Jake Cohen

This week we have the absolutely gorgeous chef and cookbook writer, Jake Cohen joining us for lunch. The Native New Yorker - known for his delicious bakes - came over to bring us a special pud fresh from his upcoming cookbook. Jake told us all about the amazing NYC food scene and what restaurants to try, that he studied wine in Bordeaux, and he reveals he had a nautical cruise themed bar mitzvah. We also talk about how he threw dinner parties in high school, and we discover that he was planning what to make us for pud while he was out raving! Jake’s new cookbook ‘Dinner Party Animal’ will be out later this year, and it sounds like a dinner party hosts dream - we can’t wait to grab a copy! Think maybe a trip to NYC should be on the cards soon? Hosted on Acast. See acast.com/privacy https://acast.com/privacy for more information.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

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• 2:35Jessie Ware?

  Hello and welcome to Taven 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? Yeah, even with chopped pork pastry. It's a bloody faff. Yeah. Hopefully it's going to be delicious. It's the Julius Roberts recipe. 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, I love his cookbook. And so I'm trying out his chicken pie. It's right old faff.

• 3:20Jessie Ware?

  I don't know how he's doing that in the bloody greenhouse on a, like one stove top. Well, how's he bake a pie in a greenhouse? Oh, we'll have to get him on an Oscar's. In house gases.

• 3:32Jessie Ware?

  And anyway, we have a friend of mine who is over, I think mainly raving. But he is a chef that's got lots of bestselling cookbooks. I could nosh. Jewish-ish. Jewish-ish. He's a friend of our friend Benny Blanco. Okay. 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.

• 4:15Jessie Ware?

  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. I don't always, I don't do Shabbat every Friday. He came over, brought a challah before, like, I went on, lit the candles. And um, and also brought these delicious Rice Krispy, saffron, marshmallow, you know. What do you call them when they're like marshmallow crispy? We used to make them like.

• 4:42Speaker 06

  Yeah, just Rice Krispy cakes.

• 4:44Jessie Ware?

  Rice Krispy cakes.

• 4:45Speaker 06

  Yeah, you make them with golden syrup, not marshmallows, but he puts marshmallows in.

• 4:50Jessie Ware?

  I think his was marshmallows and saffron, if I remember rightly, and they were so delicious. Anyway, so um, yeah, Jake Curran's coming over to talk all things Jewish food. Baking and clubbing and you've never met him before.

• 5:06Speaker 06

  No.

• 5:06Jessie Ware?

  He's a nice Jewish boy.

• 5:07Speaker 06

  Good.

• 5:08Jessie Ware?

  He's lovely. Um, how are you mum? Since I saw you twenty four hours ago.

• 5:14Speaker 06

  I'm all right. It's that my tooth came out.

• 5:16Jessie Ware?

  Yeah.

• 5:17Speaker 06

  So I looked like a pirate.

• 5:18Jessie Ware?

  Yeah.

• 5:19Speaker 06

  For most of yesterday.

• 5:20Jessie Ware?

  What were you eating?

• 5:22Speaker 06

  Steak. So it wasn't even hard.

• 5:25Jessie Ware?

  Were you at home?

• 5:26Speaker 06

  No, I was out for lunch.

• 5:28Jessie Ware?

  Oh mum.

• 5:28Speaker 06

  So I sat like, like there.

• 5:30Jessie Ware?

  Where were you out for lunch with?

• 5:31Speaker 06

  With my friend Alex, my best friend, so it was okay.

• 5:35Jessie Ware?

  Was the steak well done?

• 5:37Speaker 06

  It was tiny little strips of delicious steak, sirloin steak. And it was just ready to go.

• 5:45Jessie Ware?

  How's it feeling today? Well, at least it's soft, the food today.

• 5:47Speaker 06

  He said, I can, I can only have soft food for twenty four hours while it sits.

• 5:53Jessie Ware?

  Oh my god, so don't have the.

• 5:55Speaker 06

  Cup of sprouting broccoli.

• 5:57Jessie Ware?

  No.

• 5:58Speaker 06

  Do you want me to whizz it up for you?

• 5:59Jessie Ware?

  No darling.

• 6:00Speaker 06

  You mean look like a baby, puree it?

• 6:02Jessie Ware?

  Yeah.

• 6:02Speaker 06

  No thank you.

• 6:03Jessie Ware?

  Um, Jake Curran coming on the podcast.

• 6:06Speaker 06

  Fab.

• 6:15Speaker 06

  Jessie, you need a mag and David like that one. It's beautiful.

• 6:19Speaker 07

  Susan Alexandra.

• 6:20Speaker 06

  Oh.

• 6:21Speaker 07

  When you come, when you come to New York next.

• 6:23Speaker 06

  That is a gorgeous one.

• 6:23Jessie Ware?

  You've got your pearls on, you've got your pleasures t-shirt. Jake Cohen, I like it. I like it a lot. You've come in, Jake, Jake's come in bearing a big bag of good.

• 6:34Speaker 07

  A Tesco bag.

• 6:35Jessie Ware?

  A Tesco, you know about Tesco now, yes. And you, you've bought something from your new cookbook.

• 6:41Speaker 07

  Yes.

• 6:41Jessie Ware?

  What's it gonna be called?

• 6:42Speaker 07

  Are you ready?

• 6:42Jessie Ware?

  Yeah.

• 6:43Speaker 07

  So this is like the first time I'm saying it publicly, which I'm so like, it's called Dinner Party Animal.

• 6:48Jessie Ware?

  Dinner Party Animal, I love it.

• 6:50Speaker 07

  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 to just like throw a dinner party, which is like my favorite thing to do in the world, other than like party, party.

• 7:04Jessie Ware?

  Well, we'll talk about your party, party in a minute, shall we?

• 7:07Speaker 06

  And are you, is this for different age groups? Will it be for bubbers like me?

• 7:13Speaker 07

  Exactly.

• 7:13Jessie Ware?

  He, he loves his mother.

• 7:16Speaker 06

  Okay, good.

• 7:16Speaker 07

  When I tell, 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.

• 7:43Speaker 06

  Yeah.

• 7:44Speaker 07

  Her audience.

• 7:47Jessie Ware?

  So, so you've brought something from your cookbook, 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 it.

• 7:58Speaker 07

  Yes, of course.

• 7:59Jessie Ware?

  So what have you brought for pudding?

• 8:01Speaker 07

  I brought, 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.

• 8:12Speaker 06

  Okay.

• 8:12Speaker 07

  So it's everything for a cheese board, candied nuts. Um, I do these cheeseburger arias. Where you ma- do a mix of of ground beef with like cheddar cheese and then you like stuff in pita's and and. So they've become almost like these like very easy to make sliders.

• 8:29Speaker 06

  Great.

• 8:29Speaker 07

  And then.

• 8:30Speaker 06

  Is this all on the grazing table?

• 8:32Speaker 07

  It is. 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 like a crumb.

• 8:45Speaker 06

  And what's the dough?

• 8:46Speaker 07

  So funny enough, it's a variation on a.

• 8:49Speaker 06

  Like a crumble?

• 8:50Speaker 07

  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.

• 8:59Speaker 06

  So would you use it on top of things or underneath things?

• 9:02Speaker 07

  That's the best part is you do, it presses in beautifully, but then it also crumbles.

• 9:07Speaker 06

  So what's in it? Flour and butter?

• 9:09Speaker 07

  Flour, sugar, but you cut in cold butter and then one egg.

• 9:13Speaker 06

  It's like a crumble mix really.

• 9:14Speaker 07

  Yes, exactly.

• 9:15Jessie Ware?

  So like a cobbler, like you say.

• 9:17Speaker 07

  It really, it really is like a cobbler topping.

• 9:19Jessie Ware?

  Yeah, okay, lovely. Thank you.

• 9:21Speaker 07

  Oh my god, my honor. And some challah dough, so we can do a little braiding lesson.

• 9:25Jessie Ware?

  Okay, gorgeous. When did you get into baking?

• 9:29Speaker 07

  This is tru- baking was later, cause it's just I have such a huge sweet tooth.

• 9:34Jessie Ware?

  Okay.

• 9:35Speaker 07

  I always loved to cook. Actually, in high school, I used to throw these dinner parties for like to make friends.

• 9:40Speaker 06

  Where were, where were you growing up?

• 9:42Speaker 07

  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 of new place, had to make friends, was not doing a great job of it. And I started cooking.

• 9:55Jessie Ware?

  How old were you?

• 9:56Speaker 07

  I was a teenager.

• 9:57Speaker 06

  How many of you are there?

• 9:58Speaker 07

  It's me and my, wait, uh, siblings.

• 10:01Speaker 06

  Family, yeah.

• 10:01Speaker 07

  Yes, me and my sister who's uh thirteen months younger, so we're very close.

• 10:06Speaker 06

  So you're very close?

• 10:07Speaker 07

  Yes.

• 10:07Speaker 06

  So had you had your bar mitzvah before you moved to Long Island?

• 10:10Speaker 07

  No, we did it shortly. It was like just like a.

• 10:13Speaker 06

  That was a good way to make friends now.

• 10:15Speaker 07

  It was, and we actually, since we're so close in age, we actually had a b'nai mitzvah.

• 10:19Speaker 06

  Oh, you had one together?

• 10:21Speaker 07

  Yeah.

• 10:22Speaker 06

  What was the theme?

• 10:22Speaker 07

  Oh my god, it's so bougie. I I hate, like now I'm very, I'm I've become much more Jewish in my, in my, in my. More adult years, but um it was nautical themed because it was on a little like cruise liner that went around the Long Island South.

• 10:40Speaker 06

  Did you wear a little sailor hat?

• 10:41Speaker 07

  I did not, but all like the, all the tables were named after like nautical movies that we loved.

• 10:48Speaker 06

  Like Titanic.

• 10:52Speaker 07

  My table was The Life Aquatic.

• 10:54Jessie Ware?

  Oh, great.

• 10:55Speaker 07

  Love.

• 10:55Jessie Ware?

  Was there an overboard one?

• 10:57Speaker 07

  Oh, thank God, no.

• 10:59Speaker 06

  Did you not love overboard?

• 11:01Speaker 07

  I've never seen it.

• 11:02Speaker 06

  I watched it again at Christmas with Goldie Hawn and Kurt Russ.

• 11:08Speaker 06

  Rich millionaire.

• 11:11Speaker 07

  Oh, amazing.

• 11:12Speaker 06

  Overboard and the carpenter who hates her rescues her and she has amnesia. And he takes her on to look after his three hillgully kids.

• 11:24Speaker 07

  I gotta watch it.

• 11:24Speaker 06

  And she owes him money and she says she doesn't know, she said, was I in this life before? She just has no recollection, but she obviously falls in love.

• 11:34Jessie Ware?

  Let's go back to Long Island.

• 11:37Speaker 07

  So I pretty much started to have this fantasy of like, oh, I'm gonna cook for real life. Like, this is what I wanna do.

• 11:45Speaker 06

  So your parents wanted you to do it?

• 11:46Speaker 07

  No, of course not. Um, 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 gonna apply literally to only one college and that was the Culinary Institute of America, which was like the big culinary school um in upstate New York. And 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, incredibly disciplined. They say like.

• 12:18Speaker 06

  Did you have your own set of knives?

• 12:20Speaker 07

  Uh, yeah, you have a whole knife roll. It's very strict in terms of uniform. It's be like clean shaven every day. 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. Like, it was very strict. Yeah, toque. And you had to keep your toques clean or else you'd be sent home like they they compare it the closest thing is West Point the the.

• 12:41Speaker 06

  Are you a good clearer upper? I judge chefs by how how and cooks how they clear up as you go.

• 12:48Jessie Ware?

  My grandma used to be like, she was like, you're only as good a chef as how you leave the kitchen.

• 12:54Speaker 06

  Yeah.

• 12:54Speaker 07

  Ergonomics, you got clean as you go, you gotta stay organized, all of it. And that's kind of something that I I really focus on in this book because I think that's what people get the most frightened of when they entertain.

• 13:03Speaker 06

  Yeah.

• 13:03Speaker 07

  Is like the kitchen becomes a mess and and really if you break down how you prep time wise of what you do, you can take pauses, clean up, keep everything.

• 13:14Speaker 06

  Do you know what I've decided?

• 13:16Speaker 07

  Tell me.

• 13:16Speaker 06

  When I give a dinner party.

• 13:18Speaker 07

  Yeah.

• 13:18Speaker 06

  I love it, but I feel begrudging because I get tired.

• 13:22Speaker 07

  Okay.

• 13:22Speaker 06

  And then at the very end of the dinner party, you've you're like a waitress as well as the cook because you're waiting on.

• 13:27Speaker 07

  Exactly.

• 13:28Speaker 06

  Then people say, I 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. 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.

• 13:48Speaker 07

  But that's a hundred percent it.

• 13:50Speaker 06

  Yeah.

• 13:51Speaker 07

  And I believe that. I truly, truly believe.

• 13:53Speaker 06

  Do this back and forth. And then someone says, have you got sweetness? I say, no, I don't take sugar. And and I've got sugar. Oh, how much sugar? Oh, only a half a spoon? And you're back and forwards with the spoon.

• 14:05Speaker 07

  I mean, I'm the difficult one. I'm always like, and wherever I'm always like, I need whatever fake milk, fake sugar you have.

• 14:10Speaker 06

  Oh, my God. Well, Americans are very bad at this milk business.

• 14:14Jessie Ware?

  Tell me you don't eat cream.

• 14:15Speaker 07

  I do. I save it for dessert. I don't just don't do it in my coffee.

• 14:18Jessie Ware?

  Okay, fine. There's some cream in this.

• 14:20Speaker 07

  Oh, yeah, yeah, yeah. That's great. That's great.

• 14:22Jessie Ware?

  Okay, shh, fine.

• 14:22Speaker 07

  No, no, I eat everything. It's so weird. Again, it's there's it's I'm neurotic. It's cra- 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.

• 14:32Speaker 06

  Almond milk with what?

• 14:33Speaker 07

  Stevia.

• 14:34Speaker 06

  What's that?

• 14:35Jessie Ware?

  It's like a natural sweetener.

• 14:37Speaker 07

  Is it natural?

• 14:39Jessie Ware?

  So are you a classical chef then?

• 14:41Speaker 07

  Yeah, so then after school, I worked at Danielle, Danielle Balut's Three Michelin Star Restaurant in Manhattan. Um, and then ABC Kitchen.

• 14:49Jessie Ware?

  I loved ABC Kitchen. Benny Blanco took me there.

• 14:52Speaker 07

  Yeah.

• 14:53Jessie Ware?

  It was one of my favorites.

• 14:54Speaker 07

  It's, it was so chic.

• 14:55Jessie Ware?

  Is it still good?

• 14:56Speaker 07

  It is. I will say, like, I mainly go because they have a, a ABC cocina.

• 15:00Jessie Ware?

  Yes.

• 15:01Speaker 07

  Which is their Latin one, and then ABCV, which is their vegetarian one. ABCV I go to all the time.

• 15:06Jessie Ware?

  Really?

• 15:06Speaker 07

  I think it's like one of my favorite restaurants in the city. Um, that being said, the chef that I worked under went off, went off and opened his own place. Um, his own two restaurants, Floring Place Downtown and Graywin, so I like, I follow him because I just love his restaurant.

• 15:20Jessie Ware?

  Let, we'll talk about the New York food scene in a bit, but let's start at the beginning. Who was round the dinner table? It was your sister.

• 15:27Speaker 07

  Yeah.

• 15:27Jessie Ware?

  Your mum, your dad.

• 15:28Speaker 07

  Yeah.

• 15:29Jessie Ware?

  Um, just the four of you.

• 15:30Speaker 07

  Yeah, 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, were the, especially the Jewish holidays. Where everyone in the family, like, all the stops were, 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.

• 16:06Jessie Ware?

  So, Rosh Hashanah meal, what's your Rosh Hashanah meal?

• 16:09Speaker 07

  So, my aunt Suzie would host and she makes an incredible brisket. I've taken over.

• 16:14Jessie Ware?

  Everyone always does brisket. It's not a big thing here, brisket, is it?

• 16:17Speaker 07

  I'm gonna make you a brisket next time, next time. You're, oh, come to New York, actually. Usually, we do, we do some big holidays. Um, yeah, love a brisket, love a, the big thing, especially for, for, um, Passover was, uh, apricot chicken.

• 16:33Jessie Ware?

  Oh, that's what we have. But we do that at Rosh Hashanah.

• 16:36Speaker 07

  Okay, we do, you could do it any, anytime. I say mainly Passover because you make this, it's funny, it's like this Joe Nathan recipe where you take, you take crushed matzah and you make kind of like a stuffing to stuff into the chicken.

• 16:45Jessie Ware?

  Ooh.

• 16:46Speaker 07

  And that's lovely.

• 16:47Jessie Ware?

  I know, I do chicken portions. And mine's from a friend from South Africa.

• 16:52Speaker 07

  Mmm.

• 16:52Jessie Ware?

  So you use this, you use a chutney in it and you use.

• 16:56Speaker 06

  The um onion soup mix. Yeah, and that brings it out, yeah.

• 17:02Speaker 07

  I um 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 like.

• 17:13Speaker 06

  For Passover.

• 17:14Jessie Ware?

  Um when is it?

• 17:15Speaker 06

  It's Easter.

• 17:17Jessie Ware?

  I can be. If that's what you need. Me to do. Would you like some pie?

• 17:22Speaker 07

  I would love some pie.

• 17:23Jessie Ware?

  Okay, um mum, I'm just gonna let you serve it because you will tell me.

• 17:32Jessie Ware?

  So I have made a chicken pie Julius Roberts.

• 17:37Speaker 07

  Oh, love, love.

• 17:39Jessie Ware?

  Yes, it's his.

• 17:42Jessie Ware?

  Yes, I I saw it and I thought, yes.

• 17:45Speaker 07

  It seems like everyone in England has a greenhouse to to cook out of.

• 17:48Jessie Ware?

  No, no, he, I'm I'm one mum was one, oh god, oh whatever. Um it tasted quite nice and then who, but I don't make my own pastry, Jane.

• 17:59Speaker 07

  That's, you know what, so I do have this, you know, Dominique Gonsal, the pastry chef?

• 18:04Jessie Ware?

  Yes.

• 18:05Speaker 07

  So he does this thing, I've known him for years, he actually made my.

• 18:09Jessie Ware?

  He's like the creator of the Cronut.

• 18:10Speaker 07

  Exactly, he he he baked my first wedding cake. And.

• 18:15Speaker 06

  How many times have you?

• 18:16Speaker 07

  None, just just once, but I.

• 18:17Jessie Ware?

  Your last wedding, do you think?

• 18:19Speaker 07

  I don't know, we'll see, I never say never.

• 18:21Speaker 06

  Do you want crusty bit?

• 18:22Jessie Ware?

  Um and please help yourself, there's a be peas and um and and purple sprout.

• 18:26Speaker 07

  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.

• 18:37Jessie Ware?

  Yum.

• 18:38Speaker 07

  And I became obsessed with it, so one of the menus is a pie menu. And I do a, I do a a chicken pie and I felt the same way, I felt so passionately that. That I didn't want to do a double crust. I didn't want to make homemade pie dough.

• 18:53Jessie Ware?

  What's a double crust?

• 18:54Speaker 07

  Oh, we do it on the bottom and the top. I didn't want to do puff pastry.

• 18:58Jessie Ware?

  Yeah.

• 18:59Speaker 07

  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.

• 19:06Jessie Ware?

  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?

• 19:14Speaker 07

  Once I left restaurants, I switched over to like running test kitchens for food magazines. And 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 it's a it's just like going to the gym or any type of of of practice. It's a discipline. And the more you do it, the more you start to understand the techniques of how things affect.

• 19:39Jessie Ware?

  Quite scientific.

• 19:40Speaker 07

  It is. But you also get what I always say it's like um it's like coding. So you start to learn these like groups of code and what they do. And you could start to group them together and and and make new things.

• 19:51Jessie Ware?

  So if I were coming to dinner at your house, I love a cocktail. What are you going to make me for dinner?

• 19:58Speaker 07

  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 were just we we always have to remind ourselves. Oh, let's pop a bottle because we have to celebrate.

• 20:18Jessie Ware?

  Have you never um really been a big drinker then?

• 20:21Speaker 07

  Not really. Um, and again, it's not like I'm it's like uh everyone in America is Cali sober now, or it's like.

• 20:29Jessie Ware?

  But quite unusual for a chef to not drink.

• 20:31Speaker 07

  Yeah. And it's funny, I actually studied wine in Bordeaux. Like I I did very, there's a wine course at school that I did very well. And I got a scholarship to go to Bordeaux to study wine and and I loved I loved it. I love the science of it. I love the art of it. It's just the 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 did make a shrub, a syrup, uh 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 typically do a honey ginger syrup, which goes well with a lot of like brown spirits. I do a cucumber shrub.

• 21:15Speaker 07

  So it adds that kind of like, I love, I, I, exactly, but I love like something bright and sweet. And then, um, actually I make my own, uh, version. I do like a pomegranate, um, what's, uh, what's the Shirley Temple stuff? Why am I?

• 21:31Jessie Ware?

  Granadine.

• 21:32Speaker 07

  Granadine. I make a homemade granadine.

• 21:35Jessie Ware?

  Great.

• 21:35Speaker 07

  And then people love because they just like pour their own things. And I'll tell you nine times out of 10, especially with so many gay men, it's like they're having vodka sodas and it's, and that's it.

• 21:44Jessie Ware?

  But also it means that you're not bloody making cocktails the whole night.

• 21:47Speaker 07

  Exactly. Let them build their own.

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• 24:30Jessie Ware?

  Are we allowed to talk about where you got your baking tray from?

• 24:34Speaker 07

  Oh, yeah.

• 24:36Jessie Ware?

  So you're having a bit of a renaissance at the moment, Jake?

• 24:38Speaker 07

  My roommate, my roommate Ben calls it my rum Springer, which is, that's when the Amish people go out into the real world for a week.

• 24:48Jessie Ware?

  You're raving a lot.

• 24:49Speaker 07

  I've gotten very, I've recently gotten into party culture, and we're living our party girl life.

• 24:56Jessie Ware?

  So I asked you to do a pod, and you were like, with pleasure. And when you, when I text you, we were at different. You went, I'm just at a rave, sure, what do you want? Any dieteries?

• 25:07Speaker 07

  So this is funny, because this was last week. I was, I was at, you texted me.

• 25:11Jessie Ware?

  Yeah.

• 25:11Speaker 07

  I'm in basement, which is this techno club in Queens.

• 25:14Jessie Ware?

  Yeah.

• 25:15Speaker 07

  And I am literally with this, I'm with this guy, and, and he's like, who are you texting? I was like, hold on one second, Jesse Ware is texting me, which again, it's, it's so fascinating how, because I guess I never recognized what a gay icon you are.

• 25:30Jessie Ware?

  Oh, stop it.

• 25:31Speaker 07

  No, no, no, it's like, but it's like a big, it's a big thing. And everyone was so confused. And we were talking about like, what, what to bring, and again, it doesn't matter where I am, I was at the, I was at the rave, and I was like, we had to.

• 25:44Jessie Ware?

  But you were texting me back, bless you.

• 25:45Speaker 07

  So then, yesterday morning, I text you, I think it was around, we don't need to say what time it was.

• 25:51Jessie Ware?

  The early hours.

• 25:52Speaker 07

  It was the early hours. I was on my way home from my first, my first London rave.

• 25:58Jessie Ware?

  Where did you go, Fold?

• 25:59Speaker 07

  I went to Adonis.

• 26:01Jessie Ware?

  Oh, wow. So you were at Adonis?

• 26:03Speaker 07

  I'm at Adonis, and I'm on my way back, and I had.

• 26:07Jessie Ware?

  A lovely.

• 26:08Speaker 07

  A lovely.

• 26:09Jessie Ware?

  Time.

• 26:09Speaker 07

  Evening, morning.

• 26:10Jessie Ware?

  Yeah.

• 26:11Speaker 07

  Um.

• 26:11Jessie Ware?

  Were you travelling back alone or with a guest?

• 26:14Speaker 07

  Uh, well, I had travelled with guests and then.

• 26:17Jessie Ware?

  Guests.

• 26:18Speaker 07

  No, no, guests to like an after party and then to uh a guest.

• 26:22Jessie Ware?

  Yeah.

• 26:22Speaker 07

  And I literally, I'm I'm leaving, I I go, I, oh, can I borrow that baking tray? So shout out to Sam.

• 26:31Jessie Ware?

  Thank you, Sam. You'll be, I don't think you'll be, will he be getting his?

• 26:34Speaker 07

  Oh, he will be getting it back.

• 26:35Jessie Ware?

  Oh, you'll be seeing him again then.

• 26:36Speaker 07

  I I wouldn't, I wouldn't have taken the tray if there wasn't, if there wasn't that intent. I'm not that kind of a.

• 26:41Jessie Ware?

  I 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 techno?

• 26:49Speaker 07

  Uh.

• 26:50Jessie Ware?

  He's into Jake Cohen, that's what he's into.

• 26:52Speaker 07

  Period, period. Um, yeah, if you're there, you're you're into something. You're into something.

• 26:57Jessie Ware?

  Um, let's talk about the New York food scene at the moment. Is it good?

• 27:01Speaker 07

  It's the best.

• 27:03Jessie Ware?

  People have been shitting on it, Jake. Do you think better than London?

• 27:06Speaker 07

  I do. I think London has a great food scene.

• 27:08Jessie Ware?

  Hmm.

• 27:09Speaker 07

  Um, 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.

• 27:21Jessie Ware?

  The Indian isn't good.

• 27:23Speaker 07

  Uh, there, it's much fewer compared to to London, one hundred percent. And that's all comes down to community. I think we have a lot more regional um Asian cuisine.

• 27:32Jessie Ware?

  Hmm.

• 27:32Speaker 07

  So like regional Chinese restaurants, Thai, Korean, the Korean food scene is incredible.

• 27:38Jessie Ware?

  So give me the top five places at the moment that we should be going to in New York.

• 27:42Speaker 07

  So for me, it's Hila. I am.

• 27:46Jessie Ware?

  Yeah, I like that.

• 27:46Speaker 07

  I love, I go to Laser Wolf all the time, Michael Solomonov's.

• 27:50Jessie Ware?

  Oh, I love that place.

• 27:51Speaker 07

  It is incredible.

• 27:52Jessie Ware?

  It's in the Hoxton Hotel.

• 27:53Speaker 07

  And the rooftop, so like the view is amazing.

• 27:55Jessie Ware?

  What is it? It's in Brooklyn.

• 27:56Speaker 07

  Uh, Israeli, it's it's shipledeem, which is all like kebab, like kind of things, but like.

• 28:00Jessie Ware?

  Very delicious.

• 28:01Speaker 07

  They start off with all of these like salad tray and hummus and pita that everyone gets and it's just delicious.

• 28:06Jessie Ware?

  Okay.

• 28:06Speaker 07

  Um, okay, there's that. There is, I mean, there are classics. Like, I still love to meet someone at Katz's for a pastrami sandwich. Kosel on the side to put on the sandwich.

• 28:16Jessie Ware?

  Yes.

• 28:16Speaker 07

  Lot of pickles.

• 28:18Jessie Ware?

  Yeah.

• 28:18Speaker 07

  And I love their latkes.

• 28:19Jessie Ware?

  Do you like their matzoh soup?

• 28:21Speaker 07

  Uh. I don't get it there. I know, I know, I know where I'm going for matzoh soup.

• 28:25Jessie Ware?

  Where is that?

• 28:25Speaker 07

  Um, I love uh Russe Daughters, the cafe, it's excellent. I love Second Avenue.

• 28:29Speaker 06

  Is mine better than Russe and Daughters?

• 28:31Jessie Ware?

  I would say yes.

• 28:31Speaker 07

  It's homemade, of course. It'll always be better. It was always.

• 28:34Speaker 06

  And would you have a whole sandwich or half a sandwich?

• 28:37Speaker 07

  Uh, I'm a, I'm a big boy. I'll go a whole.

• 28:40Jessie Ware?

  Okay, so we've got cats is.

• 28:41Speaker 07

  I love, so then there's two spots. My new, my, my biggest thing is I meet people for bakery, for like a bakery for like midday, for coffee and a sweet.

• 28:49Speaker 06

  Crikey, where are you fitting it all in? You don't stop.

• 28:52Speaker 07

  I don't stop. Um, so this is my new favorite bakery. It's my uh good friend Miro, who was the pastry chef at Gramercy Tavern.

• 28:59Jessie Ware?

  Okay.

• 29:00Speaker 07

  Another favorite of mine, New York icon restaurant. And he opened this restaurant called Honeys, but spelled H A N I apostrophes. He's Serbian, but his like first stint in America was living in Ohio. And so he learned like old school Americana baking.

• 29:16Jessie Ware?

  Wow.

• 29:17Speaker 07

  And so it is the most incredible, like cookies, cakes, pies, tarts ever.

• 29:23Jessie Ware?

  Yeah.

• 29:24Speaker 07

  Um, 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 sundaes.

• 29:35Jessie Ware?

  Ooh.

• 29:35Speaker 07

  And it is just, I went on, I had this incredible first date there the other, the other, like last month.

• 29:44Jessie Ware?

  No, you're Samantha, let's be real.

• 29:45Speaker 07

  I'm, I'm, it's so funny. We talk, cause really my friend group, there are four of us and we all fit into the archetype so clearly.

• 29:51Jessie Ware?

  But you used to be Charlotte, I bet.

• 29:53Speaker 07

  I was more Charlotte.

• 29:56Speaker 07

  But I'm always a little bit of Carrie. I'm, I'm a main character. Uh, um, yeah, no, very Samantha. Uh, and it was, but it was, and it was a power play because then you come and they bring out, bring out a sundae and a this and a that. And you're just eating ice cream. It's very low key. Cause people don't wanna do a full meal on a first date. And this is something that's like better than just going for a drink.

• 30:13Jessie Ware?

  Should we get your pudding out?

• 30:14Speaker 07

  Let's do it. I love that you just call everything's pudding.

• 30:16Jessie Ware?

  I know, sorry.

• 30:17Speaker 07

  Good pudding.

• 30:21Jessie Ware?

  Do, do you want a coffee or a tea?

• 30:22Speaker 07

  I would love a coffee.

• 30:24Jessie Ware?

  Um, how do you like yours?

• 30:25Speaker 07

  Wh- however.

• 30:26Jessie Ware?

  Okay, I'm gonna just do like a filter, which will be nice.

• 30:28Speaker 07

  Yeah, that's perfect, perfect.

• 30:29Jessie Ware?

  Whilst I make some coffees and teas.

• 30:32Speaker 06

  I'm gonna talk about last supper.

• 30:33Jessie Ware?

  You're gonna ask Jane about the last supper.

• 30:35Speaker 07

  Okay.

• 30:36Speaker 06

  Okay. You're going off to a desert, you're not going on death row, cause I hate that. But you're going to a desert island for six months.

• 30:43Speaker 07

  Uh huh.

• 30:44Speaker 06

  So what's going to be your last supper?

• 30:46Speaker 07

  It's very, it's very, it's, we talked about a lot about it. Um, it is matzoh 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.

• 30:57Speaker 06

  Oh, did you put chicken in yours?

• 30:58Speaker 07

  Oh, yes. I need lots of dill.

• 31:02Speaker 06

  I'll put it on the side for you when I make it.

• 31:06Speaker 07

  And then, uh, honestly, it's a lot of deli stuff. It'll probably be a side of latkes with applesauce.

• 31:13Speaker 06

  Yeah.

• 31:14Speaker 07

  Um, a braised brisket.

• 31:15Speaker 06

  Yeah.

• 31:16Speaker 07

  Uh, and then for dessert.

• 31:19Speaker 06

  Do you ever make latkes?

• 31:21Speaker 07

  Oh, all the time.

• 31:22Speaker 06

  But but the whole house smells of fried.

• 31:26Speaker 07

  For a day. Yes, you like. I I love, I love it.

• 31:29Speaker 06

  Do you ever make gefilte fish?

• 31:30Speaker 07

  I actually have an incredible recipe in my next book.

• 31:33Speaker 06

  Oh, great.

• 31:33Speaker 07

  In part of the Pals of the Seder and when I do it.

• 31:35Speaker 06

  Not fried.

• 31:37Speaker 07

  Different. So what I do is this, I originally was was doing it as as like the poached, um, cannell's. And then I 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 uh chopped with herbs, one third gets chopped with carrot, and one third gets chopped plain, just with onion.

• 31:56Speaker 06

  Yeah.

• 31:57Speaker 07

  And then you layer them in low pans. Exactly, and then you bake it.

• 32:01Speaker 06

  Oh, so it's not just sm- it's yeah.

• 32:04Speaker 07

  And so like there's no smell. It's so easy.

• 32:06Speaker 06

  In your cookbook?

• 32:07Speaker 07

  It's gonna be the new one.

• 32:08Speaker 06

  God for that. Have you bought a copy?

• 32:10Speaker 07

  It has it's not hasn't been printed yet. We're editing it right now.

• 32:12Speaker 06

  When is it coming out?

• 32:13Speaker 07

  It'll come out most likely this fall. It's gonna 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.

• 32:23Speaker 06

  Going to accompany your TV series?

• 32:25Speaker 07

  We're gonna time it out so the next season will coordinate. So we'll do a couple of episodes of the show making the dishes.

• 32:32Speaker 06

  You we've got brisket, latkes.

• 32:34Speaker 07

  I'll probably say for dessert, I need like warm chocolate chip cookies and tiramisu. I need I need multiple desserts.

• 32:41Speaker 06

  Multiple.

• 32:41Speaker 07

  Yeah, I love.

• 32:42Speaker 06

  Are you a dessert person?

• 32:43Speaker 07

  I love it.

• 32:44Speaker 06

  So you like lots of sweets?

• 32:46Speaker 07

  Lots of sweets, multiple. I always have ice cream in the freezer.

• 32:49Speaker 06

  Okay.

• 32:49Speaker 07

  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 like, you could pull out some cookie dough and bake some fresh cookies.

• 33:00Speaker 06

  Oh, my god. Is that in one of your cookbooks?

• 33:04Speaker 07

  Cookie dough is, I should pretty much share it everywhere, like on the internet, on stuff. I say, 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. So I make-

• 33:16Speaker 06

  I don't know what's a black and white-

• 33:17Speaker 07

  Black and white cookies are these-

• 33:20Speaker 07

  Yes, they're these like, they're these like cakey cookies that have like a white glaze and half white glaze and half chocolate glaze.

• 33:26Speaker 06

  Uh, okay. What's a white glaze?

• 33:28Speaker 07

  So it's, again, it's typically-

• 33:29Speaker 06

  White chocolate?

• 33:30Speaker 07

  This is typically just like a powdered sugar glaze.

• 33:33Speaker 06

  Oh, okay, okay.

• 33:34Speaker 07

  But what I do here is I make like pretty much a white chocolate ganache and a, and a dark chocolate ganache to glaze these cookies with.

• 33:39Speaker 06

  I think that would be good. What drink are you gonna have?

• 33:41Speaker 07

  Oh, what drink am I gonna have? That's a great question and the answer is very simple, a Diet Coke. Even, even if it's the last, the last day, like I don't, I'm not doing that full fat.

• 33:51Speaker 06

  Do you think Diet Coke's different?

• 33:53Speaker 07

  Honestly, the only thing-

• 33:54Speaker 06

  What?

• 33:54Speaker 07

  That I love as much as Diet Coke is Fresca.

• 33:58Speaker 06

  I love Fresca.

• 33:59Speaker 07

  Fresca is a Jewish woman's dream.

• 34:02Speaker 06

  It's delicious.

• 34:02Speaker 07

  It's a zero calorie grapefruit soda. It is the most refreshing.

• 34:06Speaker 06

  Fresca, it's delicious. I used to like Mountain Dew. But the only time I've ever drunk it was in, um, in, when I was with Michael and Loretta. It was the most delicious drink and you can't find it anymore.

• 34:21Speaker 07

  It's like, it's like, it's like drinking, uh, like brake fuel, like brake fluid.

• 34:28Jessie Ware?

  Let's try these. These look beautiful.

• 34:30Speaker 07

  These are jammy goat cheese crumb bars. Typically I'll do it with raspberry, but I always saw black currant and I thought that'd be lovely. So these are black currant with goat cheese. It's this like beautiful, like lemony crust.

• 34:42Jessie Ware?

  And how long did it take you to make?

• 34:44Speaker 07

  Uh, an hour.

• 34:45Jessie Ware?

  Oh, come on. Mmm.

• 34:50Jessie Ware?

  Oh my god, Jake. Are you happy with it?

• 34:52Speaker 07

  I love it. It's such a good recipe and the goat cheese is so lovely.

• 34:55Jessie Ware?

  Yes.

• 34:55Speaker 07

  It's not too sweet.

• 34:56Speaker 06

  You don't think it's cheese?

• 34:58Speaker 07

  Cause it gives it that like cheesecake-y kind of tang.

• 35:01Speaker 06

  Where did you buy the goat cheese?

• 35:03Speaker 07

  Tesco.

• 35:04Jessie Ware?

  Tesco.

• 35:04Speaker 06

  No, but what, it was just like.

• 35:06Speaker 07

  It was a log and I just.

• 35:07Speaker 06

  Yeah, I know.

• 35:08Jessie Ware?

  Oh, wow, that's lovely. I, I won't ever forget when you brought a challah.

• 35:12Speaker 07

  Backstage.

• 35:14Jessie Ware?

  And you brought your delicious Rice Krispie.

• 35:16Speaker 07

  I did. Oh, my god, I totally forgot. Yes, because you had, she played Terminal Five in New York.

• 35:23Speaker 06

  Was I there?

• 35:25Jessie Ware?

  No.

• 35:25Speaker 07

  She invited me and, but it was a Friday night, so I was like, why don't we do Shabbat first? So we, I came backstage before the concert. We did Shabbat with, with your whole group.

• 35:34Jessie Ware?

  It was really lovely.

• 35:35Speaker 07

  And, um, 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?

• 35:44Jessie Ware?

  It was, it was really special. It was gorgeous. I'll never forget it.

• 35:46Speaker 06

  Are you quite religious?

• 35:48Speaker 07

  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, just turn off my phone. From like when I sit down to dinner until Saturday morning. Just even have like the evening free of, of my phone. I think it's magic.

• 36:12Jessie Ware?

  Can you give me, Jake, a very nostalgic taste that can transport you back somewhere happy or sad?

• 36:19Speaker 07

  Hmm. That's a great question. Um.

• 36:26Speaker 07

  Yeah, I would say really, it's very specific, but it's Gouda cheese.

• 36:31Jessie Ware?

  Yeah.

• 36:32Speaker 07

  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. Um, 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'd 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. And she would always make asparagus with like thin sliced Gouda melted on it.

• 37:08Jessie Ware?

  Ooh.

• 37:09Speaker 07

  And that's just become this, whenever I taste it, it just reminds me of, of childhood in this way of these moments with. With with her?

• 37:17Jessie Ware?

  That's such a lovely story. Thank you.

• 37:19Speaker 06

  Jake, do you like karaoke?

• 37:22Speaker 07

  I I like everything. I'm not I'm not a great singer.

• 37:24Speaker 06

  So which song would you choose?

• 37:26Speaker 07

  Ooh.

• 37:27Speaker 06

  A techno song?

• 37:28Speaker 07

  Not a techno song. I mean, who knows? Maybe I'll do something from Brat now. Um, it's typically something ABBA, I would say, probably an ABBA song.

• 37:36Speaker 06

  Have you been to see the ABBA thing here?

• 37:38Speaker 07

  I might go on Thursday.

• 37:39Jessie Ware?

  Yeah, go.

• 37:39Speaker 06

  It's the best.

• 37:40Jessie Ware?

  It's brilliant.

• 37:41Speaker 07

  So that's it's funny because you ask all these questions and now, since I've been dating, I have two questions that I do at at every date and I actually do it platonically. First is, like on the the TikTok, the red carpets, like what's your letterbox for? Like, what are your four favorite movies and why?

• 37:56Jessie Ware?

  Okay.

• 37:57Speaker 06

  Okay, that's a good one.

• 37:58Jessie Ware?

  Okay, that's an opener. What would I say? I'd say, overboard, I'd say,

• 38:04Jessie Ware?

  Oh, God.

• 38:05Speaker 06

  Saturday Night Fever, Ten Things I Hate About You and Love.

• 38:10Jessie Ware?

  I used to love She's All That.

• 38:12Speaker 06

  Pretty Woman.

• 38:13Speaker 07

  Oh, amazing.

• 38:13Jessie Ware?

  Yeah, okay.

• 38:14Speaker 06

  I don't know my last one.

• 38:16Jessie Ware?

  What are yours?

• 38:17Speaker 07

  So mine, Greece, great. That's a great four. Number one is Bridesmaids.

• 38:21Jessie Ware?

  Very good.

• 38:22Speaker 07

  One of the best comedies of all time.

• 38:24Jessie Ware?

  Yeah.

• 38:24Speaker 07

  Um, second is Howells Moving Castle. I love, I've seen all of the, I've seen all of the Ghibli films. I think they're incredible. And this one is like, very gay. It's like very much rooted in in vanity and and this girl who's stripped of her her youth and beauty and finding her own power even within that.

• 38:43Speaker 07

  Third is Arrival. Um, it's one of my favorite movies with Amy Adams, like aliens come and she has, she's this linguist who has to communicate with them. The same guy who did the Dune movies did Arrival.

• 38:57Jessie Ware?

  Fine.

• 38:57Speaker 07

  Incredible. Number four, because I'm a romantic, Before Sunset.

• 39:02Jessie Ware?

  Oh, that, you know what?

• 39:04Speaker 07

  It's such a good one. It's such, and like, that is my life.

• 39:07Jessie Ware?

  The duo, though, I could, I'd have both.

• 39:08Speaker 06

  What about After Sunset?

• 39:09Speaker 07

  It's Before Sunset, Before Sunrise, Before Midnight.

• 39:12Jessie Ware?

  I I really like the Before Midnight, actually.

• 39:14Speaker 07

  I love, I mean, because it's so real, where you get to see over twenty one years.

• 39:19Speaker 06

  So do you judge them on their film choice?

• 39:22Speaker 07

  I do. Funny enough, um, the, the guy I went on that ice cream date with had two overlaps with me.

• 39:27Jessie Ware?

  Oh.

• 39:28Speaker 07

  Uh, but again, the, here's the thing, I'm very into woo woo. I've gotten very into like woo woo.

• 39:33Jessie Ware?

  Oh, yeah. Have you got crystal quartz?

• 39:35Speaker 07

  Not, not that much of a part, but I'm very into, I'm very into like Abraham Hicks manifestation. I'm very into, to just like true, deep, like, um, like a do artist's way for kind of just intense journaling. I did the Hoffman process. Like, I love all of it. Um, and it's just as simple as fact that like, he might be so amazing, but if he's not obsessed with me, then that's, then he's not it. Like, cause I'll find someone that is all of that plus matches my freak. And that's the most important thing.

• 40:05Jessie Ware?

  Matches 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?

• 40:17Speaker 07

  Back on the telly, probably around the same time. Next season will probably come out this fall.

• 40:20Jessie Ware?

  And what's it called?

• 40:21Speaker 07

  It's called Jake Makes It Easy. It's on AME, so American cable, which is like very fun.

• 40:26Jessie Ware?

  Do you have massive fan mail? Or isn't everybody in love with you? Cause I'm already in love.

• 40:32Speaker 07

  No, no, I, I, I listen, I have this reaction. Um, uh, the, it actually happened. Oh, my God.

• 40:38Jessie Ware?

  You got a stalker?

• 40:39Speaker 07

  It happened, no, it happened the other night. We were at Chiltern and funny enough, it was with, it was with a group. Ended up getting very heated. There was like kind of a fight and there was a fight.

• 40:48Jessie Ware?

  About what?

• 40:49Speaker 07

  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, like.

• 40:58Jessie Ware?

  Oh, you were the one that instigated the fight?

• 41:00Speaker 07

  No, he did by bailing, but, but it was this whole heated thing. And my friend is like, we, we're leaving. And so we get up to leave and as we get up to leave, the girl next at the table next just gets up and she's like, Jake, I love your cookbooks. I'm such a huge fan. And then we have this conversation and then they have to take the picture of us.

• 41:17Jessie Ware?

  Oh, yeah, thank.

• 41:18Speaker 07

  Whole thing. It was, but it was really great. And again, I love them all. We got all, that's the best part of, of life. Nothing's that serious. I had a great time, as you can tell, because I got the tray.

• 41:28Jessie Ware?

  Yeah, absolutely. And thank you so much. And we will see you in New York.

• 41:32Speaker 07

  Can't wait.

• 41:33Jessie Ware?

  Can't wait.

• 41:48Jessie Ware?

  We are actually recording this outro a few hours after we finished recording the podcast with darling Jake.

• 41:55Speaker 06

  Because the challah king just didn't go.

• 41:57Jessie Ware?

  No, that makes out that we didn't want, we wanted him to go.

• 42:00Speaker 06

  No, he waited till the challah was cooked.

• 42:03Jessie Ware?

  We were yacking, we were chatting. I had a playdate, he stayed for the playdate, we loved it. Jake Cohen was a delight, he's fabulous.

• 42:13Speaker 06

  I love him.

• 42:14Jessie Ware?

  And his pudding, his dessert was so delicious.

• 42:17Speaker 06

  So delicious.

• 42:18Jessie Ware?

  I mean, they've already gone, everyone's had them in the playdate, my kids have come home, gorgeous.

• 42:23Speaker 06

  Your chicken pie was absolutely delicious.

• 42:26Jessie Ware?

  Thank 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.

• 42:37Speaker 06

  Is that because of the bagels, darling?

• 42:40Jessie Ware?

  No, it's because Jake Cohen's offered to cook for a series and I'm fully down for that.

• 42:44Speaker 06

  Me too.

• 42:45Jessie Ware?

  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.

• 43:38Speaker 03

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