The Times is reporting on a recent Kosher Chef Cookoff. Sponsored by the Center for Kosher Culinary Arts, the event was held to promote the school’s curriculum and the broader art of fine kosher cooking. Competitors took part in an all-day kosher cook-off. The grand prize was a scholarship for a 152-hour training course.
As a hired film crew recorded the proceedings — the organizers are hoping to interest producers in the tape — the contestants went about a series of vaguely sadistic tasks. Step One: beat a dozen eggs to a puffy meringue, create a carrot julienne with a mandoline slicer, squeeze a few words in pastry buttercream and scale a fish, all in 15 minutes.
This came after a written exam in which the contestants were asked to weigh in on the New York City trans-fat ban and identify the kosher animal from the following: camel, giraffe, zebra and hare. (Answer: giraffe.)
While the contestants battled it out in the kitchen, many spectators expressed pleasure that the word cuisine was firmly established with the word kosher.