Welcome to an insightful episode featuring the incredibly talented Jake Cohen, a name synonymous with modern, approachable Jewish cooking. Jake, the celebrated author of the Jew-ishcookbook, brings a unique blend of professional culinary training and vibrant food media experience to the table. His journey, marked by stints in some of New York’s most prestigious restaurants and top-tier test kitchens, offers a fascinating perspective on the culinary world. In this captivating discussion, Jake and host Kelly delve deep into various aspects of his illustrious career and his vision for the future of food.

Listeners will gain valuable insights as Jake shares his experiences and expertise across several key topics, including:

• Jake’s Dynamic Culinary Evolution: Tracing his path from the intense, precision-driven environment of Michelin-starred restaurant kitchens to the creative, methodical world of magazine test kitchens.
• The Dual Role of a Food Critic: An honest look at Jake’s time as a food critic for Time Out New York, exploring both the exhilarating perks and the demanding challenges of the role.
• Forecasting Future Flavors: Jake’s expert predictions for the most impactful food trends of 2021, with a strong emphasis on the rapidly growing plant-based movement.
• The Art of Matzo Ball Perfection: Unlocking Jake’s three essential secrets to achieving perfectly light, fluffy, and flavorful matzo balls every single time.

This episode is a must-listen for anyone interested in the evolving landscape of food, from professional chefs to home cooks looking to elevate their culinary skills and discover new trends.

Meet the Visionary: Show Guest Jake Cohen

Culinary Maestro & Author of “Jew-ish”

Jake Cohen’s culinary journey began with foundational training at the prestigious Culinary Institute of America, a stepping stone that prepared him for the demanding world of fine dining. During and immediately following his studies, Jake immersed himself in the high-pressure environments of some of New York City’s most esteemed institutions, working the line at Michelin-starred DANIEL and the celebrated ABC Kitchen. These experiences provided him with an unparalleled understanding of precision, technique, and the art of crafting exquisite dishes.

Eventually, Jake made a strategic transition from the intensity of restaurant kitchens to the dynamic realm of food media. This pivot allowed him to merge his culinary expertise with his passion for communication and recipe development. His career in food media first flourished at SAVEUR magazine, a publication renowned for its authentic and global food narratives. At SAVEUR, Jake spearheaded the recipe testing initiatives in their state-of-the-art test kitchen, ensuring every recipe published was meticulously perfected and accessible to home cooks. This role honed his ability to translate complex culinary concepts into clear, concise instructions.

Following his impactful tenure at SAVEUR, Jake’s career trajectory continued to ascend. He became a prolific writer and contributor to dozens of prominent food publications, sharing his unique voice and culinary insights with a broad audience. His versatility and keen understanding of food trends led him to serve as the Food Editor of TastingTable.com, a leading online platform for culinary exploration and discovery. Furthermore, Jake embraced the role of food critic for Time Out New York, where he leveraged his extensive culinary background to provide discerning and impactful reviews, influencing dining choices across the city. His comprehensive background across various facets of the food industry has positioned him as a truly unique and influential figure in modern cuisine.

Jake’s forthcoming cookbook, Jew-ish: Reinvented Recipes for the Modern Palate, is a culmination of his diverse experiences. It’s more than just a collection of recipes; it’s a celebration of heritage through a contemporary lens, inviting cooks of all backgrounds to explore and enjoy the vibrant flavors of Jewish cuisine. The book is anticipated to be a game-changer, offering innovative twists on traditional dishes and making them relevant for today’s busy lifestyles without sacrificing flavor or authenticity.

From Kitchen Line to Critiquing Plate: Jake Cohen’s Unique Perspective

One of the most engaging aspects of Jake Cohen’s career is his journey from a chef actively cooking on the line in Michelin-starred restaurants to becoming a respected food critic. This unique vantage point allowed him to evaluate dining experiences with a profound understanding of the effort, technique, and passion involved in every dish. As a food critic for Time Out New York, Jake experienced the culinary world from a completely different angle. He shares that his most favorite elements of the role included the opportunity to discover hidden gems, celebrate innovative chefs, and articulate the nuances of a truly exceptional meal. The ability to shape public perception and highlight culinary excellence was incredibly rewarding.

However, the role also came with its challenges. Jake reveals that his least favorite elements often involved the pressure to remain anonymous, the difficulty of separating personal preference from objective critique, and the sheer volume of dining experiences required, sometimes leading to palate fatigue. Yet, these experiences further sharpened his critical eye and deepened his appreciation for both the artistry and the business of food. This dual perspective ultimately enriches his work as a cookbook author and food personality, allowing him to connect with both professional chefs and home cooks alike.

2021 Food Trends: The Rise of Plant-Based Cuisine

Looking ahead, Jake Cohen offered his top predictions for the food trends that would dominate 2021, and his primary forecast was clear: a significant surge in **plant-based eating**. This isn’t just a fleeting fad; Jake explains that the movement towards plant-based foods is driven by a confluence of factors including increasing health consciousness, growing environmental concerns, and a desire for more sustainable food systems. Consumers are becoming more aware of the impact of their dietary choices, leading to a demand for innovative and delicious plant-forward options.

Jake elaborated that this trend goes beyond simple vegetarianism or veganism; it encompasses a broader appreciation for vegetables, legumes, grains, and fruits as the stars of a meal. We’re seeing more creative uses of plant-based ingredients in everything from main courses to desserts, and manufacturers are responding with a wider array of plant-based proteins and dairy alternatives. Jake anticipates that chefs and home cooks will continue to explore and innovate within this space, making plant-based meals more exciting, accessible, and integral to mainstream dining. This shift not only promotes healthier eating habits but also encourages culinary creativity and experimentation with diverse ingredients.

Jake’s Three Secrets to Matzo Ball Perfection

For many, the matzo ball is the heart of Jewish comfort food, a fluffy cloud swimming in savory chicken soup. Achieving matzo ball perfection, however, can be a daunting task. Fortunately, Jake Cohen, with his professional chef’s acumen and deep understanding of Jewish cuisine, shares his three invaluable secrets to consistently light, airy, and flavorful matzo balls:

1. The Right Matzo Meal to Liquid Ratio: This is fundamental. Jake emphasizes that the proper balance of matzo meal to liquid (usually eggs and water or broth) is crucial for texture. Too much matzo meal results in dense, heavy balls, while too little can lead to them disintegrating in the soup. He advises following a precise recipe but also understanding how humidity and brand of matzo meal can slightly alter absorption, suggesting a visual and tactile check of the mixture for a consistency that is moist but firm enough to hold its shape.
2. Chilling is Crucial: After mixing the matzo ball dough, resisting the urge to cook immediately is vital. Jake insists on a significant chilling period, typically at least 30 minutes, but ideally longer. This allows the matzo meal to fully hydrate and the mixture to firm up, preventing the balls from falling apart during cooking and ensuring a more tender interior. Cold dough is also easier to handle and shape, resulting in smoother, more uniform matzo balls.
3. Simmer, Don’t Boil: The cooking method itself makes all the difference. While it might be tempting to drop matzo balls into a vigorously boiling pot, Jake’s secret is to gently simmer them. A rapid boil can cause matzo balls to break apart or become tough on the outside while remaining undercooked inside. A gentle simmer allows them to cook evenly and absorb the broth’s flavor without being abused, leading to that coveted light and fluffy texture. He also recommends cooking them in a separate pot of salted water or chicken broth, rather than directly in your finished soup, to avoid clouding the soup with excess starch.

By following these three simple yet profound secrets, home cooks can elevate their matzo ball game and achieve results worthy of a professional chef, bringing true comfort and flavor to their culinary creations.

Featured Recipes From This Episode

This episode with Jake Cohen offers a comprehensive look into the multifaceted world of a modern culinary expert. From his rigorous training in acclaimed restaurants to his influential roles in food media and his innovative approach to Jewish cuisine, Jake continues to inspire and educate. His predictions for plant-based trends and invaluable tips for perfect matzo balls are just a glimpse into the wealth of knowledge he shares. We encourage you to explore his work, try out the featured recipes, and connect with the vibrant community he continues to build.