Shlomo Schwartz is the kind of cook whose journey and experiences as a person influence each and every dish he creates. Your Soul Kitchen, the name of his personal chef business captures the intimate approach that Shlomo takes to sharing his culinary passion with others. As a graduate of our Training Program in Culinary Arts, Shlomo is now an integral part of the CKCA team. He is a popular instructor of our private parties & popular date night classes.
Join Shlomo on his latest food adventure as he leads Israel Foodsteps, a 10 day culinary tour of Israel from July 7-16 2015. In this unique experience guests can connect with the heart and soul of Israel's vibrant culture through their palate.
Guests will get a chance to experience boutique hotels, hidden markets, cheese wine & tahini workshops, dining with leading chefs, shabbat in Jerusalem, private food tours, visiting historical sites... and much more!
For more information contact 347-490-7214 or visit http://www.yoursoulkitchen.com
Learn a little more about Shlomo and his Culinary Background...
A native of Be’er Sheva Israel, Shlomo was raised in a home where the whole family cooked together. The kitchen was his comfort zone and by his teen years he was already cooking and baking for large family gatherings. For the year after serving in the Israeli army, Shlomo volunteered in the Jewish Community of Stockholm, Sweden and found himself back in the kitchen hosting Shabbat meals for locals and tourists. He has continued to host and cook large meals for Shabbat guests and friends, first on his journey back to Israel and now in New York City.
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| Jerusalem Mixed Plate with Herbed Tabouli Stuffed Zucchini & Green Tahini |
After living and working here in NYC for a while and enjoying cooking solely as a hobby, Shlomo decided it was time to dedicate himself fully to his craft. He enrolled in our part-time evening program in the fall of 2011, pushing his passion for cooking up to the front burner. The part time, evening hours allowed him to pursue his education while continuing to work and support himself. This made the transition practical and his dream a reality.
Upon graduating, Shlomo was accepted for a prestigious externship at The Prime Grill, New York’s renowned kosher steakhouse. Working alongside the executive chef, Shlomo learned everything from basic kitchen prep work to the detail and creativity involved with plating dishes in an upscale restaurant. Recognizing his dedication, ambition and skill, Prime Grill entrusted Shlomo to test the recipes that were included in their best selling cookbook, “The Prime Grill CookBook: Redefining the Kosher Experience”. Shlomo was ecstatic to have had such a unique opportunity and acknowledges the importance it played in his professional development. He is especially proud to have been included in the cookbook’s acknowledgements.
Upon graduating, Shlomo was accepted for a prestigious externship at The Prime Grill, New York’s renowned kosher steakhouse. Working alongside the executive chef, Shlomo learned everything from basic kitchen prep work to the detail and creativity involved with plating dishes in an upscale restaurant. Recognizing his dedication, ambition and skill, Prime Grill entrusted Shlomo to test the recipes that were included in their best selling cookbook, “The Prime Grill CookBook: Redefining the Kosher Experience”. Shlomo was ecstatic to have had such a unique opportunity and acknowledges the importance it played in his professional development. He is especially proud to have been included in the cookbook’s acknowledgements.
These days, Shlomo has his hands full serving the many diverse clients he has taken on through his personal chef business. Working as a professional chef is the ideal setting for Shlomo. He strives to understand each of his clients' needs, to know who they are, what their food experiences have been and then to create a personalized experience through which he shares the passion and joy he himself has for cooking. As Shlomo says “If you can touch people with food, why not bring them that joy?”
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| Sabich Salad |
Shlomo is excited about his latest foray into the culinary world. He hopes to show others his passion for Israeli food on a culinary journey that they will never forget.
| FLASH QUESTIONS FOR SHOMO: |
Favorite American cooking show: Chopped, “Its about a chef creating, not about his failures.”
More on cooking shows: Enjoys Israeli Master Chef since it is about family, tradition and heritage and truly about the people.
Favorite food to cook with: Techina (Tehini).
Hardest food to work with: Fish. ”It needs ongoing attention, is delicate and every moment until it is eaten is critical.”
Shomo's clients’ favorite dishes: Cherry Tomato Confite, his secret - transforming tomatoes by roasting them, and Green Techina, adding spices and herbs--giving Techina new life.
Favorite spice: Zaatar, a Mediterranean spice blend.
Most useful tool in his kitchen: His hands first, then, the almighty food processor since he can do almost anything with it and get different results...vinaigrette, chopped herbs and even flaky dough.
Shlomo’s advice for new CKCA grads:
- It is a journey and a skill-set to keep developing, so be patient.
- Stay in touch with the school and instructors, they will continue to support you.
- Be yourself, be truthful to yourself and you’ll find your place in the culinary world.
shlom lom we love you!!
ReplyDeleteThanks so much for your comments --Shlomo is truly one-of-a-kind! Stay in touch with us at CKCA!
DeleteBlog seems to be very informative and interesting. I agree that the culinary education has no limits. It has a wide range and depending upon how you can use it in your career.for more information Click here
ReplyDeleteThank you! We are so proud of our graduates and their accomplishments!
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