parchment paper.
Preheat cabinet to 180 0C.
Beat eggs with s alt until fluffy. Without stopping whipping, start adding sugar (regular and vanilla). The result should be a lush creamy mass.
Add both types of butter to the eggs, beat until smooth and pour in the milk. Whisk again.
Mix flour with baking powder and sift into the dough, mixing with a spoon from the bottom up.
Add citrus zest to the batter, mix until smooth and set aside for 10 minutes.
While the dough rests, rinse, remove stems and dry the grapes.
Add 1/3 grapes to the dough. Mix and spread in an even layer in the prepared pan.
Place the cake in the oven for 11 minutes, then take out the mold, pour the remaining grapes on the surface of the dough and bake for another 46-47 minutes. Oliver recommends this way of displaying fruit for a reason. James, focusing on the density of the dough, ensures that you end up with an even distribution of grapes in the pie. If you poured all the berries into the dough at once, thenduring the baking process, they would have ended up at the bottom.
The finished cake should spring back a little when you press the center. As soon as you have achieved this, immediately remove the treat from the oven and serve after cooling.
