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Lead ImageJesse Jenkins in the kitchen of his west London homePhotography by Jacob Lillis
AnOther Dish is a recipe and interview series with London-based chefs, spotlighting new openings and beloved, classic restaurants that have stood the test of time.
Jesse Jenkins was a skateboarder and a fashion photographer before his home cooking videos made him a social media sensation. In the pandemic in 2020, at home with nothing to do, Jenkins began filming himself in his west London kitchen conjuring up dishes like ‘Gochujang Croque Madame’, ‘Kimchi Fried Rice’ and ‘Pickled Aubergine & Pork Belly’, luxuriating in the slow, meditative rhythms and ASMR soundscape of the cooking process. Clocking in at around one minute each, these visually stunning videos blew up on Instagram, racking up millions of views and earning @adip_food – an acronym for Another Day In Paradise – 539,000 followers and counting.
To make it as a chef today – online, where most of our stars are now born – one must have a strong sense of aesthetics, and Jenkins’ love of photography, skateboarding videos and cinema have helped hone his singular eye. “I’m a huge Paul Thomas Anderson fan, and I thought a lot about his style when I started doing my cooking videos,” says Jenkins, name-checking Larry Clark’s 1995 film Kids and the work of skate videographer Jon Miner as other formative influences. “I gave myself a challenge: if I got the opportunity to film a little food sequence in a movie, what would it look like?”
After moving to London at the age of 20, Jenkins pursued a career as a fashion photographer, shooting romantic, lusciously coloured imagery for brands like Marc Jacobs, Simone Rocha and Miu Miu. This sensibility bleeds into his cooking videos, moody vignettes where the colour palette is dialled up to a smoky blue. “I grew up shooting on film, and I just always loved that early morning cold blue,” he says. “When you have cool tones, it really amplifies the colours of the food. It makes the ingredients feel almost supernatural.” This blue colour palette also ties in with the introspective, melancholic disposition of Jenkins’ cooking videos, as does the story behind the project’s name, Another Day In Paradise. “I saw the slogan on a self-help poster in my early twenties when I was having a hard time,” he recalls. “It was in a gothic font, it was a sunset, and it essentially said, you’re lucky to be alive today – it’s another day in paradise. If I wake up with a heavy head, which I do most days, I use it as a reminder.” (Another Day In Paradise is a one-man operation – Jenkins shoots his videos, stars in them, colour grades them, edits them, and comes up with the original recipes himself.)
Jenkins uses that same Dutch gothic font to title his dishes, stamped in ever-changing vibrant colours on the thumbnails of his Instagram videos. The font also appears on the cover of Cooking With Vegetables, Jenkins’ debut cookbook, printed in hot pink against a delicate still life of a freshly picked beetroot, roots, stems and leaves intact. The book is a tantalising ode to vegetables – anchovies, smoked bacon or chorizo appear, but they’re never the main event – split into sections like “pickles and ferments”, “cruciferous veg” and “leafy veg and salad”. A magnet for our hunger for moreish, addictive foods like grilled cheese sandwiches, fried rice and katsu, Jenkins’ recipes take well-loved dishes and puts a spin on them, unlocking the fresh and flavoursome potential of vegetables.
Growing up in Los Angeles in the 90s, Jenkins’ palette was indelibly shaped by the Californian city’s famously rich and diverse food culture (his mother also worked for the infamous American chef and baker Nancy Silverton at La Brea Bakery). While working as a professional chef in restaurants to support his real passion – street skateboarding – he discovered the flavours of processes of Hispanic food during the kitchen’s daily staff meal (he also came across ingredients like gochujang and kimchi during a spell living next to LA’s Koreatown, while his Japanese godparents exposed him to the flavourful power of dashi and miso early on – all of these ingredients crop up frequently in his recipes). “The food in LA is very bright, acidic and punchy, always with a fresh element,” Jenkins reflects. “I’ve always said my style is California food, West Coast cooking. I use this as a tagline a lot: ‘Fresh, fast, filthy.’”
Here, Jesse Jenkins talks about his cinematic videos, why he prefers home-cooked meals over dining out and the best kitchen tool to give as gifts.
What’s the first meal you remember making? A quintessential American sandwich with white bread, Bologna, American cheese, bread and butter, pickles, potato chips, mayonnaise and mustard. This is best eaten by the pool.
What is your idea of a perfect day? A day with absolutely nothing to do.
What makes a good food photo? It should feel like it just happened.
What are your fridge staples? My fridge is always filled with vegetables. Then there’s kimchi, sauerkraut, pickles and ferments, miso and leftover white wine. I also have some form of stock – usually a chicken stock – which I make every week.
What’s the best piece of advice you’ve received? The best time to plant a tree was 20 years ago. The second-best time is now.
What’s one ingredient you can’t live without? Salt. Trying to figure out how to season your food without it is brutal. And lemons – I always have a bunch of lemons too.
What did you eat yesterday? My kids are obsessed with garlic bread, so I made three different versions of it. Then I went to the new Speedboat Bar on Portobello and ordered all the spiciest stuff they had, which was totally delicious.
What’s your favourite dish in your new cookbook? Smoky aubergine parm – that’s my baby.
What makes a good food photo? “It should feel like it just happened” – Jesse Jenkins
What are your top three favourite restaurants in London? St John, Kiln, and Brunswick House.
What’s the one dish you eat the most at home? I cook bolognese for my family twice a week. My kids love it. The thing I make for myself the most is fried rice. I use whatever I have on hand to make it really satisfying and delicious.
What’s a common misconception people have about chefs? People think I don’t want them to cook for me. I hate that. Home-cooked food is genuinely my favourite kind of meal. A hot dinner from a family member or a friend is the closest you can get to God.
What do you do to feel inspired? I watch a lot of movies. I like to submerge myself in another world. I love to think about food in the sense of, if you had to make a dish that was in a movie that you love, what would it be? I try not to watch or read too much about cooking, but I do read a lot of MFK Fisher, which I find helpful because it’s just so different to now.
What’s the best meal you’ve ever had? My late mother’s fried chicken, which I’d eat over the sink as it came straight out of the frying pan.
What is your favourite city or region in the world to eat in? Thailand, specifically Bangkok, where food is just everywhere you look. Food is the way of life there, everyone is eating all the time. They’re honest cooks making food for honest people.
What’s your favourite thing about being a cook? It’s just a really joyful way of living life. Even in the shittiest of times, you can make life exciting and fun.
What’s your greatest extravagance? Snowboarding. It’s the only thing I’ll spend a crazy amount of money on.
“A hot dinner from a family member or a friend is the closest you can get to God” – Jesse Jenkins
What’s the best book you’ve read recently? I just finished one of MFK Fisher’s books, How to Cook a Wolf, which was incredible. I also recently read Keith McNally’s autobiography, I Regret Almost Everything. It’s the most brutally honest memoir I’ve ever read. I love all his restaurants and everything that he’s built.
What’s the best kitchen tool to gift to someone? A mandoline, which, once you get over the fear of it, will make life so much easier. Chef’s weights are also good. Or a bench scraper, for organisation.
What cookbook has inspired you most? Roast Chicken And Other Stories by Simon Hopkinson, both for the recipes and the writing.
If you weren’t a cook, what would you be doing? I’d probably be a director or a therapist. I feel most comfortable when I’m talking to people about real stuff. I’ve found therapists and mentors so helpful in my own life.
What is a quote you always come back to? “Stay gold, Ponyboy.”
What does success look like to you? To live without fear. I’ve worked for people in fashion who are financially very successful or critically acclaimed, but they are absolutely miserable. I just want to feel comfortable with what I’m doing and who I am – that’s the goal.
Cooking With Vegetables by Jesse Jenkins is published by Bluebird and is out now.
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Lead ImageJesse Jenkins in the kitchen of his west London homePhotography by Jacob Lillis
AnOther Dish is a recipe and interview series with London-based chefs, spotlighting new openings and beloved, classic restaurants that have stood the test of time.
Jesse Jenkins was a skateboarder and a fashion photographer before his home cooking videos made him a social media sensation. In the pandemic in 2020, at home with nothing to do, Jenkins began filming himself in his west London kitchen conjuring up dishes like ‘Gochujang Croque Madame’, ‘Kimchi Fried Rice’ and ‘Pickled Aubergine & Pork Belly’, luxuriating in the slow, meditative rhythms and ASMR soundscape of the cooking process. Clocking in at around one minute each, these visually stunning videos blew up on Instagram, racking up millions of views and earning @adip_food – an acronym for Another Day In Paradise – 539,000 followers and counting.
To make it as a chef today – online, where most of our stars are now born – one must have a strong sense of aesthetics, and Jenkins’ love of photography, skateboarding videos and cinema have helped hone his singular eye. “I’m a huge Paul Thomas Anderson fan, and I thought a lot about his style when I started doing my cooking videos,” says Jenkins, name-checking Larry Clark’s 1995 film Kids and the work of skate videographer Jon Miner as other formative influences. “I gave myself a challenge: if I got the opportunity to film a little food sequence in a movie, what would it look like?”
After moving to London at the age of 20, Jenkins pursued a career as a fashion photographer, shooting romantic, lusciously coloured imagery for brands like Marc Jacobs, Simone Rocha and Miu Miu. This sensibility bleeds into his cooking videos, moody vignettes where the colour palette is dialled up to a smoky blue. “I grew up shooting on film, and I just always loved that early morning cold blue,” he says. “When you have cool tones, it really amplifies the colours of the food. It makes the ingredients feel almost supernatural.” This blue colour palette also ties in with the introspective, melancholic disposition of Jenkins’ cooking videos, as does the story behind the project’s name, Another Day In Paradise. “I saw the slogan on a self-help poster in my early twenties when I was having a hard time,” he recalls. “It was in a gothic font, it was a sunset, and it essentially said, you’re lucky to be alive today – it’s another day in paradise. If I wake up with a heavy head, which I do most days, I use it as a reminder.” (Another Day In Paradise is a one-man operation – Jenkins shoots his videos, stars in them, colour grades them, edits them, and comes up with the original recipes himself.)
Jenkins uses that same Dutch gothic font to title his dishes, stamped in ever-changing vibrant colours on the thumbnails of his Instagram videos. The font also appears on the cover of Cooking With Vegetables, Jenkins’ debut cookbook, printed in hot pink against a delicate still life of a freshly picked beetroot, roots, stems and leaves intact. The book is a tantalising ode to vegetables – anchovies, smoked bacon or chorizo appear, but they’re never the main event – split into sections like “pickles and ferments”, “cruciferous veg” and “leafy veg and salad”. A magnet for our hunger for moreish, addictive foods like grilled cheese sandwiches, fried rice and katsu, Jenkins’ recipes take well-loved dishes and puts a spin on them, unlocking the fresh and flavoursome potential of vegetables.
Growing up in Los Angeles in the 90s, Jenkins’ palette was indelibly shaped by the Californian city’s famously rich and diverse food culture (his mother also worked for the infamous American chef and baker Nancy Silverton at La Brea Bakery). While working as a professional chef in restaurants to support his real passion – street skateboarding – he discovered the flavours of processes of Hispanic food during the kitchen’s daily staff meal (he also came across ingredients like gochujang and kimchi during a spell living next to LA’s Koreatown, while his Japanese godparents exposed him to the flavourful power of dashi and miso early on – all of these ingredients crop up frequently in his recipes). “The food in LA is very bright, acidic and punchy, always with a fresh element,” Jenkins reflects. “I’ve always said my style is California food, West Coast cooking. I use this as a tagline a lot: ‘Fresh, fast, filthy.’”
Here, Jesse Jenkins talks about his cinematic videos, why he prefers home-cooked meals over dining out and the best kitchen tool to give as gifts.
What’s the first meal you remember making? A quintessential American sandwich with white bread, Bologna, American cheese, bread and butter, pickles, potato chips, mayonnaise and mustard. This is best eaten by the pool.
What is your idea of a perfect day? A day with absolutely nothing to do.
What makes a good food photo? It should feel like it just happened.
What are your fridge staples? My fridge is always filled with vegetables. Then there’s kimchi, sauerkraut, pickles and ferments, miso and leftover white wine. I also have some form of stock – usually a chicken stock – which I make every week.
What’s the best piece of advice you’ve received? The best time to plant a tree was 20 years ago. The second-best time is now.
What’s one ingredient you can’t live without? Salt. Trying to figure out how to season your food without it is brutal. And lemons – I always have a bunch of lemons too.
What did you eat yesterday? My kids are obsessed with garlic bread, so I made three different versions of it. Then I went to the new Speedboat Bar on Portobello and ordered all the spiciest stuff they had, which was totally delicious.
What’s your favourite dish in your new cookbook? Smoky aubergine parm – that’s my baby.
What makes a good food photo? “It should feel like it just happened” – Jesse Jenkins
What are your top three favourite restaurants in London? St John, Kiln, and Brunswick House.
What’s the one dish you eat the most at home? I cook bolognese for my family twice a week. My kids love it. The thing I make for myself the most is fried rice. I use whatever I have on hand to make it really satisfying and delicious.
What’s a common misconception people have about chefs? People think I don’t want them to cook for me. I hate that. Home-cooked food is genuinely my favourite kind of meal. A hot dinner from a family member or a friend is the closest you can get to God.
What do you do to feel inspired? I watch a lot of movies. I like to submerge myself in another world. I love to think about food in the sense of, if you had to make a dish that was in a movie that you love, what would it be? I try not to watch or read too much about cooking, but I do read a lot of MFK Fisher, which I find helpful because it’s just so different to now.
What’s the best meal you’ve ever had? My late mother’s fried chicken, which I’d eat over the sink as it came straight out of the frying pan.
What is your favourite city or region in the world to eat in? Thailand, specifically Bangkok, where food is just everywhere you look. Food is the way of life there, everyone is eating all the time. They’re honest cooks making food for honest people.
What’s your favourite thing about being a cook? It’s just a really joyful way of living life. Even in the shittiest of times, you can make life exciting and fun.
What’s your greatest extravagance? Snowboarding. It’s the only thing I’ll spend a crazy amount of money on.
“A hot dinner from a family member or a friend is the closest you can get to God” – Jesse Jenkins
What’s the best book you’ve read recently? I just finished one of MFK Fisher’s books, How to Cook a Wolf, which was incredible. I also recently read Keith McNally’s autobiography, I Regret Almost Everything. It’s the most brutally honest memoir I’ve ever read. I love all his restaurants and everything that he’s built.
What’s the best kitchen tool to gift to someone? A mandoline, which, once you get over the fear of it, will make life so much easier. Chef’s weights are also good. Or a bench scraper, for organisation.
What cookbook has inspired you most? Roast Chicken And Other Stories by Simon Hopkinson, both for the recipes and the writing.
If you weren’t a cook, what would you be doing? I’d probably be a director or a therapist. I feel most comfortable when I’m talking to people about real stuff. I’ve found therapists and mentors so helpful in my own life.
What is a quote you always come back to? “Stay gold, Ponyboy.”
What does success look like to you? To live without fear. I’ve worked for people in fashion who are financially very successful or critically acclaimed, but they are absolutely miserable. I just want to feel comfortable with what I’m doing and who I am – that’s the goal.
Cooking With Vegetables by Jesse Jenkins is published by Bluebird and is out now.
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