Chef Samin Nosrat had been cooking up plenty of fans thanks to her Netflix series, “Salt Fat Acid Heat,” but she’s already known in California culinary circles for her kitchen mastery at Chez Panisse in Berkeley. Born to Iranian parents who came to the U.S. in the 1970s, Chef Samin grew up in the San Diego area before heading to U.C. Berkeley and working with Alice Waters at Chez Panisse.
The New York Times recently interviewed the chef while on vacation in Joshua Tree, and asked her how growing up in California influenced her professional life and identity.
“That was all I knew. I really love the beach. The beach has always been a constant in my life. And you asked about how being a Californian has influenced me: Above any other way of identifying, like above race or religion or anything — or nationality — I identify as a Californian. This way that I’ve gotten to spend so much of my life outside, in different landscapes, has absolutely affected me. Agriculture has affected me. The way there are so many different kinds of people from all over the world — I’m so, so grateful for that. I remember being sick of the fact that it was always sunny in San Diego. My dad said to me: ‘What’s wrong with you? Everyone in the whole rest of the world aspires to live in California.’”
You can read the full interview with Chef Samin here.
