Disregard everything you've ever learned about cooking vegetables. With this edict as her guide, Chef Amanda Cohen has been delighting both minds and stomachs in the heart of New York's East Village. Raised in Toronto, battle-tested across the kitchens of New York, Amanda is widely regarded as a pioneer for her innovative cuisine, and as a leading female voice in a traditionally male dominated industry. After graduating from the Natural Gourmet's Chef Training Program, Amanda worked in many of New York City's vegetarian restaurants. She was the Kitchen Manager of the late Other Foods, a chef's teaching assistant at Angelica's Kitchen then left vegetarian cooking behind to become a line cook at DinerBar, a neighborhood diner in Spanish Harlem where she became famous for her Buffalo Wings. She left DinerBar to be the first chef at Teany, Moby's teahouse on the Lower East Side. When Pure Food and Wine opened, she was one of their first line cooks and soon became their chef de cuisine. After a year, she followed co-owner Matthew Kenney to Heirloom on the Lower East Side as that restaurant's chef de cuisine. Before she left Heirloom it won Time Out New York's Reader's Choice Award for "Best New Vegetarian Restaurant." Since leaving Heirloom she has consulted for Blossom Cafe and Broadway East. Dirt Candy is the first restaurant she's owned.
Recognized in Wusthof's "Defining the Edge" campaign, Cohne says "At Dirt Candy we feature vegetables. We fought for this idea that we were a vegetable restaurant, and not a vegetarian restaurant: the fact that we're vegetarian is secondary. Our main focus is changing people's perceptions about vegetables. Here we look at a vegetable as having many parts, as many parts as a cow. And then we think about how we can break it down into many smaller, delicious parts to bring out the most flavor."
Learn more about Wusthof's Defining the Edge campaign