Reem Assil, owner of San Francisco and Oakland’s Reem’s Kitchen, began her career as a chef with a thirst for activism, often advocating for social justice and sustainability at work. As the opening chef of Dyafa, an Arab fine-dining restaurant in Oakland, Assil began to reimagine power dynamics in the kitchen which she boldly reflected on in her Eater article, “Don’t Call Me Chef.” Assil joins Forum to talk about her new book, “Arabiyya: Recipes from the Life of an Arab in Diaspora,” in which she weaves personal essays on food, family, identity, hospitality, activism and political struggles amid recipes influenced by Arab flavors.
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