About Altamash Gaziyani


Coming from an internationally exposed, culinarily focused & rather open-minded household, food was always a subject I was allowed to have an opinion on. It was always a topic that I could immerse myself into fully, whether I was idly bantering over Masterchef Australia episodes and that recipe that didn't work from the show with my parents, or make a case for agricultural rights in papers and as a representative at world conferences. The subject has been my North Star since I was eleven and is the only thing I would want to pay my bills with. I can't explain why. Maybe it's the hypnotic allure of the shimmering heat from scorching flat tops, the rows upon rows of neatly prepped, ingredients screaming to be fired, and the way my mind sharpens as the first docket of the night comes through. It could be the satisfaction I feel when I tune out the white noise and focus on transcribing that one flavor at the edge of my consciousness, and the euphoria I find just the right word. Chances are it's probably just the joy I feel when I see people stopping their worlds and sitting down to enjoy the food I may have had a hand in preparing for them. Food keeps me happy. It gives me a reason to wake up at five in the morning and roll hundreds of potato bread boules, mince pounds of garlic or devein buckets of shrimp...and also to compose beautiful plates, innovate on a daily basis and fire order after consistent order until I can barely stand. It makes me question. It gives me discipline. It's blessed me with the best memories and people and life. I couldn't ask for more from it.

Posts by Altamash Gaziyani:

CIA Culinary School