Graduation Time at CKCA!

Yesterday the Center for Kosher Culinary Arts held their graduation parties for students completing the latest Baking & Pastry Arts and Culinary Arts Programs.

Except for Jesse Blonder's photo of the Culinary Arts Program graduates

From left to right: Shirley Sasson, Lianne Azizollahoff, Ariel Benzakein, Ari Susswein, Eido Jacobowitz, Ben Elchonen, Chef Philippe Kaemmerlé

Chef Philippe Kaemmerlé, the instructor of the Baking & Pastry Program, trained in France, emigrated to New York in 1986, at the age of 28,  and worked as a Pastry Chef in some of New York’s most prestigious restaurants (including Club 21, Windows on the World  and Aquavit, among others). He’s done extensive work with various celebrated caterers and started teaching at CKCA in February 2010.

"Delicious" is an understatement!

Chef Philippe‘s meticulously trained Baking & Pastry Arts graduates – six in number, this time around –  presented us with eclairs, bavarians, chocolate cake, fruit pies, bread, cheese cake and more; presentation was both aesthetic and delicious!

In the early evening Chef Avram Wiseman (no stranger to these pages!) – CKCA‘s Dean and Instructor of the Culinary Arts Program – presented his graduating class of eleven students.

Top row, left to right, Tiffany Tarazi, Sarah Korn, Linda Hidary, Miriam Kronenberg, Elisheva Kohanteb, Chef Wiseman, Yehuda Weinstein. Bottom row, left to right, Ari Susswein, Chananya Rosenthal, Moti Ingber, Shalom Cohen, Miriam Blum (Photo by: CKCA's Director, Jesse Blonder)

With a cocktail style buffet we were treated to shitake tapanades, deviled eggs, salmon pinwheels, stuffed tomatoes, sushi, spicy meatballs and an assortment of other tasty delicacies.

Great presentation, incredibly tasty!

Having eaten at various establishments where CKCA grads are employed, having tasted what these students prepared, I have no doubt that they are bound for glory and success at some fine restaurants.

Congratulations graduates! Congratulations Chef Philippe, congratulations Chef Avram, congratulations Jesse! But, stay warned… we will review the eateries where the members of these two graduating classes may find themselves.

CS

Cooking Steak at The Center For Kosher Culinary Arts

Did you ever have a perfect steak? I did, when I attended a session at CKCA, (1407 Coney Island Avenue; Brooklyn, NY 11230; 718.758.1339 – they are right above Happy Home Housewares) when Chef David Ritter was teaching class the evening class. Though I’m not a student at the school, like all those present my attention was fully taken by Chef David’s directions and explanations.

This particular session was devoted to making Steak au Poivre (Peppercorn Steak)…

Steak au Poivre

Below is the recipe Chef Ritter has graciously agreed to share with us. As you read, you’ll see how dramatic the very act of cooking this recipe can be:

Steak au Poivre

2 tournedos – Tender Beef Filets – preferably Rib Eye medallions

1½ ozs. Cognac (Brandy)

2 ozs. Non-Dairy Creamer

1 ozs. Shallots – chopped

1-2 ozs. Margarine (optional) cold & cubed

1tspn Black Pepper – crushed

½ tspn Green Peppercorns

2 tblspn Clarified Margarine or Olive Oil

3 ozs. Demi-Glace (or, buy boxed beef stock and reduce it by ¾)

Preparation

Step 1 – Season Filet w/ Salt & Pepper.
Step 2 – Sautée Both Sides in Clarified Butter or Oil.
Step 3 – Remove meat; add shallots & sweat, Deglaze food particles on pan with Cognac – FLAMBÉE!
**(MUST REMOVE PAN FROM HEAT WHEN POURING ALCOHOL INTO PAN)**
Step 4 – Add green peppercorns.
Step 5 – Add Creamer and Demi Glace, reduce ‘til slightly thick.
Step 6 – Swirl in some margarine cubes without boiling sauce (optional).
Step 7 – Arrange plate and pour sauce over meat.

The aroma will conquer you. Just surrender and enjoy the taste!

CS

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Cooking Lamb at the Center for Kosher Culinary Arts

Just over a month ago we spoke about the Baking and Pastry Arts course at CKCA, now we turn to their Culinary course. I recently attended a session given by Chef Avram Wiseman – one of two Senior culinary instructors. This particular session dealt with cooking lamb.

Chef Avram Wiseman

Chef Avram demonstrated various techniques for preparing lamb.

Covered in pastry

With potatoes Anna

CKCA’s students prepared lamb in a variety of ways over two days. The ones I was lucky to sample had a captivating aroma, great taste and were very juicy and tender.

Chef Avram has graciously shared his recipe for Asian Lamb Chops:

Asian Lamb chops

Yield: 2 portions

Ingredients:

6- Single cut rib lamb chops
1 Tablespoon canola oil
1 Tablespoon shredded ginger root
1 Tablespoon finely minced garlic
3 tablespoons honey
3 oz. low sodium soy sauce
3 Tablespoons chicken stock
¼ teaspoon toasted sesame oil
3 scallions cut ¾ inch bias cut (white and green)
½ Teaspoon Cracked peppercorns

Procedure:

Season the lamb chops with the cracked peppercorns according to your taste. Lightly coat the chops with canola oil. Heat a large, heavy bottomed sauté pan. Place the lamb chops in the hot pan and quickly sear the lamb over high heat. Turn the chops and sear the second side. Cook until lamb is nicely golden brown. Remove chops from pan. Reserve some melted lamb fat in the pan. (If lamb chops are double cut or extra thick they may be placed in the oven for 7-10 minutes)

Place the ginger and garlic in the pan. Add a drop of oil if needed. Cook over high heat. Add the honey before the garlic burns! Continue cooking and let the honey bubble up and begin to color. Add soy sauce and de-glaze the honey. Add chicken broth. Return the chops to the sauce and cook for 5 minutes, stirring frequently. Add the sesame oil and scallions and mix well. Serve immediately.

I tried the Chef’s recipe at home, besides tasting at CKCA, it came out great. I loved it!

Next week will be back with CKCA’s Culinary course taught by Chef David Ritter, he’ll be sharing his recipe for Steak au poivre  (Peppercorn Steak).

CS