Here's the amazing article published on December 13th, 2010, in the New York Times:
At Kosher Chefs’ Cook-Off, Forget Foie Gras:
To promote its curriculum and the broader art of fine kosher cooking, the school solicited competitors to take part in an all-day kosher cook-off. The grand prize: a scholarship for a 152-hour training course, which Ms. Pinson said costs $5,000.
Professional chefs could not compete. Batsheva Goldstein, 32, a contestant from Brooklyn, cooks constantly at home and dreams of hosting a show on the Food Network, but she works as a nurse.
“It’s a job I can get a paycheck for,” she said, laughing.
As a hired film crew recorded the proceedings — the organizers are hoping to interest producers in the tape — the contestants went about a series of vaguely sadistic tasks. Step One: beat a dozen eggs to a puffy meringue, create a carrot julienne with a mandoline slicer, squeeze a few words in pastry buttercream and scale a fish, all in 15 minutes.
This came after a written exam in which the contestants were asked to weigh in on the New York City trans-fat ban and identify the kosher animal from the following: camel, giraffe, zebra and hare. (Answer: giraffe.)
Read the Full Article by clicking here!
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