The Center for Kosher Culinary Arts Is Really Cooking!

Part II — Recipes & Videos

The Center for Kosher Culinary Arts

We are delighted to present several recipes and cooking tips provided to KosherEye by the Center for Culinary Arts.

CKCA Parve  Vichyssoise Soup: A delectable soup recipe featuring leek, potatoes, chicken stock, and parve cream.

Beef Bourguignon: A classic mixture of beef, mushrooms, pearl onions, burgundy wine — Julia would be proud of this recipe.

Perfect Challah: The chefs at CKCA weigh all ingredients to achieve perfection.  This recipe is a great example and produces a perfect challah.  It also features a Secretly Simple Streusel Topping.  Do try it!

About the Chefs of the Center for Kosher Culinary Arts:

Chef Mark Hellermann, Senior Culinary Instructor, has been in the food service industry for over 20 years. He has worked as a pastry chef for Balducci’s and as executive chef for Tastings Restaurant in mid-town Manhattan. He has also done catering, worked as a specialty food purveyor and produced his own line of baked goods for the NY City Farmers Market.

Chef Avram Wiseman, Senior Culinary Instructor, is a highly experienced professional chef and culinary educator. When he isn’t catering parties for hundreds or thousands, Chef Avram teaches the professional training program at CKCA’s main campus, as well as an ice carving course, a class on Chinese Dim Sum, and a number of weeklong advanced workshops.

Chef David Ritter joined the team from the culinary school at The Art Institute of New York, where he was a Senior Lead Instructor, and had been teaching for over ten years. Before teaching, Chef Ritter served as a restaurant consultant and was the owner/chef of an award-winning restaurant in Queens — The Footbridge Gourmet. In 1995 the restaurant took home the “New York State Beef — It’s What’s For Dinner” award, for Chef Ritter’s signature brisket.

Video Tips by the chefs of the CKCA:

Writing with melted chocolate, Chef Mark Hellermann:

Making traditional gravlox,  Chef Avram Wiseman:

Making classic small sauce Béarnaise, Chef David Ritter:



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