i studied literature and philosophy, which i was really interested in. I loved it, but i never felt totally fulfilled. The one problem that i did have is that there was, the audience was very narrow. And i always compare it to the first time whether i served my own dessert that i invented in a restaurant. That kind of pleasure from having getting recognition is something that really stayed with me. Even though it wasn't always easy.
Samira Ahmed speaks to the chef Yotam Ottolenghi about his life and career, from discovering his love of food in Jerusalem to his professional partnership with Palestinian chef Sami Tamimi, plus how he creates his well-loved cookbooks such as Simple and Flavour.
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