Since 2000 Samin Nosrat has pursued her twin passions of food and words, aiming to create work that inspired, creates community, and raises cultural, social, and environmental awareness. As an undergraduate studying English at UC Berkely, Samin took a detour into the kitchen at Chez Panisse restaurant that happily determined the course of her life and career.
Her book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking is a New York Times bestseller and has won numerous awards including the 2018 James Beard General Cookbook of the Year, 2018 IACP Julia Child First Book Award, and Sunday Times Food Book of the Year. A documentary series based on the book is now streaming on Netflix and received the 2019 James Beard Award for Television Program on Location. Samin is one of five food columnists for the New York Times Magazine, was named the Eater Chef of the Year in 2018 and one of Time Magazine’s 100 Most Influential People of 2019 in the Pioneers category.