After graduating from CKCA Dini turned her passion for cooking and creative approach to food into a thriving personal chef business. Read on to hear more about her path to success!
Number
of years working in the (kosher) food business:
4
What
first got you started in cooking?
Growing up I took a myriad of lessons in creative
areas. I grew up thinking that I could create different things from simple
ingredients. It all started when I was in college and really started experimenting
with cooking in food.
Best
way to describe your education in culinary and how that got you to where you
are:
I graduated from CKCA’s Culinary Arts Program. That
gave me the skills, credibility and the confidence to start working as a
professional chef. I loved working with food every day and plating really
tapped into my creative self. My very first client was referred to me by CKCA and it’s been growing ever since.
What
was your first job in the food business? 2nd job?
I interned at The Prime Grill in NYC (unpaid) and
I've been running my own business. I also started a food blog that
turned into a personal chef business.
In
one sentence, describe what you do in your current position:
I'm a personal chef specializing in kosher, mostly
healthy, and custom-made beautiful food. I cook for four regular clients a week and some randoms. I focus on preparing healthy food for the weekdays, holidays, parties, and Shabbat.
I also have a YouTube channel called Dini Delivers and an Instagram account where
I document all my cooking adventures and post some of my favorite
recipes.
How has CKCA helped you to
develop your career?
My
first client was referred to me by CKCA and I will forever be grateful for
that. They also set me up with an internship at The Prime Grill which was great
experience and perfect for my resume. Most recently, CKCA sent me an intern
to help me out over the summer. She has since turned in to an employee at Dini
Delivers. Thank you CKCA!
What
do you find most rewarding about the work you do?
Hearing positive feedback from clients and seeing the
impact I make on their daily lives.
What
do you find the most challenging?
Running a personal chef business is stressful and
physically exhausting. What I find most difficult is making sure all of my
clients are happy and satisfied. Because everything I do is completely
customized and no two orders are the same on a given day, I need to make sure
that everything that leaves my kitchen is perfect and everyone is happy. My
name is on the line every day and Dini must “deliver” every single time.
What
is the most important lesson you ever learned on the job?
Stay organized!
What
is the most bizarre thing that ever happened to you on the job?
I was invited to a Shabbat meal that I catered. It
was fun sitting among guests who were talking about the food but had no idea I
had cooked it!
What
are you passions outside of cooking/baking?
Playing piano, pretending like I can sing, staying
active by spinning, working out and chasing my 1 year old.
What
do you want to be known for in the culinary world?
Taking beautiful, fresh and healthy ingredients,
and creating unique meals for the whole family to enjoy. I want to inspire
people to eat better and enjoy the food they're putting in their bodies.
Describe
the best meal you ever had:
I had dinner at Citron and Rose in Philadelphia a
few years back and everything we ordered was outrageous! I remember my husband
and I ordered an entree for 2 and it was the largest piece of steak I had ever
seen. I'm not a huge meat girl.... but this was succulent, flavorful and so
memorable. I especially love their unique spins on traditional Jewish foods. So
creative and so inspiring!
What
advice do you have for someone who is interested in becoming a chef?
Only do it if you love it. It's a tough industry
and is definitely not for everybody. You need to love it so much that even
after a long exhausting day on your feet, you want to wake up and do it all
over again. For me it's the creativity that drives me. Every day I prepare new
dishes, create new menus and learn something new. That's why I love it!
How
do you think kosher food will change over the next 5 years? 10 years?
It's incredible to me how sophisticated the kosher
food world has become. With kosher food bloggers, high-end restaurants, unique
kosher products etc. the bar is set and we keep getting better and better. I
love how we're finding ways to make typically non-kosher food kosher- fake shrimp,
beef bacon... The sky is the limit and I can't wait to see and be a part of
what the next few years will bring.
What is your long term career goal?
To
have a cooking show on TV :)
What is the most important
lesson that you ever learned on the job?
Don't
get flustered or overwhelmed. "You will get it all done. You always
do!"
Describe the biggest
mistake you ever made on the job.
I
usually deliver all the food to my clients and this one time I had someone
deliver for me. I didn't properly label each bag and some bags got delivered to
the wrong clients. It was a puzzle sorting it all out and I was mortified since
one of them was a new client, but it all worked out. Mistakes happen and we
learn from it!
Describe the greatest
accomplishment of your career so far.
Turning
a nothing blog into a thriving business and continuing to grow a Dini Delivers
brand. Thinking back to when I first started, I'm very proud of myself for
sticking with it and making it work!
What
advice do you have for current students?
Do internships, start a blog, explore
the food world to see where you fit in best and where you will be
happiest.
FLASH QUESTIONS!
Favorite
food to eat: Dumplings-obsession
Favorite
food to cook:
Tofu-it's a blank canvas!
Favorite
Cookbook: Plenty
More by Ottolenghi
Favorite
Cooking Show / Celeb Chef: Giada De Laurentiis
Favorite
kitchen tool: Immersion blender- it’s a life saver!
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