Jeffrey Yoskowitz is a food entrepreneur and a revivalist of heritage cuisine. Jeffrey travels the globe speaking, cooking, and teaching. He serves as chef and scholar-in-residence for a culinary tour he developed in Eastern Europe in conjunction with the award-winning Polin museum in Warsaw and Taube Heritage Tours. He got his start in the food world as a pickler and an olive oil importer, and now co-owns The Gefilteria, which re-imagines Eastern European Jewish cooking. He co-authored The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron Books 2016)–named a cookbook of the year by Eater and a National Jewish Book Award finalist. His writings on food and culture have appeared in The New York Times, The Atlantic, The New Republic, among others. He teaches culinary anthropology at The City College of New York and has cooked as a guest chef at the esteemed James Beard House kitchen and was named to the Forbes Magazine 30 under 30 list for Food and Wine, as well as The Forward 50.