The Valuable Advice Alice Waters Gave To Samin Nosrat

Samin Nosrat has become a prominent celebrity chef, perhaps best known for her cookbook — and corresponding Netflix series — "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking." Her recipes run the gamut, including a summery tomato-mozzarella pasta. This recipe tests Nosrat's theory that tomatoes and dairy perfectly contrast one another; Nosrat noted that the two pair well, ultimately yielding a well-balanced taste.

Before she mastered such cooking techniques, however, Nosrat got her start at Chez Panisse: the upscale California restaurant opened by Alice Waters roughly 50 years ago, via Chez Panisse. The restaurant highlights fresh, local ingredients, and has amassed an impressive roster of alums. Per the Los Angeles Times, this list includes media personalities like Nosrat, as well as founders of all kinds of eateries.

While at Chez Panisse, Nosrat worked her way through the rankings, according to The Guardian. During that time, she learned from Waters herself, who gave the young chef invaluable advice.

Waters instructed Nosrat to seek out her own vegetables

Salt, fat, acid, heat ... and vegetables? For Nosrat, becoming a food personality required more than mastering cooking techniques. Rather, she had to learn how to take care of her physical well-being in an eating-centric field. For help on how to avoid feeling sick, Nosrat turned to Waters. 

"[I was telling Waters] how I was feeling kind of ill from all the eating I've had to do," Nosrat told The New York Times. "And I said, "Oh my god, I don't understand how you do this," and she's like, "You always have to bring your own food. You just have to figure out where the vegetables are."

Nosrat is considering following up Salt, Fat, Acid, Heat with an exploration of new cities and culinary concepts. Per The New York Times, she has a particular interest in Southeast Asia and Columbia. No matter where she goes, however, she'll have plenty more chances to put Waters' advice into action.