RSS Feed


This is awesome. I hope it becomes at least a special segment, if not a regular series:

Culinary school had its frustrations for Seth Warshaw, the executive chef and owner of Etc. Steakhouse, a kosher restaurant in Teaneck, N.J. He had enrolled in a prestigious cooking school in Manhattan, but it quickly became clear that his religious restrictions rendered many hallmarks of fine French cooking — like rich creams and luscious crustaceans — off-limits.“I sat there with my container of water, drinking while everybody ate,” Mr. Warshaw recalled, sounding a bit pained.

“I didn’t eat foie gras. I wanted to. I wanted to take it home and take a bath in it.”

Mr. Warshaw, an observant Jew, had been asked to ruminate on this topic because he found himself in an unusual role on Sunday: a judge for the taping of an all-kosher cooking competition called “The Next Great Kosher Chef.” It was held at a commercial kitchen in Long Island City, Queens.

Read the rest of “At Kosher Chefs’ Cook-Off, Forget Foie Gras” here, at the New York Times online.


About EdibleTorah

The EdibleTorah is dedicated to building vibrant Jewish communities by helping people set up their own Potluck Shabbat experience with family and friends.

One response »

  1. Pingback: Fanfare For the Kosher Man(ischewitz) | The Edible Torah

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: