Food and Footage

 FOOD

Cooking Bio: I have spent the past decade working in different capacities with food. Through my interest in food and cooking, I was able to create a meal from scratch. Many people make this claim but my experience included forging my own utensils and a rudimentary frying pan, growing all the vegetables, gathering the mushrooms from nearby woods, and finally hunting the pheasant that served as the main dish. My professional cooking work has led me across America, and throughout northern Europe as I sought out cuisines ranging from Chicago Soul Food, to cutting edge vegan in the Pacific Northwest, to Italian Cucina Povera. My current project, to write a German language Jewish cookbook, has taken me back to my own Jewish cooking roots. Who knows where my next project will take me…

TEACHING EXPERIENCE

 Jewish Cooking Classes, Berlin, Germany, 2009-present

The Delights of Gastronomy Seminar Series, Baltimore Free University, 2007

SPECIAL TRAINING

Wine/Wein: I have studied wine extensively, both at the Elizabeth Bishop Wine Resource Center, a subsidiary of the Boston University Gastronomy Program, and more recently under the tutelage of pre-eminent German wine journalists’ Ursula Heinzelmann and Stuart Pigott.

Chese/Käse: I have worked as a fromagier, (cheesemonger), in Boston and Baltimore. I have also written articles, both academic and popular, about cheese and cheese production.  

WORK EXPERIENCE

Chef de Cuisine- Nostrana (Portland, Oregon, Summer 2009)

Worked with James Beard nominated chef Cathy Whims at this unique locavore Italian restaurant which paired the freshest, most seasonal Oregon ingredients with ancient Italian Cucina Povera (cuisine of poverty) recipes. 

Executive Chef – Bar Homes (Berlin Germany, 2009)

Created a seasonal daily menu consisting of 6-8 dishes daily for 50 diners. Managed inventory, ordering and organization of kitchen. Interviewed, hired and trained support staff.

Sous Chef – Borowski (Berlin Germany, 2008)

Worked with head chef on meal planning, execution and ordering for daily specials and maintained a standard seasonal menu for 60. Person capacity bistro. Produced mise en place for menu items. Worked alone, or on two-person line.

Klein Heim Catering Co. (Berlin Germany, Freelance basis)

Ran a small catering company for independent film sets, group offices and Bakeries/Cafes in and around Berlin. Prepared healthy, diverse menus for up to 25 people.

Pantry and Pastry Cook – Blair’s Restaurant (Los Angeles, CA, 2007)

Responsible for garde manger and pastry stations in a fast paced, modern soul food restaurant. Prepped and plated seasonal cold appetizers and salads, as well as eight different desserts nightly. Trained and managed new pantry and pastry cooks.

Cheesemonger – The Great Cheese (Baltimore, MD, 2007)

Managed over 300 artisanal cheeses in a cave environment. Developed cheese menus for restaurants and private events. Responsible for ordering from a variety of vendors.

Cheesemonger – Harry’s Cheese and Cold Cuts (Boston, MA, 2005-06)

Assistant to Roy Fourier in an historic cheese shop in Boston’s Haymarket.