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Hello and welcome to the J Train Podcasts, J Train Jair Freak, Comey Live from the quarantine cabin on the Lower East Side of Manhattan.

We are here every, every weekday, Monday through Friday. And I don't know how long that will go for, but for now Monday through Friday with your emails or stories or questions, I say it every episode. I'll say it again.

Thank you for listening. Thank you for telling a friend. Thank you. Thank you. Thank you. That's how it works. And I've been doing this podcast for now seven years, which makes me feel a thousand years old and it's actually insane.

But a lot of you have been, you know, whether you're new here, whether you're old here, I love all my children equally. Thank you. Thank you for listening.

Thank you for helping spread the word. The only reason it exists seven years is because you are out there.

Chirp, chirp, chirp. Telling people, telling a brother, a sister, a mama, a papa. That's how it goes.

Make your Instagram story. That always feels good. You know, and we're back with another guest episode. I'm very excited.

Oh, also YouTube, YouTube, YouTube. We're doing stuff on YouTube. Okay. Go subscribe. YouTube videos don't just appear for free. So I need you guys to make these YouTube's feel, you know, worth it.

So please go subscribe on YouTube, YouTube.com. If you search Jared Fried, I put it in my Instagram story every day that I put out a podcast. I give you the swipe up for the YouTube.

Very excited about today's guest. The first timer here on the show. He's got a new book that's not we you got some time to buy this book because it doesn't come out until 2021.

But I don't he is the editorial director for the feed feed. Jake Cohen. Thank you for coming on. Of course, great to see you. Even the computer.

I know to, you know, quote unquote, see you to go back. No, Jake, what would you call yourself? I mean, I get the title editorial director, but like, how would you describe what you do? Because I want to make sure the listeners know it's so weird because people, people watch food network.

They all these things and there's that like overarching term like chef. You're a chef. You're doing this and that. But really the majority people in media that are the ones that are like cooking for magazines, developing those recipes. That's what I am. So I always say like food writer and recipe developer.

And but I remember we met because we were both in a pumpkin pumpkin keg. Yeah, a pumpkin keg because we were both involved. So I guess like food dot com was being transitioned into some sort of like Netflix for food. So they like it. Yeah, genius kitchen. And I don't know if it's still is it's still going back to food dot com.

Because and I remember so they took this huge chance where they were like, okay, we're going to make food dot com food dot com is like the highest traffic recipe site. I remember that was it's it's SEO. So like people you search chicken and they have like the first ones that come up.

And they're the first one that they're the this was a big deal. And the whole idea was like, okay, we get all this traffic. Let's turn it into videos and basically trick the people who have been coming here. And the big feedback was like you fucking assholes. This is where I got all my recipes for you. You took away like people were treating Google.

Like the little box with your recipes where they were like, I want to make so they knew they could search chicken. And their favorite chicken recipe would come up from food dot com. So all the feedback was incredibly negative even though they were putting out.

From my point of view, they were great. The videos were amazing. So I was brought in as like the loud mouth food opinion guys. So they like I remember I went in for an audition.

And the audition was for something and they asked me about they're like, give your opinion on these food trends. And I remember I go in the audition, you know, like you go in for something and you just are like, fuck it. I don't give a fuck. And I kind of had that attitude. And I was like, I just started complex. I basically did what I do with charcuterie where I just was like, and this sucks. And that sucks. And I and I had all these reasons and for whatever reason, the guys and the women, the men and women who ran genius kitchen were doing the auditioning.

They were like, we don't we like what you do with food. Like and they brought me into like just basically like be allowed mouth. But what were you brought in? What was like the title you were brought in under.

So I came in from the other side. So there was this really weird divide because the majority people involved with this were actors, comedians, that kind of side that are just like, now I'm going to do it's kind of like the Jonathan Bennett being a host for food network.

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