Let There
Be Food
CHERYL WEISS
CONTRIBUTING WRITER
I
nstead of going to shul for
Rosh Hashanah and Yom
Kippur, many of us are
attending virtual services on
Zoom. The traditional din-
ners with extended family and
friends will also be different.
Chef Cari Herskovitz
Rosenbloom, executive caterer
for B’
nai Moshe and owner of
Chef Cari Kosher Catering, Wok
In Cari Out and Chef Cari’
s
Street Eats, is seeing a change
this year in Rosh Hashanah
orders.
Most people are limiting
meals to just immediate family.
“We have many more small
groups this year. Instead of one
order for 15 or 20 people, they
are ordering for two to four peo-
ple,
” she said.
Julie Herman of Annabel’
s
and Company Catering, exclu-
sive caterer for Temple Emanu-
El in Oak Park, agreed. “This
year, we have way more orders,
but smaller ones. No one is
doing big parties anymore, but
it’
s almost exactly the same
amount of people served in
orders combined.
”
Caterers at local synagogues
and in the community are pre-
paring for the holidays, creating
new routines and procedures
to ensure safety standards, and
meet the needs of their clientele.
According to Cookie Bloom of
Bloom’
s Kosher Carryout and
Catering, who provides catering
to various local synagogues, the
changes start in the kitchen.
“We are all working in a hot
kitchen with gloves and masks.
It’
s the new normal. We did it at
Pesach, and it went amazingly
well; we were shocked how
smooth it was. Now we have it
down; we know how the system
works.
”
The changes, however, are
more than what they are doing
in the kitchen.
“The personal touch is what’
s
missing,
” Bloom said. People
looked forward to the kibbutz-
ing in the lobby. It was the place
where friends met before the
High Holidays began.
This year is different. People
are not allowed inside at
Bloom’
s, and 90% of the orders
this year are delivered to the cli-
ent’
s porch. If orders are picked
up, it is done with no contact.
The importance of personal
connections and relationships
with their clients is forefront in
the caterers’
minds as well, and
they appreciate the community’
s
support during the pandemic to
help their businesses survive.
“
A lot of our customers are
like family,
” Rosenbloom said.
“We are glad to be depended
upon by the community.
”
Bloom echoed those sen-
timents. “We want to thank
everyone for their support;
they’
ve kept me alive every day
for the last few months.
”
This year is unlike any other.
As challenging as it has been,
however, Herman is looking
forward to better days. “It’
s not
going to be like this always. It’
s
going to get better,
” she said.
34 | SEPTEMBER 17 • 2020
Chef Cari
Herskovitz
Rosenbloom
JOHN HARDWICK/FEDERATION
Rosh Hashanah 5781
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for its generous support in helping us alleviate hunger
since 1990. Your participation and contributions help
us serve 1,250 vulnerable families monthly.
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those in need, especially during the High Holidays, please visit
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