Samira Cholagh’s childhood was spent in Baghdad, Iraq, learning to cook from the women of her family, growing her fascination and love of the culinary arts with each passing day. Drawn to cooking as young as age 10, she has been giving the gift of her extraordinary food to her family for years. She has also shared these talents with her community, and has begun building upon the establishment of a culinary empire – as an author, TV and radio cooking host and beloved member of her community – built on traditional, delicious recipes and foods crafted with an open heart.
Far removed from her time experimenting with her mother’s cooking utensils as a child, Samira’s degree in engineering – more specifically in soil testing – may sound like a far cry from the typical background of a chef, but the basics of both jobs mirror each other more than you’d think. Recipes require an attention to detail – much like engineering – and after penning three cookbooks, her talents and culinary abilities are more than proven. “Accuracy in following recipes from cookbooks can make a huge difference in cooking and baking,” says Samira. “When following a recipe – spending all that money to buy the ingredients, the time that is spent in the kitchen – you want to end up having a delicious dish.”