Working in Jamie’s Kitchen: Salvation, Passion and Young Workers

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Using the social theories of Michel Foucault and Zygmunt Bauman, among others, the book highlights many of the challenges we all face as we seek to secure a precarious form of salvation through work, in the globalised labour markets of the 21st century. With a focus on young workers the authors provide powerful new ways of thinking about Generation Y, passionate forms of self-hood at work, and the hopes and dilemmas that come from imagining that paid work is the one way in which many of us can find meaning and purpose in our lives.

AB - In the UK in the high profile celebrity chef Jamie Oliver set out to transform a group of unemployed young Londoners into enterprising, passionate workers. Peter Kelly, Lyn Harrison. Edge Hill University Social Sciences. Abstract In the UK in the high profile celebrity chef Jamie Oliver set out to transform a group of unemployed young Londoners into enterprising, passionate workers.

Fingerprint young worker. Basingstoke: Palgrave Macmillan. But a dwindling food supply can also inspire creativity and compassion. An electrician explains why feeding cats in the middle of a war-zone felt like a statement of compassion and resistance.

Working in Jamie&#;s kitchen : salvation, passion and young workers - DRO

And a cook explains how to run a catering company when electricity, water and food are limited. Photo: A group of men share a meal on the street in war-torn Syria.

Baristas: The daily grind. What is the person making your coffee secretly thinking about you? Which orders make their heart sink? Emily Thomas is joined by three top baristas in Dublin, Brazil and India. They explain how making coffee was once seen as a low-wage, unskilled job in much of the world, but these days, it holds a certain cache.

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But what's driving the meteoric rise of the barista - and who ultimately is benefitting? Most still earn a very low wage - like many of the farmers producing the coffee - whilst big chains thrive. Photo: Barista Daniel Horbat makes a cup of coffee. Angela Hartnett: My life in five dishes. Angela Hartnett is one of the UK's most high profile chefs. She tells Emily Thomas about her life through five memorable dishes, from learning to cook with her Italian grandmother, to being awarded a Michelin star just four months after opening her first restaurant. Plus, she explains what it was like working alongside the notoriously fiery Gordon Ramsay for 17 years.

Photo: Angela Hartnett. The pig plague. A deadly and highly contagious disease is sweeping across Asia, killing millions of pigs and destroying the livelihoods of millions of farming families. African Swine Fever is not harmful to humans, but it kills infected pigs in just a few days and there is no known cure. So can it be stopped, and if so how? Gareth Barlow speaks to three people on the front line of the fight against the disease - the woman tasked by the United Nations to eradicate it, a major food business in Thailand trying to keep it at bay, and the man who eliminated the disease from Spain more than 20 years ago.

We ask whether African Swine Fever could mean the end of small-scale pig farming in Asia, and find out how it could forever change food cultures and cuisines in a region so dominated by pork. Picture: Health officials spraying disinfectant on a dead pig at a farm in Hanoi, Vietnam. When is a burger not a burger? The meat industry and some politicians argue such words can only be used to describe foods that came from an animal and that plant-based alternatives should come up with new names to avoid consumer confusion.

But can you really claim ownership of a word? Plus, language expert Carrie Gillon tells us the real origins of the word 'meat' and suggests some new names for plant-based alternatives. The quest for black gold. How powerful can a steaming pile of rotting food be? Composting our food waste can help with all of this. Emily Thomas meets people in the compost business to ask whether composting at scale will ever turn a profit without government money.

And why, if compost is so good for the land, are farmers still so reluctant to use it? For the compost business to thrive, people need to separate their food waste - but how can they be persuaded to do so? We hear from Seoul in South Korea, where the solution lies in a talking bin, and from Colombo in Sri Lanka, where a failure to address the problem has had devastating consequences.

Picture: Plants growing in a pile of compost. Credit: Getty Images. How not to run a restaurant. A showcase for their skill and creativity. A passion that also pays the bills. But are aspiring restaurateurs always aware of just how difficult the restaurant trade can be? Is food is the most dangerous passion to have when it comes to business?

Emily Thomas meets three cooks in Abuja, Toronto, and London, and hears how they poured heart, soul and bank balance into opening their own restaurants - before packing it all in. These stories show just how tough the business can be. Picture: Woman rests on chair. Lunches changing lives.

Salvation, Passion and Young Workers

Millions of children in India risk being deprived of a good education because of hunger. But over the last 20 years Akshaya Patra has been trying to change that by ensuring almost two million children get a free school meal each day. Picture: School children eating lunch. Credit: Akshaya Patra. Finding a food champion: The finalists. The world faces a daunting challenge - how to feed a growing population without harming the planet, our economies, or our health.

With a billion people still going hungry, obesity and diabetes on the rise, and warnings of a climate change emergency, how can we change our food system for the better? Emily Thomas meets four remarkable people and projects trying to meet that challenge, from cheap and nutritious meals aimed at increasing school attendance in Kenya to campaigns cutting out millions of tonnes of food waste. Our international panel of judges, headed by the writer, cook and Netflix star Samin Nosrat, considered entries from all over the globe.

This week we meet the inspiring shortlist. Samin Nosrat: My life in five dishes. The award-winning star of Netflix series 'Salt, Fat, Acid Heat' and author of the best-selling cookbook of the same name tells us about her life through five of her most memorable dishes. The Iranian-American writer and cook has enjoyed a meteoric rise to fame in the last few years, but has struggled to come to terms with that success and says she still feels like an impostor and outsider. She very nearly took a completely different career path - she tells Emily Thomas that her dream was always to be a poet until a magical experience at a fine-dining restaurant changed everything.

Even now, though, she doesn't aspire to run a restaurant or establish a culinary empire - she doesn't like the person she becomes when put in charge of a team of chefs.

Working in Jamie’s Kitchen: Salvation, Passion and Young Workers

Picture: Samin Nosrat. Bitter sweets. Could candy be the next target in the global fight against rising levels of obesity and diabetes? Dozens of governments have already imposed taxes on sugary drinks, and now some are considering doing the same with sweets. So how worried are confectionery companies and what can they do about it? Plus, could the war on sugar provide an opportunity for manufacturers to develop sweets with more of a medicinal role?

Working in Jamie’s Kitchen: Salvation, Passion and Young Workers

Picture: A smashed lollipop. Food on the streets: London and Los Angeles. How do you eat when you have no home? Nowhere to store food, nowhere to cook, no table to eat at? This is a tale of two cities - a surprising story perhaps of the abundance of food in the most deprived parts of society.

What does it tell us about our global food supply chain? Photo: Homeless man looks out on LA and London streets. Organic Inc. At heart, the organic movement is driven by ethics, not market-forces. It started out as a reaction to large-scale industrial agriculture, with an anti-establishment vibe which abhorred mass produced, processed food. But, as demand for organic products has grown, big business has moved in, and now accounts for an increasing amount of the market.

Big Food has money and clout. It can support farmers to transition to organic, and throw its weight behind marketing the virtues of organic methods and food. But whilst its products might be organic on paper, has it truly embraced the spirit of the movement, and does that matter? Emily Thomas talks to three organic farmers who are uneasy about 'Big Organic', and General Mills, one of the largest food producers in the US.

Jamie's Dream School - Jamie Oliver on Fish

Image: Composite image of a chicken standing in a suitcase. Credit: Getty.

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Widowed: Food after loss. In the second of two James Beard Award-winning episodes on food and grief, Emily Thomas explores the food experiences of the widowed. In parts of the world where widowhood is seen as a source of shame, widows might be excluded from mealtimes, forbidden from eating nourishing food, and even forced to take part in degrading eating rituals. And even in some of the world's most developed countries, where widowhood elicits sympathy rather than suspicion, the bereaved are still more likely to suffer nutritional deprivation than those who are still married.

But losing the person we eat with most can make mealtimes hard to face, and this can devastate our physical and mental well-being. We hear from widowers and widows about how they managed to find joy in food again.