Ok, so maybe it wasn’t so much a ‘date’ per se, but the cozy surroundings of Friday night’s Jamie Oliver appearance at Massey Hall certainly made it seem like an intimate affair – especially when he started talking about his support of rude veg, but I’ll get to that bit later.

On Friday night, everyone’s favourite Naked Chef took the stage to discuss his latest cookbook, Jamie’s Great Britain, with Metro Morning’s Matt Galloway. From the moment Jamie burst onto the stage, he was a non-stop ball of adorable energy. Having grown up watching all his shows (holla back to the TVO Naked Chef days), I was already an avid fan of his rustic recipes and revolutionary work in the British school systems.

Jamie’s unbridled passion clearly shone when talking about his experiences growing up in rural Britain, and getting his beginnings in his parent’s local pub. He is so much more than just a chef – Jamie lives and breathes food. He recalled that even at a young age, he knew exactly where his passion lay. He recalled his earlier school days – not being the top of the class, he turned to cooking and running the pub, surrounding himself with knowledge, family and the means to make a great meal. One of Jamie’s philosophies in life is that everyone should have 10 go-to recipes. These are recipes that could save your life – that will work in the thickest and thinnest of times, and still be able to provide the nutrients that you need. Ragus, soups, and the staples that allow for sustenance, you know – something a little more substantial than your standard PB and J sandwich.

Jamie’s latest cookbook (making it his 19th book!) focuses on the past, present, and future of British food. For so long, Jamie has traveled the world, embarking on trips to discover cuisines far and wide – but it’s his homeland’s time to shine in this 100 + page book of rustic goodness. A few pages in, and I was already envisioning my next British themed dinner party (BYO-fascinator). Jamie brings the charm, history and new-classic vibe to heritage recipes. Jamie beamed at the thought of people delighting in his mother’s classic chicken roast recipe, rude vegetables included. Yep, that’s right: The Naked Chef himself still gets a laugh when carrots and potatoes resemble naughty bits – the boyish humour lives on.

Jamie laughed and joked his way through audience questions, everything from “What would be your last meal?” (It’s his mum’s roast, btw) to “What’s the most romantic meal I could make for date night?”  (He doesn’t really know – he’s been out of the dating game for quite awhile now, although still imparted words of wisdom “nothing heavy… maybe nothing too spicy.”)

It was refreshing to hear Jamie speak so candidly about the dangers of going into the restaurant business and his love and respect for the Canadian food scene. He spoke excitedly about the specialty cooking these days: cheesework, breadwork, and beer crafting. The attention to detail, and the enthusiasm coming from today’s up and coming chefs delights him to no end – you could feel it in his voice. With Jamie’s infectious spirit and books like Jamie’s Great Britain, it’s hard not to get inspired. With his invigorating words, and a new cookbook for inspiration, I have a feeling I’ll be perfecting Yorkshire Pudding in no time.

~ Savannah Cookson