From Fame to Food: Samin Nosrat’s Journey to Joy
Samin Nosrat, the American-Iranian chef and author of the acclaimed *Salt, Fat, Acid, Heat*, shares her journey of navigating the highs of fame and the lows of depression, ultimately rediscovering joy through food. Her meteoric rise following the success of her cookbook and Netflix series brought external validation but also feelings of loneliness and self-doubt. The pandemic provided her with the space to reconnect with herself, leading to the creation of her second cookbook, *Good Things*, which blends Persian influences with a variety of recipes and reflections. Nosrat emphasizes the grounding power of cooking and gardening, finding mindfulness in the simple, sensory acts of preparing food or tending to plants. Hosting dinner parties also became an avenue for connection, as she shifted her focus from perfection to presence, a sentiment that aligns with Malta’s communal dining traditions. Food remains a vital link to her Iranian roots, echoing Malta’s own culinary heritage, where traditional recipes preserve cultural identity across generations. Through her
Samin Nosrat’s Journey: From Culinary Fame to Rediscovering Joy Through Food
American-Iranian chef and celebrated cookbook author Samin Nosrat is best known for her groundbreaking debut, Salt, Fat, Acid, Heat, which became both a culinary classic and a hit Netflix series. Yet, behind the glittering success lay a deeply personal struggle with depression, one that reshaped her relationship with food and life itself. Her story offers valuable lessons for anyone seeking joy and balance through food and connection—be it in the kitchens of Malta or beyond.
Nosrat’s journey to fame was meteoric. Her 2017 cookbook was revolutionary, teaching home cooks how to rely less on rigid recipes and more on instinctive cooking techniques. It garnered widespread acclaim, reshaping how people approached cooking and became a staple on bookshelves worldwide. But success came at a price.
“That thing that I’d been single-mindedly chasing basically my whole life, I found it, I got it, and still had that loneliness inside, that feeling of ‘it’s not good enough, I’m not good enough,’” Nosrat candidly admits. The whirlwind of attention—from interview requests to opportunities and accolades—was destabilizing. “It feels good, but it also messes with your head,” she reflects.
The toll on her mental health was profound. Even as she gained financial stability for the first time in her career, Nosrat struggled to reconcile the external validation with her internal doubts. The pandemic forced her to confront these feelings head-on, offering her the time and space to redefine her relationship with cooking, fame, and herself.
A Second Act: Rediscovering Joy Through Food
It took Nosrat eight years to write her second cookbook, Good Things, a deeply personal project that blends Persian influences with a wide array of recipes and reflections. From joojeh kabob roast chicken and preserved lemon labne cake to homemade focaccia and spaghetti cacio e pepe, the cookbook is a testament to her enduring creativity. Yet, it also chronicles her journey back to joy, a slow and steady process.
For Nosrat, food became a lifeline during difficult times. “Even if I’m depressed, I’m food motivated,” she admits. Cooking shifted from being a necessity or professional obligation to a source of pleasure and grounding. Even the simplest tasks—like slicing tomatoes or roasting cauliflower—became sensory experiences that pulled her into the present moment.
This sentiment resonates deeply in Malta, where traditional cooking methods and fresh, local ingredients are integral to the island’s culinary culture. From hand-picking vegetables at farmers’ markets to preparing meals inspired by Mediterranean flavors, Maltese cuisine celebrates the joys of slow, intentional cooking. Nosrat’s approach reminds us that food isn’t just sustenance; it’s a pathway to mindfulness, creativity, and connection.
Cooking and Gardening: Anchors of Wellbeing
Nosrat credits gardening and cooking as the two practices that truly ground her. “When I’m cooking, I have to be completely focused on what I’m doing [or] you’ll burn yourself, you’ll cut yourself, you’ll add the wrong thing. And same with gardening—you’re elbow-deep in dirt or a pot of potatoes. Then, what are you not doing? You’re not on your phone, you’re not in your head.”
This focus on being present is increasingly relevant in today’s fast-paced world, where distractions abound. In Malta, with its slower rhythms and emphasis on community, these practices can serve as antidotes to stress and burnout. Whether it’s preparing fresh fish caught off the coast of Marsaxlokk or tending to herbs on a balcony overlooking Valletta’s historic streets, these simple acts can foster a deeper connection to the moment.
The Art of Hosting: From Perfection to Presence
Hosting weekly dinner parties became a cornerstone of Nosrat’s social life, but it wasn’t without its challenges. Her perfectionism—rooted in her upbringing as the child of immigrant parents—often led her to overextend herself, prioritizing control over connection. “I started to realize it was about control for me, and this idea that I had about making people feel comfortable, but actually I was making them feel uncomfortable because I was getting up 500 times and doing all the dishes,” she says.
Her realization about hosting aligns beautifully with Malta’s tradition of communal dining, where meals are often shared in a relaxed and convivial atmosphere. Whether it’s a casual gathering over ftira or a festive spread of rabbit stew and pastizzi, the focus is on sharing moments—not striving for perfection. Nosrat now sets things up ahead of time, allowing her to be fully present with her guests, a lesson that resonates universally.
Food as a Link to Heritage and Belonging
For Nosrat, food has always been a connection to her Iranian roots. Growing up in San Diego as the daughter of Iranian immigrants, meals were a vital link to her ancestral culture. “My mum, the main way she gave me and my brothers a relationship to our ancestral culture was through food,” she shares. Yet, she’s also grappled with feelings of disconnection and has had to work hard to create a sense of belonging in her life.
This theme of food as a bridge to heritage is deeply felt in Malta, where traditional recipes and family meals preserve cultural identity across generations. Just as Nosrat uses Persian flavors to reconnect with her roots, Maltese families pass down dishes like timpana and imqaret to celebrate their shared history.
Rediscovering Joy in Everyday Acts
Nosrat’s story is a powerful reminder that joy often lies in the simplest acts—whether it’s preparing a meal, tending a garden, or sharing food with loved ones. In Malta, a nation rich in culinary tradition and community spirit, her insights feel particularly resonant.
As Nosrat says, “There’s no invisible goal, no force that’s going to tell you, ‘OK, now you can enjoy life—you have to do that now.’” Whether you’re slicing a ripe Maltese tomato, hosting friends for a relaxed dinner, or savoring a quiet moment in the kitchen, food can be a pathway to presence, connection, and ultimately, joy.
Nosrat’s Good Things invites us all to rediscover the pleasures of cooking—not for perfection, but for the simple act of nurturing ourselves and others. For food lovers in Malta and beyond, her story is a celebration of the ways food can enrich our lives, both physically and emotionally.