Celebrity chef Jamie Oliver has revealed he is tackling what he describes as the 'most challenging thing' he has ever done: learning to fly. The surprising disclosure came during a candid conversation on Zoe Ball's BBC Radio 2 show.
A Surprise Revelation on Air
During the broadcast on November 29, Ball caught the Naked Chef off guard by asking how his 'flying' was progressing. Oliver expressed surprise that she knew about his new pursuit, to which she explained she had been informed he was taking pilot lessons. This prompted the chef to share frank details about his rigorous and 'extraordinary' new hobby.
'Extraordinary' Yet Demanding Training
Jamie Oliver didn't hold back about the difficulties involved. He spoke about the 'incredible community' he has joined but was quick to emphasise the intense mental and practical demands. 'It's the most challenging thing I've ever done, I think,' Oliver stated. He disclosed the significant academic workload, revealing, 'I've just done seven exams; I've got two more to go.'
He went on to describe the unique experience of flying in older aircraft, quipping, 'I'm up in some old tin that's probably as old as I am.' Zoe Ball interjected, comparing some planes to a 'Mini with two like ironing boards,' which Oliver agreed was an apt description for one of the most 'extraordinary things' he has ever undertaken.
A Necessary Escape from Multitasking
For Oliver, this hobby is more than just a pastime; it's a vital form of focus and escape. He explained the importance of having a dedicated hobby, especially after decades of juggling multiple tasks. 'For me, personally, I've had to multitask for 35 years, and I'm quite exhausted,' he shared. 'And I can only think about one thing when I'm doing that, and that is flying; otherwise, I die.'
In a lighter culinary note from the same interview, the dad-of-five also sang the praises of frozen spinach. Despite buying fresh and growing his own, Oliver hailed the frozen alternative as 'incredible' and 'fantastic for curries and breads,' recommending it as an easy hack to boost the nutrient content of stews and soups.
