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

Extending many thanks to our wonderful community 

for its generous support in helping us alleviate hunger 

since 1990. Your participation and contributions help 

us serve 1,250 vulnerable families monthly.

BEST WISHES FOR A HEALTHY, 
 
HAPPY, AND PEACEFUL NEW YEAR!

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To learn more about how you can help make a difference for 
those in need, especially during the High Holidays, please visit 
www.yadezra.org/donate or call 248-548-3663.

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