Students enrolled in the senior elective culinary arts course at TABC reviewed the halachot of acceptable methods for warming up foods on Shabbat. TABC rebbe Rabbi Raphi Mandelstam visited the class and reviewed familiar concepts such as kli rishon, kli sheni and kli shlishi as they apply to preparing tea or coffee. Rabbi Mandelstam then moved on to the concept of “ain bishul achar bishul,” as he explained the rules of reheating solids versus liquids. The halachic issues related to food preparation are an important component of the culinary arts curriculum and an example of interdisciplinary learning at TABC.