Jamie Oliver just might be the most popular chef in the world. In just four frantic years, he’s gone from low-ranking pasta cook at London’s trendy River Café to a household name as the Naked
Chef—a title earned by his “stripped–down” style of cooking. His boyish looks, infectious enthusiasm, and matey appeal have won him the kind of popularity usually accorded to pop stars. More
than a young icon, his dynamic TV series Jamie’s Kitchen—in which he trained 15 unemployed kids to be chefs— revealed a serious individual with deep-held concerns about youth, work,
and society. Now, media critics Stafford Hildred and Tim Ewbank talk to friends, family, and colleagues as they trace Jamie’s rocketing rise to the top, and look at his startling impact on
international cuisine.
