Jamie drizzling honey on top of a fig tart

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We don’t offer regular work experience placements, however occasional internships or placements do come up, and will be advertised on our careers site: jamieolivergroup.com/careers

Unfortunately, due to the high number of requests Jamie receives for donations, we are unable to donate prizes to raffles or events.

We receive lots of requests asking for Jamie’s help with school, college and university projects, all of which he would love to answer, but just doesn’t have the time. To find out more about Jamie and his various businesses and projects, please visit jamieolivergroup.com/our-brand.


For all you wannabe chefs out there, Jamie has some brilliant advice on how to get your foot in the door and make those dreams a reality:

If you’re just starting out and you want a weekend job, try looking for work in a restaurant, pub, fishmonger’s, bakers, butcher’s or on a fruit & veg stall. All of these are really valid ways to learn about food. Then, as the years go by, try and move on to something different or to a more challenging restaurant.

Having gathered a bit of industry experience, or something similar, you now have three options to consider, none of which are necessarily the right answer:

  1. Go straight into a professional job. Jump in at the deep end with possibly not enough skills, but be bold enough to carry it off. And learn on the job – get on-the-job training. This is quite common these days.
  2. Go to the best local catering college and do a two- or three-year course that gives you an insight into the science of cooking, culinary language, front-of-house, management, and the accounting sides of the business. That’s what I did and I enjoyed it, although I did find that it lacked the real vibe of the kitchen. I found that working in restaurants over the holidays and at the weekends gave me a really good balance.
  3. I’ve always thought arranging to do day-release over two or three years at a good local college is a really good idea. It means you can get a full-time job, which challenges, inspires and pays you; and with your employer’s support you can go to college one day a week.

There’s nothing you can’t achieve with hard work, passion and a real commitment to cooking. Read as many books as you can get your hands on, and try to work in other countries for authenticity, if you can. I also used to save up and go out for a posh meal with my fellow chefs every five weeks for education.

Food and cooking is one of the most exciting, dynamic industries on the planet and it often employs some of the most brilliant people. I know the industry still has a reputation for terrible money and hours, but things are really changing – yes, you might not make huge money right at the beginning, but these days if you run a small artisan outfit you can make a lovely living out of it. The sky’s the limit!

So, get stuck in, get cooking and good luck!


Recipe FAQs

All nutritional analysis of our recipes is per portion. So, for example, if the recipe serves 4, the values provided will be for ¼ of the total recipe.

Nutritional information for individual recipes can be found on each recipe page.

We provide all info in our disclaimer on how we analyse recipes:
jamieoliver.com/nutrition/disclaimer/

Our recipes are all tested in and written for fan-assisted ovens. You can find temperature conversions for conventional ovens, Fahrenheit and gas marks online.

Our recipes are all tested in and written for fan-assisted ovens. You can find temperature conversions for conventional ovens, Fahrenheit and gas marks online.

The dietary guidance for those with diabetes is to follow a healthy and balanced diet. Please read our 10 easy healthy eating tips or visit our nutrition page for lots of other supporting information and recipes.

For more information on living with diabetes, please visit diabetes.org.uk

We are unable to authorise the use of Jamie’s recipes on third-party websites.

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