Award-winning chefs and cookbook authors share their passion for everything food. Nosrat’s anecdotes from Salt, Fat, Acid, Heat and Ottolenghi’s restaurant tales will leave the audience hungry for more.
POSTPONED - check back for dates in early 2021
Yotam Ottolenghi & Samin Nosrat
Yotam Ottolenghi & Samin Nosrat
YOTAM OTTOLENGHI is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet, and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation.
Ottolenghi served as a pastry chef at three London restaurants and in 1999, became head pastry chef at the artisanal pastry shop Baker and Spice, where he met Arab-Palestinian chef Sami Tamimi. Bonding over a shared language and a joint “incomprehension of traditional English food“ the duo (in collaboration with Noam Bar) founded the eponymous delicatessen Ottolenghi that quickly gained a cult following due to its inventive dishes, characterized by the foregrounding of vegetables, unorthodox flavor combinations, and the abundance of “noisy” Middle Eastern ingredients. When asked to explain his cooking philosophy, Ottolenghi said, “I want drama in the mouth.”
In addition to his cookbooks, Ottolenghi has written a weekly column for The Guardian, titled “The New Vegetarian,” though he himself is not a vegetarian, and his recipes rarely fit within traditional dietary or cultural categories.
His debut cookbook Ottolenghi, has sold over 100,000 copies, followed up by six more best-selling cookbooks, Plenty (2010) and Plenty More (2014); Jerusalem (2012); Nopi (2015); Sweet (2017); and Ottolenghi Simple (2018). Ottolenghi’s cookbooks have proven influential, with The New York Times noting that they are “widely knocked-off for their plain-spoken instructions, puffy covers, and photographs [that Ottolenghi] oversees himself…” In 2014, the London Evening Standard remarked that Ottolenghi had “radically rewritten the way Londoners cook and eat”, and Bon Appétit wrote that he had “made the world love vegetables”.
Ottolenghi has hosted three television specials: Jerusalem on a Plate, Ottolenghi’s Mediterranean Feast, and Ottolenghi’s Mediterranean Island Feast. In 2017, he served as a guest judge on the ninth season of the cooking game show Masterchef Australia “because it’s about the personal development of the contestants more than the competition.”
The Ottolenghi brand continues to expand in London to include two more delis, formal restaurants, a brasserie named nopi, and a vegetable-centric restaurant named Rovi, which opened in June 2018.
SAMIN NOSRAT is an American chef and wildly popular food writer. Born to Iranian parents, Nosrat went to UC Berkeley where she ate dinner at Chez Panisse, and immediately decided to get a job there as a busser. Eventually working her way up to the restaurant kitchen, she became a cook, working with the restaurant’s owner, Alice Waters.
After leaving Chez Panisse, she worked in Italy and then other Berkeley-area restaurants. She started teaching private cooking classes in 2007, and soon felt that a television show would be a more efficient way of teaching; however it would be years before that would happen.
Nosrat worked with best-selling author Michael Pollan, and was included in his book and the 2016 Netflix documentary television series Cooked as “the chef who taught Michael Pollan how to cook”.
She became a regular “Eat” columnist for The New York Times Magazine, but her James Beard Award-winning book, Salt, Fat, Acid, Heat launched Nosrat into the stratosphere amongst those who love food and cooking it. It is now a Netflix docu-series where this darling of the food world has even become an Internet meme, a think piece subject and verifiably famous.
Just recently, Nosrat announced a forthcoming second cookbook, in collaboration with McNaughton press, called What to Cook, a collection of 120 of Nosrat’s recipes.