The Jewish Week published what is sure to be one of the best descriptions of the challenges our contestants endured as Next Great Kosher Chef finalists. We invite you to check out the article here. It's called, "Out of the Kosher Frying Pan, Into the Fire," by the great Amy Spiro.
Following the written test, the competitors — who were narrowed from a field of over 50 video applicants — faced a grueling, 15-minute, four-station challenge, to test their “endurance, speed, leadership and ability to multitask,” said Jesse Blonder, director of the three-year-old culinary school in Brooklyn.
The contestants raced through the course, separating 10 eggs — and checking for blood spots as per kosher specifications — then beating them to a stiff peak by hand, peeling and slicing a handful of carrots with a mandoline, filling a pastry bag with raspberry buttercream and piping out the same message six times, then finally gutting and de-scaling a black sea bass, under the watchful eye of chef Avram Wiseman and pastry chef Philippe Kaemmerle, both instructors at CKCA.
One of the competitors, Josh Pashman, 32, showed his cool under pressure; after slicing two of his fingers on the ultra-sharp mandoline, he opted to continue with the tournament, despite the blood loss, and the limited use of his hand.
Read the full article here!
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