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CIA-trained chef Leah Cohen's culinary journey
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LEAH COHEN
A graduate of the Culinary Institute of America (CIA) in Hyde Park, NY, Top Chef Alumi Leah Cohen’s first position in a New York City kitchen
was working for celebrated chef David Burke at Park Avenue Café. Next studying the intricacies of Italy’s diverse culinary landscape, Leah
worked in Sicily at Michelin-stared restaurant, La Madia, focusing on a cuisine that blends the bold and fresh flavors of the Mediterranean.
After returning to America to work at Eleven Madison Park under the tutelage of Chef Daniel Humm, Leah soon traded in refined for
rustic when she joined Anne Burrell at Centro Vinoteca in 2008. While working under Chef Burrell, Leah truly explored her love of
Italian cooking, and also landed a spot on BRAVO’s hit television series, “Top Chef.” After a successful run on the show, and with
national recognition, Leah returned to Centro Vinoteca as the restaurants Executive Chef. After a few years at Centro Vinoteca, Leah
decided to take a sabbatical and spent a year traveling throughout Southeast Asia learning about her Asian heritage. One year later,
Leah returned home to bring the bold flavors of Asian street food to New York, combining a culinary technique honed in New York’s top
kitchens with the bold flavors found in the restaurants and food stalls of Hong Kong, Thailand, Vietnam, Philippines and Malaysia. Leah’s
cooking is innovative and strikingly authentic, and is on display daily at Pig & Khao restaurant on the lower east side of NYC.