Jason Cohen graduated from the Johnson & Wales University College of Culinary Arts with degrees in Culinary Arts and Foodservice Management, after receiving a scholarship by placing 5th in a national culinary competition. With a focus on mastering technique, he has developed an overwhelming respect for ingredients, and has traveled across the country to partake in culinary events. His true passion, however, goes right back to his childhood roots when he watched his grandparents cooking traditional kosher dishes from scratch. While visiting Israel on the Taglit Birthright program, he fell in love with the land, and as his spiritual journey is evolving, has focused on making current gourmet dishes kosher. Jason shares his favorite winter dishes re-created in a kosher style, demonstrating that non-kosher avors are not necessary to accomplish delicious, simple, yet gourmet results.
Lemon & Rosemary Bass p.59
LATE WINTER 2013
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JoyofKosher.com
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