Friday, March 18, 2011

Jicama Salad with Poppy Seed Dressing

There's nothing like a colorful salad to make a springtime dinner complete. Enjoy the gorgeous crunch of this fresh, healthy recipe by our own Chef Avram Wiseman.

Salad Ingredients:

Jicama 12 oz.
Red onions 10 oz.
Naval oranges 3 ea.
Poppy seed dressing 1 cup

Dressing Ingredients:

Honey 3 oz.
Paprika 1 Tablespoon
Ketchup 2 Tablespoons
Dijon mustard 2 Tablespoons
Orange juice 2 Tablespoons
Ground black pepper 1 Teaspoon
Kosher salt 1 oz.
Wine vinegar 3 oz.
Onion chopped 2 oz.
Canola oil 1 cup
Poppy seed 1 and 1/2 tablespoons

Dressing Procedure:

Place all ingredients except the oil into the bowl of a food processor.
Slowly drizzle in the oil while running the machine. Season to taste.

Salad Procedure:

Using a sharp paring knife, peel the jicama. Cut the jicama into a fine julienne cut measuring 1/8” by 1/8” by 2 inches. Place into a clean bowl.

Peel the red onions and trim out the root ball. Cut the onion into similar 1/8” by 1/8” strips. Add the onion to the Jicama.

Using a sharp paring knife, peel the oranges very carefully. Remove the segments (suprem├ęs) without any seeds or membranes. Add to the cut salad.

Toss the cut vegetables with enough poppy seed dressing to lightly coat. Let seasoning penetrate for at least 15 minutes. Serve cold!

Congratulations, Graduates!

Congratulations to the Winter 2011 graduates of the CKCA Culinary Arts Professional Program. May you go from strength to strength!

Below is the spring schedule!

PROFESSIONAL TRAINING Program in Culinary Arts

May 2 - June 30, 2011
Monday - Thursday
9 am - 1 pm


MAY 2 - JULY 1, 2011
Monday - Thursday
2 pm - 6 pm

For more information, contact CKCA at 718-758-1339. You can also download an application at

Tuesday, March 15, 2011

Cooking Up a Storm at CKCA Alumni Competition

Jasmine Einalhori and Lauren Maddahi

Gitty Lowinger and Hillel Kober

David Shatzkamer and Dena Borsand

(below) Esther Mendelevich and Liz Kratz

Wildly different interpretations of Jerusalem artichoke, basmati rice and a whole chicken were the order of the day at CKCA's first alumni competition event, held last Saturday night. The three items were part of the Iron Chef-style "market basket" challenge, which was to cook a full meal using the protein and the two additional secret ingredients.

Competing were two-person teams Gitty Lowinger and Hillel Kober, Liz Kratz and Esther Mendelevich, Dena Borsand and David Shatzkammer, and Lauren Maddahi and Jasmine Einalhori.

Chef Avram Wiseman and CKCA Director Jesse Blonder served as judges for the event. Chef Avram said his personal highlights of the event were a salad made by the winning team of Lauren and Jaz, of raw Jerusalem artichokes marinated with red onion, citrus and spices, and a basmati rice ball ("genius") made by Esther and Liz. Chef Avram also applauded the creative plating of Shatzi and Dena's team as well as Hillel and Gitty's inspired use of roasted red pepper to add color to their dish. Jesse particularly enjoyed the pesto made by Shatzi and Dena and Esther's hoisin-glazed chicken.

In the end, Lauren and Jaz were crowned the winners, and they won $150 to put toward CKCA recreational or master classes. A great time was had by all. Everyone, by the end of the night, was ready to schedule a rematch!

Friday, March 11, 2011

Upcoming Master Classes!

Did you ever want to completely master pickling, sausage making, french pastry or petit fours. Is it your life goal to open a restaurant focusing on Sephardic cuisine? Then these special one-week master classes at the end of March are for you!

Master Class in Garde Manger
March 21-24th, 9am to 1pm
Click here for more info!

Master Class in Miniature Decorative Pastries
March 21-24th, 2pm to 6pm
Click here to learn more!

Master Class in Sephardic Cuisine
March 28-April 1st, 9am to 1pm
Click here to learn more!

Master Class in French Pastry
March 28-April 1st, 2pm to 6pm
Click here to learn more!

Master Class in Sephardic Cuisine

Explore the rich and varied food heritage of the Jews from the Middle East, North Africa, and Central Asia in this truly unique class. Standing in sharp contrast to the meat and potatoes tradition of the Ashkenazic Jewish communities, Sephardi cuisine reflects the fertility and warmth of these regions and is often characterized by the use of fragrant herbs and spices, fresh and dried fruits and nuts, ground meat, rice, lentils, ...chickpeas and other interesting grains.

Over the course of 5 days, CKCA Dean of Students Chef Avram Wiseman will explore the traditions and tastes of the Jewish people from several countries including Syria, Morocco, Persia/Iran, Yemen, and more. Chef Wiseman has been a professional chef for over thirty years during which time he has cooked in many of the traditional Sephardic communities around New York. We're looking forward to having him as our tour guide for this exploration of the flavors and fragrances of one of the richest culinary traditions in the world.

$600 -- CALL TO REGISTER – 718.758.1339
March 28-April 4th, 9am to 1pm

Master Class in Garde Manger (Smoking, Curing, Sausage Making and more)

Smoked salmon & whitefish, pastrami & corned beef, sausage, pickles...

What do these items have in common (besides from being foods that we love to eat)? All of them are made using techniques of preservation that go back centuries but that unfortunately very few of us are familiar with today.

However, the last few years have seen an incredible resurgence of interest in the art and science of these special techniques. People are brining their own pickles, curing their own meats, stuffing their own sausages, and making all kinds of garnishes and condiments from scratch to accompany them. And it's not only well-trained chefs in fancy restaurants. Many people are doing it themselves, from the home kitchen.

Our goal of this intensive workshop is to teach the career cook or culinary enthusiast how to use the classic preservation techniques of the professional kitchen to create outstanding, contemporary items that will impress even the most discerning guests. Chef Avram Wiseman, Dean of Students at CKCA, will teach the class to cure, smoke, grind, and brine different types of fish, vegetables and meats in order to craft a variety of high quality, hand made items.

The menu for the week will include a variety of different fresh sausages, house-made pastrami, house-made salmon gravlox, a selection of terrines, galantines, and pates, house made pickles, and more.

On the 5th and final day of the course, students will invite guests to attend a graduation banquet featuring the fruits of their labors. Those who successfully finish the course will receive a Certificate of Completion from CKCA.

$600 -- CALL TO REGISTER – 718.758.1339
March 21-24, 9am to 1pm

Thursday, March 10, 2011

CKCA and Emunah Presents Cooking Class for Men

Emunah and CKCA have teamed up to do a series of cooking demonstrations for men, with Chef Avram Wiseman teaching how to prepare a special beef dish from beginning to end. The proceeds earned from the event will go to support the children and programs of Emunah, and men who take the course will learn valuable kitchen skills for the future as well as an easy way to prepare an entire meal.

In February, the demonstration was given in Teaneck, and it will be given at CKCA on March 27th. The event will also be given in the Five Towns then moving on to other cities across the United States.

Cooking Class for Men: Preparing a Special Beef Dinner
Sunday, March 27th, 3:00pm-5:00pm
Center for Kosher Culinary Arts (1407 Coney Island Avenue, Brooklyn)
Cost: $75 per person, $180 to sponsor event

Proceeds to support the children and programs of Emunah.
To sign up, please contact Matthew Herenstein at 201-317-2000 or by emailing

Tuesday, March 8, 2011

Chef Avram Makes the New York Post and the Jewish Week!

We all love Chef Avram Wiseman, and the New York Post does too! Check out this awesome article from last week's paper! Chef Avram's so famous now!

We also love the coverage in the New York Jewish Week!

Thursday, March 3, 2011

ServSafe Food Safety Certification Workshop

Open new professional doors by learning how to manage a commercial kitchen in accordance with the National Restaurant Association's Servsafe -- A nationally recognized and accredited food safety manager certification.

The class will also include a review for the NYC Department of Health Food Protection Certification. Both certifications are a valuable resume-builder as restaurants must have at least one ServSafe-certified employee.

Wednesday to Friday, March 16th-18th, 9am-1pm

All coursework will be completed on days 1 and 2. A brief review followed by the ServSafe exam will be given on day 3.

The cost of class includes all materials and the Servsafe training manual.

**The ServSafe certification is no longer offered as part of the CKCA Pro Culinary Arts program, but the workshop is offered free of charge to current students who wish to earn it.

$175 – CALL TO REGISTER – 718.758.1339