Uploaded October 2017 | Updated September 2026, 2 weeks ago
When Yotam Ottolenghi began his culinary journey, he says he was, “firmly on the sweet side; I trained in patisserie, and my first job in the kitchen was as a pastry chef.” Known for his vibrant, inventive savory and vegetarian dishes, as well as his eponymous London delis and fine-dining restaurant NOPI, Yotam found a sweet collaborator in Australian pastry chef Helen Goh, now his head of product development. In their new cookbook Sweet, they share their secrets, with 120 recipes for making the very best baked goods, desserts and confections.
Yotam and Helen share stories of their culinary backgrounds and unique partnership.
Join the conversation on Twitter: @ArtsJCCSF
Join the conversation on Facebook: facebook.com/ArtsandIdeasJCCSF
When Yotam Ottolenghi began his culinary journey, he says he was, “firmly on the sweet side; I trained in patisserie, and my first job in the kitchen was as a pastry chef.” Known for his vibrant, inventive savory and vegetarian dishes, as well as his eponymous London delis and fine-dining restaurant NOPI, Yotam found a sweet collaborator in Australian pastry chef Helen Goh, now his head of product development. In their new cookbook Sweet, they share their secrets, with 120 recipes for making the very best baked goods, desserts and confections.
Yotam and Helen share stories of their culinary backgrounds and unique partnership.
Join the conversation on Twitter: @ArtsJCCSF
Join the conversation on Facebook: facebook.com/ArtsandIdeasJCCSF
