"[T]he most thrilling way to eat at Emma's Torch..."
—The New Yorker
No two graduation dinners are the same, because each cohort of Emma's Torch students designs each one. For this event, our students collaboratively bring to the table a multi-course menu inspired by flavors from their home countries, with dishes they can confidently and proudly call their own. This month’s unique culinary experience will feature our 17th cohort of students.
On December 12, Emma's Torch will toast to our SEVENTEENTH cohort of aspiring chefs over a delicious, multi-course dinner spearheaded by food writer and chef-scholar Jeffrey Yoskowitz, co-founder of The Gefilteria.
Don't miss your chance to meet someone whose expansive culinary knowledge inspires us all. Our graduating students will work with Jeffrey to design dishes that reflect their culinary traditions and dreams. Let's send them off with an unforgettable evening!
Jeffrey Yoskowitz is a food entrepreneur, a revivalist of heritage cuisine, and an educator. He got his start in the food world as a pickler and an organic farmer and now co-owns The Gefilteria, which re-imagines Eastern European Jewish cooking. He co-authored The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron Books 2016)–named a National Jewish Book Award finalist. Jeffrey travels the globe speaking, cooking, and teaching, and his writings on food and culture have appeared in The New York Times, The Atlantic, The New Republic, among others. He teaches culinary anthropology at The City College of New York and serves as chef and scholar-in-residence for a culinary heritage tour he developed in Eastern Europe with the award-winning Polin museum in Warsaw. He has cooked as a guest chef at the esteemed James Beard House kitchen and was named to the Forbes Magazine 30 under 30 list for Food and Wine, as well as The Forward 50.