NOW SERVING, ZERO-CONTACT CATERING!

 

PRIVATE CHEF, VIRTUAL COOKING LESSON, POP UPS & CONSULTING

Originally hailing from New Paltz New York, Josh quickly learned he had to move to New York City to cook with the best. After cutting his teeth as a sous chef at The Flower Shop and Gem, both in Manhattan's Lower East Side, Josh went on to become the Head Chef at the locally lauded Rosie's in Amagansett, New York. Now, Josh is available for private events, zero-contact catering, and virtual cooking lessons. With passion and tenacity, Josh is as committed to great food as he is to great ingredients and sustainability.

 

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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