Next, the founder and CEO of Light area A morning routine by Aishwarya Iyer.
Dream as much as we can, there is no one quick fix solution that will solve your kitchen troubles. But when time is limited or you’re just starting out on your culinary journey, arming yourself with the perfect techniques and ingredients can be an effective, economical, and inspiring approach. With sharp knives and delicious cookbook, we have always considered olive oil as one of those things that can take our cooking from delicious to great plate clean. And while we are well aware of the deliciousness of fruit high quality olive oilWe didn’t really love the hero component until we found out Light area—And the innovative and brilliant olive oil advocate behind it: Aishwarya Iyer.
A single spin around Brightland website and inspiration immediately poured in. Bright designs, fun replicas, and a celebration of beautifully handcrafted food products (vinegar and honey round out corporate gifts) are palpable. And behind that commitment to quality is Iyer’s fiery energy and passion for delicious and ethically produced, consciously sourced and delicious food.
Coming from the worlds of public relations, startups and media, Iyer decided to found Brightland. Praised by chefs, amateur chefs and publications alike (The New York Times, The Wall Street Journal and Food & Wine, it’s clear that since its founding in 2018, Brightland hasn’t slowed down. And of course, neither did Iyer.
We sat down with Iyer to reflect on the major turning point in her career, get insights into her beauty products and must-have morning practices, and of course, chat. about everything about olive oil.
Step into Aishwarya Iyer’s morning routine.
What drew you to olive oil?
After learning that most of the olive oil Americans consume is rotten / rancid / adulterated, I want to do something about it — but I’m not sure what it looks like. After moving to California, I wanted to raise the bar for beautiful American-made extra virgin olive oil as well. And that’s where the journey begins.
What lessons have you learned from making such a big turning point in your career?
I come from a fast-growing entrepreneurial and entrepreneurial career. With that experience, I applied many of the lessons I learned, from being agile to being comfortable when uncomfortable, to everything I did. My career is also focused on telling untold stories, so it was a very natural progression.
I was extremely doubtful and scared. It took over 18 months for me to comfortably take the leap, discovering what that fear means, and why that self-doubt exists in the first place. No one took me seriously and I always doubted myself, but over time I was able to overcome both of those challenges.
What advice would you give someone who is considering a similar leap?
Have a healthy innocence and remember that your journey is like no other. Even if you spend a lot of time learning from other entrepreneurs, your story and journey is your own.
Describe your typical day.
I wake up, hear an extra voice, walk the dog, drink lots of hot water, eat some breakfast, and get active. After that, no two days are alike. An entire day could be spent collaborating with our team, working with our suppliers, coordinating with our farm, strategizing a new product launch or brainstorming an idea for a new product. photo session.
In the evening, I usually cook dinner. It is usually a vegetarian dish with lots of Brightland herbs and oils. Evenings include a glass of wine and reading or watching TV.
What do you eat in the morning?
I drink a cup of hot water when I wake up and breakfast is a slice of toast with tomatoes, black pepper, salt and Brightland’s. Arise basil oil.
What practices help you stay healthy and feel your best?
I go hiking for fresh air and a clear mind. It is important that I have time to get off my phone and get 8 hours of sleep.
Your beauty must have?
What are your must-have cookware?
Brightland Faucet. It fits and looks great with all Brightland bottles for smooth pouring. I’ll also add a mortar and pestle for the guacamole (I’m Texan!) and grind the spices. For those who are just starting out, I also recommend Material Kitchen’s reBoard. It’s a recycled plastic cutting board. It’s lightweight, easy to clean, easy to grab, and comes in a cute color.
What is your favorite cookbook and why?
A table by Rebekah Peppler. This beautiful book has recipes that are thoughtful and made me feel like I was in Paris. It’s charming and has great photos.
Vibrant India by Chitra Agrawal. The recipes remind me of my mother’s South Indian food.
Super simple natural by Heidi Swanson. This California-style cookbook is simple, vibrant, and delicious.
What do you always stock in your fridge and pantry?
Always in my fridge: Light vine, Brooklyn Delhi Tomato Achaarand Greek yogurt.
In my pantry, I always keep: Brightland Rosette Garlic Oil, Brightland AWAKE Olive Oil, Brightland RAPTURE balsamic vinegar, Burlap & Cobanero Chili Bucketand smoked paprika.
How can people get more olive oil into their diet every day?
Olive oil is amazing to sip on its own! You can also add it to dates, ice cream, sauces and as a finishing touch to ALLLLL.
It’s time to settle the debate once and for all: should you cook with olive oil or eat it raw?
It depends on the quality. Good olive oil can be cooked with because of its high smoke point.
Quick burning question
What scares you about entertainment? Make sure guests’ glasses are always full!
What scares you about cooking? Beyond something.
Your signature dish for parties? Warm olives by Brightland’s Chef at Residence, Noreen Wasti. The ultimate addition to any cheese board!
A recipe you always make with olive oil? Yasmin Fahr’s Pan-fried Feta with Broccolini, Tomato and Lemon.
A meal that you always make at home? Slicing tool with fragrant fried chili. It’s wonderfully crispy and comes together quickly.
Dream dinner guests? Florence Pugh, Barack Obama, Cleopatra and Oprah.
The perfect dinner party playlist includes… Brightland’s Spring Melodies for Cooking playlist.
A perfect meal should… nourish and please.
It’s not a dinner party without… lovely candles and loved ones.
Every chef should know how to… WOMENot take yourself too seriously!
