From Tunisia to Paris to Pico Boulevard.

The Cohen family traces its lineage back to the destruction of the first Temple of Jerusalem. Their journey moves through Carthage, where Jewish graves are still uncovered in the ruins.

As Tunisia shifts hands after the Algerian war, the Cohens join the Tunisian-Jewish exodus to France. Alain's parents open a little place serving drinks and Tunisian kemia.

The family opens Les Ailes, a kosher Tunisian restaurant in Paris that becomes a landmark for the community. Alain starts working there at nine.

As a teenager, Alain reshapes the menu into a more contemporary French-Tunisian fusion. Fine china, beautiful flatware, spices you couldn't find in Ashkenazi kosher cooking.

Alain crosses the Atlantic for film school in Hollywood. Between AFI classes he cooks for friends, and the culinary world pulls him back full time.

Alain sharpens his craft alongside legendary baker Nancy Silverton at La Brea Bakery, the sourdough education that later shapes his bread program.

Alain opens Got Kosher on Pico Boulevard. What starts as a wholesale gourmet sandwich and salad operation grows into a café, a catering service, and a bakery counter that draws lines out the door on Fridays.

Wolfgang Puck and Patina catering rely on him for kosher events. Nashama Sausage, a Cohen family recipe, sells in Ralphs and Whole Foods. And every week, six vegan pretzel challahs come out of the same oven.