Leah Cohen is the chef, author, and Top Chef alum behind NYC’s Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it’s like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer’s awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.

This episode is brought to you by Fords Gin - the cocktail gin.

(You’ll find the drink recipe heard in this episode below.)

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Ube & Tonic

Recipe courtesy of Anna Mains.

Makes 1 cocktail

1 1/2 parts Fords Gin 

1/2 part  Ube Syrup *

1/4 part Calamansi Juice 

3 parts High Quality Tonic Water

Add gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can’t find calamansi). 

* For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.