Over the past decade, the philosopher king of haute cuisine knocked both France and meat off their culinary pedestals, vaulted cauliflower and the Mediterranean mélange into celebrity status and turned black garlic, pomegranate molasses and rose harissa into household staples.
Six London delis and restaurants, nine bestselling cookbooks, documentaries, podcasts and millions of devotees of the “Ottolenghi effect” have transformed the Israeli-British chef into the leader of a culinary juggernaut.
The Streicker Center is honored to welcome Yotam Ottolenghi to his only New York stop on his Spring tour of the US to discuss why he gave up a career in philosophy to become a cookbook author and restaurateur, changing the way Londoners eat, working with refugees and why hummus could bring world peace.
In conversation with Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route.