About
Jeffrey's a Jewish food pioneer and leader in plant-forward dining. He's also a fermenter, writer, and cookbook author.
Jeffrey's writing has been published in The New York Times, The Atlantic, The New Republic, among others. Jeffrey co-authored the The Gefilte Manifesto: New Recipes for Old World Jewish Foods, named a National Jewish Book Award finalist.
As Papaya founder and Chief Culinary Officer, Jeffrey is building a robust platform for plant-forward dining.
As Gefilteria founder and Chief Pickler, he produces culinary events, presents cooking demos around the world, and manufactures a category-defining gefilte fish.
He was named to both the Forbes 30 Under 30 in food & wine and to the Forward's list of 50 most influential Jews, and he served as a guest chef at the esteemed James Beard Foundation on numerous occasions.
Jeffrey's writing has been published in The New York Times, The Atlantic, The New Republic, among others. Jeffrey co-authored the The Gefilte Manifesto: New Recipes for Old World Jewish Foods, named a National Jewish Book Award finalist.
As Papaya founder and Chief Culinary Officer, Jeffrey is building a robust platform for plant-forward dining.
As Gefilteria founder and Chief Pickler, he produces culinary events, presents cooking demos around the world, and manufactures a category-defining gefilte fish.
He was named to both the Forbes 30 Under 30 in food & wine and to the Forward's list of 50 most influential Jews, and he served as a guest chef at the esteemed James Beard Foundation on numerous occasions.
Recent Past Projects
- The Great Big Jewish Food Fest
During COVID-19, Jeffrey created and co-executive produced of a 10-day virtual food festival that raised over $150,000 for COVID-19 relief efforts. He led a quick response team of 20 to create a wide range or programs in just about a month that attracted about 25,000 participants, showcased the diversity of Jewish food, and celebrated the role of food in culture and community. - A Seat at The Table, YIVO
Jeffrey co-produced and served as a guide for the interactive Jewish gastronomy course, a comprehensive overview of Ashkenazi food history, culture, and recipes. - Culinary Heritage Tour, Taube
Jeffrey served as the chef and scholar-in-residence for the innovative culinary heritage tour through Eastern Europe he developed in conjunction with the award-winning POLIN museum. - The City College of New York
From 2019-2020, Jeffrey joined the faculty of where he developed and taught a culinary anthropology course. - Brandeis University
From 2015-2019, Jeffrey joined the Brandeis University summer faculty where he developed a signature culinary anthropology course.
* Photo by Zachary Schulman for Papaya