This Is TASTE 659: The Jake Cohen Experience
Sep 22, 2025
Jake Cohen, a renowned cookbook author known for his engaging recipes, shares insights from his book, Dinner Party Animal. He discusses his innovative party planning techniques and the importance of community during gatherings. Griffin Owens and Basil Beshkov, co-founders of YUZUCO, dive into the unique flavor profile of yuzu, highlighting their journey to introduce this Japanese citrus into the culinary scene. They explore sourcing challenges and eco-friendly practices while showcasing yuzu’s versatility in both drinks and desserts.
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Curating A Vibe-First Guest List
- Jake builds guest lists by starting with a core group and leaving a couple seats for friends to bring others they love.
- He uses memory of small details about people to curate thoughtful, vibe-driven parties.
Plan Menus From People, Not Recipes
- Start menu planning from conversations and known guest preferences to avoid surprises.
- Build dishes that fit the crew and test small to ensure people actually vibe during the party.
From Michelin Kitchens To Food Media
- Jake trained in restaurant kitchens including a grueling externship at Daniel and time at ABC Kitchen under Dan Kluger.
- He left the line to pursue food media because he wanted to work in editorial and social-first food storytelling.
