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Agudah Program Whips
Kosher Chef Shortage
A job-training program of
the Agudat Israel of America,
the Orthodox organization,
has taught about 20
unemployed people to sustain
Jewish simchas by cooking
kosher food in quantity.
Rabbi Yerachmiel Barash,
'director of Agudah's Project
COPE institue, Brooklyn,
N.Y., explained that there is
a shortage of trained kosher
chefs. Yet, he noted, the in-
stitute's Kosher Chefery
Course is unique.
The 20-week class that
began this fall is the fourth.
The third course was offered
four years ago, according to
Coalition, the Agudah
newsletter. Frequency of
course offerings and number
of men in each course are
determined by federal
funding.
Barash said that the cur-
rent course has ten men, all
of whom happen to be tradi-
tional Jews, aged 18-28. Since
the course is federally funded,
it is open to any qualified
person.
The first three courses
graduated about 20 men,
Barash said, "the vast majori-
ty" of whom went from the
30-hour-a-week course to well-
paying jobs at kosher catering
firms.
He stressed that the course
is not a simple cooking exer-
cise for would-be gourmets. It
was organized to prepare men
for careers in professional
cookery — in hotels,
restaurants, institutions,
catering halls and even
airlines.
The rabbi noted that it was
difficult to prepare kosher
food that is interesting, at-
tractive to the senses and
healthful — all for hundreds
of people. He said that is why
the course includes instruc-
tion in preparation of 165
"traditional dishes" well
known to Jewish diners.
The course deals with all
aspects of meat and poultry
preparation: the different
cuts, carving and dressing
them and, of course, the
kashering procedure. One
special session focusses on
that standard fare in tradi-
tional kosher cuisine, Chinese
dishes, according to Coalition.
There also are sessions on
gefilte fish, asparagus hollan-
daise, stuffed turkey, baked
whitefish creole, puff pastry
dough, matzoh balls and
tongue polonaise.
The class on Carrots, a ma-
jor ingredient in kosher
dishes, includes discussion on
types, cost comparisons, peel-
ing, trimming, slicing and
preparation of Belgan and
Vichy carrot dishes.
Twenty percent of class
time is spent in lectures, with
the rest in the kitchen, under
close supervision. Barash said
the students must prepare
food according to specific
guidelines, which emphasize
both kashrut and quality
control.
He said that Project COPE
has received many requests
from women to have a kosher
chefery course organized for
them. The problem, he said,
is that most women cannot
attend full-time, since they
usually have families and
home duties. He added that
part-time classes would pre-
sent difficult organizational
problems
Jewish Telegraphic Agency
"1 NEWS Imm""•
ww.
Women Urge
Harmony
Atlanta (JTA) — The
Women's League for Conser-
vative Judaism last week
urged Orthodox leaders in
Israel to work in harmony
with all the branches of
Judaism on issues of Jewish
and Zionist concern, despite
differences over religious
pluralism in Israel.
National board members
meeting here asked the
Orthodox leaders not to react
harshly to the gains made by
the non-Orthodox branches at
the World Zionist Congress in
Jerusalem.
The congress adopted a
resolution that calls for grant-
ing "complete equality of
rights to all streams of Jewish
religion," and giving their
rabbis "the legal right to per-
form all life-cycle events and
other rabbinic functions in
Israel."
Jerusalem Book
Sold In U.S.
New York — The Jerusalem
Handbook, an 80-page com-
prehensive reference book
and guide to Israel's capital,
is being distributed by the
Anti-Defamation League of
B'nai B'rith.
The publication, with an in-
troduction by Mayor addy
Kollek and over 70 full-calor
photographs, is the official
handbook for Jerusalem and
is presented by the mayor to
all prominent visitors to the
city.