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The chef went back to school. Why not? I can always learn a new technique on how to use unfamiliar spices properly. A friend of mine, Chef Yochanan Lambiasi, had a longtime dream to open a professional school for Kosher Culinary Arts. Three years ago he made the dream a reality and the Jerusalem School of Kosher Culinary Arts was born. Chef Lambiasi, a very friendly, outgoing personality with a powerful handshake, was trained in the fine arts of food preparation in England. We met several years go when Yochanan and I helped cater for a friend. He was doing his favorite fish with unmatched flair. Our relationship has been recently renewed when Chef Lambiasi asked me to accept an apprentice in my kitchen from this year's group of newly trained chefs. I agreed. A hard working enthusiastic young chef began working alongside me. I hope to learn much from him. I was eager to see what was happening at the Jerusalem School of Culinary Arts, so I enrolled in several classes. To my delight, my first class left me with several new ideas which I am going to put into use for the "Nine Days." Visit Chef Lambiasi's web site at: http://www.jskca.org.il B<>Fresh Water Fish Baked in a Bag with Ginger and Chinese Vegetables with Sweet Potatoes
Lay out a sheet of silver foil. Lay the fish fillets onto the foil and layer the vegetables over. Spoon over the olive oil and seasoning. Cover the fish with a clean baking bag and fold around the sides, leaving a window to see the fish, or just use foil, fold over and wrap foil in the shape of a fish. Bake in the oven at 180°C for 20 minutes or bake on a grill, medium heat. Place the bag onto a plate and cut through the bag at the table. Makes 4 servings. Sauteed Marinated Tofu in Mango and Chili with Mixed Leaf Salad
Cut the tofu into long strips. Mix together the mango, sweet chili sauce, olive oil and seasoning and leave for 2 hours (or 2 minutes - it is still good). Heat up a frying pan and saute the tofu on both sides until golden. Smother with mango chill sauce. Place the leaves in the middle of a plate and place the tofu on the leaves. Pour over mango chili sauce. Makes 4 servings. Dijon Rye Bread
Mix some of the yeast with some of the sugar and warm water. Let stand for 10 minutes. Place the flours in a bowl and make a well. Add the yeast and dijon mustard. Stir in the rest of the water and knead well to a pliable dough. Cover and let the dough rest until it doubles in size in a warn area. Knock back the dough (knock out the air). Shape it into loaves and let the dough rest (in a warm area) for about 20 minutes or until the dough springs back leaving no imprint when pressed. Bake at 35 minutes 200°C. (Click here for instructions on how to "separate Challah," see the article about Challah)
Published: Sunday, August 07, 2005
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 Chef Herschel prepares hundreds of meals a day at Aish HaTorah’s World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students.
Before arriving at Aish HaTorah Jerusalem, he received his B.A. in Business administration and his M.A. in education. While working at Aish he completed a chef’s course in Jerusalem. Like what you read? As a non-profit organization, Aish.com relies on support from readers like you to enable us to provide inspiring and relevant articles. Click here to support Aish.com.
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GREAT recipies!
Thank you for the wonderful recipies. I am always looking for new foods to serve, especially in the nine days. By the way, my son Ari was in the first class at what was then called 'KCA.' It was a WONDERFUL experience. He learned quite a bit, and we are all enjoying his new skills!
Liz Cohen
Monsey, N.Y.
(1) Zulal Ahmad B.A, 7/8/2005
I am a chef in Bali,Indonesia. Very happy could have real recipe from you, Thank you