Archive for the 'Irving Schild' Category



25
May
11

Live! From 18…


This evening’s broadcast will be live from Manhattan’s 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400), starting at 7:30 – Eastern Time – we will be on the air until 8:30. Our guests include: Tammy Cohen from 18, Gil Marks – author of the Encyclopedia of Jewish Food, cooking guru and cookbook author extraordinaire Chef Levana Kirschenbaum, Kim Amzallag from Kosher Inspired Magazine and blogger Esti Berkowitz from Prime Time Parenting.

Whenever I go to 18 Restaurant, whatever else I may eat, I gotta have the Yemenite Meat Soup. Tasty and just spicy enough!

They have all been on our show before, except for Mrs. Berkowitz (who is a fascinating individual in her own right), but are back per listeners’ requests. What better venue than to have all of them together in one place, having a nice conversation, enjoying a meal and delighting you with their knowledge, humor and passion for all things food?

Won’t you join us, this evening at 7:30pm, at 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400) where you can meet our guests in person and partake of the restaurants delicious, yet reasonably priced fare?

Last Wednesday, we had the pleasure of hosting master photographer Irving Schild. He spoke to us about a fascinating new book project, he’s currently working on, about Jewish communities coming back to life in Eastern Europe, as well as some others prospering in more exotic parts of the globe. If you missed that show you can hear the archive here at: Talking with Irving Schild.

Even if you can’t come to the restaurant you can still hear us this evening from 7:30 to 8:30 pm on http://www.blogtalkradio.com/kosherscene. We’ll be wait’n for ya!

CS

24
May
11

21st Annual Hiloula Dinner


Last evening, the Manhattan Sephardic Congregation held its 21st Annua Lag Ba’Omerl Dinner. The venue was the Museum of Jewish Heritage next to Manhattan’s Battery Park. It started with a very nice smorgasboard, befitting the occasion and the venue, combined with a superb selection of top wines and other potables. The main speaker at the dinner was Harav Joseph Sitruk SHLIT”A – Chief Rabbi of France – who flew in specifically for this weekend’s events at the Congregation.

Rabbi Raphael Benchimol translating Rabbi Joseph Sitruk's words from French

Also in attendance were Morocco’s Consul Général M. Mohamed Karmoune

Mr. Mohamed Karmoune

and the President of the Jewish Community of Marrakesh, Jackie Kadosh

Rabbi Jackie Kadosh

Immediately after Rabbi Sitruk’s speech, Rabbi Benchimol presented Irving Schild (who was not expecting it), with a plaque for his being one of the founders of Manhattan Sephardic Congretation and for his years’ long dedication to it.

Irving and Regina Schild

The dinner was a fund raiser for both the building fund and the yearly operating expenses. Mr. Schild donated 5 photos which he had taken during the Congregation’s trip to Morocco a couple of year’s back. They were auctioned off fetching a total of $36,000, one of them selling at the princely sum of $26,000. All in all the expected goals were more than met.

The food, the presentation was very nice, especially that roast beef. I wish I knew who the caterer was.

At the end of the evening, Irving Schild was presented with yet another surprise. They brought him a cake commemorating his 80th birthday, it had a little camera and a tiny little man sitting atop of it…

Delicious chocolate cake!

Though I am not a member of the Congregation, nor am I of Sephardic extraction myself, I found the people I’d met last week – at Sidney and Tammy Cohen’s – very warm and friendly and I even made some new friends at this dinner. This is a true tribute to the Congregation’s members and to the values Rabbi Benchimol teaches and manages to instill in his congregants.

CS

16
May
11

Roasted Peppers


For Shabbat and Sunday I was in Providence, RI, for a grandson’s bar mitzvah. My daughter, who invited mostly out of town guests, had me stay at my dear friend Irving Schild, photographer extraordinaire. I arrived mid morning on Friday and soon discovered that Irving not only excels in his chosen profession but he’s also a very good cook.

Among various side dishes he was preparing for Shabbat, as he was helping his wife, was one I always wanted to taste. Easy to make, superbly delicious, it was a dish of Roasted Peppers.

Roasted Peppers

Ingredients

  • 3 large red peppers
  • 5 garlic cloves, crushed
  • salt and pepper.
  • olive oil
Directions
  1. Place peppers on a cookie sheet. Put cookie sheet in broiler.
  2. Broil until the skin has blackened and blistered.
  3. Take out and let it coll until it can be easily handled.
  4. Pull of the stem, and peel the peepers.
  5. Cut into strips of desired size.
  6. Place in a bowl over crushed garlic. Add salt and pepper to taste
  7.  Add enough oil to lightly coat.
  8. Serve at room temperature.
You’ll find these are delicately flavored, they can be enjoyed by themselves – as I did – or as a side dish.
Enjoy, gentle reader, enjoy!
CS
04
Mar
11

Snapshots of a Master at Work


Those who have been following this blog know that we love good photography. I was delighted, therefore, when the opportunity arose of attending two shoots Irving Schild was doing for Kosher Inspired Magazine‘s upcoming stories to appear in their Pessach issue

Looking for the best angle...

I’ve known Irving Schild for a number of years and have always admired his work, always marveled at his wonderful eye for detail, his eye for the unusual. I’ve seen his photos from a pilgrimage to Reb Nachman Bratzlaver‘s kever, a trip to Morocco, and to the wilds of Africa, etc. In each case, one not only sees an image, one experiences the soul behind it.

In a black and white shot of a quickly improvised shtibl in Uman you can feel the fervor, you can almost hear the words and the lilt of the heartfelt prayer; you anticipate the rhythmic shockle of the participants at each sound. As you look at his photos of Zulu warriors, their fierceness grips you, the piercing eyes cut right through you. When I saw the images of his Morocco trip, I was suddenly transported to the Mellah where the street sounds and the aromas were in my ears, in my nostrils.

Assessing the best strategy to tackle a difficult lighting situation... Photo by: Barbara Hornstein

Who is Irving Schild? What makes him click? He was born in Belgium, but in 1939 the family had to flee at the approach of the Nazis. They moved from country to country; with the liberation of Rome – by the Allies – in 1944 the Schilds were part of a 1000 carefully selected refugees invited to the US by President Roosevelt, as guests of this country. When WWII was over, the family opted to apply for immigrant status rather than return to Europe.

Irving served in the US Marine Corps and was trained as a combat photographer at the Army Signal Corps School in Monmouth, NJ. After the army, he attended Cooper Union in NYC where he studied graphics design. He went on to become art director at various well known advertising agencies. Eventually he decided to take advantage of his army training. He opened a commercial photography studio in Manhattan and soon his photos graced the pages of Life, MacCall’s, Esquire, Paris Match and more. For the last 40 years he has traveled the world on assignment for MAD Magazine. He recently retired from teaching at New York City’s Fashion Institute of Technology where he served as Chairman of the Photography Department. During his tenure at FIT he trained many students who went to become much talked about luminaries in their field. Though partially retired, he indefatigably continues to do commercial photography for various clients. His work has been recognized through numerous awards.

He has done food photography for major magazines including Bon Appetit, McCall’s and most recently Kosher Inspired. He often does his own food styling, applying the lessons learned during his four decades in professional photography plus his experience as an art director. He is currently hard at work on a collection of photographs celebrating the renaissance of Jewish life around the world.

A good photographer does not content himself with the camera’s result; certainly as he shoots he tries his best, but the work continues after the camera is packed away…

The original shot...

...the final composition

Some may find the above sample all too easy, but there were many other shots during these two days where the final result was not so obvious at first, yet in every instance the finished product was a true work of art.

Following Irving Schild for two days, as he conquered the problems of lighting, as he toiled on finding the perfect composition, as he took memorable photos, as he post processed the shots, was truly an education. He taught me how to see and how to feel my subject, I hope I may yet prove a worthy student.

CS




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