Jim Cohen was once a chef at The Lodge at Vail, Colorado, proof that Jewish food is popping up just about everywhere today. Although not an observant Jew himself, Chef Cohen swears by kosher chickens and the culinary lessons learned at his mother's knee.
At the Culinary Institute of America, Chef Cohen was taught the classic mirepoix, which is two parts onion to one part celery and one part carrot. "My classic training just didn't work for my mother's chicken soup," says Jim, "She put in three parts carrot to one part parsnip, celery, and onion with a little parsley. By listening to my mother, I now make good chicken soup."
Jim Cohen


Episode 3, Season 1: Brisket: The Jewish Potroast


Sephardic Brisket

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