From mothers who relished the simple healthy recipes from the Naked Chef, to the many young underprivileged youth who became fine chefs through his culinary charity programs, Jamie Oliver’s many culinary pursuits have made him an international household name.
“All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes – I do all the time – but it doesn't matter,” Oliver once said.
From his start peeling potatoes in his parent’s pub, Oliver has risen to celebrity chef status with television shows, a magazine, many books, multiple restaurants, and as a champion of healthy eating for kids.
More recently, Oliver’s upward trajectory has stumbled, and his restaurant empire went into receivership in the United Kingdom, with the loss of over 1,000 jobs. What was 25 restaurants in the U.K., including Jamie's Italian chain, Barbecoa, and Fifteen, is now reduced to just three.
However, in Australia his chain was bought over a year ago by the Hallmark Group, which continues to operate the locations “Jamie-style.”
Some blame the closures on Brexit, some cite the changing times in restaurant trends, and some say the market is just getting too overcrowded.
Paolo Aversa, senior lecturer in strategy at Cass business school, suggests the restaurants weren’t quick enough to keep up with the changing diner.
“More customers want healthy food,” he said. “And they are often looking for something new. This doesn't play to the strength of big chains like Jamie's, where consistency is on the menu.”
Whatever the reason, it is a sad day indeed for the thousands who relished a dish at Jamie’s Italian. This story pays tribute to the chef who helped make healthy eating hip and was a serious seafood lover. Through his many avenues, Oliver illustrated how simple and wonderful it is to cook everything from whole fish to shucking an oyster.
These five seafood dishes from Jamie Oliver’s kitchen each tell a story of the remarkable chef.
