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Meet Rabbi Gabriel Sigler
MASHGEACH FOR QUALITY KOSHER CATERING
Rabbi Gabriel Sigler was
once described by a peer as
"the Hank Aaron of the
kosher food industry." While
the compliment embarrassed
the modest Rabbi who at the
time worked as a shochet for
a kosher meat company in
Iowa, it no doubt best
reflected how serious and
devoted he is to his work.
As mashgeach for
Quality Kosher Catering for
the past 13 years, Rabbi
Sigler is responsible for
checking every product
which comes into the kitchen
to ensure it is kosher and
parve as well as supervising
all cooking and preparation.
The gentle, mild-mannered
Rabbi also attends virtually
every party catered by
Quality Kosher Catering. It
is not only a full-time job; it is
also a full-time responsibility.
"Rabbi Sigler strives for the
highest standards in kashruth,"
said Paul Kohn, president of
Quality Kosher Catering. "He
is knowledgeable about kosher
laws and understands culinary
catering needs."
Rabbi Sigler was born in
Poland where he began his
rabbinical studies. His
father, an orthodox rabbi,
sent him to a world-class
yeshiva. His father, also a
shochet, taught him kosher
slaughtering: a skill which
paved the way for Rabbi
Sigler's career in the kosher
food industry.
Rabbi. Gabriel Sigler
When World War II
broke out, Rabbi Sigler and
all his classmates moved first
to Lithuania. After the
Russians took over this
country, the students
escaped to Japan and even-
tually wound up in
Shanghai, China where they
continued studying in a
makeshift yeshiva for five
more years. It wasn't until
the war ended that Rabbi
Sigler was able to come to
the United States.
Rabbi Sigler's career as a
shochet spanned 33 years,
much of it in Iowa. To keep
his family in a strong Jewish
community, he commuted
weekly to and from Chicago
where they resided.
after
retiring,
Soon
Rabbi Sigler and his wife of
47 years moved to Detroit in
1981 to be closer to his chil-
dren who settled here. A
few years later, he began
working with Kohn and
Quality Kosher Catering.
Typically, his day starts with
checking in all the orders.
He then reviews the day's
events with Chef Michael
Miller and takes a propri-
etary interest in the myriad
of activities that take place in
a bustling, talented and inno-
vative kitchen.
"My working relation-
ship with Paul, Chef Michael
and Patti (Paterni) is one of
mutual respect," Rabbi
Sigler commented. "We run
a very strict kosher kitchen
and have developed a nation-
al respect not only for our
culinary achievements, but
also for our impeccable stan-
dards of kashruth."
Upon leaving work,
Rabbi Sigler goes home for a
few hours to spend time with
his family. And, then he's
back to work supervising the
kitchen whenever Quality
Kosher Catering hosts an
evening affair.
"The most challenging
aspect of my job is when we
have multiple events at the
same time," Rabbi Sigler
shared. "It's hard to be in
several places at once.
Sometimes I manage, and
other times I get assistance.
Also, every carry-out order
and house party goes out
under my supervision."
Despite what can some-
times be a hectic, long day
for the "70-something" gen-
tleman, Rabbi Sigler enjoys
every component of his job.
"Rabbi Sigler takes a
tremendous amount of pride
in his work," Kohn shared.
"He not only assures the
public that Quality Kosher
Catering maintains the high-
est standards of kashruth,
but he also personally
reinforces this to me every
day." ■