Wednesday, December 17, 2014

Kosher Culinary Takes Manhattan: CKCA visits Renowned De Gustibus Cooking School

CKCA Chefs Phillippe Kaemmerle' and Avram Wiseman were proud to lead a Chanukah themed demonstration and tasting at DeGustibus, the world renowned cooking school at Macy's Herald Square. They were honored to join an elite club that has included some of the world's best chefs.

Chef Avram Wiseman presents his dish.
Chef Phillippe Kaemmerle' shows off his perfect plate.

The presentation was a homecoming for CKCA Director, Jesse Blonder, who started his career working as an assistant at De Gustibus. Returning to the school as a presenter marked a major milestone for him and for the school as a whole.

CKCA’s menu of all new items focused on upscale, but accessible Chanukah inspired cuisine that would be easy for attendees to replicate at home. The menu was as follows: 

Amuse Bouche
Baked Cinnamon Sugar Donuts with Warm Chocolate Soup

First Course
Smoked Trout with Raifort Sauce and 
Frisee & tarragon salad with comice pears, candied walnuts, radishes, & tarragon vinaigrette

Second Course
Portugese Kale & Potato Soup featuring Jack's Gourmet Beef Merguez Sausage

Main Course
Potato Crusted Chicken with white bean puree, sauteed spinach, tomato garlic confit, and baby squash.

Almond stuffed baked lady apples / olive oil chocolate cake / autumn fruit stew / creme anglaise

CKCA would like to thank Sal Rizzo, proprietor of De Gustibus and their gracious, attentive staff. 

Look out for more events in the future! We are planning to collaborate with De Gustibus to do a hands-on class in the spring. 

From left to right, CKCA student Alex Trofimov, Chef Avram Wiseman,
CKCA graduate Menachem Freeman and Chef Philippe Kaemmerle.  

A note from a happy guest.

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The Center for Kosher Culinary Arts
1407 Coney Island Avenue
Brooklyn, NY 11230

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