From Top Chef to Top Dog: Leah Cohen Heats Up the Kitchen

She was one of the most popular Top Chef (http://www NULL.bravotv NULL.com/top-chef/) contestants ever, and now Leah Cohen is the top dog at a famous New York City restaurant.

Leah Cohen knew how to heat up the kitchen in more ways than one during her stint on Bravo’s Top Chef (http://www NULL.bravotv NULL.com/top-chef/)during season five. Her short lived romance with fellow chef-contestant (and ultimate winner) Hosea made her fodder for the gossip pages (http://www NULL.people NULL.com), but it was her cooking that really made her stand out.

She was one spot away from a final four spot, but the by-a-nose loss of the famed reality show hasn’t stopped her one bit. Doing what she does best, Leah was recently promoted to Executive Chef at Centro Vinoteca (http://www NULL.centrovinoteca NULL.com), a spot once held by Food Network personality Anne Burrell. She may have some famous shoes to fill, but this single lady (http://www NULL.singlemindedwomen NULL.com) knows how to take the heat.

Congrats on your promotion! What is it like running your own kitchen?

It is the most stressful thing I have ever done so far. I didn’t realize how much responsibility and hard work it would be. I am there every single day and even on my days off. But I love it. You don’t do a job like this you live it. And I know it is helping me grow as a chef Men dominate the culinary world.

Do you think it has been more difficult for you as a woman?

No. If you are good, you are good.

We featured Anne Burrell on the site before right before she left the restaurant to pursue her TV career full time. What did you learn form her?

Anne’s TV show became her focus and to be successful I think that it is important to know what are you priorities are. She had hers. And she went after it. Mine is to make a name for myself as a young chef in NY.

How do you rate the Top Chef experience?

I hated it when I was going through it. I never felt comfortable I front of the cameras. I didn’t feel ready to go on the show. I was a sous chef and all I did was order and line cook and I didn’t think I was creative enough. It tested me as a chef and as a person and now I am happy I did it.

Did you watch the show?

I didn’t watch any episodes at first, but I did later on.

You were working at Centro Vinoteca while the show was on. Did your customers recognize you?

Yes. The women customers all were really supportive and excited for me. They made me excited about it.

Would you do it again?

No. I would not do another reality cooking competition. It was very stressful. But if I had to do all over again, yes, I would do it again. Earlier in your career, you traveled abroad to Italy to cook.

What made you do that?

I spent one and a half years in Italy. I went alone and I went for myself. For my career. I did a six-month slow foods program that focused on regional Italian cooking. Every three days a new chef and region was taught. Then after the program I got a working visa and spent one year working at a Michelin starred restaurant in Sicily. It was an amazing experience. It was something I was determined to experience. Traveling on my own, focusing on cooking. There was no way I was not going to do it.

What is your first food memory?

I think it would be when I was probably 8 years old. I was already cooking for myself and I remember I would always make a marinara sauce. I remember cutting up onions, garlic, and the smell of crushed tomatoes.

What is in your fridge right now?

Wine, beer, kimchi, white rice, and water. I am at work all the time, so I never eat here. And my apartment is so small that if I do cook the smell never goes away!

What is your favorite make for yourself meal?

White rice and canned tuna with cherry tomatoes and soy sauce and vinegar. My mom is from the Philippines and that is a dish she used to always make for herself.

Do you like to eat alone or prefer group meals?

I don’t like to go out to eat alone simply because when there is a group I get to taste more of the food! I love to order all the appetizers on the menu so I can take a bite of everything!

What’s next for you?

Right now I am focusing on the restaurant. But eventually, I would love to go to Spain and cook there.

Can you provide a recipe for our readers?

Here is a great dinner for one that is delicious and easy to prepare:

Pan-Seared Trout over Roasted Market Vegetables.

Makes 1 serving

INGREDIENTS:

1 Trout fillet

4 green patty pans

4 yellow patty pans

4 fingerling potatoes

3 orange baby carrots

3 yellow baby carrots

1 tsp. scapes, sliced

1 tsp. shallots, sliced

2 tbsp. chicken stock

2 tbsp. butter

1 clove of garlic, minced

3 sprigs of thyme

1 tbsp. tarragon

1 tsp. mint

Olive oil Vinaigrette:

Juice of 2 lemons

2 sprigs of thyme

1 tbsp. of chopped tarragon

Olive oil

Salt to taste

PREPARATION:

1. Prior to making this dish, coat all of the vegetables in the vinaigrette above and roast for 30 minutes.

2. Heat two medium saucepans simultaneously.

3. Make sure the fish pan is “smoking hot”; then add 1 tsp. of olive oil. Place trout in pan, skin side down. Do not move it around, let it cook for 4-5 minutes. You should see the fish turn white.

4. While the trout is cooking, prepare the other saucepan so that it is “smoking hot.” Add 1 tbsp. of olive oil. Then add your scapes, shallots, baby carrots, patty pans and half of your clove of garlic. Sauté for a few seconds then add your chicken stock and half of the butter. Add your fresh herbs at the very end to keep their freshness.

5. Plate your vegetables. Flip your fish over and by now it should be cooked through (4-5 minutes). At the end of the pan roasting add the rest of your butter and the rest of your garlic. Baste a few times, and plate your fish skin side up.

6. For extra flavor, add a little olive oil to the finished dish.

And for dessert…

CANNOLI WITH ORANGE SAUCE AND PISTACHIOS

Ingredients

For dough:

500 g all purpose flour

50 g butter, softened

3 g cinnamon

10 g cocoa powder

1 whole egg

180 g sweet maralsa

Filling:

500 g sheep’s milk ricotta

200 g sugar

1 tbs vanilla extract

Orange sauce:

1/2 cup fresh orange juice

2 g xantham gum

To assemble: Pipe ricotta filling into the cannolli shell, dip into crushed pistachios and sprinkle with powdered sugar. Spoon orange sauce on the bottom of a plate and put cannoli on top.

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