Jamie Oliver’s food revolution

Jamie Oliver is a little different from other hosts we’ve talked with. He’s animated, he’s passionate, he’s, well, a chef — and he’s not vying for the Emmy as a host (though his show is in the running for reality series gold). Still, The Envelope was curious about a Briton’s take on the job.

Jamie Oliver

“Jamie Oliver’s Food Revolution” (ABC)

What’s the biggest faux pas you’ve committed on the show? Maybe it was calling the lovely Huntington [W.Va.] school cooks “lunch ladies.” I didn’t mean to offend anyone — it’s just what we would call them back home [in England].

What’s your pre-show ritual? Check my phone to make sure my missis doesn’t need me or to see if the kids are OK, and if I get the all clear, then I go for it.

How is an American reality show different from a British one? I think in America the shows are more pace-y. In the U.K., there’s a more leisurely vibe to a reality series, but in America you really have to motor with the story line and make sure the viewer comes with you.

As host for “Food Revolution,” how did you navigate conflict around the town while filming? It was a difficult balance sometimes, but I have huge respect for the wonderful people of Huntington. I think once people realized that I was there to help and not to judge, that’s where the conflict — good TV that it was — got replaced by the more important story about local people making positive change.