An unpredicted turn, around the age of 30, saw Yotam come to London in 1998 to study cookery at the Cordon Bleu. Prior to that, whilst still living in his native Israel, he was pursuing a career in completely different spheres - academia and journalism.
He started off as an assistant at the pastry department at The Capital restaurant in Knightsbridge (which left a few mental blemishes but was, supposedly, a spirit building experience), and then moved on to become a pastry chef at the Kensington Place group of restaurants, headed by Rowley Leigh.
His next stop was at the famous Baker and Spice shop in Chelsea, where he eventually became the head pasty chef and gained some of his most valuable professional experience.
Yotam Ottolenghi writes a weekly column The New Vegetarian in the Guardian weekend Saturday magazine. Together with Sami he is the author of the Ottolenghi Cookbook, published by Ebury Press in 2008.