Get ready to indulge all your senses at De Gustibus Cooking School by Miele, which offers kosher cooking classes in New York City. Salvatore “Sal” Rizzo is the energetic force behind this hidden gem, curating a rotating roster of world-class chefs, wine experts and specialty vendors.
Born and raised in Brooklyn, Rizzo is a first-generation Italian-American whose childhood was steeped in food and tradition. “I grew up having big Sunday dinners, crushing grapes for wine, and tending the garden,” he recalled.
By age 13, Rizzo was already working in restaurants and catering halls. At 15, he was stuffing pitas at Circles Café in Bay Ridge. He studied hotel restaurant management at New York City College of Technology, and by 16, was managing the cafeteria at Stuyvesant High School.
His career blossomed with roles at Italiano magazine, the Italian Culinary Institute and the James Beard Foundation, where he served as director of house operations and events. A chance connection with De Gustibus founder Arlene Sailhac in Sicily led to his hiring, and she eventually sold the school to him in 2008.
It was Sailhac who suggested adding kosher classes to the school’s already robust offerings. Rizzo credits Alison Nathan, wife of kosher chef Jeff Nathan, with teaching him the essentials of kashrut.
“I kasher the ovens at least twice, use paper goods for everything, and have the chefs’ teams bring their own plastic serving pieces,” Rizzo said. “It’s all about trust. Our motto is: We educate, inspire and entertain.”
De Gustibus Cooking School upholds the highest standards of kosher supervision for all its kosher classes. The school partners with restaurants that are under strict kosher certification, and a mashgiach from the restaurant is present on-site for each class to oversee every detail. All food arrives sealed, is heated in the same container it was packaged in, and remains under the mashgiach’s supervision at all times. No cooking takes place in the school kitchen. Food used for demonstration purposes is not consumed—except by Rizzo.
For example, when working with the restaurant Sen Sakana, all food served in the class is certified by the restaurant’s mashgiach, Rabbi Berach Steinfeld. His certification is kosher lemehadrin and adheres to the following standards: glatt kosher, bishul Yisroel and pas Yisroel.
Kosher nights at De Gustibus are part culinary masterclass, part night out on the town. Guests enjoy a restaurant-style meal while learning the techniques behind each dish, discovering where ingredients are sourced, and receiving recipes to take home. Attendees leave with inspiration, a swag bag of cooking items, and a full stomach.
Recently, the school hosted Chef Loel Muller of Malka restaurant. “His simplicity, passion and authenticity are what I love,” said Rizzo. Anna Mann, a kitchen designer, took the Malka class and said, “It was great to be able to adapt the techniques of the restaurant to home cooking. Chef Muller had great ideas that were easily adaptable to the kitchen, which can really impart restaurant quality cooking in an easy way at home.”
Food lovers of all ages attend. I brought my 17-year-old son, Noah, to a class led by Chef Mina Newman of Sen Sakana, the first Nikkei (Japanese-Peruvian fusion) restaurant in Manhattan to go kosher.
That night’s menu featured amuse with tahini dip, brisket beef gyoza with yuzu ponzu sauce, torched fluke ceviche with leche de tigre, gyudon braised beef, and a deconstructed yuzu toasted marshmallow dessert.
“We’re constantly changing flavors and menus,” Newman explained. “We travel, eat out, and ask ourselves: How can we bring this into our restaurant?”
The chefs share tips throughout the night: Wash your rice until the water runs clear and buy rare fruits like yuzu at specialty markets like H Mart. Some ingredients—like kombu or yuzu—can be hard to find with kosher certification, but Newman sources them from Chabad in Japan and plans to retail them soon.
Noah enjoyed every moment. “Sal was very energetic, friendly and welcoming. The class was interactive. I liked how they gave us all the recipes, let us take notes, and had great servers. You’re there to listen, eat and enjoy.”
Each class includes a curated kosher wine pairing by Gabe Geller of Royal Wine Corp. At a recent event with Newman, guests sipped sparkling wine, citrusy sauvignon blanc, and a bold cabernet sauvignon—all carefully chosen to complement the menu.
“I love when clients thank me after class,” Rizzo said. “But I always tell them to thank the chef—that’s who made the night special.”
Rizzo’s hospitality doesn’t stop in the classroom. He’s a passionate home cook who loves hosting holiday meals and cooking adventurous dishes, particularly Asian cuisine. “There’s no better feeling than having loved ones at your table enjoying something you made.”
He is deeply grateful for the kosher community’s support. “Their appreciation is what drives us. It’s lovely—really, it is.”
Want to suggest a kosher chef for an upcoming class? Email Sal Rizzo at sal@degustibusnyc.com or call 212-239-1652.
Classes are held at De Gustibus Cooking School, Macy’s Herald Square, 8th floor, 151 W. 34th Street, NYC. Tickets average $150.
