We’re excited to kick off the new year with another inspiring chef spotlight. Nik Sharma is the featured chef of our February/March CrateChef box. Originally from Bombay, India, Sharma moved to America as a graduate student to study molecular genetics. But while working for a pharmaceutical company, thinking something in his life was missing, he changed courses and found greater fulfillment in the kitchen. It is evident that he never lost the curiosity and wonder that comes from being a scientist.
A molecular biologist turned award-winning food writer, photographer, cookbook author, and recipe developer, Sharma is indisputably a renaissance man. He made his debut into the culinary world when he started his blog A Brown Table. Charting an exploration of flavors and ingredients, he began recreating his favorite West Indian dishes from childhood. Sharma also developed new recipes inspired by American ingredients–crème fraiche, brussels sprouts, kale, avocados–that were once unfamiliar to him. The recipes Sharma curates are just as robust as his life experiences.
Sharma’s latest cookbook The Flavor Equation: The Science of Great Cooking is on shelves now. In it, he applies the foundations of life and science to cooking in order to take readers on a sensorial flavor journey. He explores the components of flavor as well as the all-important Flavor Boosters. Many of the photos in the book were even captured on Sharma’s microscope.
Sharma is currently a food columnist for the San Francisco Chronicle, also writing for Serious Eats and Food and Wine Magazine. In addition to his blog, dozens of his recipes can be found at Taste and Saveur.
It is an honor to feature Nik Sharma in the first CrateChef box of 2021. We wish you all a year of revitalization, innovation and happy cooking!
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