Business II coming home

Great Taste

A caterer brings his
personal touch to a
familiar kitchen.

Shell! Liebman Dorfman
Senior Writer

A

t 22, Zack Sklar has experience,
knowledge, confidence and
passion about his work that go
far beyond his years. Six months ago, the
founder and corporate chef of Cutting
Edge Cuisine brought his successful New
York-based business to West Bloomfield,
not far from the Farmington Hills home
where he grew up.
Sklar's catering business is now based in
the kitchen of Temple Shir Shalom, where
his family are members.
During a visit to Detroit, he learned that
Shir Shalom's longtime caterer had left

and the temple was searching for a new
for unique preparations. "Even at an oneg,
one. After an impressive taste test at the
I use the highest end French butters and
synagogue, Sklar, a graduate of New York's
seasonal ingredients."
Culinary Institute of America, was invited
Many dinners call for traditional choices,
to cater some synagogue functions.
like brisket and mashed potatoes; but they
"Then we opened him up to our con-
are made with "great ingredients, simple
gregants," said Shir Shalom Rabbi Michael
flavors and cutting-edge presentations,
Moskowitz. "Everyone has been phenomenally ultimately creating 'a culinary experience:
delighted. He has a wonderful energy and a
which is our tag line Sklar said.
great presence and ability to create in a way
But given the opportunity, his unique
that is innovative, exciting and delicious."
menu items can include anything from white
Sklar's 100-plus-hour workweeks are
truffle and macaroni and cheese fritters to
spent in the synagogue's kitchen, preparing
tomato espresso with grilled cheese croutons
and cooking for Shir Shalom events and par- or chocolate and pumpkin paninni.
ties, as well as clients throughout Michigan.
"Whether it is foie gras or fried chicken,
He continues to travel to New York
we put our heart into making great food
to cater functions there. "But I live in
for our guests," he said. "And there is noth-
Michigan now and my focus is on the
ing I don't make from scratch — except
Michigan market;' Sklar said. And wherever for challahs, which Dakota Bread [in West
he is, he is on-site and hands-on. He strives
Bloomfield] makes best;' Sklar said.
to maintain personalized, innovative ser-
"When planning an event, I ask clients,
vice, even when cooking for a large syna-
`What kind of food do you like?' I don't
gogue function, where there is less leeway
ask them to pick from package A, B or C. I

Zack Sklar at work in the Shir Shalom kitchen

Taste on page A36

CONGRATULATIONS ZACK SKLAR ON RECEIVING THE COMEBACK AWARD!

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July 10 • 2008