Jake Cohen, a Jewish chef with a remarkable following of over 2.5 million on social media and two New York Times best-selling books to his name, has always envisioned a career in the culinary world.
Cohen’s journey began in the vibrant kitchens of Manhattan, where he honed his skills at various acclaimed restaurants. However, he realized early on that traditional restaurant work wasn’t his calling.
“I worked at some really incredible restaurants, but I always knew that I didn’t want to be in a restaurant kitchen,” Cohen stated in a recent interview.
His shift to the world of magazines led him into the evolving landscape of digital media and social platforms. Despite these changes, the passion for creating his own culinary identity never waned.
“The second I could get my own book deal, I did, and now we’re at number three, and very grateful to be able to do what I love,” he reflected.
On September 29, Cohen will be at the Weitzman National Museum of American Jewish History in Philadelphia to celebrate the release of his third book, titled “Dinner Party Animal.”
The event promises an engaging experience with notable guests, including Philadelphia restaurateur Michael Solomonov, comedian Alex Edelman, and composer Benj Pasek.
Attendees can look forward to a conversation, a moderated Q&A session led by Solomonov, a book signing, and of course, a chance to enjoy some delicious nosh.
For Cohen, visiting the Weitzman Museum is always a delight.
“I’m always excited to come to the Weitzman. This is probably my favorite book I’ve done — and I keep saying that every time I write one — but this one’s so rooted in community,” Cohen expressed.
He explained that this book is not merely a collection of recipes; it emphasizes the importance of community and connection.
“One thing I really wanted to do was showcase people. I am very adamant that I need pictures of every recipe in the book because people need to see what they’re cooking, especially as a tool for learning,” Cohen elaborated.
Furthermore, he included portraits of friends and family who came together to sample the recipes, resulting in vibrant collages throughout the book.
The diverse personalities featured range from actress Debra Messing to music producer Benny Blanco and even his own grandmother, illustrating the book’s emphasis on familial and communal ties.
Cohen’s culinary philosophy is steeped in his upbringing, which he likens to the spirited environment depicted in the television show “The Nanny,” a setting filled with humor and familial love that greatly influences his work today.
“It’s very much a huge part of what I do now — there’s a lot of humor, there’s a lot of familial ties, and there’s a lot of emphasis on community building,” he said.
For Cohen, authenticity in the crowded realm of food influencers is paramount. He aims to contribute meaningfully to the culinary dialogue rather than merely adding to the noise.
“It really comes back to the whole idea of what someone’s voice is within any type of industry. When I think of what I’m doing, I have this medium of food, and I think the most important thing is that I have a clear perspective — you’re either adding to the conversation or you’re adding to the noise,” he said.
A key message Cohen promotes through his work is that Jewish cooking cannot be confined to any single definition.
He emphasized the cultural richness and intersectionality of cuisine, citing the example of jalebi, a popular dessert often associated with India, but holds significant historical importance for Iraqi Jews and Persian Jews during Chanukah.
“Actually, it is one of the most famous Chanukah treats for Iraqi Jews and Persian Jews. We think of it in terms of modern culture as an Indian dessert, but really it’s a dessert that comes from when the Persian Empire spanned India, Iran, and Iraq. It’s an item that’s cross-cultural,” Cohen explained.
He believes food serves as a powerful medium to illustrate the interconnectedness of cultures over time.
“For a lot of people, they see it as, ‘Oh, you’re stealing an Indian recipe,’ and it’s just so much deeper than that. I love all the nuanced ways that food comes with history, and it’s just very messy,” Cohen said.
This complexity especially resonates when considering dishes in the Middle East that have undergone various interpretations and adaptations, reflecting shared cultural legacies.
Later this month, Cohen will share his insights with an audience in Philadelphia and is eager for them to indulge in the culinary experience he aims to provide.
“It’s creating, truly, what I think is one of the most important aspects of the human experience — which is connection — and food is the ultimate vessel to do so,” he concluded.
Cohen aspires to inspire others to feel confident in their culinary pursuits, hoping they can discover the same joy he derives from cooking and gathering around the table.
image source from：jewishexponent
