Simi Rezai-Ghassemi

Hi, I own and run Simi's Kitchen in Bath. I'm a cookery teacher, author and organic gardener. I teach world food specialising in the food of Central Asia, particularly Azerbaijan. I'm currently writing a book about fermented dairy of Central Asia which will be out next year and in October I launched my substack : https://srezaighassemi.substack.com
I was born on the Silk Road in Tabriz, Iran and grew up in Anglesey, north Wales. Having studied for my first degree at the University of Bath, I lived and worked in London and Toronto for several years before returning to my alma mater to complete my PhD in the Evolution of Entrepreneurial Firms.
I've worked for London Underground, Ford Motor Company, Mondex and HSBC. I started Simi's Kitchen in 2009 and it has grown organically since. I would like to preserve the food knowledge of Azerbaijan through writing about the ingredients, techniques and the related rituals, culture and stories. Being an organic allotmenteer I write about food from soil-to-spoon, that is planting, harvesting, cooking and preserving.
I will be launching my Substack in mid October Simi's Azerbaijani Foodways.

Professions

Advertorial writer, Author, Consultant, Cookery demonstrator, Cookery teacher, Editor/editorial work, Feature writer, Food and travel writer, Food historian, Ghost writer, Recipe writer, Teacher/lecturer on food related matters

Special subjects

Recipes, ingredients, history and culture of the Silk Route particularly Azerbaijan.
World vegan cookery,
Gluten free cookery,
Growing Food.

Regular work

Teaching, Catering & Writing

Advisory boards / Awards

The Guild Fellowship Fund 2023.

Languages spoken

English, Azeri, Farsi and a little Turkish & Welsh.

Commercial interest

Cookery Demonstrator, Cookery Teacher, Recipe Developer, Food writer, Feature writer, Travel writer, Food tour guide Iran / Silk Route, Gardener