Alison Roman
Cook, Author, Culinary Badass
How many chefs beloved for their instant-legend recipes so readily urge you to ignore them? Well, Alison Roman isn’t your average chef or food expert. She’s a wizard at kitchen improv with an infectious desire to create more “can do” kitchens for everyone willing to dabble. As she puts it, “Say yes to everything! It’s the only way to figure out if you like something or not.”
You’ll have seen Alison’s work. After leaving college to pursue her culinary dreams, she’s been pastry chef at famous New York bakery Momofuku, created beloved chocolate-chip recipes for The New York Times, Bon Appétit and Lucky Peach, written books dedicated to lemons (she really has a thing for lemons) and helping everyone to feel empowered to riff in the kitchen, to be open to new ingredients and new influences. Alison is funny, inspired, stylish and always ready for an adventure.
In other words, Alison is our kind of traveler.
Vietnamese crepes (banh xeo) are the most delicious thing I’ve had in my life. It’s tangy, crispy, crunchy and salty. It’s so good. And I’m obsessed with it.
Experiment. It’s not always about making a perfect plate of food; it’s about learning to cook, teaching yourself what you like and empowering yourself to riff and do your own thing.
