Rising food star Eitan Bernath leans toward global comfort foods

This image posted by Clarkson Potter shows a cookbook cover art

This image published by Clarkson Potter shows a cover image of Eitan Bernath’s cookbook “Eitan Eats the World”. (Clarkson Potter via The Associated Press)

AP

As a child, Eitan Bernath didn’t collect baseball cards, comic books, or coins like his peers. He collected kitchen utensils. “My fondest memories of my life are always about food,” he says.

Keep in mind that life is still young. Bernath is only 20 years old, but he has managed to harness his love of cooking to become a social media influencer and TV personality. This spring he released his first cookbook, Eitan Eats the World, published by Clarkson Potter.

The book features 85 comfort food recipes from around the world, from Sweet & Smoky Guac Burger to Turkish red lentil soup and Kurdish schnitzel or Israeli-style sesame schnitzel.

“Knowledge is power and knowledge is very important,” Bernath says. “The more you know about the world around you, the better you can be an informed and kind citizen of the world.”

Bernath is part of a wave of young food stars who have gotten their starting point from social media, and in his case TikTok has a strong following. He has 350 million people watching his content in more than 150 countries, and he has a production and entertainment company that employs six people.

He made his first television appearance on Food Network’s Chopped at the age of 11 – he also appeared on “Guy’s Grocery Games” with restaurateur Guy Fieri a few years later – and began creating content when he was 12. His blog after his third message.

“I was excited to do it before anyone saw it,” he says. “I was just as excited when I got 100 views when I was 12 now and I got millions.”

He is the main culinary contributor to “The Drew Barrymore Show” and was recently named to Forbes’ list of “30 Under 30” food and drink.

Bernath grew up in Teaneck, New Jersey, and says his parents were teachers, and used food as a way to teach him and his brother the world around them.

“Growing up in a Jewish home,” he said, “food is an essential part of society and culture, as it is for many other communities.” “It’s a great way to enjoy delicious food, but then also learn about the world around you.”

The recipes in Eitan Eat the World transport readers from the Middle East to Spain, and from Italy to India. Bernath makes sure that he gives credit to every kitchen and that it’s “my discretion and not appropriate”.

“From a perspective, I am a learner who shares with my followers what I have learned. Of course, I am not an expert in Indian cuisine, Mexican cuisine or Italian cuisine, because I am not Mexican, Italian or Indian, but I am someone who likes to learn about these things.”

Growing up, he could often be found in his room glued to cooking documentaries, carefully watching old people in India, Mexico or Italy cooking, and filling his notebooks. Then he goes into his kitchen and tries to recreate what he’s seeing.

To prepare the book, he also turned to the Internet. But he found it had to be more creative because it’s hard to create something that no one else has done.

“A lot of times as a recipe developer, you come up with an idea and think, ‘Oh, that sounds good! I love this idea. And then I’m going to Google and wonder if anyone has done that yet, and I’m going to say 99.9% of the time the answer is yes, someone has done it.”

Hence, Bernath has created some amazing combinations hiding in plain sight, such as the Bruschetta Avocado Toast, a combination of two of his favorite bread toppings. “It’s like a pairing where I’m like, ‘Why didn’t I do this a million times?'” ” it is delicious. “

Lightning struck twice when Bernath thawed a classic tuna and raised it by giving it the French croquete treatment. Traditional pork is replaced with tuna, and Mornay sauce is added. This he calls “sinally delicious”.

Bernath is a food evangelist and says there are many more career paths in food than most people realize. He also resists those who curse that he needs to work in a restaurant to call himself a chef.

“I think a chef is someone who makes money cooking and working in the kitchen,” he says. “I think at the end of the day, whatever you want to call what I do, whether I’m a chef or not, the world changes.”

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Mark Kennedy is at http://twitter.com/KennedyTwits

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