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August 8, 2022

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Andy Baraghani — The Cook You Want To Be – with G. Daniela Galarza

3 min read

Andy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Appétit. It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time.

This event is in partnership with The Washington Literacy Center


Andy Baraghani is a beloved chef, recipe developer, and food personality. A child of Iranian immigrants and raised in the San Francisco Bay Area, Andy had an interest in food from a young age, which evolved into a deep obsession. At 15, he joined the kitchen at legendary Chez Panisse in Berkeley, California, and then acclaimed New York restaurant Estela. After spending years in professional kitchens, Andy pivoted to become a food writer and test kitchen cook at outlets like Saveur and Tasting Table, before joining Bon Appétit as a longtime senior editor and viral video host (notably of Bon Appetit’s Andy Explores series that has millions of views). During his six years at Bon Appetit, Andy developed hundreds of recipes – sometimes traveling for weeks to research a story – and helped launch several brand verticals to bring millions of readers to the magazine. Through all of these deep culinary experiences, coupled with his eye for design, Andy developed his unique style of simple, deeply flavorful, and oftentimes unexpected, recipes.

Baraghani will be in converstion with G. Daniela Galarza, a staff writer for the Food section at The Washington Post who also writes "Eat Voraciously," a newsletter offering easy dinner recipes, cooking tips and inspiration. A former restaurant pastry chef, Galarza has been writing about food and cooking for more than 10 years. Before joining The Post, she was a features editor at Serious Eats, senior editor at and deputy food editor at Los Angeles magazine. She earned her bachelor’s degree from Cornell University and a certificate in pastry arts from the International Culinary Center in New York. After studying pastry and bread making in Paris and central France, she worked as a pastry chef, private chef and in product development in New York and Los Angeles before entering journalism. Her work has appeared in the New York Times, New York magazine, Wall Street Journal, Taste Cooking and other publications.

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