#COOKINGWITHCOOKE

 During these unprecedented times, the NYC chef partners, who have donated their time and talents to our cause each year, are now facing challenges as a result of COVID-19 and social distancing precautions. In appreciation of their support, Cooke has launched #CookingwithCooke, an initiative that will highlight our chefs and give them a platform to promote causes that are important to them. We are very excited about this new endeavor, and the opportunity to give back where we can!

Chef King Phojanakong is at the forefront of the burgeoning Filipino food movement and is the chef-owner of Kuma Inn and Tito King’s Kitchen at Jimmy’s 43, in New York City. King is a NYC native whose culinary influences began at home with the inspirational cooking of his Filipino mother and Thai father. 

He has been featured in television programs including Cutthroat Kitchen, The Rachael Ray Show, Food(ography), Selling New York and Mike Colameco’s Real Food.

Chef King graciously participated in Cooke’s Food for Thought gala and he has become a valued friend of Cooke. His generosity of time and resources has been of great value to Cooke students.

Ayesha is the executive chef at Shuka, Bowery Group’s Eastern Mediterranean restaurant in SoHo, where she serves a menu of provocative dishes that highlight local, seasonal ingredients.

Ayesha has helped to lead numerous Michelin-starred restaurants and is the creator of the Shuka’s menu which draws on the rustic, vibrant flavors found throughout Italy, Morocco and Tunisia.

In her video, Ayesha shares her mother’s show-stopping Crumb Cake recipe. As part of the #CookingWithCooke campaign Ayesha shares her recipe and support of our #CookingwithCooke campaign to benefit The Bowery Group Fund. To support her cause click here. 

Owner of Brooklyn Biscuit Company, and the creator of artisanal sweet and savory biscuits (handmade and baked in Brooklyn). Check out Liz’s video as she shares (from home) the secrets to creating her amazing Salted Buttermilk Biscuits.

Liz shares her signature recipe to benefit ROAR (Relief Opportunities for All Restaurants), as part of the #CookingWithCooke campaign. She writes, “NYC’s hospitality teams live to take care of us. Now it’s our turn to take care of them. Your support will make all the difference.” You can support ROAR online at: www.roarnewyork.org

Chef Jim, head chef and owner of Cullenary Delights, was raised in an Italian-American home where food and family were the center of his life. Dinner time was sacred and Sunday dinners even more so. He learned the pleasure of a good home cooked meal from his Nonna and mom and watched them as they prepared holiday feasts, Sunday and weeknight meals and leftover transformations that many times outshined the original meal if that was even possible.

He wanted to help people to love cooking the same way he does and help them with menu planning, shopping strategies and creating simple delicious food, their friends and family will love.

Chef Jim’s has selected charity is Frontline Foods, a grassroots organization that raises money from the community to pay local restaurants to prepare meals for the heroes responding to the COVID-19 crisis.

David Waltuck has been passionately interested in food, restaurants, and the craft of cooking all his life. After graduating from City College, having majored in biology, he decided to pursue his dream of becoming a chef. He enrolled at the Culinary Institute of America, at the same time working at various restaurants, both upstate and in Manhattan.

David and his wife Karen, opened Chanterelle restaurant in Soho,  creating a unique and distinctly American style of food and service, revolutionary then, today the norm. David and Chanterelle received many accolades, and consistent top ratings for food and service from the Zagat guide.

After Chanterelle’s closing in 2009, David has owned and operated numerous very successful restaurants and he continued to enjoy sharing the knowledge he has gathered during his many years of working at the highest level of the culinary world.

As part of the #CookingWithCooke campaign, David shares his whole wheat bread recipe recipe to benefit an online cookbook being produced for sale by ROAR, with all proceeds going to restaurant workers who are without any source of income at this time.” You can support ROAR online at: www.roarnewyork.org.

David also encourages us to all sign “Save America’s Restaurants”, which urges mayors, governors, and legislators to help small independent restauranteurs to survive this crisis. To sign petition, Click here.

Jonah Miller, chef/owner of East Village hot spot Huertas. Since 2014, Huertas has been serving up a Basque-inspired menu heavily influenced by the lively eating and drinking culture of Northern Spain. Jonah, a longtime industry vet, is a James Beard Semi-Finalist and was named to Forbes’ 30 Under 30.

On Sunday May 3 at 12PM, Chef Jonah will host a class to teach the technique to master Tortilla Española. This dish epitomizes Spain’s tapas culture and is the perfect centerpiece for a slammin’ Sunday brunch!  Jonah will be cooking alongside you in real time. You’ll be able to ask him questions directly and get feedback on your cooking (and your tortilla flip). This is a rare and intimate opportunity to cook with one of New York’s most exciting chefs. 100% of the proceeds from this event will go to supporting Huertas employees impacted by the COVID-19 pandemic. Register here!

Jonah Miller, chef/owner of East Village hot spot Huertas. Since 2014, Huertas has been serving up a Basque-inspired menu heavily influenced by the lively eating and drinking culture of Northern Spain. Jonah, a longtime industry vet, is a James Beard Semi-Finalist and was named to Forbes’ 30 Under 30.

On Sunday May 3 at 12PM, Chef Jonah will host a class to teach the technique to master Tortilla Española. This dish epitomizes Spain’s tapas culture and is the perfect centerpiece for a slammin’ Sunday brunch!  Jonah will be cooking alongside you in real time. You’ll be able to ask him questions directly and get feedback on your cooking (and your tortilla flip). This is a rare and intimate opportunity to cook with one of New York’s most exciting chefs. 100% of the proceeds from this event will go to supporting Huertas employees impacted by the COVID-19 pandemic. Register here!

Blue Hill at Stone Barns opened in 2004 with a mission to create a consciousness about the effect of everyday food choices. Sourcing from the surrounding fields and pasture, as well as other local farms, Blue Hill at Stone Barns highlights the abundance of the Hudson Valley. There are no menus at Blue Hill at Stone Barns. Instead, guests are offered a multi-taste feast featuring the best offerings from the field and market.

In an effort to support their community of small, independent farmers, Blue Hill at Stone Barns are promoting an initiative they call resourcED–they’re boxes filled with high quality local, fresh and preserved vegetables and grains to provide for healthcare workers, seniors, families, and others in need.