'Dorm chef' still cooking up culinary buzz


  • In this May 20, 2019 photo, Jonah Reider shops for vegetables in New York’s Union Square Greenmarket. Reider became a national sensation when he was a Columbia University senior several years ago, booted from his dorm for running a sophisticated supper club there.
    Associated Press

  • In this May 20, 2019 photo, Jonah Reider sniffs rhubarb as he shops in New York's Union Square Greenmarket for ingredients for his next dinner party.


    In this May 20, 2019 photo, Jonah Reider sniffs rhubarb as he shops in New York’s Union Square Greenmarket for ingredients for his next dinner party.
    Associated Press

  • In this May 17, 2019, photo Jonah Reider prepares a Pith dinner at his New York apartment. “Don’t call me a chef,” he says with a grin, explaining, “I think of myself as a good home cook. The food is upscale, but very simple.”


    In this May 17, 2019, photo Jonah Reider prepares a Pith dinner at his New York apartment. “Don’t call me a chef,” he says with a grin, explaining, “I think of myself as a good home cook. The food is upscale, but very simple.”
    Associated Press

  • In this May 17, 2019 photo, Jonah Reider trims flowering cilantro to use in a beef tartare toast appetizer during a Pith dinner in New York. He’s managed to earn a living as an innovative cook with no formal training, hired by corporations and individuals to take his unique pop-up creations around the world, from Italy and Japan to Australia and the United States.


    In this May 17, 2019 photo, Jonah Reider trims flowering cilantro to use in a beef tartare toast appetizer during a Pith dinner in New York. He’s managed to earn a living as an innovative cook with no formal training, hired by corporations and individuals to take his unique pop-up creations around the world, from Italy and Japan to Australia and the United States.
    Associated Press

  • In this May 17, 2019 photo, Jonah Reider prepares a beef tartare toast appetizer during a Pith dinner in New York. Reider’s informal kitchen training started during childhood in Newton, Massachusetts, in a family that cooked far-from-ordinary meals.


    In this May 17, 2019 photo, Jonah Reider prepares a beef tartare toast appetizer during a Pith dinner in New York. Reider’s informal kitchen training started during childhood in Newton, Massachusetts, in a family that cooked far-from-ordinary meals.
    Associated Press

  • In this  In this May 17, 2019 photo, a beef tartare toast is an appetizer at a Pith home-cooked dinner prepared by Jonah Reider in his New York apartment. Reider’s informal kitchen training started during childhood in Newton, Massachusetts, in a family that cooked far-from-ordinary meals.


    In this In this May 17, 2019 photo, a beef tartare toast is an appetizer at a Pith home-cooked dinner prepared by Jonah Reider in his New York apartment. Reider’s informal kitchen training started during childhood in Newton, Massachusetts, in a family that cooked far-from-ordinary meals.
    Associated Press

  • In this May 17, 2019 photo, Jonah Reider sets the table before dinner guests arrive in New York. His apartment has a view of New York Harbor and the Statue of Liberty.


    In this May 17, 2019 photo, Jonah Reider sets the table before dinner guests arrive in New York. His apartment has a view of New York Harbor and the Statue of Liberty.
    Associated Press

  • In this May 17, 2019 photo, guests have drinks and appetizers while Jonah Reider, right, checks on the entrees in his oven at his New York apartment. “I think the best meals are happening in people's homes, not at restaurants," he said. “I want to show people how joyful cooking can be.”


    In this May 17, 2019 photo, guests have drinks and appetizers while Jonah Reider, right, checks on the entrees in his oven at his New York apartment. “I think the best meals are happening in people’s homes, not at restaurants,” he said. “I want to show people how joyful cooking can be.”
    Associated Press

  • In this May 17, 2019 photo, Jonah Reider shows his guests wild spring onions that were an ingredient in one of the dishes during a Pith dinner in New York. He named his little enterprise Pith - the soft white lining of citrus fruits.


    In this May 17, 2019 photo, Jonah Reider shows his guests wild spring onions that were an ingredient in one of the dishes during a Pith dinner in New York. He named his little enterprise Pith – the soft white lining of citrus fruits.
    Associated Press

  • In this May 17, 2019 photo, Jonah Reider, center, talks to his guests about the dinner he is serving them in his New York apartment. His new mission: to inspire people to do relaxed home cooking for friends and family rather than overspending at fancy restaurants.


    In this May 17, 2019 photo, Jonah Reider, center, talks to his guests about the dinner he is serving them in his New York apartment. His new mission: to inspire people to do relaxed home cooking for friends and family rather than overspending at fancy restaurants.
    Associated Press

  • In this May 17, 2019 photo, a rhubarb tart is displayed with a caricature of Jonah Reider and his cookbooks in his New York apartment. In the competitive food world, Reider is a millennial whose cooking is opening doors to adventures far beyond food.


    In this May 17, 2019 photo, a rhubarb tart is displayed with a caricature of Jonah Reider and his cookbooks in his New York apartment. In the competitive food world, Reider is a millennial whose cooking is opening doors to adventures far beyond food.
    Associated Press

  • NEW YORK — Three years after graduation, the “dorm chef” is still cooking up culinary buzz.

    Jonah Reider became a media sensation as a Columbia University senior booted from his dorm for running a sophisticated supper club there.

    His club, Pith , now has a new incarnation in a high-rise apartment near Wall Street.

    Reider flew overseas this spring to make a pilot for Japanese television. And he’s planning a grilled cheese sandwich shop in Tokyo.

    He’s also launched a company that sells honey, salt and olive oil infused with CBD nationally, and THC in Oregon.

    Despite all that, Reider says he doesn’t want to be known as a chef.

    He tells The Associated Press he’s trying to inspire people to cook at home for friends and family rather than overspending at restaurants.

            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            
            

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