Jacob Brach
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Class: |
1972 |
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School: |
North High School |
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Inducted: |
2024 |
Jacob Brach - Chef and Cookbook Author – Class of 1972
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, 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 through 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 foodservice operations when he began working for Delaware North Companies, first in operations, and later as a corporate trainer.
In 2002, Jake joined the Rich Products Corporation family, a global food manufacturer that is known for their innovative products and outstanding customer service, as Regional Culinary Manager for the Northeast, supporting a sales team by delivering that outstanding customer experience through product demonstrations, trainings, and menu ideation. Jake’s role at Rich’s changed rather quickly over the years to accommodate recruitment of new Culinary Team members, becoming the liaison to both the Culinary Institute of America, and the New York State Restaurant Associations ProStart Program. He became Rich’s first Manager of Culinary Learning and Development where he was responsible for the continuous learning and development path of the Culinary and R+D Teams in both the US and Global Markets.
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 the following year at Aureole New York, a Michelin one-star restaurant that serves progressive American Cuisine. Jake is an ACF Certified Chef de Cuisine and has successfully completed ProChef 1 certification at the CIA’s San Antonio Campus, a member of the Culinary Institute of America’s Alumni Association, and has been inducted into the Culinary Institute of
America’s Society of Fellows. Jake is the author of two books, “The Sustainable Chef-Cooking with the Farmers of New York State, and “Of Food and Family-A Seasonal Account of Delicious Memories”.
Jake is currently the principle of “The Sustainable Chef-LLC,” a culinary consulting service that specializes in Farm to Table Events, Food Enthusiast Classes, and cooking themed corporate team building events. He is an avid gardener, home-brewer, and cider maker and enjoys carrying on his family’s food traditions, promoting the healthy connection between Farm, Food, and Family.