What's better than eating?
Cooking - and then eating!
Before a live audience at last week's Kosherfest, three chefs from three top NYC area kosher restaurants prepared a cooked dish using a mystery ingredient that was revealed just before the counter started ticking - choosing any other items they wanted from an array of fruits and vegetables and seasonings that were assembled up front near the prep tables.
Chopping, blending, cutting, and then plating their way through the contest, were:
Chef Seth Warshaw of ETC Steakhouse in Teaneck, NJ
Chef Moshe Wendel of Pardes Restaurant in Brooklyn, NY
Chef Craig Solomon of Ariel's of Englewood in Englewood, NJ
Society wouldn't function if we didn't have judges:
Chef Philippe Kaemmerle, Lead Pastry Chef, The Center for Kosher Culinary Arts
Chaim Szmidt, Writer, Photographer, and Blogger, The Kosher Scene
Jack Silberstein, Director of Culinary & Business Operations, Jack's Gourmet
Chef Seth Warshaw won top prize, but each of the contestants demonstrated agility and the ability to think on their feet - and chefs do spend lots of time standing.
The competition was presented by the Center for Kosher Culinary Arts along with Jack's Gourmet, both of Brooklyn.
View Photo Essay of the Culinary Competition
Read Essay on 2011 Kosher Food and Wine Experience
Learn more about how Judah S. Harris can help promote your food establishment
Read OU Kosher Blog
Judah's photography has appeared in museum exhibits, on the Op-Ed Pages of the NY Times, on the covers of more than 40 novels, and in advertising all over the world. His work can be seen in a frequent email newsletter that circulates to thousands of readers who repeatedly praise the quality of Judah's photography and writing. To learn more about Judah S. Harris, please visit: http://www.judahsharris.com/visit.