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Tag: Chef

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  • ‘Chef’ and the redefining of starving artist

    By Melissa Weller

    May 14, 2014 | 2:54 pm

    Talk about food for the Seoul.

    For decades, writer/director/actor Jon Favreau has been a staple in the film world, indie and beyond. All over the map, he appeared alongside Keanu Reeves in The Replacements and in other kooks like Daredevil, then turned around and directed the...

  • Yeshiva boy to barbecue sauce master

    November 21, 2013 | 5:19 pm

    On a Saturday evening in downtown Los Angeles, as the somewhat surreal hush started to descend on Broadway following the weekend daytime hustle, diners gathered around an open kitchen at Umamicatessen, the flagship outpost of the reigning champ of nouveau burger chains. 

    For a...

  • Do you like to Salsa, Meringue or Amba?

    By Michael Israel

    August 6, 2013 | 10:55 am

    I am excited to announce that I will be competing on the Food Network’s Chopped on Sunday August 18th! Chopped is a cooking competition show that pits four chefs against each other in a three round competition. In each round, the chefs are given a mystery basket of ingredients and...

  • Do you like to Salsa, Meringue or Amba?

    By Michael Israel

    August 6, 2013 | 10:55 am

    I am excited to announce that I will be competing on the Food Network’s Chopped on Sunday August 18th! Chopped is a cooking competition show that pits four chefs against each other in a three round competition. In each round, the chefs are given a mystery basket of ingredients and...

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  • Chef Roble is a Putz on TV & Twitter

    By Ilana Angel

    June 20, 2013 | 8:21 am

    I have watched Chef Roble & Co. quite a few times.  I don’t blog it because it would be the same blog every single week. For example: “Chef Roble’s staff creates a menu, he takes credit. Chef Roble’s staff executes the menu, he takes credit.  Chef Roble is mean to his staff, rude...

  • Calling All Fressers

    By Michael Israel

    June 18, 2013 | 6:18 pm

    After a long hiatus from writing the blog, I have recommitted to creating new entries each week. As a reminder, this blog is an account of my journey reinventing the classic recipes found in Encyclopedia of Jewish Food. Recently, my wife and I launched a new popup restaurant called...

  • Jack Paley: Celebrity chef

    By Danielle Berrin

    February 19, 2013 | 1:20 am

    When Hollywood wants to throw a dinner party, Jack Paley often gets the call. The veteran chef, who primarily works solo, is known to have cooked for a vast array of entertainment titans and Internet tycoons, including Oprah Winfrey, Google co-founder Larry Page and actress Gwyneth...

  • The Challah King of Beverly Hills

    December 20, 2012 | 4:34 pm

    The first time Chris Brugler ever made challah, it was for Shabbat dinner at the private home where he had just been hired as a personal chef. The Beverly Hills family assumed that everyone knew how to make challah. Brugler, a blue-eyed Catholic boy from Pennsylvania who had...

  • LAX $4.1 billion makeover will include updates to food, concession stands

    December 12, 2012 | 11:26 am

    The number of people in toques and clean white chef coats at the Flight Path Learning Center and Museum at Los Angeles International Airport on the morning of Dec. 5 made it feel like a set for an episode of Bravo’s “Top Chef.”  

    Press, airport staff and city employees sipping...

  • A young chef’s guide to the Rosh Hashanah meal

    By Michael Israel

    September 5, 2012 | 10:29 am

    Considering the history of the Jewish people, the fact that Jews are still celebrating the High Holy Days today is a miracle in itself. Strong traditions and lasting rituals have enabled Jews to survive the most threatening periods of history. With the freedoms we have as modern...

  • It’s Not Easy Being “Fishy”

    By Michael Israel

    August 20, 2012 | 6:02 pm

    Fish is one of the most polarizing foods in our diet. Many people have awful memories of growing up in a home where fish night was nightmarish. Prior to the explosion of sushi restaurants in the U.S., many home cooks were under the impression that fish are full of bacteria and...

  • A Day with Gil Marks

    By Michael Israel

    August 13, 2012 | 1:24 pm

    Recently, on a trip to New York, I had the opportunity to meet Gil Marks. Gil has been incredibly supportive and encouraging in my quest to reinvent every recipe in his book Encyclopedia of Jewish Food. I wanted to have a chance to thank him in person for his work and willingness to...

  • The Road to New Jewish Cuisine

    By Michael Israel

    July 9, 2012 | 7:07 pm

    Discovering Encyclopedia of Jewish Food has changed my life as a cook. I have always wanted to explore classic Jewish cuisine and find ways to contribute to its modernization. I am a firm believer that any craftsman, whether carpenter or chef, must understand the classics before...

  • Humbly Luxurious

    By Michael Israel

    July 3, 2012 | 12:22 pm

    Luxury apartments for rent! Luxury car sale this weekend! Luxury socks, get them while supplies last! The term Luxury is almost as overused as the word gourmet, so much that it has almost lost its meaning. Truly luxurious food typically utilizes scarce or expensive ingredients, and...

  • Stewing Over the Spanish Inquisition

    By Michael Israel

    June 25, 2012 | 1:33 pm

    The single most incriminating dish of the Spanish Inquisition, Adafina, is the first entry in Gil Marks’ inspiring tome, Encyclopedia of Jewish Food. Reviewing the more than 300 recipes in this incredible book, a few critical facts about Jews become clear. We have been kicked out...

  • The Cure [RECIPE]

    By Michael Israel

    June 19, 2012 | 6:03 pm

    Republican or Democrat, Atheist or Believer, Jew or Foodie. Most agree that the first two comparisons are well known as groups with opposing ideas, but few think of the third comparison as opposing groups. How can a Jew be a foodie or even think of being a chef in America? Chefdom in...

  • Kashrut and Mindfulness:  Savoring Fresh, Local Fare at La Seine

    September 27, 2011 | 5:51 pm

    This is a story about a dream afternoon I spent at La Seine, where chef Alex Reznik is cooking seasonal, farm-to-table, California-Asian … kosher food. The restaurant’s owner, Laurent Masliah, named La Seine for the river at the heart of his hometown, but I can’t help but think...

  • Obvious vs. the-Not-So-Obvious!

    By Julia Bendis

    May 31, 2011 | 1:18 pm

    Lately I’ve been thinking about the many jobs I have had, all through my teenage years and adulthood.  The reason I started thinking about them is simple: every time my children talk about what they want to do when they grow up, and it changes daily, I usually have a funny anecdote...

  • UPDATE: Chef to try for falafel ball record at Santa Clarita fest

    May 10, 2011 | 6:11 pm

    UPDATE: The falafel ball, weighing nearly 52.8 pounds, has been certified as the world’s largest.

    The Santa Clarita Valley could become home to the world’s largest falafel ball on

    May 15, when local chef Dawn Walker tries to craft and cook a deep-fried chickpea patty that will...

  • Chicken and Duck Soup

    March 25, 2009 | 9:27 pm

    You will need one whole duck for this preparation. Have your butcher separate the breasts and legs from the bird and de-bone the legs. All the leg and breast meat should still have its skin on. Ask your butcher to grind all the meat for you. You will have approximately 1 3/4 pounds...

  • New kosher cooking school steps up to the plate—and that’s not chopped liver!

    By Sue Fishkoff

    July 17, 2008 | 1:36 am

    On the first day of class at a new kosher cooking school in Brooklyn, 22-year-old Erica Zimmerman carefully slices raw potatoes into a stainless steel bowl.

    Zimmerman, a student at New York University, says she's always been interested in cooking, but as an observant Jew only wanted...

  • Try main course hamantashen for a topsy-turvy day!

    By Jeff Nathan

    March 1, 2007 | 7:00 pm


    Chef Nathan prepares savory hamentaschen. Video courtesy JewishTVNetwork.com.

    So you know about Purim, right?

    I don't have to mention the big names here, like Queen Esther, her uncle Mordecai, the Persian King Ahasuerus and (get your groggers ready) Haman, the king's...

  • ‘Ace’ holds all the cards when it comes to cakes

    By Naomi Pfefferman

    September 14, 2006 | 8:00 pm

    You'd think Duff Goldman's ultimate Rosh Hashanah cake would be, say, a 15-layer honey cake topped with mammoth gates of heaven swinging shut.
     
    Goldman, after all, is the "extreme baker" of the Food Network's reality series, "The Ace of Cakes." His concoctions include a...
  • The Gourmet

    By Jeff Hoyt

    February 19, 2004 | 7:00 pm

    Guests nibbling on Grilled Hoisin-Ancho Colorado Lamb Chops, Roasted Garlic and Chicken Risotto and Caramel Sauce Crème Brûlée at Century City's five-star St. Regis Hotel & Spa might not just want to thank the chef, but also a rabbi.

    Foodies may be surprised to learn that these...

  • Getting Stuffed on Sukkot

    By Linda Morel

    October 9, 2003 | 8:00 pm

    "Have you ever noticed how plump autumn foods are?" asked my 9-year-old daughter two decades ago as we passed a sukkah, a leafy hut, locked behind the gate of a Manhattan synagogue.

    "You mean the peppers, pumpkins, eggplants, apples and squash?" I said, staring at a farmers market...

  • A Culinary Surprise

    By Judy Zeidler

    February 20, 2003 | 7:00 pm

    Recently, my husband and I traveled extensively throughout Vietnam, where we took several cooking classes and met talented chefs in Saigon, Hoi An and Hanoi. We ate everything from fresh Spring Rolls to Banana Blossom Salad. But the chef that surprised us the most was Donald Berger...

  • Tasty ‘Adventures’

    By Beverly Levitt

    November 28, 2002 | 7:00 pm

    "Adventures of Jewish Cooking" by Jeffrey Nathan (Clarkson/Potter Publishers, $32.50)

    When Jeffrey Nathan auditioned for his first job cooking for the captain of a Navy destroyer somewhere in the middle of the Pacific and substituted vanilla for Worchester sauce in the meatloaf,...

  • Anything but Ordinary

    By Judy Bart Kancigor

    August 29, 2002 | 8:00 pm

    "Adventures in Jewish Cooking" by Jeffrey Nathan (Clarkson Potter, $32.50).

    When it comes to kosher fine dining, chef Jeffrey Nathan of New York's Abigael's restaurants wrote the book. Now, just in time for Rosh Hashana, he's written "Adventures in Jewish Cooking," a collection of...

  • The Circuit

    By Michael Aushenker

    March 21, 2002 | 7:00 pm

    A Hungry Mob

    It was a moment that the members of Women's Department of The Jewish Federation of Greater Los Angeles' Business and Professional Division will never forget: a kitchen full of young women learning about and noshing on the Sicilian culinary stylings of chef Henry Hill....

  • Passover

    By Naomi Pfefferman

    April 2, 1998 | 7:00 pm

     

    Seder at Spago,et. al.

    More and more restaurants put Passover on themenu.

    By Naomi Pfefferman, Senior Writer

    "I'm a Jewish girl, and my husband's a Catholic,"says Barbara Lazaroff, who has been married for 15 years to renownedchef Wolfgang Puck.

    About 12 years ago, Passover was a...