Today, I was featured in an article in the esteemed Wall Street Journal! I was interviewed by Sumathi Reddy on what it is like being an Orthodox Jew in a non-kosher culinary school.
I spoke about the challenges I face when preparing and cooking all types of food that I am unable to taste, because of religious reasons. As many of my readers know, I am allowed to cook certain foods even though I am religiously forbidden to eat them. Keeping Kosher while attending culinary school is very unique and I am certainly proud of my choice to follow my dreams of becoming a professional chef, all while maintaining my religious observance. What better way to channel my creativity than learning to substitute kosher foods for non-kosher ones?
I feel truly blessed to be able to do what I am most passionate about without ever having to compromise my integrity.
I would like to give a shout out to my fellow classmates and friends who also made it into the article!
Me – De-veining Shrimp
Charles Grayauskie – Directly behind me, back facing camera, hard at work!
Kristen Casella – Looking towards the camera, across form Charles, prepping something delicious!
Jiae Ha – Behind Kristen, facing the East, filleting a fish!
Maurice S., M. Thorpe or Stanly Hui – All the way in the back, making something awesome! (you are all pretty much the same height, so it has to be one of you!)