Jake Cohen

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1:05Hello and welcome to Table Manners. I'm Jessie Wett and I have to say I'm a bit tired. Are you, darling? I realise why I'm not a baker and I didn't even bake today. But I've made a chicken pie and I think it's going to be delicious. It's right old bloody faff, isn't it? It's a faff, yeah. Even with chopped pork pastry, it's a faff. It's a bloody faff. Yeah. Hopefully it's going to be delicious. It will be delicious. It's the Julius Roberts recipe. who... Is he related to Julia Roberts? No. Okay. He's the guy that does it all in his greenhouse. He's very cute. And his recipe's really rustic. And he's really...

1:45I love his cookbook. So I'm trying out his chicken pie. It's all right. Oh, Faf. I don't know how he's doing that in the bloody greenhouse on one stovetop. Well, how does he bake a pie in a greenhouse? Oh, we'll have to get him on our greenhouse gases. anyway we have a friend of mine who is over I think mainly raving but he is a chef that's got lots of best-selling cookbooks I could nosh Jewishish Jewishish he's a friend of our friend Benny Blanco and he is kind of the king of the challah bread he's got a new tv show as well Jake makes it easy he's easy on the eye too old Jake Cohen and he's over I think just clubbing so I decided to bring him over because mainly break from clubbing break you know nourish him before he goes back to Berghain and he's actually sweet person is bringing a challah and pudding great he's the type of person that when I played in New York and it was Shabbat and I have to say I'm not a very good Jew.

2:53I don't always, I don't do Shabbat every Friday. He came over, brought a huller before, like I went on, lit the candles and also brought these delicious Rice Krispie Saffron Marshmallow, you know, what do you call them when they're like marshmallow crispy? We used to make them like. Yeah, just Rice Krispie cakes. Rice Krispie cakes. Yeah. You make them with golden syrup, not marshmallows, but he puts marshmallows in. I think his was marshmallows and saffron if I remember rightly and they were so delicious anyway so um yeah Jake Cohen's coming over to talk all things Jewish food baking and clubbing and you've never met him before no he's a nice Jewish boy good he's lovely um how are you mum since I saw you 24 hours ago I'm all right My tooth came out.

3:47Yeah. So I looked like a pirate for most of yesterday. What were you eating? Steak. So it wasn't even hard. Were you at home? No, I was out for lunch. Oh, mum. So I sat there like that. Who were you out for lunch with? With my friend Alex, my best friend. So it was okay. Was the steak well done? It was tiny little strips of delicious steak, sirloin steak. and it was just ready to go. How's it feeling today? Well, at least it's soft, the food today. He said, I can only have soft food for 24 hours while it's set. Oh, my God. So don't have the cup of sprouting broccoli? No. Do you want me to whiz it up for you?

4:30No, darling. I mean, look like a baby. Puree it. No, thank you. Jake Hoenn coming on the podcast.

5:05Fab You know about Tesco now. Yes. And you've bought something from your new cookbook. Yes. What's it going to be called? Are you ready? Yeah. So this is like the first time I'm saying it publicly. It's called Dinner Party Animal. Dinner Party Animal. I love it. Lovely. And so the whole thing, it's broken down into 16 menus. And so it's just different menus for different vibes. It gives you your grocery list, your timeline, all the recipes. So just like throw a dinner party, which is like my favorite thing to do in the world. Other than like party party. Well, we'll talk about your party party in a minute, shall we?

5:38Are you, is this for different age groups? Will it be for bubbers like me? Exactly. He loves his mother. Okay, good. When I tell you, you are the target demo. You are it. And I love it. And it's kind of a very interesting professional dynamic, which is that like my personal life and my professional life don't overlap really in terms of the group which I love because professionally it's it's women and their daughters who are in the kitchen and then socially it's all yeah her audience so so you've brought something from your cookbook um dinner party animal and tell us what it is you've I basically said please can you bring a challah and can you please bring pudding and you were lovely about yes of course so what have you brought so i brought um so this is from the cocktail party menu which the whole idea is when you have too many people you want to invite so you can't do a sit-down dinner so it's all great so it's a giant grazing table okay so it's everything for a cheese board candied nuts um i do these cheeseburger orias where you do a mix of of ground beef with like cheddar cheese and then you like stuff in pitas and and sear them delicious so they become almost like these like very easy to make sliders.

7:00Great. And then this. Is this all on the grazing table? It is. Oy. And then for dessert, these are jammy goat cheese bars. So you make this one dough, you press a bit of it into the tin, spread on jam, crumble goat cheese, and then you just pick off the rest of the dough like a crumb. And what's the dough? So funny enough, it's a variation on a. Like a crumble. It was from my great grandmother. It was my great grandmother's recipe for an apple cake for Rosh Hashanah. and it's become like one of the most versatile doughs that I use in my baking. So would you use it on top of things or underneath things?

7:34Both, that's the best part. It presses in beautifully, but then it also crumbles. So what's in it? Flour and butter? Flour, sugar, you cut in cold butter and then one egg. So it's like a crumble mix really. Yes, exactly. So like a cobbler, like you say cobbler. It really is like a cobbler topping. Yeah, okay, lovely. Thank you. Oh my God, my honour. Thanks, darling. And some challah dough so we can do a little braiding lesson. Okay, gorgeous. When did you get into baking? This is true. Baking was later because it's just, I have such a huge sweet tooth. Okay. I always loved to cook. Actually, in high school, I used to throw these dinner parties for like to make friends.

8:11Where were you growing up? I grew up in Queens in the city and then I moved out to Long Island for high school. And then that is kind of where, again, you had this complete shift in terms of new place, had to make friends, was not doing a great job of it. and I started cooking. How old were you? I was a teenager. How many of you are there? It's me and my siblings. And your family, yeah. Yes, me and my sister who's 13 months younger. So we're very close. So you're very close. Yes. So had you had your bar mitzvah before you moved to Long Island? No, we did it shortly. It was like just like a short...

8:44That was a good way to make friends now. It was, it was. And we actually, since we're so close in age, we actually had a b 'nai mitzvah. Oh, you had one together. What was the theme? Oh my God, it's so bougie. I hate, like now I'm very, I've become much more Jewish in my, in my, in my more adult years. But it was nautical theme because it was on a little like cruise liner that went around the Long Island South. Oh my God, how exciting. Did you wear a little sailor hat? I did not, but all of like the, all the tables were named after like nautical movies that we loved. Like Titanic. Like Titanic, exactly.

9:21The side and adventure. My table was the Life Aquatic. Oh, right. Love. Was there an overboard one? Oh, thank God, no. No. Did you not love overboard? I've never seen it. I watched it again at Christmas with Goldie Hawn and Clint Russell. And you call yourself a gay man. She's a rich, rich millionaire. Love. That's a big boat. Oh, amazing. She falls overboard and the carpenter who hates her rescues her and she has amnesia. and he takes her on to look after his three hillbilly kids. Because she owes money. Oh my God. You've got to watch it. I've got to watch it. And she owes him money and she says, she doesn't know.

9:59She said, was I in this life before? She just has no recollection, but she obviously falls in love. Let's go back to Long Island. Oh yeah. Okay. So I pretty much started to have this fantasy of like, oh, I'm going to cook for real life. This is what I want to do. Is that what your parents wanted you to do? No, of course not. But it was, I was obsessed with the Food Network. I would come home every day from school and watch hours of it. And it just was this like natural transition where I was like, all right, I'm going to apply literally to only one college. And that was the Culinary Institute of America, which is like the big culinary school in upstate New York.

10:38And that was it. And then I went off there. It was like the best experience ever in the Hudson Valley, on the Hudson. It's like, it looks like Hogwarts. It's so intense. And it's incredibly disciplined. Did you have your own set of knives? Yeah, you have a whole knife roll. It's very strict in terms of uniform. You have to be clean shaven every day. So what did you wear? You had chef whites. Chef whites with your neckerchief tied. And if you weren't in that, you had to be in business casual attire. It was very strict. Did you wear a hat? Yeah, toque. And you had to keep your toques clean or else you'd be sent home.

11:09They compare it. The closest thing is West Point. Are you a good clearer upper? I judge chefs by how and cooks how they clear up as you go my grandma used to be like she was like you're only as good a chef as how you leave the kitchen ergonomics you gotta clean as you go you gotta stay organised all of it and that's kind of something that I really focus on in this book because I think that's what people get the most frightened of when they entertain is like the kitchen becomes a mess and really if you break down how you prep time wise of what you do you can take pauses, clean up keep everything Do you know what I've decided?

11:47Tell me. When I give a dinner party, I love it, but I feel begrudging because I get tired. Okay. And then at the very end of the dinner party, you're like a waitress as well as the girl. Exactly. Because you're waiting on. Exactly. Then people say, I offer coffee. And I say, would you like coffee? And they say, yes. And then they say, oh, could I have a little milk? And then one says, oh, do you have any decaf? And then one says, oh, I don't want coffee. I'll have tea. So basically you shouldn't have offered. Well, someone said to me, offer a pot of mint tea and a pot of coffee. And if they don't like it, they can.

12:19But that's 100 % it. Yeah. And I believe that. I truly, truly believe. I cannot do this back and forth. And then someone says, have you got sweeteners? I say, no, I don't take sugar. And I've got sugar. Oh, how much sugar? Oh, only a half a spoon. And you're back and forth with spoons. I mean, I'm the difficult one. I'm always like, I need whatever fake milk, fake sugar you have. Oh, my God. Well, Americans are very bad at this milk business. Oh, don't blow me. Tell me you don't eat cream. I do. I save it for dessert. I just don't do it in my coffee. Okay, fine. There's some cream in this. Oh, yeah, yeah, yeah.

12:52That's great. That's great. Okay, fine. No, no, I eat everything. It's so weird. Again, I'm neurotic. It's great. There's no rhyme or reason. It's just like, no, no, in my coffee, I'll do almond milk and stevia. But then I'll have like a pint of ice cream. Almond milk with what? Stevia. What's that? It's like a natural sweetener. Is it natural? I don't know. I don't know. So are you a classical chef then? Yeah. So then after school, I worked at Danielle. Danielle Bouloud's three Michelin star restaurant in Manhattan. And then ABC Kitchen. I loved ABC Kitchen. Benny Blanco took me there. Yeah. It was one of my favorites.

13:25It was so chic. Is it still good? It is. I will say, like, I mainly go because they have an ABC Cocina, which is their Latin one. And then ABC V, which is their vegetarian one. ABC V I go to all the time. Really? I think it's like one of my favorite restaurants. of the city. That being said, the chef that I worked under went off and opened his own place, his own two restaurants, Loring Place downtown and Grey Wind. So I like, I follow him because I just love his restaurants. We'll talk about the New York food scene in a bit, but let's start at the beginning. Who was around the dinner table? It was your sister, your mom, your dad, just the four of you.

14:01Yeah, but we didn't have a ton of family dinners. I think the whole thing was both my parents were working. My mother's a veterinarian. My dad worked in film. Like they were just constantly working. So it was kind of like a food would be ready. And then like everyone eats when you can. And really the one time, like the times of the year in which hospitality was abundant were the holidays, especially the Jewish holidays, where everyone in the family and like all the stops were just like pulled out and we were just having these feasts. And that's where I really fell in love with like hospitality and and so rosh hashanah meal what's your rosh hashanah meal so my aunt susie would host and she makes an incredible brisket i've taken over everyone always does brisket it's not a big thing here oh i'm gonna make you a brisket next time next time you're gonna come to new york actually you say we do we do some big holidays um yeah love a brisket love a the big thing and especially for for um passover was uh apricot chicken and that's what But we do that at Rosh Hashanah.

15:07Okay, you can do it any time. I say mainly Passover because you make this, it's funny, it's like this Joe Nathan recipe where you take crushed mozzarella and make kind of like a stuffing to stuff into the chicken. And that's lovely. And now I do chicken portions. And mine's from a friend from South Africa. So you use this, you use a chutney in it and you use the onion soup mix. Of course, of course. Yeah, and that brings it out, yeah. So I do have two holiday menus in the book, one of which being a full Seder menu. And it gives you everything you need to make Seder. And the other one being Thanksgiving, which is one of my favourite holidays.

15:44Are you going to be here for Passover? When is it? It's Easter. I can be, if that's what you need me to do. Would you like some pie? I would love some pie. Okay. Mum, I'm just going to let you serve it, because you will tell me. In case I make a mistake. In case. Okay. So, I have made a chicken pie. Julius Roberts. Oh, love, love. Yes, it's his chicken and paragon one. Oh, I know exactly the video. Yes, I saw it and I thought, yes. It seems like everyone in England has a greenhouse to cook out of. No, no. Mum was wondering. Oh, God. Oh, whatever. It tasted quite nice, but I don't make my own pastry, Jay.

16:30You know what? So I do have this You know Dominique Ancel The pastry chef Yes So he does this thing I've known him for years He actually made my He's like the creator of the Cronaut Exactly He baked my first wedding cake How many times have you been married? No no just once Your last wedding do you think? I don't know we'll see I never say never I see if you want crusty bit And please help yourself There's peas and purple sprouts Oh love So he used to do this thing I think he actually still does at his main bakery called Pie Night, where you go and it's just unlimited slices of sweet and savory pies.

17:08Yum. And I became obsessed with it. So one of the menus is a pie menu. And I do a chicken pie. And I felt the same way. I felt so passionately that I didn't want to do a double crust. I didn't want to make homemade pie dough. What's a double crust? Oh, you do it on the bottom and the top. I didn't want to do puff pastry. Yeah. And so what I did is I actually used biscuit dough and I roll it out thin and use that as the top crust. And it's so lovely. Right. No, it's fine. So you don't judge people when they don't make their own pastries. So where did the baking stuff come from? Once I left restaurants, I switched over to running test kitchens for food magazines.

17:50And it was just something where I had this opportunity to start to explore baking. And I love it. And it's just trial and error. The more you do it, the more you just become, it's just like going to the gym or any type of practice. It's a discipline. And the more you do it, the more you start to understand the techniques of how things affect. It's quite scientific. It is. But you also get what, I always say it's like coding. So you start to learn these groups of code and what they do. And you could start to group them together and make new things. So if I were coming to dinner at your house, I love a cocktail.

18:26what are you going to make me for dinner so the funny thing is and i live i live with my two best friends and none of us drink and yet we have every alcohol you can imagine everyone brings things all the time and nothing gets drunk we have a whole wine fridge full of like champagne like but we never have like we're just we always have to remind ourselves oh let's pop a bottle because we have to celebrate have you never um really been a big drinker then is it just really um Mm-hmm. And again, it's not like I'm – it's like everyone in America is Cali sober now. It's like – But quite unusual for a chef to not really – Yeah.

19:02And it's funny. I actually studied wine in Bordeaux. Like I did very – there's a wine course at school that I did very well in and got a scholarship to go to Bordeaux to study wine. And I loved it. I love the science of it. I love the art of it. It's just the practice. And again, if I'm at a crazy, crazy restaurant, I'll do the wine pairing. so what I do actually is I typically I typically make a series of syrups or like different I make a shrub a syrup and some other kind of tincture and then I put it out with mixers and all different types of spirits so people can build their own exactly so I think in the book I do like I do a I typically do a honey ginger syrup which goes well with a lot of like brown spirits I do a cucumber shrub so it adds that kind of like I love Exactly, but I love something bright and sweet.

19:52And then, actually, I make my own version. I do a pomegranate... What's the Shirley Temple stuff? Grenadine. Grenadine. I make a homemade grenadine. Great. And then people love, because they just pour their own things, and I'll tell you nine times out of ten, especially with so many gay men, they're having vodka sodas, and that's it. But also, it means that you're not bloody making cocktails the whole night. Exactly. Let them build their own.

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21:54Warning, this product contains nicotine. Nicotine is an addictive chemical.

22:04are we allowed to talk about where you got your baking tray from oh yeah oh so you're having a bit of a renaissance at the moment jake my roommate my roommate bench calls it my rumspringa which is uh that's when the amish people go out into the real world for a week um yeah you're raving a lot i've gotten very i've recently gotten into party culture um and we're living our party girl life so i asked you to do a pud and you were like with pleasure and when you when i text you we were a different let's you went i'm just at a rave sure what do you want any dietries so this is funny because this was last week i was i was at you texted me yeah i'm in basement which is this techno club in queens yeah and i am literally with this i'm with this this guy and and he's like who are you texting i was like hold on one second jesse where is texting which again is it's so fascinating how because i guess i never recognized what a gay icon you are oh no no it's like but it's like a big it's a big thing and everyone was so confused and And we were talking about like what to bring.

23:14And again, it doesn't matter where I am. I was at the rave and I was like, we had to. But you were texting me back, bless you. So then yesterday morning, I text you. I think it was around, we don't need to say what time it was. The early hours. It was the early hours. I was on my way home from my first London rave. Where did you go? Fold? I went to Adonis. Oh, wow. So you were at Adonis. I'm at Adonis and I'm on my way back. and I had a lovely time. Evening, morning. Yeah. Were you traveling back alone or with a guest? Well, I had traveled with guests and then - Guests? No, no, guests to like an after party and then to a guest.

23:56Yeah. And I literally, I'm leaving. I go, oh, can I borrow that baking tray? So shout out to Sam. Thank you, Sam. You'll be, I don't think you'll be, will he be getting his? Oh, he will be getting it back. Oh, you'll be seeing him again then. To return it. I wouldn't have taken the tray if there wasn't that intent. I'm not that kind of a... I like that, though. That was a way of being able to see Sam again. I love that. That's very... Maybe this is the beginning of a romance. Is Sam into Tetman? He's into Jake Cohen. That's what he's into. Period. Yeah. If you're there, you're into something. You're into something.

24:32Let's talk about the New York food scene at the moment. Is it good? It's the best. People have been shitting on it, Jake. Do you think better than London? I do. I think London has a great food scene. To me, there are, like, New York has everything. I think you have better croissants in New York than you do in Paris. I think you have, like, I think the pastry scene is out of control. The bagels are the best. The bagels are the best. The Indian isn't good. It's much fewer compared to London, 100%. And that all comes down to community. I think we have a lot more regional Asian cuisine. So like regional Chinese restaurants, Thai, Korean.

25:10The Korean food scene is incredible. So give me the top five places at the moment that we should be going to in New York. So for me, it's Hila. Yeah, I like that. I love, I go to Laser Wolf all the time, Michael Solomanov's. Oh, I love that place. It is incredible. It's in the Hoxton Hotel. And the rooftop, so like the view is amazing. What is this in Brooklyn? Israeli, it's Shippeldin, which is all like kebab, like kind of things. Okay, very delicious. They start off with all of these like salad tray and hummus and pita that everyone gets and it's just delicious. Okay. Okay, there's that. There is, I mean, there are classics.

25:45Like I still love to meet someone at Katz's for a pastrami sandwich. Coleslaw on the side to put on the sandwich. Yes. A lot of pickles. Yeah. And I love their latkes. Do you like their matzo ball soup? I don't get it there. I know where I'm going for matzo ball soup. Where is that? I love Russ and Daughters, their cafe. It's excellent. I love Second Avenue. Is mine better than Russ and Daughters? I would say yes. It's homemade. Of course. It'll always be better. It was always. And would you have a whole sandwich or half a sandwich? I'm a big boy. I'll go a whole. Okay. I'll go a whole. Okay. So we've got Katz's.

26:16I love. So then there's two spots. My biggest thing is I meet people for a bakery for like midday for coffee and a sweet. Crikey. Where are you fitting it all in? You don't stop. I don't stop. So this is my new favorite bakery. It's my good friend Miro, who was the pastry chef at Gramercy Tavern, which is another favorite of mine, New York icon restaurant. And he opened this restaurant called Honey's, but spelled H-A-N-I, apostrophe S. He's Serbian, but his first stint in America was living in Ohio. And so he learned old school Americana baking. Wow. And so it is the most incredible cookies, cakes, pies, tarts ever.

26:58Yum. and then Cafe Pana which is my friend Hallie's ice cream spot and she it is like the menu changes every day and she does these crazy affogato Sundays and it is just I went on I had this incredible first date there the other the other like last month how many scary friends do you have? no you're Samantha let's be wrong it's so funny because really my friend group there are four of us and we all fit into the archetypes so clearly but you used to be Charlotte I bet I was more Charlotte. And now you're Samantha. And now I'm Samantha. You do you. Yeah, but I'm always a little bit of Carrie. I'm a main character.

27:34Yeah, no, very Samantha. And it was a power play because then you come and they bring out a sundae and a this and a that. And you're just eating ice cream. It's very low key because people don't want to do a full meal on a first date. And this is something that's like better than just going for a drink. Should we get your pudding out? Let's do it. I love that you just call everything's pudding. I know, sorry. Good pud. What do you call it? I love it. Dessert. Do you want a coffee or a tea? I would love a coffee. How do you like yours? However. Okay, I'm going to just do like a filter, which will be nice and soft.

28:02Yeah, that's perfect, perfect. Whilst I make some coffees and teas. I'm going to talk about Last Supper. You're going to ask Jake about the Last Supper. Okay. Okay. You're going off to a desert. You're not going on death row, because I hate that. But you're going to a desert island for six months. Uh-huh. So what's going to be your Last Supper? It's very, it's very, we've talked a lot about it. It is matzo ball soup. like I need a multiple soup I need big chunks of chicken I need chunks of carrots and celery I need lots of dill oh would you put chicken in yours oh yes I like dill I need lots of dill and I don't put dill oh I need I'll put it on the side for you when I make it no and then honestly it's a lot of deli stuff it'll probably be a side of latkes yeah with applesauce yeah a braised brisket yeah and then for dessert do you ever make latkes Oh, all the time.

28:56But the whole house smells of fried. For a day. Yes, you last. I love, I love it. Do you ever make gefilte fish? I actually have an incredible recipe in my next book. Oh, great. In part of the Pound Sover Seder. The foil, not fried. Different. So what I do is this, I originally was doing it as like the poached canals. Yeah, yeah, yeah. And then a friend had told me about his version and it's rainbow gefilte fish. So what you do is you split the mix into three. One third gets chopped with herbs. One third gets chopped with carrot. And one third gets chopped plain, just with onion. And then you layer them in loaf pans.

29:32Oh, you can make it like a terrine. Exactly. And then you bake it. Oh, so it's not a smell. And so there's no smell. It's so easy. Is that in your cookbook? It's going to be in the new one. Oh, thank God for that. Have you bought a coffee? It hasn't been printed yet. We're editing it right now. Oh my gosh, when is it coming out? It'll come out most likely this fall. It's going to be, I'm so excited. It really is. It was such a labor of love. This is the third one, but this was the hardest one to make. And this is going to accompany your TV series. We're going to time it out so the next season will coordinate.

30:03So we'll do a couple of episodes of the show making the dishes. We've got brisket, latkes. I'll probably say for dessert, I need like warm chocolate chip cookies and tiramisu. I need multiple desserts. Multiple desserts? Yeah, I love it. Are you a dessert person? I love it. So you like lots of sweet stuff? Lots of sweets. Multiple. I always have ice cream in the freezer. Okay. Always have cookie dough ready to bake. That's actually one of my big things with like, as I have these gentleman callers where it's like you have, you could pull out some cookie dough and bake some fresh cookies. Oh my God.

30:35I love that. Is that in one of your cookbooks? Cookie dough is, I should pretty much share it everywhere. Like on the internet, on stuff. I do a version in my first book where I bake my chocolate chip cookies and then I flip them over and I glaze them like a black and white cookie. I don't know what a black and white cookie is. Black and white cookies are these Quinsensal New York cookies. Yes, they're these like cakey cookies that have like a white glaze and half white glaze and half chocolate glaze. Okay, what's a white glaze? So it's, again, it's typically... White chocolate? This is typically just like a powdered sugar glaze.

31:07But what I do here is I make like pretty much a white chocolate ganache and a dark chocolate ganache to glaze these cookies with. I think that would be good. What drink are you going to have? Oh, what drink am I going to have? That's a great question. And the answer is very simple. A Diet Coke. Even if it's the last day, I'm not doing that full fat. Do you think Diet Coke is different? Honestly, the only thing that I love as much as Diet Coke is Fresca. I love Fresca. Fresca is a Jewish woman's dream. It's delicious. It's a zero calorie grapefruit soda. It is the most refreshing. Fresca, it's delicious.

31:42I used to like Mountain Dew. The only time I've ever drunk it was when I was with Michael and Loretta. It was the most delicious drink. And you can't find it anymore. It's like drinking break fuel. Yes. It's delicious. Let's try these. These look beautiful. These are jammy goat cheese crumb bars. Typically, I'll do it with raspberry, but I only saw black currant, and I thought that would be lovely. So these are black currant with goat cheese. It's this beautiful lemony crust. And how long did it take you to make? An hour. Oh, come on. Mmm. Oh my God, Jake. Are you happy with that? I love it. It's such a good recipe.

32:28And the goat cheese is so lovely. Yes. It's not too sweet. You don't think it's cheese? Because it gives it that cheesecake-y kind of tang. Where did you buy the goat's cheese? Tesco. Tesco. No, but what? It was just like... It was a log, and I just humbled it. A log, yeah. I know. Oh, wow. That's lovely. I won't ever forget when you brought a challah. Backstage. Oh, my God. And you brought your delicious Rice Krispie saffron. I did. Oh, my God. I totally forgot. Yes, because you had, she played Terminal 5 in New York. Oh, no, no, but was I there? No. She invited me, but it was a Friday night, so I was like, why don't we do Shabbat first?

33:04So I came backstage before the concert. We did Shabbat with your whole group. It was really lovely. And then I went out and I ran into every gay person I knew. And I was like, what are you doing here? And they're like, no, no, what are you doing here? It was really special. It was gorgeous. I'll never forget it. Are you quite religious? No, I would say I just, I love the, I love ritual. I love the practice around it. I think Shabbat is like one of my favorite rituals in the world. I don't like keep Shabbat. I will say I try. There are moments, I'm not very good at it, but I love on Friday nights to just turn off my phone from like when I sit down to dinner until Saturday morning.

33:41To just even have like the evening free of my phone, I think it's magic. Can you give me, Jake, a very nostalgic taste that can transport you back somewhere happy or sad? Mmm. That's a great question.

34:00Yeah, I would say really, it's very specific, but it's Gouda cheese. Yeah. And my grandmother, who I'm still very close with, who's a survivor, and she always, like the vacation spot that they've been doing since my mother was a child was Aruba. And she actually lived in Aruba for a long time. And it's a Dutch colony. So the whole thing is like every time they go, they come back with an entire wheel of Gouda. So it's always in her house in Forest Hills in Queens. And we go and spend the weekend. And she would make these elaborate meals for my sister and I when we'd sleep over. and there'd be like lamb chops and pasta.

34:37And she would always make asparagus with like thin sliced gouda melted on it. Ooh. And that's just become this, whenever I taste it, it just reminds me of childhood in this way, of these moments with her. That's such a lovely story. Thank you. Jake, do you like karaoke? I like everything. I'm not a great singer. So which song would you choose? Ooh. A techno song? Not a techno song. I mean, who knows? Maybe I'll do something from Brat now. it's typically something ABBA, I would say, probably an ABBA song. Have you been to see the ABBA thing here? I might go on Thursday. Yeah, go. It's brilliant.

35:15It's brilliant. You ask all these questions and now since I've been dating, I have two questions that I do at every date and I actually do it platonically. What's your two questions? First is, like on the TikTok, the red carpets, like what's your letterbox for? Like what are your four favourite movies and why? Okay. Okay, that's a good one. Okay, that's an opener. What would I say? I'd say overboard I'd say oh god Saturday Night Fever 10 Things I Hate About Me oh yeah I love I used to love She's All That Pretty Woman oh amazing yeah okay I don't know my last one what are yours Grease Grease that's a great four number one is Bridesmaids very good one of the best comedies of all time yeah second is Howl's Moving Castle oh lovely Studio Ghibli I've seen all of the Ghibli films I think they're incredible.

36:05And this one is like very gay. It's like very much rooted in vanity and this girl who's stripped of her youth and beauty and finding her own power even within that. Third is Arrival. It's one of my favorite movies with Amy Adams. Like aliens come and she has this linguist who has to communicate with them. I need to see that one. The same guy who did the Dune movies did Arrival. Okay, fine. Incredible. Number four, because I'm a romantic, Before Sunset. Oh, you know what? It's such a good one. It's such, I'm like, that is my life. The duo, though, I could, I'd have both. What about After Sunset?

36:44It's Before Sunset, Before Sunrise, Before Midnight. I really like the Before Midnight, actually. I love, I mean, because it's so real where you get to see over 21 years the way a relationship. So do you judge them on their film choice? I do. Funny enough, the guy I went on that ice cream date with had two overlaps with me. but again here's the thing I'm very into woo woo I'm very into woo woo have you got Crystal Quartz not that much of that part but I'm very into I'm very into Abraham Hicks manifestation I'm very into just like true deep like like a do artist way for kind of just intense journaling I did the Hoffman process I love all of it and it's just as simple as the fact that like he might be so amazing but if he's not obsessed with me then then he's not it.

37:33Like, because I'll find someone that is all of that, plus Match is My Freak. And that's the most important thing. Match is My Freak. And on that note, thank you for coming over. Thank you for cooking. Thank you for being so fun and brilliant. I'm excited about the new cookbook. When are you back on the telly? Back on the telly, probably around the same time. Next season will probably come out this fall. And what's it called? It's called Jake Makes It Easy. It's on A &E, so American Cable, which is like very fun. But do you have massive fan mail? Isn't everybody in love with you? Because I'm already in love.

38:06No, no, no. I have this reaction. It actually happened. Oh, my God. Have you got a stalker? No, it happened the other night. We were at Chiltern. And funny enough, it was with a group. It ended up getting very heated. There was kind of a fight. There was a fight. About what? There was a fight around a promise of someone to come raving with us who bailed. and I literally, I mean, I flew to London for this. Oh, you were the one that instigated the fight? No, he did by bailing. But it was this whole heated thing and my friend was like, we're leaving. And so we get up to leave and as we get up to leave, the girl at the table next just gets up and she's like, Jake, I love your cookbooks.

38:48I'm such a huge fan. And then we have this conversation and then they have to take the picture of us. Oh, yeah, very. But it was really great. And again, I love them all. That's the best part of life. If nothing's that serious, I had a great time, as you can tell, because I got the tray. Yeah, absolutely. Thank you so much. And we will see you in New York. Can't wait. Can't wait.

39:22We are actually recording this outro a few hours after we finished recording the podcast with Darling Jake. Because the challah king just didn't go. No, that makes out that we didn't want we wanted him to go. No, we wanted him to say that he waited till the challah was cooked. We were yaching. We were chatting. I had a play date. He stayed for the play date. We loved it. Jake Cohen was a delight. It's fabulous. I love him. And his pudding, his dessert was so delicious. So delicious. I mean, they've already gone. Everyone's had them. And the play date, my kids have come home. Gorgeous. Your chicken pie was absolutely delicious.

40:00Thank you, Mum. Julius Roberts. He's got very good recipes. I think, Mum, after this conversation, we should get on a flight to New York and do a New York series. Is that because of the bagels, darling? No, it's because Jake Owen's offered to cook for a series, and I'm fully down for that. Me too. So watch this space. Thank you so much to Jake for coming on. Can't wait for your new cookbook. Your cookbooks are brilliant. and we'll see you next week

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