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RESTAURANT CHEF, PRIVATE CHEF,      POP UPS & CONSULTING

Formally the sous chef at The Flower Shop (michelin bib gourmand) and Gem (NY Times 2 Star) and a key member in opening 3 other restaurants in NYC, Josh has experience in a multitude of culinary concepts and cuisine. Currently, head chef at Rosie's in Amagansett.

 

CHICKEN SCHNITZEL

pickled mussels, new potato, celery, meyer lemon confit

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HEIRLOOM TOMATO & STRAWBERRY PANZANELLA

black garlic, strawberry vinegar, garlic rubbed sourdough, cress

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"PIEROGIES"

potato gnocchi stuffed with more potatoes and soubise

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TUNA TARTARE

aged soy, chrysanthemum, macadamia leche de tigre, horseradish

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MEDIA

FOOOD NETWORK'S CHOPPED SEASON 41 EPISODE 7

In the first round, the chefs learn they must make appetizers that include ginger-like galangal and a trendy taco. Miniature fruit and softshell crabs are two of the surprises that the competitors face in the entree round, and a pretty cake that reminds one judge of his childhood is at the center of an eclectic dessert basket.

 
 
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