Six mouth watering dishes took center stage as chefs of half a dozen world leaders converged on Tel Aviv to cook for peace - The chefs, including from the White House, Kremlin and Elysee Palace, are part of the Club des Chefs des Chefs, an elite gastronomical club created by Gilles Bragard, with only some 30 chefs who cook for world leaders.
Check out Chef Avram Wiseman as he demonstrates to the CKCA professional program students how to remove pin bones from a salmon fillet. This video is a prequel to our other related video on how to make gravlox, so check that out too. For more information about the Center for Kosher Culinary Arts, visit http://www.kosherculinaryarts.com.
We were to work with one idea for the entirety of this semester. I thought it would be a beneficial to work with a concept that I had a strong background in, Jewish, specifically the laws of kashrut. If I was to demand a higher level of technique and skill required to make a smooth and coherent stop-motion, I thought a simple topic would be ideal. I quickly discovered that in order to explain the rules of kashrut, one would need a series of full-length films; this, was not going to be possible f...
The Center for Kosher Culinary Arts, featured on CUNY TV's "Study with the Best" program. The Center for Kosher Culinary Arts is the only kosher cooking school in the US to offer professional level training in culinary arts. For more information, visit www.kosherculinaryarts.com.
Chef Colombe Jacobsen Shares Food Inspiration on Sabra Blog. All of the products are beautifully presented, certified kosher and vegetarian and available across the nation. With over 45% growth in the past 52 weeks
Pastry Chef Mark Hellermann of the professional program in Baking and Pastry at the Center for Kosher Culinary Arts, demonstrates how to use the medium of melted chocolate to make designs on cakes and petit fours.
Watch as Chef Avram Wiseman demonstrates how to roll out handmade pasta dough. The recipe he used for pasta dough is eight eggs, 1/2 oz. olive oil, 1/2 Tbsp salt, and 20 oz. bread flour; knead together until gluten is developed and chill for one hour. For more information about the Center for Kosher Culinary Arts, visit http://www.kosherculinaryarts.com
Join Pastry Chef Mark Hellermann at Kosherfest 2009, as he explains how to make and shape classic Tulipe Cookies. The recipe is to use equal parts (by weight) of melted butter or margarine, egg whites, powdered sugar, and bread flour. Pipe into shapes and bake at 375 degrees for 5-10 minutes, and then either quickly shape while still hot into a shape or allow to cool.
Chef Avram Wiseman demonstrates to CKCA professional program students how to make fish 'en papillote,' which is a steaming method. An uncooked fish fillet is placed onto a piece of parchment paper with vegetables, lemon juice, butter and fresh herbs, and wrapped tightly. The paper is then placed in a hot oven for six or seven minutes. For more information about the Center for Kosher Culinary Arts, visit http://www.kosherculinaryarts.com.
Join Chef Avram Wiseman and the students of the Center for Kosher Culinary Arts as he demonstrates how to make gnocchi, or potato pasta. Chef Avram's recipe is 2 pounds of riced potatoes, 2 egg yolks, spices and just enough flour to hold it together. For more information about CKCA and our programs, please visit http://www.kosherculinaryarts.com.
Chef Avram Wiseman shows the CKCA professional program students how to cure salmon with traditional gravlox ingredients: fresh dill, freshly ground black pepper, lemon or lime, and a sugar-salt combination. For more information, visit http://www.kosherculinaryarts.com.