I realized I really enjoyed this, and learned that if you can cater a Passover dinner, you can pretty much do anything We did bar mitzvahs, parties, and sometimes 500 person events. I started cooking in an orthodox Jewish catering company where I learned more than basic knife skills – I learned how to make Jewish delights and how to prepare kosher food. My choices were to wait tables, be a host, or cook. Nicole: When did you first know you wanted to be a chef?Īli Bouzari: The best way to answer is to say when I first started to cook in restaurants, which I did in high school. I think our readers are really going to enjoy learning about you and your unique approach to all things culinary. Nicole Herman., of HIC: Ali, I want to first thank you for taking the time to share with us. The Interview – Getting to Know Ali Bouzari grows in the food service and supply industry, we are delighted to have the opportunity to connect with passionate, trend setting culinary professionals like Ali, who in turn push us to critique and improve our own creative processes and raise the bar in all that we do for our Customers. ![]() (Starting at 3:13:00)Īs Harold Import Co. Ali is one of the instructors and creators of the culinary science curriculum at the CIA, a PhD student in biochemistry at UC Davis, and a Culinary Science and Menu and Research and Development Consultant for some of the most prominent dining establishments in California.Īli gives a Ted Talk at UC Davis on May 4, 2014. If you knew that a 20-something food Biochemist was influencing your menu at The French Laundry (should you be so lucky to snag a table) would that raise your eyebrows? Elite culinary establishments such as The French Laundry, Benu of San Francisco, The Restaurant at Meadowood, and the world’s premier culinary college, The Culinary Institute of America, are experiencing the influence of Ali Bouzari, food scientist, chef, innovator and thought leader.
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