Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Food Media & News >
Jan 6, 2008 01:12 PM

New Jamie Oliver Show?

I heard Jamie Oliver is going to have a new show in the Food Network. Any idea on what the premise is going to be?

  1. Click to Upload a photo (10 MB limit)
  1. go to, pick jamie, see what he is cooking possibly from his own garden.

    2 Replies
    1. re: wolfe

      That's not a new show - at least not here on the Canadian Food Network.

      1. re: maisonbistro

        You Canucks always get stuff first. It's also not new in the sense it's produced in the UK. Who knows how many years behind it might be on the FN.

    2. Yup -- I watched it tonight -- "Jamie at Home," I think. It looked good, but everything was so out of season (It was on peppers and chilles) it was a little off-putting. Man, that dude is a fast chopper! Also, he looks a bit like his is cooking in his potting shed, but I thought it was worth watching.

      1 Reply
      1. re: gridder

        i made that stuffed red pepper with the bacon and mozzerella- oh it was so great!

      2. Yep. I think we saw one segment of cooking in the potting shed and another of cooking in the basement. Looks like a good show, I'll keep watching.

        One thing that irked me was that he wasn't always specific about the ingredients he was using. Perhaps some of them are more obvious to British viewers, but I was baffled by his jarred chiles, for example.

        1 Reply
        1. re: Agent Orange

          I think the jarred chilies was actually a jar of roasted red bellpeppers. He says he used it because he didn't have time to "blackened" them on his own. The show featured a mix of chilies and bellpeppers, hot and sweet.

        2. We've had the show for about a year now on the Canadian Food Network and new episodes are just beginning these days.

          In my opinion, this is one of his best show and it should make anyone envious of his garden and wood oven.

          1 Reply
          1. re: Magictofu

            Oh, yeah! I'd kill for that wood oven! (And the garden too -- I notice in the credits he has a gardener.)

          2. I think I would enjoy the show more if the camera would back more than an inch off the food. The camera shots are so tight, it's impossible to even see what's happening, what's in that pot. And, the initial shot is so out of focus, then has to get into focus, but your are looking at about 2 square inches of the pot, the dish, the ingredient, CUT to next shot, and now the next out of focus close-up coming up.

            All long stable shots from a distance when looking at Jamie, then SUPERUPCLOSEFOCUSWHATISIT shots of the food. This trend started with the first Giada show, and I really wish it would go away.

            It made me a little sick to watch it, I had to change the channel.

            7 Replies
            1. re: cheesemonger

              I don't know but I love this show. It just makes me feel like it's Jamie giving me a private tour of his incredible garden and cooking "shed". It's rustic and well, makes me want to try every recipe (if only had the abundance of fresh recipes he does).

              I did laugh during one of the episodes about lettuce, where he was mocking "normal" salads where you just chop a whole bunch of stuff and put in a bowl. I distinctly remember in his original show (I am horrible with names - but the one, before he was married, shot in his apartment, where he talked to someone off camera, explaining what he was doing), he was very proud to do a show about American food, and proceeded to give the recipe for "chopped salad".

              1. re: maisonbistro

                I think you're talking about "the Naked Chef" which was a most interesting title for a cooking show. I enjoy Jamie's sort of rustic stlye cooking and it's nice to see but I feel like he talks really fast and stumbles over all his words. It's like he has so much to day so he says it all at once. Maybe it's his Essex accent or something but I'm used to listening to English accents and I think it's a combination of his lisp and wordiness that sometimes makes what he's saying seem like he's rushing through the show.

                1. re: digkv

                  The man has the oddest accent I've ever heard, and I've heard a bunch. I find it a little distracting, though that's not something that hurts the food of course. I made the mistake of telling my little sister and her friend that Jamie's first show was called the Naked Chef, so my attempts to watch the chili show last night were punctuated by loud calls for him to strip. I didn't get much out of it. :-)

                2. re: maisonbistro

                  that chopped salad was actually on the second season of olivers twist, in the episode he cooks an "american" meal for one of his buddies, an elvis impersonator. (good one, too!) some very good stuff on that series, btw.(don't take me for a groupie-- it's just that olivers twist 2 is one of the few food titles that netflix has, and that I hadn't already seen.)

                3. re: cheesemonger

                  I find shows cut/edited like this unwatchable. I don't care how good the chef is, if they're using that tired MTV-style jumpcutting/closeup that was passe in 1990, forget it. I don't get sick, but it definitely gives me a headache.

                  Jacques Pepin's shows are the model of how to mix closups, pans, and wide shots without becoming boring.

                  1. re: monkeyrotica

                    as chesemonger said, they do it on giada's show as well...except the close-ups are frequently of her cleavage .

                  2. re: cheesemonger

                    I love Jamie, but I'm with you on the camerwork. This show isn't as bad as the Naked Chef, though - I got headaches from all that shaking and jerking around.