Revisiting Mark’s conversation with Jamie Oliver

Food with Mark Bittman

Sweetness and Light

Food, Society & Culture, Health & Fitness, Cooking, Culture, Nutrition, Arts

4.9 • 947 Ratings

🗓️ 24 December 2025

⏱️ 26 minutes

🔗️ Recording | iTunes | RSS

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Summary

The wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism.

Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

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Transcript

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0:00.0	Welcome to Food with Mark Bittman.
0:05.3	Just a little reminder.
0:07.1	A couple of little reminders.
0:08.3	You can email us at food at markbitman.com.
0:11.1	We would love to hear from you and we'll be happy to respond.
0:14.3	Also please subscribe to this podcast wherever you get your podcasts.
0:18.0	Rate us as highly as you think we deserve, which we think is highly.
0:21.5	And remember, too, to subscribe and look at and adore our new website and newsletter at bitman
0:27.5	project.com.
0:29.1	We have a ton of new features that are great, including a fabulous, searchable recipe, database,
0:35.0	and some great new recipes, including a piece about using oats for dinner time meals,
0:40.0	a revelation, a little polenta piece from me, and a wonderful tofu explainer, all from this
0:47.6	past week. Thanks for being with us. Here we go.
1:15.6	Well, we have Jamie Oliver, friends, who is a brilliant, fun, witty, thoughtful guy.
1:19.2	I have known him since he was kind of a kid.
1:21.2	I mean, really, probably 20.
1:24.8	We did a cooking video for The Times in 2009.
1:29.2	He made Parmesan chicken, and when he was done cooking, he said notably,
1:37.6	at least to me, lovely, it's not going to change your life, but it's lovely. Getting people to cook has been a decade's long passion of both mine and Jamie's, and that's what connected us initially.
1:44.9	I admired the naked chef.
1:46.5	I was writing The Minimalist back then.
1:48.2	I looked him up.
	...

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