Oops Celebrity Pictures-Jamie Oliver

Oops Celebrity Pictures loves to cook and that's how I found James Trevor Oliver, who is known as Jamie and is also known as The Naked Chef by a few - not to be confused with the Welsh musician, James Oliver.

Jamie Oliver is most interested in spreading his message of healthy eating across both the United Kingdom and the United States. His TV shows are focused on easy and delicious, healthy eating recipes and food habits.

He talks about changing eating habits all over the world, but is focused right now on efforts to improve food preparation and use in schools across the nation and globally.

Jamie attended culinary school after leaving high school at the age of 16-years-old. His parents owned a local pub in England where he grew up. Born May 27, 1975, in Clavering, Essex, England, he rose to the rank of chef after a modest beginning as a pastry chef. It was as a pastry chef where he gained his initial exposure to Italian cuisine. In 1999, he gained popularity with a best-selling cookbook and BBC Show, "The Naked Chef."

Gaining endorsements and promotional ads along the way, he climbed up the ladder of success. PETA had a field day with him when he slaughtered a lamb live on TV. His accent has become infamous, because of a few of his favorite words. His shows are seen in over 40 countries - including the U.S.

His efforts to teach children how to eat better in schools is what impresses me so much. Really, when we live in a fast food society and our children are getting less exercise, his efforts are and have been rewarded. His "Feed Me Better," campaign won political attention and rated him a Most Inspiring Political Figure of 2005.

He has even gone so far as to create a home to help 15 disadvantaged young adults at a time. These young adults are taught the restaurant trade and at the end of their courses, may work in one of the restaurants owned by Jamie.

Jamie travels around the world regularly, with his face and name on news, cooking shows, books, videos and his own blog. He stays extra busy with a young family of three girls and a fourth child on the way in September!

Family time is special for everyone in the Oliver family, because, according to Jamie, " I really look forward to Friday nights when we can pack up and spend the weekends together. That's what it's all about! . . . the only thing I wish I had more time for is my family."

He says of his start that, " . . . they were filming a documentary on the restaurant I worked at and gave me some air time . . . I got calls from five production companies all wanting to talk about a possible show. I couldn't believe it and thought it was my mates winding me up! The result was The Naked Chef and that's where it all kicked off I guess. . . "

If you're like me, you'll be glad to know that there is a new program offered by Jamie that covers a recipe from buying the ingredients to serving the dish. Even for the more experienced chefs out there - like my talented husband, who owned and operated a restaurant for 2 years in a foreign country - they find these tips valuable!

The program is called Recipease - a simply designed cooking class that anyone can do well in. Recipease is an online community that promotes healthy eating and ingredients and shopping tips, for beginner to advanced cooks. Communities are forming all over!

Developing his own line of products for cooking - both modern and efficient - takes Jamie across the board with cooking DVD's, recipes, an application for the Apple iPhone and iPod touch that show you in step-by-step photos to help you shop for, prepare and cook his recipes, books, cookware (which he developed with Tefal), a fun and interactive cooking game featuring easy to prepare and healthy meals, his own 'little gizmo,' called the flavour shaker, a selection of top-quality Italian ingredients that includes Virgin Olive Oil and other delicious flavours, and even a new range of home fragrance and bath & body products.

Jamie believes creative flavour combinations aren't, 'just for the kitchen.'

So you see, Oops Celebrity Pictures found one chef who really does it all!

And, I just couldn't resist trying this omelet out - My favorite meal is breakfast! You can find more of his recipes on his website. I normally play with spices and ingredients in food if I think it might taste good, but this is straight out of the book (from the website) - too good to do anything to except just eat it!

Potato and chorizo omelette with a kinda parsley salad:

• 4 small waxy potatoes, scrubbed and cut into chunks
• sea salt and freshly ground black pepper
• 6 large free-range or organic eggs
• 2 x 60g good-quality Spanish chorizo sausages, cut into 1cm thick slices
• 2 sprigs of fresh rosemary, leaves picked
• 2 shallots, peeled and very finely sliced
• juice of 1 lemon
• extra virgin olive oil
• a bunch of fresh flat-leaf parsley, leaves picked

Preheat your oven to full whack, or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.

Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything’s lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they’ll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.

While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a 'glug' of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelette and tuck in!

Ciao Italia! bon appétit!

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