Yotam Ottolenghi, Nopi Restaurant, and Taco Talk

Jordana Rothman is the co-­author of the new book Tacos: Recipes + Provocations with Chef Alex Stupak of New York’s Empellón restaurants. She was the food and drink editor of Time Out New York for six years. Rothman is a frequent contributor to print and digital publications such as Food & Wine, Bon Appétit, New York Magazine, Cherry Bombe, MadFeed, and Conde Nast Traveler. Rothman also once challenged competitive eater Takeru Kobayashi to a hot dog eating contest. She lost.

Yotam Ottolenghi is the vegetable champion, author of the much ­loved cookbooks Plenty and Plenty More, and philosopher chef (as The New Yorker called him). He also co­authored Ottolenghi and Jerusalem with Sami Tamimi. All four books were New York Times bestsellers. His latest book, Nopi, written with Chef Ramael Scully, celebrates his London restaurant of the same name. Yotam writes for The Guardian, appears on the BBC, and made the BBC4 documentary, “Jerusalem on a Plate.”

Ramael Scully was born in Kuala Lumpur, Malaysia, and started his culinary career at the age of 17 in Sydney, Australia. Now head chef at Nopi, Scully first worked under Yotam Ottolenghi in 2004 at his namesake restaurant Ottolenghi. Scully’s distinct culinary heritage—the Malaysian flavors of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients—has been the creative force behind much of what is on the Nopi menu.

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> #### “As Americans, we tend to think about beef, pork, and carnitas, but really it’s a vegetable based cuisine.” [18:15]

–Jordana Rothman on Radio Cherry Bombe

“You can do a lot with veggies if you put your heart into it.” [36:50]

–Raemel Scully on Radio Cherry Bombe

“I would like to see the democratization of food carrying on… the fact that everybody in food is allowed in.” [45:20]

–Yotam Ottolenghi on Radio Cherry Bombe