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Email
Inquiries to Chef Meir Vaknin |
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CONTACT:
holychef613@gmail.com |
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"Baal
Teshuvah" My Personal Story |
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Matza
Shmura Making is a trimly posses that requires the matza dough
to be
mixed, formed, rolled out, perforates and baked within 18 minutes
maximum.
It requires a precision teamwork to justify to cost. |
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Holidays
Events - Passover
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Cutting,
Copping, and Dicing, Slicing
Preparing
and cutting all type of vegetables, fruit and meats and provisions
to different shapes and sizes ready for a verity of cooking
applications. |
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Cutting
Slicing Dicing |
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Choosing
and Using Cutlery
Using the proper cutlery in food preparation
can prevent knife injuries
and speed up the cooking process.
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Choosing
and Using Cutlery
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Quick
Moroccan Couscous
Traditional Moroccan couscous
steamed with vegetables chicken, meat or fish. |
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Moroccan
Couscous |
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CARVING
- Techniques
Carving
watermelon and other fruit for holidays and special occasions
as center piece for buffets and smorgasbords. |
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CARVING
- Techniques |
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Selecting
Fish
Choosing and selecting fish
at the fresh fish market for
Freshness, quality and size and price. |
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How
to filet
and portion
fish
Portioning fish for different application
such as
Saute, Grilling, frying, Poaching, Baking and steaming. |
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How
to filet
and portion
fish |
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Potato
Crusted Tilapia
• Fish: Selecting, Cutting, Cooking
• Fish Fundamentals • Buying & Storing Fish
• How to Fry Fish • Poaching Fish
• Braising Fish • Searing Fish
• Fish Stuffing (farce) • Grilling& Broiling
Fish |
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Potato
Crusted Tilapia
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Fried
Zeppole
A Zeppola (plural: zeppole; in southern Italian dialects; a
pastry consisting of
a deep-fried dough ball of varying size but typically about
4 inches (10 cm) in diameter. |
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Fried
Zeppole |
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Couscous |
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Cutting
Slicing & Dicing
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Prior to becoming "Baal
Teshuvah" in 2010, Meir Vaknin was training restaurant
owners and operators, chefs, managers and key food service
personnel how to best manage restaurants, catering and food
service operations. Meir has over 30 years of proven restaurant
and Hotel leadership in New York City as a chef and a consultant
turning poorly managed restaurants, caterers and food service
establishments into a high performing operation.
Meir Vaknin began his career in Israel as a graduate and
cooking school instructor at the "Tadmor Hotel"
Culinary and Hospitality school in Hertzelia Israel. As
a young chef, Meir Vaknin cooked his way through several
sections of Israel and New York City facilitating the opening
of over 25 restaurants. In 1985 he partnered as an executive
chef with a doctor from long Island NY to open an elegant
upscale 250 seat restaurant in Woodmeer NY. Later in 2010,
while satisfying his passion for fusion-eclectic cooking
and receiving 2 and 4 stars ratings from The New York Times
and Newsday, Meir Vaknin became a "Baal Teshuvah"
turning his devotion to Serving Hashem while teaching cutting-edge
Kosher Cooking to congregations throughout New York City
and Vicinity
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"Baal
Teshuvah" My Personal Story
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