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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. ...
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 tr...
Rabbi Zushe Blech, one of the world's leading experts on modern kosher food production and technology, delivers a long-awaited lecture to the professional program students at the Center for Kosher Cul...
Channel Icon Subscribe Unsubscribe booker62 January 15, 2010 (more info) (less info) Want to Subscribe? Sign In or Sign Up now! Join the Center for Kosher Culinary Arts (CKCA) and sit in on our Pro Ba...
Chef David Ritter, culinary arts instructor at the Center for Kosher Culinary Arts (CKCA) teaches his class how to prepare the classic mother sauce Hollandaise. Part II of II.
Chef David Ritter, culinary arts instructor at the Center for Kosher Culinary Arts (CKCA) teaches his class how to prepare the classic mother sauce Hollandaise. Part I of II.
Chef David Ritter, culinary arts instructor at the Center for Kosher Culinary Arts (CKCA) teaches his class how to prepare Bernaise Sauce, the classic small sauce made from Hollandaise.
Rabbi Yaakov Felder is the Rav of Shomrei Shabbos and the Vice Chair of the Vaad HaKashrus of Toronto - Recorded at the Kollel Ohr Yosef in Thornhill Ontario
A remarkable exploration by a genuine expert in Kashrus - Recorded at the Kollel Ohr Yosef in Thornhill Ontario
This video is part of an internet-based educational program that encourages foodservice professionals to explore and adopt a more carefully calibrated response to the food allergy issue
  
 
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