The chef and food writer on Gillian Anderson and NT Live, Homeland, wide-open urban spaces and why he wants to get to know the UK’s northern cities
Israeli-born chef Yotam Ottolenghi studied for an MA in philosophy and literature before moving to London and training at the Cordon Bleu cookery school. In 1997, he began work as a pastry chef at Michelin-starred restaurant The Capital, before becoming head pastry chef at Baker & Spice in 1999. In 2002, he teamed up with Noam Bar and fellow chef Sami Tamimi to open the first Ottolenghi deli in Notting Hill, followed by further branches in Islington (2004), Kensington (2005) and Belgravia (2007), as well as a formal restaurant, NOPI (2011). In addition to writing a weekly column for the Guardian since 1996, Ottolenghi has also presented several TV series, co-authored two books with Tamimi and seen his own vegetarian recipe collection Plenty become an international bestseller. The follow-up book, Plenty More (Ebury Press), is out now.
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