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an interview with Omid Jaffari, from Botanical Cuisine

Posted Nov 16 2012 10:10pm

by admin on November 14, 2012

I recently discovered Omid Jaffari, founder and creative director of Botanical Cuisine . Oh my! Just click on that link, and browse for a while… (and then come back here)… WOW!

I know right! Gorgeous site! He makes amazing food, sells delicious products, teaches classes, and shares all he knows. And knowing you'd all fall in love with the site, and Omid! I got in touch with him, and asked him a few questions.

You're not just a chef, you're a RAW chef!  Can you tell us how you landed here? 
Food has always been an integral part of my life. Coming from Tehran originally, the Prussian way is food, food, food!! It's always an event and an opportunity to bring people together and 'break bread' as they say. I never truly believed anything could taste (or smell!) as good as my mother's cooking. I also always had an affinity with fresh foods in their natural form, I find nature endlessly fascinating, One of my earliest memories is stealing cherries and pomegranates from my grandmother’s backyard, before they were fully ripe, they are strong flavour memories and ones I draw on still! I went from Tehran to Auckland and then London, training with some amazing people. It was working with Ruth Watson in London and a stint at The River Café that I really understood the meaning of 'fresh' food and not compromising on ingredients. I found it hard to be satisfied with cooking in other restaurants after that. Then I discovered Raw Food and decided this was a path I had to travel, there are just so many amazing possibilities .I've always approached it from a taste, texture and experience angle, rather than purely health. Health food is still allowed to taste amazing you know!
 
And you founded the Botanical Cuisine Academy.  Sounds… well botanical!  I'd like to know more.
We run courses of varying levels, some just short evening courses – we call these our Mis en Place classes, and others are held over a few days. We vary from classes that have a technique and high end gourmet focus, to

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