Jeffrey Yoskowitz works as a chef-entrepreneur, writer, consultant and public speaker at the intersection of food, culture and business.
Through his work as co-owner of The Gefilteria, a culinary venture that reimagines eastern European Jewish cuisine, he manufactures the world’s first artisanal gefilte fish available nationally, produces unique dining events and develops culinary programs with partners around the world. He also teaches a lot about Jewish food, as well as its history and culture, through classes, cooking workshops, lectures and food demos (see a list of upcoming talks or get in touch about a speaking event). He was named to both the Forbes 30 Under 30 in food & wine and to the Forward 50.
Jeffrey co-authored The Gefilte Manifesto: New Recipes for Old World Jewish Foods which was added to numerous year-end lists and named a National Jewish Book Award finalist.
Jeffrey writes about food, culture and politics for some great publications, from The New York Times to The Atlantic to The Forward, among others. He spent an entire year researching Israel's underground pork industry, wrote about what happens when religious food goes industrial, and trekked through New York City on the hunt for the best knishes, to name just a few areas of interest.
He created and edited a website of personal stories about complicated relationships to a taboo food, called Pork Memoirs, which featured stories from writers around the world and was recognized by New York Magazine and O magazine, as well as others.
He regularly consults with businesses and non-profits on strategy and communications. And he's been invited to speak around the world at major conferences, universities and museums.