Jake Cohen, a talented chef and cookbook author from New York, shares his culinary journey, detailing the vibrant NYC food scene and must-visit restaurants. He reveals his love for baking, offers insights into his upcoming cookbook, 'Dinner Party Animal', and recalls his unique nautical-themed bar mitzvah. The conversation flows from high school dinner parties to the nostalgia tied to family recipes, all while contemplating the blend of food, culture, and memorable experiences. Get ready for culinary inspiration and entertaining anecdotes!
Jake Cohen discusses his culinary journey, emphasizing the importance of family meals during Jewish holidays as foundational for his cooking passion.
The upcoming cookbook 'Dinner Party Animal' offers practical resources for hosts, highlighting Jake's innovative recipes that blend entertainment and creativity.
Deep dives
Introduction of the Big Easy Menu
A new Big Easy Menu has been introduced that combines popular Bourbon Street dishes into one offering. This menu includes new items like the Bourbon Street Chicken and Chicken and Andouille Sausage, priced at $11.99. The highlights of the menu focus on providing a taste of New Orleans, with various options that appeal to fans of southern cuisine. This limited-time menu is subject to variations in price and availability, appealing to diners looking for flavorful dishes.
Inspired Cooking and Baking Challenges
The conversation highlights the challenges of cooking and baking, reflecting on a chicken pie recipe that was described as a complex task. The speaker admires the rustic approach of the recipe creator, Julius Roberts, who cooks in his greenhouse. The discussion touches on how even experienced cooks may find certain recipes daunting, indicating the universal struggles of home cooking. This candid reflection reinforces the idea that creating meals can be both rewarding and labor-intensive.
Jake Cohen's Culinary Journey
Jake Cohen shares his background and passion for cooking, highlighting the significance of family meals during Jewish holidays as a foundation for his culinary pursuits. He discusses his evolution from dinner parties in high school to attending the Culinary Institute of America, where he honed his skills. The rigorous training and high standards of cooking schools are emphasized, showcasing the dedication required in the culinary profession. His experiences in prestigious restaurants further illustrate the journey of a passionate chef navigating the competitive food scene.
Innovative Recipes and Entertaining Tips
The podcast features discussions on unique recipes in Jake Cohen's upcoming cookbook, 'Dinner Party Animal,' which focuses on creating seamless gatherings. This book includes detailed menus for various occasions, grocery lists, and timelines to help hosts manage their events effortlessly. The dessert from the cookbook, jammy goat cheese bars, exemplifies his creativity, blending sweet and savory elements. The dynamic between cooking, entertaining, and the joy it brings is a recurring theme, emphasizing the importance of hospitality in crafting memorable experiences.
This week we have the absolutely gorgeous chef and cookbook writer, Jake Cohen joining us for lunch. The Native New Yorker - known for his delicious bakes - came over to bring us a special pud fresh from his upcoming cookbook. Jake told us all about the amazing NYC food scene and what restaurants to try, that he studied wine in Bordeaux, and he reveals he had a nautical cruise themed bar mitzvah. We also talk about how he threw dinner parties in high school, and we discover that he was planning what to make us for pud while he was out raving! Jake’s new cookbook ‘Dinner Party Animal’ will be out later this year, and it sounds like a dinner party hosts dream - we can’t wait to grab a copy! Think maybe a trip to NYC should be on the cards soon?