Louisa Shafia facts for kids

Louisa Shafia (born around 1969 or 1970) is an American chef and cookbook author. She writes books that help people cook delicious meals.

Her 2009 cookbook, Lucid Food, teaches about eating local and sustainable foods. This means choosing foods grown nearby and in ways that protect the Earth.

Her 2013 book, The New Persian Kitchen, shares traditional Persian dishes. It also includes new ways to make these tasty recipes.

About Louisa Shafia

Her Early Life

Louisa Shafia was born in 1969 or 1970. Her parents were Georgia and Hass Shafia. Her mother grew up in Philadelphia, Pennsylvania. Her father was born in Iran and moved to the United States in 1961.

Louisa went to the Germantown Friends School in Philadelphia. She later graduated from the University of Pennsylvania. Before becoming a chef, she wanted to be an actress. She also worked as a writer and editor for the radio show Fresh Air.

Her Cooking Journey

Louisa studied cooking at the Natural Gourmet Institute in New York City. She then moved to San Francisco, California. There, she worked at Millennium Restaurant, which served vegan food. She also cooked at Roxanne's, a raw food restaurant.

Later, she moved back to New York. She cooked for famous chefs like Marcus Samuelsson. She was also a sous-chef (a head assistant cook) at Pure Food and Wine. Louisa started cooking Persian cuisine early in her career. She made fesenjān, a type of Iranian stew, which she loved from her childhood.

Writing Cookbooks

In 2004, Shafia started a catering company called Lucid Food. A catering company makes and serves food for events. She then published a cookbook with the same name in 2009.

The Lucid Food cookbook has recipes that focus on local and sustainable eating. It also talks about how to reduce your carbon footprint. This means lowering the impact you have on the environment. The book helps you understand food labels like "organic" or "free range". Some recipes were inspired by her Iranian father's cooking.

In 2010, this cookbook was recognized by culinary experts. It was a finalist for an award in the "Health and Special Diet" category.

Louisa wanted to write a book about Persian food. So, in 2010, she visited California. She spent time with Iranian relatives and explored local markets. This trip helped her create The New Persian Kitchen. This cookbook was published in 2013. It mixes old Persian recipes with new cooking ideas.

Exploring Persian Culture

Louisa wanted to visit Iran to research her new cookbook. It was difficult for her to get a visa because she was American. In 2013, she gained Iranian citizenship and a passport. She then visited Iran for a month in 2014.

When she returned, she started a weekly Persian street food pop-up restaurant. A pop-up restaurant is a temporary place to eat. It was in New York City's East Village. The pop-up was called Lakh Lakh. It served traditional Persian food until March 2015. Food critics praised its "aromatic stews and boldly seasoned rice dishes."

Louisa also helped design the first menu for Café Nadery in Greenwich Village. She has also sold Persian cooking ingredients online.

Helping Her Community

In 2015, Louisa moved to Nashville, Tennessee. In 2017, a new travel rule was put in place. This rule made it harder for people from some countries to visit the U.S. Many of Louisa's Iranian relatives were affected by this rule.

To help, she hosted a Nowruz (Persian New Year) dinner. This event raised money for a local group that helps immigrants and refugees. Louisa wanted to support families who were trying to come to or stay in the United States.