Temple Beth-El’s Jewish Cooking School opens its doors and welcomes people of all culinary backgrounds and levels of expertise. Their mission is to mix professional level classes with warmth and vibrancy aimed at teaching the skills and techniques needed to cook with confidence.
Class offerings range from knife skills, where students learn the methods of each vegetable cuts and the proper care and maintenance of the most important tool in the kitchen, to French and Italian classics teaching more advanced skills. Students learn not only new recipes, but tips and techniques to ease kitchen stress in a congenial and professional environment.
“My goal with opening the Jewish Cooking School is to inspire people to get back in the kitchen, to teach people the tips and tricks I’ve learned in 20 years of professional cooking and to do it in a fun, congenial atmosphere,” said Jennifer Klainberg, chef and cooking teacher and cofounder of the school.
Back in 2012, former Assistant Rabbi Devorah Marcus approached congregant and chef Jennifer Klainberg to co-teach a cooking class series for the Sisterhood titled “Torah for the Table.” Rabbi Marcus chose a theme each month, ranging from the holidays to the women of the Torah, and Jennifer would create a menu aimed at enhancing the teachings. For the next three years, the classes grew in popularity, not only for the rich teachings, but for the culinary skills the students were learning. Temple Beth-El Executive Director Stuart Botwinick approached Jennifer to expand these offerings and the Jewish Cooking School was born.
Classes are open to the general public and pre-registration is required for all classes. The first series of classes will begin on Jan. 3 with Winter Soups & Stews, and then will take place on: Jan. 9, Knife Skills; Jan. 23, Lunch ’n’ Learn; Feb. 6, Meatless Mondays; Feb. 14, Lunch ’n’ Learn; and Feb. 28, Purim Feast.