Jamie Oliver is currently on fire! Between preparing the grand relaunch of his 'Jamie’s Italian' restaurant chain in London this spring and launching his brand new show 'Feasts for Less' to help people cook incredible meals on a budget, the celebrity chef just shared a very human side of his life. ​Despite being one of the most successful authors and chefs in the world, Jamie recently admitted that his children are still 'embarrassed to be seen with him.' He revealed that he still has to drop them off 200 meters away from the school gates so their friends don't spot him! It seemslike no matter how much professional success we achieve, finding that balance with family and keeping things 'real' at home is the ultimate challenge. Jamie also mentioned that while his teens go through phases of loving junk food, he’s confident they’ll 'come back' to the healthy cooking skills he taught them. ​ How do you find the balance? Do you cook with your family as a team effort, or is the kitchen your private 'sanctuary' where you prefer to work alone to reach perfection? 🍷🥘 https://www.walesonline.co.uk/lifestyle/showbiz/jamie-oliver-says-kids-embarrassed-33347169?hl=en-GB

AI-Powered "Flavor Prediction" is Changing How Menus are Built in 2026 ​Are you ready for a digital sous-chef? A major report released today shows that Michelin-starred kitchens are increasingly using AI-driven sensory mapping to create flavor combinations we’ve never imagined. ​We aren't talking about robots cooking; we’re talking about tools that analyze the molecular structure of ingredients to suggest pairings like White Chocolate and Nori or Coffee and Garlic. It’s helping chefs reduce food waste by finding uses for every scrap! ​ Do you think AI will help us become more creative, or will it take the 'soul' out of cooking? Would you trust a computer to tell you what tastes good? https://www.ift.org/news-and-publications/food-technology-magazine/issues/2025/november/columns/ift-first-causal-ai

Seaweed is officially the "Kale of 2026" From the Ocean to Your Plate: The AlgaeFood Revolution ​ Move over avocado toast! Today’s world news highlights a massive shift in how we think about sustainable food. A major EU-backed project called AlgaeFood has just reached a breakthrough in early 2026, proving that edible seaweed is the most viable low-carbon alternative to animal protein. ​It’s not just for sushi anymore. Chefs in Denmark and Germany are now using species like Palmaria palmata to create everything from high-protein pasta to umami-rich seasonings. Because it requires zero fresh water, land, or fertilizer, it’s being hailed as the most 'planet-positive' ingredient in our kitchens today. Have you ever cooked with seaweed at home, or does it still feel a bit too 'experimental' for you? I’m thinking of doing a workshop on how to use sea-flavors... who’s in? 🙋‍♂️ https://ec.europa.eu/regional_policy/whats-new/newsroom/01-08-2026-denmark-and-germany-explore-edible-seaweed-as-a-sustainable-food-source_en?hl=en-GB

Cooking isn’t just about what happens in our own kitchens; it’s about what’s happening in the massive world of gastronomy! ​I’ve created a brand-new section called World News 🌍. This is where I’ll be sharing the freshest news, trends, and stories that matter: ​👨‍🍳 Celebrity Chefs: What the masters are up to and what we can learn from them. ​🥗 The Food Industry: Everything from new kitchen tech to the latest ingredient and sustainability trends. ​🚀 Innovation: Whatever is changing the way we eat and cook. ​I want this group to be your "passport" to everything new and exciting in the culinary world. ​What kind of news would you like to see most? Restaurant recommendations, new health discoveries (like our talk about Kombucha), or updates on your favorite cooking shows? ​Check out the new section and let me know your thoughts in the comments! 👇