Naomi Nachman Table 4 Two 1 2 15

good morning everybody how are you all doing today this is a very exciting show of table for two with naomi nachman on the nakhon siegel network our show is sponsored by abel's and hyman we taste better it's actually new year's day eve it's new year's eve it's december 31st i know that um the show is is a friday morning but we're you're listening to on friday morning but i got together in the studio today uh with a ckca team so this show is dedicated to the ckca hour so i hope you're going to tune in and stay listening because we've got an incredible uh show today an incredible lineup of great guests from the ckca team for those of you are tuning in for the first time or know the routine already i'm naomi nachman and i'm about all the food all the time i'm a kosher personal chef my business is called the aussie gourmet and anytime you don't feel like cooking you can give me a call or deeney delivers we'll talk about her in a little bit um i love cooking for people for shoppers yontoff pesach it's about 90 something days away i won't freak you out um and i'd share my kosher food traveling and and my where i eat at restaurants and anything food related please i'm going to share them with you so share them right back with me so you can email me at naomi at knackhamsegal.com thank you for the people that do email me and share your exciting experiences um you can join me on facebook twitter instagram pinterest i think i got all four in yeah uh my newsletter is uh you can sign up for me on my website the aussie gourmet.com and i'll try to send you some interesting fun recipes to get us through this cold winter so as i always say if you eat it share it i just want to give a couple of shout outs last week we were live in gomez uh in cedarhurst we had such a good fun time eitan bernath uh the 12 year old competitor from chopped joined us um he was really not feeling well that day and he really pulled himself together right he's okay he was unreal we made fresh churros we had a chat with him as well as other great guests as well malki hersh and and um nate crewman and jay books man was doing wines there i hope i haven't left anyone out but it was uh seth levitt of course from abel's and hyman and we said jay from uh did a wine pairing with us but it was so much fun you can catch that show on our youtube channel on the nakham single network uh it was always a lot of fun doing shows uh in the supermarket especially the one i'm in preferably every single day how pathetic is that but i i'd love to go to the supermarket so i always like to see what will inspire me with from ingredients for dinner that night sometimes i plan in advance but other times i just go to the supermarket walk the aisles and feel the you know feel what i'm going to make for dinner by seeing awesome and interesting new products big shout out to stop chop and roll they saved my life this week had a really crazy day uh yesterday and i just couldn't get back in time for dinner and i called the guys up from uh stop chopping roland cedarhurst if you need a quick dinner and they'll deliver it to my very hungry children when i was not home so a big shout out and thank you to stop chop and roll and i was in teaneck on monday had an amazing coffee at lazy bean absolutely fantastic coffee i don't say you know my listeners know that i don't love american coffee but whatever i had there was amazing so it was really good and of course don't forget to buy your tickets for kfwe the kosher food and wine experience uh 2015 is coming up in early february okay well a lot of information going on there so how's everybody doing we've got a really full house here i'm just gonna just give a quick rundown who's who i've got in the studio with me uh jesse's clearing his throat ready for his big moment on uh table for two good morning how are you jesse blonder he is the uh executive director owner co-owner director of ckca which stands for you're going to give it out yes uh the center for kosher culinary arts okay and we have next time chef avrum whoa hi hi good morning thanks for having us our pleasure and then i've got two of the talented talented um uh graduates from the school have gone on to great success so we're going to hear from them in a little bit deeney klein from genie delivers so i was very excited um and we got a little camera there so you can we're also filming this show too so people can watch it online afterwards on the youtube channel and merci i didn't catch your last name cornfield sorry mata cornfield cornfeld there you go uh he just got here right before the show started uh going so uh i didn't catch his last name but thank you everyone for coming in on on a uh you know new year's eve on new year's eve era of new year's eve you know i i took the training it was um you know very quiet in manhattan today in midtown and then i took the subway down to the lower east side it was it was definitely very chilly but very quiet but i think on the way way home it's going to be really intense so all right jess yeah how's it going we we know each other a long time since you started i think so i think this is my my this is my third time in the studio i did a show with miriam right network and i did a show with you before right and you're also out out oh yeah that was a great show for us live from kosher fest that was great yeah so um how did you come into this where did you meet the guys at who did you start this with you started by yourself seven years ago i responded to an add-on of all things craigslist ah yeah the old infamous craigslist you can get furniture on craigslist you can find lots of things on craigslist but apparently you can find a career too fantastic shout out to them yeah i was looking for it i was working as a as a chef as a cook and i was looking for a new gig and i was responding to ads and i saw something posted that said kosher cooking school seeks direct or something like that and i said oh this is interesting i'm jewish it's in brooklyn i'm from brooklyn let's see what this is so i responded to my now current partners who are elka and bark pinson of happy home housewares in brooklyn sure one thing led to another we started doing classes we went into business we started the school we started the professional training program seven years later here we are unreal unreal it's amazing to think that if you know a split second decision you can just say in one second i'm not interested and then your life is completely different right and that was what happened with me on behalf of the kosher cooking community we thank you for joining for for answering that ad and becoming you know who you are today and what you have started today you know when you give someone a business and you you teach them a trade you're you know yeah well you know it's a godsend it's it's a lot of work it's a labor of love but when people come back to us and say hey i'm working i'm doing something this has changed my life that makes it worthwhile it's absolutely fantastic so how many graduates have you had passed through the school at this point i believe the number is in and around 500 wow between our two programs culinary and pastry arts so it's a it's a milestone it's a really big number it's a really big number now it's a nice number you you do do recreational classes as well we've spoken about that i i've taught one for you yes way back when if we get a story we always talk about that but um yes so so um you have your recreational classes which is great for moms who want to kind of do something fun or dads or dads of course or kids or whoever wants to like just have an entertainment learn a little bit don't have the time because they're in the sick careers but they like cooking they come they take some classes they go on date night there i know a lot of people that have recently done it people have come over to me like someone just came over to me and they said they did date night for an anniversary i'm like oh that's a great though date night they loved it is our most successful thing we've ever done so we give our audience tell our audience who don't know about it well date night is a class for couples it's a cooking class for couples we have two types one is a competition based on the show chopped and one is uh a more instructional class where we teach them how to make a menu and we take seven couples we do it on mozis shabbos but we also do it as a private party option and we do it during the week the rest of the year and just to give you an example of how popular it is this saturday we have we have space for seven it's sold out and we have nine couples on a waiting list oh my gosh wow it's uh it's it's definitely one of our big hits that's a great it's a brilliant idea okay so you've got your recreational let's talk about your professional baking and professional cooking classes yes well we have a program for each baking and cooking their short-term intensive style programs they're meant for people who have a passion for cooking whether they want to take that passion and use it for their own personal uh enrichment or they want to make a living at it like the students we have here today basically it's it's a great program for anyone who wants to learn more about cooking or baking and they uh it takes about three months full time right it's not a tremendous three months every day it's monday through thursday but we also offer part-time options too okay i know you have something at night twice a week we have a part-time option that runs a few times a year that's three nights a week get a lot of people who are making the transition into a new career in that um students people who work et cetera but it's it's not a tremendous commitment of time or money but it's a tremendous investment in yourself right it's a big step it is a big step to take whether you're changing careers or not you know it is it's not to be taken lightly but if you are looking to make a career in the kosher food business we're a good place to start we're an excellent place to stay and are you accredited with any of the big big i don't know is there an accreditation that you need like a a college that you know college will say accredited with this or accredited with that we have that in there we're we're a proprietary school so it's a private trade school okay um in the food business to be a chef people ask a lot oh do i when i graduate am i a chef do i have a license to be a chef there's actually there's no such thing as a license to be a chef so a lot of people call themselves chefs who probably are not chefs the title chef you go to school you work at some point after you assume a certain amount of responsibility and you've accomplished a certain amount and i'm sure chef wiseman has more to say about what makes a chef a chef yeah i would like to hear that i'm going to write that question down for him what makes chef a chef but the school is a is a jumping off platform and the two things you want out of a school obviously a good education but you also want a network right a group let's talk about that let's talk about the network you know what happens when you've done this course and right you're now launching this kosher careers like you what what is the next step after you know these uh young friends of owls uh young chefs over here they finish the courses either you can go into business for yourself we know honey applebaum is busy in brooklyn she's gone on dinner um and others too so so but if you're looking to be for a job yeah how does your networking well the first thing when you finish the program if you have no previous experience you have the option to do an internship you work somewhere for a short period of time to gain experience and we have relationships with the best restaurants in the city with caterers uh with institutional settings like schools camps so basically whatever you have in mind for yourself we can place you somewhere where you can gain a little bit of experience sometimes that leads to a paid position others other times it doesn't but if you do an internship or not the next step is try to find a job and that's what chef wiseman he works full-time for the school and beyond teaching the classes he spends his entire day on the phone yeah his cell phone what a shout out when i say his entire day i don't mean we're talking 24 hours on the phone on facebook text messages whatsapp everything every form of communication that i didn't even know existed until a couple years ago well it didn't exist right with students and what is he doing we're we're basically making connections you're looking for a job you're hiring okay we have these students looking for a job we have these employers looking to hire and he's just he's just making connections he's like the operator he's uh he's connecting people in the food business and that's what really that's what our goal is we want to be the center of this network within the food business that connects employers people who create people who write about food people like yourself people like the students we had the graduates we have here and recently we started something to formalize that okay that's kosher career.com which is a job board it's a website for people who are looking or people people who are looking for jobs or people who are looking to hire so whatever the job is it could be a chef's position a cook's position personal chef could be in manufacturing it could be in cash for us it could be yeah an office job that's for a food manufacturing company if it has to do with food kosher food that's a place to go for it and so it's a pet project of ours we don't charge money for it but it's really gets to the heart of of what you do yeah no it's good because you want people to come and invest in the program besides the financial investment the the personal investment and you they want to know that it's good could help them get somewhere like all schools i know my husband when he was in college he had job placement right place you know so you've got it we do do that too and that but we do that to the extent of uh a lot of places i think say they do it but we i mean chef wiseman myself to a certain degree we we go out and we we're looking for people we're your eyes and ears and it's a very personalized experience it's a we're a small school a small business and we really give each student the whole and growing small and growing growing uh we have big aspirations but for now you know we really put the time in for our students on behalf of them right and and you don't have to go to johnson and wales or ice ice i don't know how they right that's right great schools they're great schools they're amazing and i cannot imagine making food i can't eat it's already like sometimes with our own kosher limitations right like i this morning i got up really early to make um a meat sauce for my kids for dinner because i'm not going to be home i'm going to stay in the city a little bit and go out to eat somewhere fabulous i hope i hope you're listening to me actually not today um and i wanted to try the meat sauce but no way can i become flay chick when i knew i was going to have dunk um krispy kreme that i got at penn station this morning that was part of my eating plan today was take the train in go to krispy kreme and bring it down for the guys for breakfast yeah no worries you've got food for us too so we're very excited to move on to that in a little bit um but you know you can't i couldn't eat my meat sauce that's what i was going on about yeah i couldn't because i can only imagine you're making this fabulous butter sauce and the pans aren't kosher i mean even if the ingredients because the pans aren't kosher you know like it must be so torturous for these i mean i've spoken to many chefs who have gone who have gone to culinary school right 20 years ago before you guys are around before you know and you're only around seven years but it was hard for them and now you can do this and i get calls from people all the time you know what should i do i'm like the answer is ckca it's not that hard thank you very much yeah we like to think the answers and and how can people find you we're going to keep talking but let's you know well for tuning in now got it we had ckca hour on the nakhon siegel network right here on table for two and we're talking with a whole team of ckca we've got jesse and we've got the chefs and we've got the graduates and we've got we're trying to you know get a good feel for everybody as much as i love ckca i want everybody to feel the love and take the classes and get in there and just you know let's be better foodies you know all everything's being elevated now it's true there's a lot happening even in you know seven years ago when we started the transition even on the one block that we're on in terms of the quality and the hub of flourishing okay uh coney island and jade yeah right down the road from some fabulous eateries and and it's just amazing how how many things have happened but also more so than that and what drives the whole thing is it's driven by people's awareness so i think people now people within the community they just want more options they want higher quality options and uh when you come to expect it when you come to demand it it'll happen because people need to make a living doing this and if they're not going to make a living serving you the same old stuff then they've got to make changes and they've got to educate themselves or they've got to find people who are educated right and that's what we do we're educating it all begins with a good education we like to think so okay so let's speak to one of our educators himself hi how are you chef hey homie thanks for having me from weissman um i'm actually friends with his sister so big shout out to y'all does she know whether we're together today i know i don't know well for all of you out there in the five towns and naomi was nice enough to invite us over and uh we're really enjoying um noshing on how krispy kreme just be creamed out but you've got we've got some pickles going on but let's talk before we uh eat these pickles that you made for us um where did you get your culinary background from where did you go to school good question i started at i started at a city school called new york city tech or new york city hotel restaurant management school is part of the kuni program city university of new york and uh i started there and that's on j street morrow hall in brooklyn okay and i was fortunate enough to be uh drafted accepted roped into a trip to europe where we had a uh we had an arrangement with the bournemouth college of technology and fine arts in bournemouth england oh in english yeah and don't say anything about british food in the 70s because there is some very good british food but it doesn't always make the mainstream news fish and chips yeah well yeah they sure do have a good hand with fish and chips i can't make very good chips these days naomi why well i went to uh england and i'm a hell of a french fried cook if that's all my claim to famous hot chips hot chips we call them hot chips yeah we love it um they do a pretty good job with them in israel too yeah yeah yeah indeed next week i'm going to be talking to uh joel haber who does food tours of the shook and fish and chips oh great uh last time i was in the shark i actually came upon the s-rogue man there's oh there's someone who makes all these different products out of s rogue or citron juices and he makes skin creams and all types of wrinkle removers and he has he actually makes medicines from s-rogue stuff that was my last trip oh that's cool but getting back to education and getting back to how i started my career i started in my late teens early 20s going to getting education but in any culinary school or any type of hotel and restaurant school anyone anywhere in the food business what you really learn are the techniques and the skills you need to learn and then i believe that most of your education begins when you enter the industry when you actually work hands-on in kitchens it's great to be able to make a really nice dish in culinary school but you really don't earn your stripes as they say until you make several hundred or several thousand of them and every one of them turn out wonderful delicious and the way they were planned and intended so just like uh we talk about when you go to yeshiva you do not learn the entire sas in yeshiva but you learn how to learn so that you learn how to learn you learn how to learn great analogy there we go so that's what we do our biggest goal is not to teach every recipe because that's obviously impossible in a 50 to 100 day period however we give you the techniques that you can take your career to the next level and that you will be able not only to follow recipes but our goal is to have our students our graduates to be able to create their own dishes and to take kosher cuisine to the next level as we see lots of chefs doing these days as evidenced at the competition at kosher fest yeah that was amazing yeah that was a really fun judge naomi yeah yeah i was i had a great time judging i got to eat it was so hot you got to eat rack of lamb this year i can't get kosher food i got to eat wreck of lamb that was so much fun actually i i there's a video of it uh on youtube i just saw it um really yeah somebody made a youtube uh highlight of that um i think this that was our best year that was it was unreal you had uh ita whitaker roth and um love her stuff obsessed with mason and mark um david bloom from hartman's in toronto toronto and um i cannot say his name katsuji tanabe kosher i want to go to l.a just to go eat there yeah he's he's doing a lot of really interesting things and he was on top chef this season yeah yeah everyone does realize that everyone sees the the level of creativity and the level of expertise and finesse that all kosher restaurants are exhibiting these days the bar has been raised in kosher cuisine and uh i'm not going to take credit for it and there's a lot of very sharp people in the industry who have uh brought lots of creativity lots of new techniques um there is modernist quizzing going on what's that give me examples of modernist cuisine but i'd say there are josh mason is doing quite a bit of that uh no beau and i believe that is fort lee we're actually doing a class with him yeah uh chef's table i believe it's a class called chef's table it's a new concept we have where we get chefs like josh who do really creative really great work and it's an it's um it's like being in the kitchen with him so you're seated around where he's cooking at the school and he's basically walking you through what he's doing with all of the different dishes and we serve a tasting menu some of his best stuff i would love to wow it's going to be a good one to uh come into a class like that uh it's hopefully just the first installment okay so we'll see and um maybe we'll who knows maybe we'll give something away later today okay stay tuned this is table for two with naomi nachman on the nacam seagull network our show is sponsored by abel's and hyman okay sure let's continue let's talk let's talk a little bit about uh kosher aussie cuisine kosher aussie cuisine all right have you put your stamp and your uh your influence on kosher rosie kosher aussie cuisine you know lamb chops meat pies i guess yeah pavlova you know that's typical australian cuisine so you know beer is in everything cooking with alcohol yum um yeah you know we all have our i you know my you know passion is just cooking anything and everything so no real aussie cuisine getting back to the bar and we know that everyone loves a drink now and then while setting the bar as uh raising the bar in the the world of kosher cuisine and we're all aware anyone who eats at kosher restaurants knows that in the last 10 years the bar has been raised on the creation crazy like crazy ah well things have come a long way from the days of schmoker bernstein right here on the lower east side well schmucklebern's theme was i mean as a child i'm showing my age here that was about the only place to get kosher chinese food in the world not too many choices back in the 1970s so if you were kosher and you wanted the taste of asia there were not a whole lot of you lined up on essex street yeah that was the place wow that was the only place you would see chinese waiters with yarmulkes speaking hebrew or chinese it's hilarious it was i remember my first few months in america was their last few months so i did get to eat there it was quite an experience yeah an experience in a time capsule oh yeah it was great i'm glad i got to be part of that as especially now as a foodie that i have that memory of eating there but these days from east coast to west coast we know that uh there are some very talented people who are either kosher or are making their living in the country the kosher industry i mean it's a multi-billion dollar industry it is not only jewish people who are eating kosher food these days many people who are um following health plans and are just more aware of where their food is coming from their raw products there are many people who will only buy kosher chickens even though they're not jewish people because people are aware of the way food is handled on the industrial level i see i see people buying um kosher closure hot dogs at costco who are not jewish because they know that and it happens to be abels and hyman okay i'm going to give them another shout out for our show because they're our sponsors but i'm serious like i go to costco three twice a week i love this stuff um as well as i do the rest of my shopping in gourmet lut and i see people buying ables and humming hot dogs because they know it's got good quality meat and we don't put garbage in our food and we hold ourselves to a you know a higher authority know yeah that is a great commercial it's not not ours but yeah we're not taking credit for it but we can uh yeah give that great we can agree about it absolutely um i let losa is your community relations and pr manager and she is like so passionate about this school and we're always in touch and talking and we've wanted to do this for a long time so you know it's really yeah i'm glad we did it yeah our new year's eve day on new year's eve day we need some cocktails so let's talk about these pickles that we've got here what have you got here i told them they're not allowed to come here without food because means uk like to eat we've got we've got some people i know admission fee to the studio is pickles have you hear about homemade pig it's like we're hungry all the time yeah we are hungry all the time he's zika is chuckling away well tell me what we have on on the table here is um these are some homemade preserves our expanded culinary class which includes a class on charcuterie chicouteri right technically charcuterie uh if i can curse here well it actually means the art of the pig and believe it or not we don't use pigs in ckca but what we do is we learn how to preserve meats and that's what we've taken from this besides meats we've learned how people have preserved food before refrigeration before freezing and we're talking about brining we're talking about smoking we're talking about pickling we're talking about packing and on the table here we have a couple savory tastes i don't really know if it's appropriate for breakfast but uh you know we can eat pickles any time this is the lower east side home of the original crucial pickles home of the lower east side and second of all you can never tell someone from either long island uh whether it's five towns or east it's always a good time for something savory isn't it absolutely yeah there's always a good time to eat there's no never before you want a taste yeah i'm serious these are uh two of our young ladies from the current class julia and bracha made uh these mediterranean style uh pickled mushrooms and these have been put in a jar about three months ago believe it or not and they haven't been refrigerated so they're sealed am i going to die safely if i heal over the middle of the show you know what happened to me now uh it's obvious that they seal well because uh these are put in ball jars and um if it forms a good vacuum uh the cover of the jar shows you there's a vacuum intact and then we know they're safe and they are safe yeah okay thank you you made sure that we wanted to be involved i cannot pass out in the middle of the show it wouldn't be good for our reputation if we killed the show host yeah no no not good not good at all so you know it's it's really um a fun thing to do to you know for the people that are we have you know two kind of audiences here a little bit we've got our listeners and we have some of our viewers that watch us uh on our youtube channel um so i'm gonna just describe to the listeners to the listeners who are not watching what's actually happening so um uh chef brought down three kinds of pickles and we've put them into little containers and i'm gonna try some we're gonna pass it around the room and everyone's gonna have a little nibble so i'm just gonna pick so which one am i trying first try the mushrooms the mushrooms what's that one okay this thing because it's the least vinegary at least vinegar i didn't want you to get anything to what's that that is the ring yes the seal too acidic i happen to love mushrooms is this a um thing okay happen to love mushrooms i'm gonna take a little bowl okay and i'm taking some mushrooms out um it's okay i don't know do you have oh you have a bowl okay i'm gonna take a clean fork i think the oh my god i'm so good can you hear me chill how's that oh my god number one i love pickle mushrooms yeah and and these should be done uh any type of mushrooms yeah so what mushrooms is this these are standard domestic mushrooms from pennsylvania um these can be done with shiitakes or portobellos so this is like a white mushroom a white butter domestic mushrooms what they're called and what's the brown one called the creaminess is that like a baby bella because very similar very similar because there's so many mushrooms and so many funguses i love i love mushrooms yes the part i love about them is that you don't need a hashkaka for them we could just go over the fairway and you could pick up anything from morels to chanterelles to the really gorgeous ones i recently saw something called lobster mushrooms yeah they were bright red and they were fresh right out of the ground so again fresh fruits and vegetables it's a truffle if that's in the mushroom family right it is tactical it's in it's also a fungi but it technically isn't a mushroom no it's not okay we don't get those kosher so much i mean the kosher but we can't get them actually i was amazed that uh right down the block from the school we are fortunate enough to be in the same neighborhood as the pickle guys that were going to sit no but you're close it also begins with the pea pomegranate and recently while i was looking in their showcases they have featured fresh truffles fresh truffles i was so surprised i said well wait a second after i saw fresh truffles in a supermarket in brooklyn i said to myself i'll bet they're going to be throwing leftover truffles in the chilean this thursday oh god that no one would buy them but guess what about two hours later they were sold out shocked that's amazing yeah so that again that shows you that the level of sophistication kosher cuisine the bar has been raised so high the level of education in our standard there is no such thing as a house standard housewife i mean people our graduates who i'm sitting right next to someone who i don't know if i would call her a housewife no she's too fab for that yeah we got deeney of deanie delivers and we're going to tell you was one of my students and again bar has been raised for a level of sophistication in in knowledge in um finesse in flavor profiles and food and of course last but definitely not least levels of presentation of what's going on in the kosher food industry the uh the barriers have been broken smashed the bar has been raised and some of the foods being served in glottkosha restaurants these days are all coming from you guys well it's certainly not working right but uh we can take a little credit because also to my left besides deeney we have mercy kornfeld and i'm really proud that both both of these uh folks sitting next to me are making some money they're uh paying some bills from the food business from the kosher food business throwing his eyes we have i have um jesse has something something to do with this i can't take full credit because deeney is really uh extremely sophisticated before she came to us she had a very good working knowledge of flavor profiles i just learned that term flavor profile yeah well that's a major that's a major concept that we teach in the school not just a flavor but building flavor profiles through various herbs uh various seasonings and we talk about spices seasoning herbs and they are and all the same and the principles of reduction and all the different techniques used to build flavors how do you like that one that was really spicy oh you must have had a pepper yeah yeah no a pickle a pickled pepper i don't know was it pickled cucumber was hot you know it's it's you know i just don't want to take away from your last comment because that was just you said it really well you're you're really proud of of what you've accomplished i am i'm like papa at the school i i show up some knockouts every time anytime one of the graduates gets a either a another job a better job gets a raise moves on to another level uh starts their own business or gets their own interview on television gets a blurb in the newspaper it comes any of this when i see uh any of our students being successful with some of the techniques and skills that they've acquired at the school or just um perfected improved yeah these are all good things and um we're small enough to be one big happy family i see that i see that i mean i've been friends with owlette she's always been giving shout outs to all the graduates and you know even like she gets she includes me and i you know i i i haven't i taught a class but i haven't i don't know if i've even taken a class because i've been busy yeah i've been an instructor i've been and so you know um i took a lot of my cooking courses before and i'm like dying to come back and i keep we we've spoken before maybe about doing an intermediate class where you're not so you know right not a basics but the next level up yeah um you know graduate you know like a like a master's program you know oh yeah the next level you've got your baby yeah and then we'll go for a phd yeah that sounds great um but you know i can imagine like i was a teacher in preschool once and when i see my kids that i taught when they were little then they're all grown up it's nice to see it's nice to see so it's kind of like that you're already grown up in it but you've gone through your infancy stage of being the young chef and learning techniques even you come in with something solid and now you guys have just pushed through on to the next cell and i i see mummy and daddy are just so proud daddy daddy daddy no one's the mummy but you know i'm using the term mommy and daddy the parents the parents the parents we've passed the ball off of them until next generation so let's talk for a couple of minutes by the way i just got to talk about the pickles they were fabulous thank you i ate the pickled veggies which i love that was actually i think that's the best oh here can i just say that was not normal can i hold that up for the camera i wanted you it's in a mason jar down in the bottom there there chipolini onions and i think that's the best part of that oh i'm grabbing that i started putting these on my barbecue in the summertime thick amazing i'm going to grab that i want you to go uh dig down to the bottom of our uh mason jar a ball jar and go for that chipollini i want that chipolani yeah i think anyone who has a uh really loves mushrooms would definitely oh yeah i'm gonna i'm gonna dig that out maybe i'll have to do it after the show you need a shovel i don't think i think i need a shovel oh it's coming up it's coming up what are you talking about i'm a determined foodie here okay so i've grabbed this tripolini look at that i'm just gonna hold it up to the camera can you just describe to our listeners what a chipolina yeah and it's a variety and then we're going to move on to the our graduates sure uh these chippolini onions are very small they're flat they almost look as if someone stepped on them um they're actually uh a little bit of a pain to peel yeah they're a bit annoying so we recommend when you work with chipolinis to actually toss them into some boiled boiling water for a few seconds and then the peels come off much easier is that a rule with any onion yeah but you lose a lot of the uh flavor if you're going to boil it onion so with large spanish onions we don't recommend it but with a smaller onions what we call a pearl onion or a white boiler onion which are frequently mistaken for pearl onions or chipolinis if you have to do more than two or three and especially someone working in the catering business or restaurant business throw it in some boiling water for a second a quick blanch with the peels on them uh kind of get forces them to give up the peels easy and and and really makes that task i love that cooking tip i love that cooking tip that was brilliant that was outrageous oh my god that's my favorite one between uh sweet and vinegar yeah it was fantastic i really got into pickled onions lately i just started putting in all our sandwiches oh yeah i got the recipe from melinda strauss i think those chipolini onions are one of the best things in the summer time on the barbecue oh my god grill them um we eat either with a marinade in season or just by themselves with the sugars uh caramelized they're just delicious love it i can make an appetizer or main course out of those just just the onions that's it that's it i love it deeney hello how are you how's it going sorry i'm getting over a little cold i know it's unfortunately it's the season is she all miked up is she sound okay just move it maybe a little bit closer so we have two ladies in the studio one has a tickle in her throat one has a pickle in the throat that's funny so deeney and i met at kosher fest a couple months back that was fun and i have been following you closely ever since i just what you are up to is unreal so let's just talk a little bit about your background you went to see kca and then so tell me what's the pca and honestly it was the best thing because it really jump started my entire career um in the kosher food industry um so i got my training at ckca i took their summer program it was in 2011. okay it's crazy how long it's been wow it went fast yeah time's flowing god almighty it was a great class yeah that was awesome chef wiseman was my chef we had an awesome you had a nice group we had a great group you still stay in touch with any of the graduates i'm on touch on facebook i see what everyone's up to every single day thank you social media exactly nice are kind of also a little connected nice yeah it's kind of a big happy family isn't it it really is it's like family because you spent every day with these people and it's i think how long is three hours a day four hours or four hours yeah it seems like two but it is four hours and it flies yep exactly and because you're in this one room with so few people you really get to know them and you know everyone's personalities come out and you really you create a little family it's fun i love that that's so cute okay so let's get out of there we got to give everyone all the time and then i did their externship which they set me up with at the prime grill so i worked at the prime girl first so you also do internships so yes they they hook the whole thing up loving that yeah yeah so where were you at the prime grill i'm right i'm grilling new york city which uh that with david clarke yeah my favorite whenever i i took one class at macy's when the augusta business oh yes and i told him i was there one time and i was with my aunt and uncle from australia yeah shout out to my aunt cathy and uncle maya myron kathy steen of sydney australia we took them there and i told the chef i was there and he sent out like six things as a president he is wonderful no not what i expected from the restaurant chef i was putting like intense and you gotta do this very creative yep and he kept me on my toes he would challenge me every day if there was a little bit of time off he'd be like here make a fish for me all right is a watch a fish stock a fish though i was like make a fish sock i'm like i've never done that before and so you figured out something bones i made it happen and then he would taste it correct it and do it again i also taste tested some recipes for his cookbook i've made some um knishes for him that's really fun he always gave me something new and interesting to do so i got great training there and then and then even before the ckca i started a food blog um what's it called deeney delivers okay um so do you delivers.com i started a little food blog that was before you were a mom before was mommy yeah this was long ago this was yeah yeah back in 2010 i started it i got really interested in food went to the ckca and then after the internship was when i continued my food blog and started a business everyone was like you really need to start selling the food that you're posting on your blog like i would buy this for for shabbos i would buy this for weekdays so yeah so i started in personal chef business um and thank god it's been great my first absolute first client was referred to me through the ckca someone called in asking for a personal chef and they lived in upper west side which is where i was living at the time beautiful um so it was just imagine made in heaven and i've been working for them the past three years nice every week so it's also like a little family because i work with them every single week i really know them i know their diets it's it's great doesn't deeney delivers offer a couple different services so it's all well it's customized foods everything i do is completely customized whether you want travis and weekday meals all customized right right yeah so it's and and i see that you'll be doing a lot of videos yeah which i think is really nice because we've got a lot of you know people out there on instagram and facebook and all that but you've actually brought it to living action yeah so i love showing people how to cook because people think something is very intimidating or it looks you know too difficult to make but i love breaking it down making it raw showing how to take beautiful ingredients and make a meal out of it creating something out of nothing um so i started my youtube channel which is teeny delivers um and yeah i do different segments with different dishes that you can make for dinners for breakfast and pretty much what i do in my everyday life where are you doing where's your studio my home that is so cute you get a camera crew in there i'm working with a production company right now and they come in um every once a month i would say we film a bunch of videos and people send in requests i want some more breakfast ideas i would love dinner ideas maybe do a poached egg tutorial so people have been amazing i've been getting great feedback you did want a prime grill did i see one prime grill you did something i saw you butcher something yeah oh so i went back into prime grill because i used to butcher um when i was a prime girl i really spent time in every area there i spent time in the sushi station i spent time butchering i spent time on the line so i went what do you mean by the line see people right good great question i i like that okay what do you mean about the line because we hear about this and you can pop up if you need to also i just um we hear about these kind of terms you know i've never really worked in a restaurant work in a line can you give me and my listeners a rundown on what a line is in a restaurant it's intense the orders are coming in it's busy it's like rush rush rush it's insane um and you need to create these dishes and just bang them out because people are hungry people are ordering and there's the grill guy back there there's the salad guy um or girl yeah well here it happened to have been all guys and this guy jose was on the grill it was awesome then there was me who was like kind of running all in between everybody and trying to get as much knowledge as i can i'd love to get a breakdown of actually behind the scenes of a restaurant yeah maybe we'll have to do a show just dedicated to that because i i'm actually fascinated now it really is yeah so it's fun it's an experience plate the dish it's so intense and every dish is to come out beautiful and perfect every single time like chef wiseman was saying you know once you've done the same dish a hundred times or so that's when you could be called a chef right right you're only as good as your worst meal really is that that's right that's how we judge that's how chefs are judged you're only as good as your worst meal you ever put out really how do you feel about that line you were great i would love to hear about what you've been doing and yeah you got started it's a fun industry it's a fun industry and you know when i first started there was just like me and a few other memes um susie was already out there was always on leo levana was always out there she is a pioneer a bit of the modern um you know new wave you know you guys it's it's just unbelievable thank you for coming in and we're gonna have a nice little chat and love it you know when we're planning to show uh aled and i back and forth and then jesse and then we said i'd like a well-rounded show i want jesse i want a chef i didn't know who was available that was going to be up to you right and i said and two days ago i said i want graduates that's really rounds it out so we have genie who's a personal chef and and his videos and a blog and we have mecca over here who's a chef in a restaurant have you we got him we're good on the i just want to make sure that you're all on the camera as well and we have sound for him excellent zk's the best engineer he keeps the show running and keeps us moving lets me know how long we've got pretty much a good um 12 minutes left to schmooze we've got to get some metal we've got to get some i just want to do a uh tape a station id you are listening to table for two with naomi nachman on the nakhon siegel network heard on our rootshever english radio our show is sponsored by abels and hyman we taste better i'm sitting here with a ckca team joining me today on new year's eve uh and you are listening to this show heir of shabbat um and it's been an exciting hour we have learned so much about food and behind the scenes and what's coming up for ckca and how you two can go to ckca and jessie has a giveaway for us uh well we're gonna give away a free class aren't we a free class yeah that's great but you have to join us you have to join the the social media platform well of course there's got to be a couch now of course um facebook instagram twitter we're kosher culinary is our handle our group is kosher culinary arts on facebook um coaching culinary on twitter check us out we've got lots of great pictures you can see what you can do at the school okay fantastic yeah thank you thank you jesse so i'm waiting for all those emails to come in and we will announce it in about probably maybe the end of january we're going to announce the winner so you've got a full month to talk to um join yeah please ckca stuff and i'm going to keep mentioning it every week and help your your social media grow too thank you so much no problem quick what's for dinner segment um sponsored by our friends at gourmet glut um out there in cedarhurst i cannot do a show without having a quick recipe that we uh put together um i was at spin class the other day and somebody said to me i need a soup give me the fastest soup you can give me right before spin class at studio and it was about to start i told her this is my favorite easier soup saute and onion a nice big fat spanish onion yeah and then i throw in some cremini mushrooms about three cups worth five zucchinis i fill the water after the zucchini after the onions have sauteed i throw in the mushrooms chopped up chunks of zucchini water up until the top of the vegetable line not so much water because that way it gets very thin throw in some salt cover it boil it till it's soft and then azush it it is the most amazing soup it's fat free and it's creamy without having any the zucchinis make it creamy what would we call that soup i call it zucchini mushroom soup yeah it's really easy puree zucchini mushroom soup and it's fat free and it's really easy to digest and there's no flour and it's gluten free it's vegan all that good stuff so that was our what's for dinner segment sponsored by our friends at gourmet glut thank you gourmet glad yeah we love you gummy clap right next hi hello hello we actually at the last minute stuff we go to gourmet glass to pick up some stuff isn't it fantastic i love it where do you work in the loft steakhouse it's on 13th and 40th so we have a gourmet gla right across right right near you exactly now tell me what part of brooklyn is that it's about that's borough park right the the hut the heart of borough park right the heart of barrow park now now tell me you finished uh culinary school in what year i finished it was the last last years this year this year in the spring of 2000. so you must be super talented to get into the loft like right i'm super lucky i'll tell you i bet you're super talented he's got a lot of passion he's being modest he's got a lot of passion are we embarrassing you no i'm just saying i'm saying the word lucky because i went to eat at the loft i did not go for an interview i went to eat with a friend which happened to know the owner at the time the manager and right we finished dinner we said hey let's go down talk to the guy we went down and i told him i'm finishing school and he says you're looking for a job so i said maybe and he says come in when you finish and i finished school and i called him up he says come in and the next thing i know i got the job okay what's your specialty what do you do there are you on the line yes i work the line oh see i'm learning i like the line um i am uh doing it's the south station the cold appetizers some main dishes i got a duck for a main dish one of the main dishes i do it's your creation um no there's great uh chef chef boris and the sous chef aviva emmanuel they do beautiful job and i take that and i make i follow their guidelines but i gotta do it right i love it yeah um i got the job there and that's what i do all day from 12 to 12. he's going into work as soon as we're done yeah all right i'm leaving here and i'm all right today's a really busy day for you i can imagine being easy even everyone's going out to even in bar park hey matthew do you still love cooking uh yes i do people ask me that you got burns um actually i'm pretty good right now i have a salad station if you get burned on salad no we don't we gotta get in the kitchen if you can't on salad we got i got a couple of saute dishes i mean the sweet breads has the i don't know how to make sweet breads do you know danny do you do sweet breath like once or twice i i have to learn that yeah my clients are mostly like very health conscious it's a lot of fresh fruit vegetables healthy whole grains so i don't do too many exotic no animal glands actually what is sweet breads put that to rest people think it's all kinds of different i've heard it's brains i've heard it's pancreas what is it thymus is a cough a calf a calf a camp i sound like a new yorker now the neck of a car well i'll be uh sweet breads and tongues are one of my the two dishes that i make the most every day it's around 30 to 40 dishes or 50 sometimes is it a top seller um no the top seller would be uh like a duck gnocchi or a crispy beef don't don't say it don't that gnocchi and crispy beef okay i'm coming let's go i'm coming i'm warning you laughed i'm coming you should definitely it's got chicken we open at 5 30 to 10 30 every night no lunch no lunch what is restaurants not open for lunch we actually have my my chefs were talking about lunch and starting the program but lately um this place got flooded at night i mean we're going from from two months ago doing 70 covers was a busy night we're doing 250 covers covers what do you mean by covers you know pretend we don't know what's going on in the kitchen meals is yeah is that from start to finish like a super appetizer or the yes yes that's purpose per person so if i go to a restaurant i order fish and a and a chicken appetizer main course and dessert just me my three things is called a cuppa or if you just come in for a salad and a hamburger still like also a cover okay good to know that's why we're here so far i'm more like the five course okay great um you do i do spend time you could do the five courses like twice a month you know don't think i go every week i wish i had the time because i'm busy cooking the network doesn't give you a budget for eating out and what a budget for eating out the network yeah the network right yeah we i love to eat out that's my favorite thing people say to me do you do you like to eat out do you like to cook i said i like everything don't you hear the beginning of my show i love everything about food i love the cooking but i also like having someone cook for me and i really appreciate the different flavors what's your favorite spice i'm going to go around the round the table here that's my new thing i'm going to ask everybody favorite spice ah no that's pretty difficult because i'm i'm good with everything really right now my favorite spice would probably be garlic powder garlic powder garlic powder i mean i love garlic too don't get me garlic powder or garlic fresh garlic sauteed garlic okay garlic it's a that's a tough one i would say if i had to pick one's one flavor probably i think it just goes great with lamb and and lambs one of my favorite protein something that you from australia might know a bit about chef i just bought back i was in australia twice this year my dad was sick and i went to visit him but thank god he's okay and i bought back a suitcase full of lamb in my australia australian lamb tastes better than american name because it's all grass-fed was it in my freezer i disagree i left my freezer door open by accident everything defrosted we ate so much lamb over shabbos i think i need a cholesterol check okay chef jesse jesse um i think mine i would say smoked paprika smudged smoked pepper that's a great spice yeah i love it what whenever i use it i'm like hot dogs in here it smells like right it has a it just can give us a smoke taste to anything you put on your breakfast cereal if you like oh that's nice smoky frosted flakes seems like you uh do have a you like to lean towards smoke spices because i i remember i saw that smoked salt smoked salt yeah that's a lot of those that's cool flavored salt i just was in hawaii and i bought back six different kinds of salts they come in test tubes naomi all kinds i bought in test tubes they're very in fashion now all the soil and himalayan salt sauce hello himalayan this is miriam wallace salts she keeps it looks such a big salt people here on the nachos you know i'm telling the truth if it's right on your desk we are wrapping up until our last minute and a half doesn't it doesn't the hour flight it does i have a gift for you i want to give it to you yeah i love presents and it goes it goes with your outfit oh it's very chic it's black it's black on black it's an apron with the ckca logo oh my god thank you there we go i'm gonna i'm gonna put it on put it on do it round out becky thank you so much thank you for having me talk to you more as well especially about the loft because it's really hot new hot news out there i'm seeing a lot of a lot of it on facebook yeah um people are coming for a job over at the library on all the foodie groups i'm really hearing a lot about it i'd like to continue our conversation this was the ckc out ckc a hour we have the giveaway thank you to jesse for doing that for us if you want to give away a free recreational cooking class uh you all you have to do is join one of their social media platforms and we will check that you are on it so send me an email naomi nachmanseagle.com that you want to win this free class and let me know what social media platform you signed up for and we're really excited to uh have you guys down here finally a whole team of you today um deeneydelivers.com mercies at the loft ckca.com kosherculinaryarts.com and yeah it's been a great show our show is sponsored by abelson hyman we taste better everyone stay listening we have music right up until candlelighting shabbat shalom everybody and i hope everyone's going to have a great fabulous 2015. take care everyone happy cooking you