Chef Jake Brach
Jake Brach, a native Western New Yorker, began his culinary career at age 14 at a family owned restaurant. He attended Erie Community College where he earned an Associates Degree in Food Service Administration, and then continued his education at the Culinary Institute of America in Hyde Park, NY, earning an Associates Degree in Culinary Arts. After school Jake toured the Western New York area working in numerous clubs, and restaurants, in a variety of positions. In 1987, he took over the family retail wine, and liquor business. From 1987-1996, Jake studied wine, and adapted his culinary knowledge to become known as an area authority on food, and wine. In 1996, Jake stepped back into the world of food service operations when he began working for Delaware North Companies, first in operations, and later as a corporate trainer.
Currently, Jake is the Manager of Culinary Learning and Development at Rich Products Corporation in Buffalo, New York, a family owned, environmentally responsible frozen food manufacturer. In his role, Jake supports sales through training, product presentations, and menu and recipe development. He is a member of the American Culinary Federation, an ACF Certified Chef de Cuisine, a member of the Culinary Institute of America’s Alumni Association, and sits on the Board of Directors for the New York State Restaurant Associations Education Foundation. In 2006 Jake completed a stage at Charlie Trotters in Chicago where he experienced the cuisine, and service that earned Charlie Trotters a Michelin two star rating, and a stage in New York City at Aurole New York, a One Star Micheline Star restaurant that serves progressive American Cuisine.
Jake is the author of “The Sustainable Chef-Cooking with the Farmers of New York State”, and an avid gardener who enjoys carrying on his family’s food traditions, and promotes the healthy connection between Farm, Food, and Family.
Rich Products Corporation-Regional Culinary Manager of the Year 2004
Featured Chef at The Pride of New York’s 10th Anniversary Celebration-October 2006
Guest Chef at Grand Army Plaza Farmers Market, Brooklyn, NY-May 2008
Guest Chef at The Culinary Institute of Americas “Hudson Valley Harvest Dinners”
This recipe will become an instant classic in any household.
These fresh and filling corn pancakes are a great way to start the day. They also go well as a snack or side dish with dinner.
This hearty dish, which serves six, is a particularly great option when having guests. Try it with roasted brussel sprouts for a full meal.
Yum – this frittata recipe is perfect as a healthy breakfast or delicious side dish!
Try this dip at your next gathering – it’s nutritious, delicious, and goes great with pita bread & vegetables!
Add these veggies to any meal for a delicious, healthy side dish that’s perfect for fall.