Chefs Sayat and Laura Ozyilmaz
Noosh is a cohesive Eastern Mediterranean concept from Chefs Sayat and Laura Ozyilmaz that elevates the simplest foods from the region into a story that basically resonates with the California culture. The restaurant is named after my grandmother, says Chef Sayat. We care about cultural anchors, something that sort of rests in history and culture, and the logical place and Noosh is not just an Armenian and Greek words, but it also as a meaning. In Farsi that is part of an expression, that means cheers.
I think for the people that want to try Eastern Mediterranean food or want to start cooking, the right angle is to go and explore spices, to begin with. The spices play a huge role with this cuisine. When you understand the spices and how they interact with each other you can create something amazing. I think they'll be the right angle. The other thing, if you want to create like a special dish, of course, exploring the pantry of the eastern Mediterranean or the Ottoman Empire using them in a way that fits in with your city or your area where you live in.
You will always buy stuff, vegetables. So this is something that you can miss. As well using the grilling techniques, grilling kebab and grilling fish with burnt oregano.
Note from the host: have a look at Chef Laura Ozyilmaz book recommendations in the link section below.
In today’s episode of Flavors Unknown, I’m delighted to sit down with the iconic Nancy…
Today on Flavors Unknown, I’m sitting down with Chef Danny Garcia, the Top Chef Season…
In this episode of Flavors Unknown, I sit down with Chef Robbie Felice, the New Jersey-based…
In this episode of Flavors Unknown, we sit down with Chef Shota Nakajima, the culinary…
In this episode, I’m joined by Chef James Passafaro, co-owner of the revolutionary app Opsi.io,…
In this episode of Flavors Unknown, I sit down with Chef Corey Siegel, the North…
This website uses cookies.