opfnetworking.blogg.se - Jew ish reinvented recipes from a modern mensch

“And that means sticking to his mission and being authentic. “I want to write and produce content within the line of who I am and my identity,” he said. “If you’re hosting ten people these recipes will work and they won’t make you lose your mind,” he said. What makes the dishes in the book unique, he said, is that they’re focused on simple techniques for ingredient-driven creations.Ĭohen’s identity and brand, which has exploded during the pandemic, is so tied to his Judaism that one can’t help but wonder if some of the online hate he’s experienced made him question the focus of his work. “I think that’s part of the game,” he said. In fact, every recipe in Jew-ish was tested at a Shabbat dinner.

Cohen said one of the main reasons they started hosting these meals was to break bread with others, as he had done (and loved) in high school, and to share dishes from both of their backgrounds. The two became involved with One Table, an organization that aims to bring people in their 20s and 30s together to celebrate Shabbat in a way that’s approachable and sustainable for them. They had each grown up with what they deemed quintessential Jewish foods, but Cohen’s babka and his husband’s tahdig were worlds apart. He came back with Jew-ish, a documentation of his and his husband’s journey to explore their Jewish identity. The couple both grew up relatively secular, but decided to start hosting Shabbat dinners as adults as a way to connect with their Jewish heritage without going to synagogue. His first book proposal, about the Iraqi Jewish recipes of his husband’s family, was turned down. “I think it’s part of the process, and it makes the sweetness of success that much sweeter when it’s layered over the bitterness of rejection.” “For every great position I’ve had, I’ve been rejected from three to four others,” he said. Despite the impressive resume, Cohen said “there was a crazy amount of rejection the whole way.”

He left that job last Fall to strike out on his own. There was also a short stint as the restaurant critic for Time Out New York before landing his “dream job” at The FeedFeed, helping them build their editorial brand.