On this episode of Not From Concentrate, Catherine Smart talks with chef and cookbook author Ham El-Waylly about the surprising journey that led him from fine dining back to the food that first shaped him.Raised between Egyptian, Bolivian, and Qatari cultures before building a career in New York restaurants, Ham shares how the sudden loss of his mother caused him to distance himself from the recipes he grew up with—and how reopening her handwritten recipe notebook during the pandemic helped him reconnect with his family, his creativity, and himself.They talk about:How home cooking became part of healing after grief90s Nostalgia and how it shaped this bookMaking global flavors feel approachable for everyday cooksBalancing restaurant life, parenthood, and feeding a familyADHD, creativity, routines, and learning to work with a busy brainWhy comfort food is about memory as much as ingredientsHam also shares recipes from Hello, Home Cooking, including his Cinnamon Pita Crunch, cheesy tapioca garlic buns, and toasted spaghetti with black beans.