FOOD

Hi, I’m Jacob Rosette.

I’ve worked in New York City food system for 20+ years, on all sides of the industry: in restaurants, catering, and event kitchens, as a private chef, in culinary start-ups, and in non-profit, community, and educational contexts.

As a consultant, my work focuses on R&D for concepts and menus, system design, and culinary operations. As a chef, I specialize in creative events. As a cook, I draw my inspiration from NYC, our global community, markets, seasons and cycles of life in the city. As a food educator, my passion is expanding access to education for food workers and the people of NYC.

I also study, write, and teach about the social process of food systems. See: research.

Video (above) from popup with Sherry Cardoso. Shot by @ismlrshd.

SYSTEMS*

* A food system, in other words, is how we organized a process: from an event to a menu, from the design of a space to an entire culinary operation.

Organized hundreds of events and “pop-ups,” including menu development, logistics, production, staffing, and management.

Background video from collab with Jaypee Almero, Eddie Mieja, Cc Esguerra. Shot: @funzach

Hands on experience in kitchens of all types: restaurants, ‘fine dining,’ catering, fast casual, private, events, institutional, and food manufacturing.

Advanced knowledge of multiple cooking styles and techniques

Specialist in systems design and culinary operations, including:

  • sourcing and supply chain management

  • logistics

  • inventory

  • safety and sanitation

  • staffing and training

  • menu and product development

  • strategy and marketing

    NYC DOH Food Protection certified

    ServSafe certified

    HACCP experience

RECENT PROJECTS INCLUDE:

  • Concept development for a hospitality group opening multiple restaurants in the Caribbean

  • Product development for culinary cannabis health and wellness brand

  • Culinary education for high school students (including a class on “Food Systems”) for South Bronx based, food justice non-profit

  • Catering operations for a regenerative agriculture, Argentinian-inspired live-fire catering concept

  • Chef for pilot program for non-profit that reclaimed ‘food waste’ from producers, events to produce thousands of meals for food insecure NY’ers in partnership with community-based organization

  • Development of storage, receiving, and sanitation systems for a Brooklyn-based commercial kitchen and coworking facility

  • Worked on curriculum development and 1:1 mentorship for an education program that supported early-stage owners and workers in food startups

  • Menu development for an off-broadway, immersive (and edible) theater project

  • Executive Chef for national “pop up” events company

photo: @inatural

Private/events clients include: GrowNYC, James Beard Foundation, Brooklyn Brewery, City Harvest, US Open, Third Rail Projects, WeWork, Taste Talks, Food Loves Tech, Phaidon Press, Vice Media, Gin Lane, Widow Jane Distillery, Kings County Distillery, Puma, Sonos, Food Network, Soho House, Youtube

Let’s talk!