Chef and food writer Samin Nosrat didn't even consider a career in cooking until she ate at Berkeley's legendary Chez Panisse during college. She got a job as a food runner there and worked her way up, eventually impressing renowned chef Alice Waters who has called her "america's next great cooking teacher." Last year, Nosrat's first cookbook, "Salt, Fat, Acid, Heat" became a bestseller and earned her a James Beard Award. It also inspired a critically-acclaimed Netflix series by the same name. the show explores what Nosrat considers to be the four vital elements of cooking: Salt Fat Acid and Heat.
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