Selin Kiazim: Three

This week, <a href="http://gillysmith.com" rel="noopener noreferrer" target="_blank">Gilly Smith</a> is with <a href="https://selinkiazim.com" rel="noopener noreferrer" target="_blank">Selin Kiazim</a>, Turkish-Cyrpiot chef at <a href="https://www.oklava.co.uk" rel="noopener noreferrer" target="_blank">Oklava</a> in Shoreditch. A few episodes back, <a href="https://www.theguardian.com/profile/clare-finney" rel="noopener noreferrer" target="_blank">Clare Finney,</a> author of<em> </em><a href="https://www.hoxtonminipress.com/products/pre-order-the-female-chef" rel="noopener noreferrer" target="_blank"><em>The Female Chef</em> </a> described Selin as one of the women redefining the hospitality industry. Gilly finds out what that means while picking through her formula of Acid, Texture and Contrast which is the subject of her latest book, <a href="https://selinkiazim.com/three-cookbook/" rel="noopener noreferrer" target="_blank"><em>Three</em>. </a><br /><hr><p style='color:grey; font-size:0.75em;'> See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for privacy and opt-out information.</p>