Some mini-courses touched on areas of wisdom that will hopefully last a lifetime, such as Dealing with Life鈥檚 Curveballs, Life Lessons of the Lubavitcher Rebbe and Navigating Relationships.

Yet other mini-courses were hands-on, such as Dorm Room Cooking, Makerspace Projects, Knitting and Chemistry Demos. In addition, one senior mini-course delved into hilchot shechita. On the final day of the mini-course, the instructor (91影视 business teacher and certified shochet Dr. Len Fuld), gave a live shechita demonstration with a real chicken.

鈥淲e are proud to be offering an incredible selection of exciting mini-courses this year,鈥� said 91影视 mini-courses coordinator Mrs. Danielle Tamir. 鈥淵ou name it, it鈥檚 on the schedule鈥攖here is truly something for everyone.鈥�

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The course (which will iy鈥滺 recur) was taught by 91影视 office whiz and former private chef Toby Moses, who is a graduate of the Institute of Culinary Education (ICE) in New York City. 鈥淚t鈥檚 a good life skill to be able to cook for yourself,鈥� said Moses.鈥� It is healthier to cook your own food than buy food. Plus, Culinary science doesn鈥檛 just teach you cooking; it鈥檚 also about how to be a responsible person and an adult.鈥�

Students came into the class with varying levels of kitchen skills and knowledge. But by the end of the year, all had gained an impressive repertoire of culinary expertise: everything from knife skills and kitchen hygiene to preparing a multi-dish meal where all the food successfully comes out hot at the same time! Students also had the opportunity to hear weekly from a diverse array of guest speakers representing different careers in the food industry鈥攂akers, restaurateurs, cafe owners, supermarket providers, food service directors, caterers, private chefs, food psychologists鈥攁s well as halachic aspects of food prep, such as kashrut issues to do with onions and similar foods.

In class, Moses created an environment that was both fun and chock full of practical learning. For example, students learned how to make all food using dorm-friendly equipment鈥攁ir fryers, electric frying pans, Betty Crocker cookers and magic bullet blenders. But the mouthwatering course syllabus is the stuff of family dinners and foodie dreams: gravlox (cured salmon), homemade ricotta cheese, quesadillas, baked potatoes with lemon garlic aioli, the perfect steaks, crispy brussel sprouts and cauliflower, salami chips, salmon and broccoli and Israeli favorites like shakshuka and falafel from scratch.

鈥淭he class has really been the highlight of my day and I loved it,鈥� said Moses. 鈥淚 love the kids. They were so into it. They literally cheered after everything during the weekly review. Every single person really wanted to learn how to cook.鈥�

Students echoed their head chef鈥檚 enthusiasm. Senior Daniella Moadab signed up for the class to solidify her passion for cooking. 鈥淲e also learn cleaning skills, which is a plus. Toby gave us all the tools to be able to make each thing and let us figure things out on our own. She鈥檚 got a vibrant personality and is such a great teacher. Culinary Science is such a different aspect of high school that I did not expect to experience,鈥� said Moadab.

Michelle Elman agreed. 鈥淚 love that we know how to chop,鈥� she said. 鈥淣obody ever taught me before, but I鈥檓 so happy to now know how to do something so basic. Cooking is so essential and obvious as a human being, and I think it is really cool that we鈥檝e been given the ability to experiment with foods and make meals on our own.鈥�

Harrison Tassler shared, 鈥淚 didn鈥檛 know what the class would actually be like but I loved every minute of it鈥攆rom jumping right into knife skills to learning how to properly season my food, which herbs pair well with which proteins or vegetables and how to incorporate acid to help boost flavor.鈥�

The Culinary Science course is dedicated in loving memory of Rodney Grundman z鈥漧 who served as treasurer of the board and chaired the school鈥檚 scholarship committee for many years. He was known for his tremendous sensitivity and skill in balancing the needs of the school and the needs of families, and he generously devoted countless hours to ensuring a yeshiva education for hundreds of children. Rodney was also a wonderful cook whose culinary passion was evident to anyone who sat around his table or tasted his famous challah, which he regularly delivered to his friends and family.

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