TABC is pleased to announce the inauguration of its Culinary Arts program and workspace.

During the first week of school, Rabbi Jachter visited with students in the class to discuss the rationale of tevilat keilim, bringing all metal and glass utensils and equipment to the mikvah to purify them. As Rabbi Jachter explained, we are raising the level of our keilim to one of holiness, in anticipation of bringing them into our kitchens to cook food for Shabbat and Yom Tov, or preparing foods on which we will recite brachot. After learning about the importance of this, the class took a group trip to the keilim mikvah to immerse all their new cooking supplies.

From our origins in the Middle East thousands of years ago, Jews have adopted foods from the many lands in which they lived. As they adapted the foods to kashrut laws, chagim and minhagim, food has always, to an extent, defined Jewish culture. In light of that, Mrs. Reichardt plans to expose the students to the cuisine of the many Jewish communities of the world. Along with the practical part of the course, the cooking itself, each Jewish community and its history will be discussed, with a focus on why certain foods were typical of that region.

In addition, halachic issues with regard to kashrut and food preparation will be covered in class visits by rebbeim.

One of the highlights so far? New chef jackets for all!�