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Do you have any recommendations of how to prepare sweet jackfruit in a meal?

Ask Me Anything (Office Hours)

Ken Rubin - Ask Me Anything (Office Hours)

Recorded

This event was on December 13, 2022

Join Chef Ken Rubin in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Ken is ready to answer them all. Take advantage of this once a year chance to ask Rouxbe's Chief Culinary Officer anything in our last live event of 2022!

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Question

Do you have any recommendations of how to prepare sweet jackfruit in a meal?

Answer

When it comes to Jackfruit, you know, you're absolutely right if you're Jackfruit is already ripe. It's going to really work best in these sweet applications more dessert applications. A lot of Jackfruit recipes that you see for plant-based cooking explicitly, you know specifically uses green what they call Green or under ripe or unripe Jackfruit because that's gonna have number one sort of that desired texture. But number two it's not gonna have that sweetness. It's gonna be a much more neutral flavor more of a pallet that you can use and really build flavors with so just maybe something to consider when it comes to the Jackfruit. There's kind of two Market forms that sweet and that green and the green is the one that you typically see more in. Like a jackfruit pulled pork or as a stuffing or a filling for something where you might be able to apply a more Savory flavor set to that.

Ken Rubin

Chief Operating Officer

Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world’s leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others. Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy. Ken currently serves as the Chair of the James Beard Foundation’s Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content. Ken previously served as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP’s philanthropic foundation founded by Julia Child. Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoy cooking and eating in Portland, Oregon.