Jamie Oliver's brand has taken a beating in the media this year, from a cultural seizure claim for the release of a jerk rice dish, until the statement that he has no money left to save his English restaurant if needed.
While others might have gone to the ground, celebrity chefs did not stay away from the media and remained passionate about causes such as successfully lobbying the British government to introduce soft drink levies.
In Australia we would say that the chef, who appeared on the screen as a Naked Chef in 1999, was a victim of a high poppy syndrome.
Below the line from London, Oliver agrees he has a hater.
"Yes, of course, and I think you just have to accept that and say & # 39; what you did last year," he said.
"There are many lazy people who achieve and do nothing, who have many opinions.
"Since School Dinners in England (2005), I have gotten a lot … but I won't take it unless I'm … done.
"When we talk about the sweet drink tax for example, there are hundreds of things that have bounced back then … the government has defended children's health for the food industry for the first time and said & # 39; this is too much, you hurt our children actually we will burden you & # 39;
Oliver said he had struggled to ensure money, potentially one billion pounds, went to elementary school for things like the breakfast club. In Australia, the Food Ministry continues to make changes at the grassroots level, teaches cooking skills and introduces the program to Learn Your Fruits & Vegetables.
"If you can work at the local level, where people suffer from pain based on a diet, they have been proven, learn 10 recipes to save lives, learn the basics of nutrition and how to budget and shop, we know that makes a difference.
"So, whatever … what I get, every opponent, I … has finished," he said. "And I am very proud of the things that I have done. I'm used to it, I'm quite strong in battle. "
Close the restaurant and make excessive staff needed to keep Jamie's Italian restaurant in Italy surviving. He continued ownership of Australian restaurants including Perth CBD post.
"This is a challenging time for me in England with a restaurant; we left early, so we were stable before most of the others now, "he said.
"I am very optimistic about that and grateful and, as I am sure you know, the restaurant industry, surprisingly enough, is not easy. Not much money, you really have to do it. We are a middle class restaurant and we are very proud to serve a variety of people and like to make pasta every day and cook very simple and delicious food. "
This was the morning of Halloween when we talked and the father of five was lamenting his house, with pumpkins and mucus everywhere.
"I didn't grow up with that, we didn't really have it when I was little," he said.
"We talked about it, we knew about it but no one did it from where I came from and the idea of children walking around knocking on the door of strangers was considered to be a bit of a strange thing to do, which of course it was.
"I don't have shaving foam, no shampoo, no conditioner, everything turns into bloody mucus, there's chaos everywhere. My teenage girls prefer to go around the city I prefer they don't go around, dress weird things that I don't approve of, but what do you do? "
He contemplates following them dress up. Maybe he can dress like him?
"I'll frighten everyone, doesn't it," he laughed with laughter.
Oliver remains the most successful celebrity chef in the UK and the best non-fiction writer but in his new TV series, Jamie Cooks Italia, he works with nonnas who don't know him or shows will be seen in more than 100 countries.
"I will say no one knows who I am," he said. "They know what we are after and they are very emotionally aware that they want to keep parts of their culture alive and this recipe lives on and they persistently want us – all of us – to share it.
"When we went to Tuscany and cooked with (Elena) the last nonna Jewish from Pitigliano and we cooked the artichoke dish, it was a very moving sight. He did not know the whole world would see it. "
For the series, Oliver worked with his mentor Genarro Contaldo to study and preserve valuable local recipes from women in the 80s and 90s, fostered by bilingual producers who discovered them in an old-fashioned way, going door-to-door. "This is the first TV series in 20 years. I didn't ask to get a commission. I said & # 39; we must, if not, I turn it off & # 39 ;, "he said persistently.
"This is an important event to be made because this nonnas generation, the original nonnas that grew up without electricity and gas and supermarkets and all mod cons, they started to die.
"I really want to spend quality time, use the best technology and cameras, to record these moments, and their memories, and their thoughts about food and life and family. So that's why we do it. "
Oliver said Channel 4 is famous for being contemporary but this is an intentionally made-up event that increases its ranking from week to week.
He spent two years inside and outside filmmaking, gaining the trust of women and trying to cook, smell and taste, to unlock memories that they might not have thought or talked about for 50 years.
They might not know who Oliver is, but nonnas became very fond of touching it, something his wife Jules noticed while watching the series.
"He is not disturbed. She is Jamie they are all above you, they are very tactile, they always touch you. And when I watched it I also agreed, it was a very emotional-touching series but when I was there I never felt it and never felt inappropriate. "
He said it was a reminder that parents often lose physical contact such as holding hands and hugs.
Oliver hopes that Australian viewers will be inspired to ask their parents and grandparents to record and pass on family recipes.
"For me the recipe box is brilliant but they are quite mono," he said. "I think what the TV show implies is, talk to Mother, talk to Grandma, get the bloody recipe, take them somewhere, take photos of them, but talk about them, the context is everything I think. "
To celebrate 20 years on TV next year, Oliver said that his team plans to find recordings that were previously invisible and to have fun, slightly removing ourselves. A Down Under trip is also planned for February.
Jamie Cooks Italian starting on November 21 at 19.30 at Ten. The included cookbook is published by Michael Joseph available now.