![]() ![]() And so at the age of eight, I started cooking for my family, in the hope that sharing that feeling of warmth might spread and maybe even get us around the table together again. Julia and Jacques weren’t my real family, of course, but they gave me an idea. When I watched Julia and Jacques cook, I got a tiny taste of that familial warmth that I so missed from my early childhood. Instead of watching Scooby-Doo like my school friends, I became deeply absorbed in cooking shows, specifically those of Julia Child and Jacques Pépin. I was a latchkey kid, often alone while my parents were at work and my brothers, 9 and 10 years older than me, were busy with their own lives. In Los Angeles, we were a family I barely recognized. In Iran, we had every meal together and spent countless hours around the table filled with family, friends, and conversation. My parents worked endless hours to create a new life for us. Eventually they were able to save up enough to buy a small dry-cleaning business in Beverly Hills, one that my mother still runs to this day. ![]() My father was hired as an engineer at Parsons International Engineering in Pasadena, and my mother, who never had worked, desperately tried to find any job she could get to help my father in rebuilding our lives. My brothers rejoined us when we found ourselves safely in Los Angeles, a place where we had neither family nor connections and barely spoke the language. It was a couple of years before my father was able to leave Iran to be with my mother and me. Along with so many others, our lives changed dramatically.Ĭhef, founder of Olive & Thyme market and cafe, and author of the new Olive & Thyme cookbook MELINA DAVIES. We had to leave everything behind: our family, our friends, our home, and all of the possessions that my parents had worked so hard to provide for us. Without hesitation, he sent my two older brothers to boarding school in Switzerland and then sent my mother and me to London. My father was a partner at a large construction company that built projects for the Iranian government, and he’d heard rumblings that the revolution was near. When I was a young child, my family was forced to emigrate at the start of the Iranian Revolution. Photography by ANN ELLIOTT CUTTING with ASHLEY BARRETTįor me, the foundation of cooking always started with family. Man up and get a salad.In her new cookbook, entertainment exec turned self-taught chef Melina Davies shares the recipes that made her restaurant a favorite among Tinseltown who’s who If you’re a customer, don’t ask chefs to do something without butter or oil. and drink a quality bottle of wine every night.” ![]() “A Wasa cracker with a scoop of Rustic Spoon peanut-cashew butter.” It was amazing, until I found out you could die from it if not handled properly!” He took us to an amazing sushi restaurant and orders fugu. ![]() I was in Japan with my husband and out to dinner with an art dealer. Outside of California: Le Calandre in Padua, Italy, and Can Pineda in Barcelona.” “In town: Providence, Gjelina, Baco Mercat, Angelini Osteria and Nobu Malibu. A perfectly cooked egg, seasonal mushrooms, and a buttered brioche on the side, simple but so flavorful my brain starts to stir.” Close to the most perfect egg dish I have ever had. I had this dish at one of my favorite places in Brentwood, Farmshop. “Finding out how to perfect the coddled egg. PHOTOS: Hollywood Power Players Choose Their Favorite Chefs ![]()
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