Meet Eden Grinshpan, the ridiculously charming host of cooking shows and YouTube videos
The 27-year-old chef travels the world merging fun with food.
This is just one of the ways to describe Eden Grinshpan, chef, TV personality, writer and all-around fun gal. Her energy, talent and passion for cooking and travel has landed her in numerous places. From London and India to Israel and beyond, the 27-year-old has already left quite a mark on the food world.
With 27,000 followers on her Instagram feed, Forbes placed her on its "30 Under 30" list. She has had shows on the Cooking Channel, has appeared as a judge on "Chopped Canada" and "Sugar Showdown," and most recently cooked more than 2,000 burgers for Burger Bash at the South Beach Wine & Food Festival. And that’s just the tip of the iceberg.
We sat down with Eden, of Israeli descent by way of Canada, and talked about how she got started, what her favorite place in the world is, and what the future holds for EdenEats.com, her blog that you should be reading and watching.
From The Grapevine: Where did your love for cooking start?
Eden Grinshpan: I became obsessed with the Food Network in 10th grade, which inspired me to get into the kitchen. I started baking and cooking and instead of applying for university I decided to enroll in culinary school. I studied at Le Cordon Bleu and got my Grande Diplôme in both Pastry and Cuisine.
FTG: What made you come to NYC after graduating from Le Cordon Bleu in London and traveling to India?
EG: I grew up in Toronto, Canada, and after graduating culinary school I traveled to India, South East Asia, and then lived in Israel. I moved to New York City after that because I was trying to figure out what to do with my life, not to mention my younger sister got into NYU and we are really close, so I followed her here and the rest is history.
FTG: What is your favorite place in the whole world to visit? And to cook in? Which place has the freshest ingredients in your experience?
EG: Tel Aviv, Israel. When I lived there I used to live beside the market. I bought a cart and would shop there everyday for fresh ingredients. I knew a ton of the vendors and loved the whole experience of it. There is mostly local sourced produce, so everything is seasonal.
FTG: What else did you like about Israel?
EG: Incredible food – like I think some of the best I've ever had – always fresh and seasonal. I lived by the beach so I would live in jean shorts, Birks (Birkenstocks) and a tank. Everyone is really casual and your friends treat you like family. Tel Aviv is a very warm, happening city that I can't get enough of.
FTG: What is your "diet" and how do you stay in shape?
EG: I love food, I love trying new food, and I love exploring the food scene wherever I am. When I am traveling or eating at a restaurant I always go for it, but always share. That way I can try more dishes on the menu. When I cook at home I tend to make a lot of Mediterranean food, so very vegetable heavy, lots of citrus, and grilled meats. I love cooking food that makes me feel good after.
FTG: If you were to open a restaurant, where and what would the concept be?
EG: Contemporary Mediterranean market, somewhere in New York City.
FTG: What are you most excited about working on right now? And anything coming up we should look out for?
EG: I have several projects in the works and I can't really talk about some of them since they are in the beginning stages. But I am working on a podcast with Dean & DeLuca that is going to launch in April. I am also shooting a bunch of stuff with my sisters and constantly updating and working on my blog.
In addition to writing for From The Grapevine, the Brooklyn-based Dara Pollak is a food blogger at the Food Network, Bravo, Elite Daily, Thought Catalog, Thrillist, and Springer Mountain Farms.
The opinions expressed in blogs and reader comments are those of the writers and do not reflect the opinions of FromtheGrapevine.com. While we have reviewed the content to ensure it complies with our Terms and Conditions, From the Grapevine is not responsible for the accuracy of any of the information.
MORE FROM THE GRAPEVINE:
Related Topics: Chefs & Restaurants