Jack
Silberstein has successfully transitioned from a professionally trained chef to
becoming the creator of a successful brand of kosher sausages and meats. Read
his story and get inspired as he is truly unique!
How many years have you worked in the kosher food business?
6
years
In one sentence,
describe what you do in your current position.
I
run Jack’s Gourmet, a glatt kosher meat company that produces
authentic handcrafted deli meats and sausages.
Describe your
education in the culinary arts and how that got you to where you are.
I
got my formal culinary education by attending the Culinary Institute of America (CIA) in Hyde Park, NY where I
graduated at the top of my class. My education and experience has been a
combination of working in various restaurants, catering, working as a private
chef and working for the food section of the LA Times.
How did you learn
the business end and manufacturing side?
I
had no actual experience in the food manufacturing business when I started
Jack’s Gourmet. I learned everything I know on the job. “Sink or swim” as they
say.
When did your
interest in food start?
I
became interested in cooking when I was 7 years old. I began baking actually; I
would spend time in the kitchen baking muffins and cakes. By the time I was 10
years old, I was cooking complete Shabbat dinners for 14 people every week!
What was your
first job in the food business? 2nd job?
My
first job was when I was 12 years old, as an apprentice at Levana, the now closed
Upper Manhattan restaurant that was the most acclaimed kosher restaurant in
NYC. My 2nd job was also my first major paying job in the food
business. It began when I was a junior in high school; working as a line cook
at Landmarc in Tribeca- the first restaurant opened by celebrity chef Marc
Murphy. I was hired as a full-fledged line cook while on summer break. That
experience was what led to my attending the CIA a year later
What made you go
into food manufacturing given your background?
It
wasn’t the exact path I had envisioned but it definitely turned out to be the
correct one. Prior to founding Jack’s Gourmet, I was teaching cooking classes.
It was at that time that I got hired as a consultant for a kosher meat company
to create a consumer education program. This involved developing recipes and
cooking tips using different cuts of beef.
What do you find
most rewarding about the work you do?
Creating
products that traditionally did not exist in the kosher food industry and having people buy them
repeatedly is absolutely incredible! The fact that my creations have become a
staple in people’s kitchens is the most rewarding part of my work.
What do you find
the most challenging?
Many kosher companies have seen the success of Jack’s Gourmet and have tried to
enter the sausage market to compete with our products. This is probably our
biggest challenge. I answer this by continuing to make a quality product and constantly improving based on our customers feedback.
The most important
lesson you ever learned on the job?
To
trust my instinct. Though I make sure to make educated decisions.
The most bizarre
thing that ever happened to you on the job?
While
working a busy shift at a well-known restaurant, I received an order from a
customer for a Caesar salad. The order ticket read: Caesar Salad: NO CROUTONS,
NO CHEESE, NO DRESSING.
What are you
passions outside of cooking/baking?
I
love to bike and run, sometimes I love to bike and then run! I also enjoy
carpentry and history.
What do you want
to be known for in the culinary world?
I
want to be known as someone who gets things done and never compromises when it
comes to quality.
Describe the best
meal you ever had.
I
simply can’t! I have had a lot of really amazing meals and dishes throughout my
life. The dish that I crave and eat the most is simple roast chicken with
glazed carrots. I love simple food prepared really well. If you can do that you
can do anything.
What advice do you
have for someone who is interested in becoming a chef or opening a
kosher food business?
Don’t
be afraid to fail, because it is likely that you will. It is treating the
failure as a learning experience that counts. All failure has the potential to
make you better and stronger.
How do you think
kosher food will change over the next 5 - 10 years?
I
think kosher food is improving and within 5-10 years the
variety and quality of kosher foods will be incredible. I am optimistic that it
will be much easier to choose quality balsamic vinegar off a store shelf than a
pale imitation.
 |
| Jack (third from the right) at Kosherfest. |
FLASH QUESTIONS!
Favorite
food to eat? Roast Chicken.
Favorite
food to cook? Vegetables, any vegetables!
Favorite
kitchen tool? A sharp chef’s knife.
