- Estee Kafra
After completing photography classes in both Israel and Manhattan, Estee’s interest in beautiful food photography led her to photograph some well-known kosher cookbooks. Estee later joined the team at Binah magazine, where she served as food editor for four years, publishing two best-selling cookbooks during her tenure with them. Both Spice it Right and Cooking With Color were instant best sellers that continue to serve as great assets to thousands of kosher cooks. When Mishpacha magazine launched Kosher Inspired, Estee headed the team as editor. Kosher Inspired was hailed as a major success among its readers and fans. A year and a half later, Kosher Inspired morphed into an online magazine called KosherScoop.com. Estee serves as the site’s editor and contributes recipes and photographs on a regular basis. Believe it or not, Estee never uses cookbooks. Her love of new things ensures that she is always original and creative in the kitchen. Estee lives in Toronto with her family. She can be contacted at firstname.lastname@example.org.
- Daphna Rabinovitch
A classically trained chef and pastry chef, Daphna Rabinovitch started her career working in Italy alongside Lorenza De Medici at her ancestral home, Badia A Coltibuono, teaching classic Tuscan cooking to traveling groups of North Americans and cooking privately for family and social events.
Upon her return to Canada, Daphna worked as a pastry chef for a well-known upscale gourmet food store and catering company. From there, she became Director of the Test Kitchen at Canadian Living Magazine. Over the course of her 10 years there, Daphna supervised the testing of over 500 recipes a year and penned countless articles herself. Daphna was also the editor of Canadian Living Cooks Step By Step, a compendium of how-to recipes that won the Cuisine Canada Culinary Book Award in 1999. A successful stint as co-host of the popular “Canadian Living Cooks” on the Food Network followed, with the show airing for four seasons.
After a two year stint as Director of Product Development and Innovation for a large baking manufacturer, Daphna has now returned to her consulting business, writing for food periodicals and websites across North America, teaching, food styling, acting as a spokesperson, consulting with and creating recipes for different national food companies, updating restaurant menus, and editing cookbooks.
- Alexandra Zohn
A food writer, pastry chef, and instructor with a degree in nutrition and a master’s in Food Studies, Alexandra Zohn Cepelowicz is the New York-based baker behind Three Tablespoons’ wholesome and allergy-friendly treats, and the blogger living, writing, cooking, photographing (and cleaning up ) using fresh, seasonal, kosher and all-natural ingredients. Alexandra blogs about super foods, motherhood, cooking, life, and trying to remain positive while balancing it all at www.ironyofbaking.blogspot.com. She can be contacted at email@example.com.
- Levanah Kirshenbaum
For more than thirty years, Lévana Kirschenbaum has been teaching people how to cook healthy and nutritious meals. When she opened her eponymous restaurant with her husband and two brothers-in-law in the late 1970s on New York’s Upper West Side, all of them were perfectly aware they were facing a hard sell: introduce fine kosher dining to the kosher public, which until then had been content either eating at home or grabbing a bite in the rare joints that served institutional old world treats. The general prediction was that the presumptuous idea would fall flat on its face. Undaunted by being the trailblazers of the trend, Lévana and her partners surrounded themselves with the best chefs, developed the most delicious dishes, and waited patiently until the idea of upscale kosher caught on. The rest is history: the kosher food and wine market has experienced a veritable explosion and occupies pride of place among the most prestigious competitions.
Many luxury kosher restaurants have opened and thrived since Lévana’s pioneering days, bearing out the dictum that imitation is the greatest form of flattery. Lévana still happily gives cooking demos regularly in her New York classroom and across the country. She is also the author of Lévana’s Table: Kosher Cooking for Everyone, Lévana Cooks Dairy-Free!, and a book-DVD set based on her demo series called “In Short Order.” Visit her website, www.LevanaCooks.com.
- Norene Gilletz
Norene Gilletz, one of Canada’s leading kosher food writers and the owner of Gourmania Inc., is crazy about food and her world revolves around recipes. Norene received her initial culinary training in her late mother’s kitchen, where she was taught the creative art of recycling leftovers! Today, Norene divides her time between her work as a freelance food writer, editor, food consultant, cooking teacher, and culinary spokesperson.
Norene is a Certified Culinary Professional with the International Association of Culinary Professionals and a member of the Women’s Culinary Network of Toronto. She performs cooking demonstrations and lectures for various organizations, including hospitals, food services, and charitable fund-raising groups. Norene is passionate about healthy cooking and living and has expertise in a wide variety of health concerns and special diets. Her motto, “Food that’s good for you should taste good,” has been a core principle guiding her culinary career.
Norene’s previous titles include The Food Processor Bible, Norene’s Healthy Kitchen, and Healthy Helpings, and she is a freelance columnist for KosherScoop.com. Born and raised in Winnipeg, Norene raised her family in Montreal and now lives in Toronto, Canada. She has three children and five grandchildren.
- Paula Shoyer
Paula Shoyer is the author of The Kosher Baker: 160 Dairy-Free Desserts From Traditional to Trendy. The Kosher Baker has been featured in newspapers, magazines, websites, blogs and on radio and TV all over the United States. Paula is a pastry chef who owns and operates the Paula’s Parisian Pastries Cooking School out of Chevy Chase, Maryland. She teaches scheduled and custom-designed classes in French pastry and Jewish cooking in the Washington, D.C. area and all around the country. She has appeared on Food Network’s Sweet Genius, WGN’s Lunchbreak, WUSA9 Washington, San Diego Living, NBC Washington News 4 at 4 and Martha Stewart Morning Living on XM Sirius. Paula believes that everyone deserves a delicious dessert, no matter what special diet they are on. She develops dessert recipes that are dairy-free, sugar-free, gluten-free, and vegan. Paula shares new recipes along with personal stories of her travels and events on her blog, www.kosherbaker.blogspot.com. Visit her website, www.paulaspastry.com, for both sweet and savory recipes.
- Chaia Frishman
Chaia Frishman owns Fruit Platters and More, a business based out of her Far Rockaway, NY, home. Her husband, Eliahu Frishman, works “behind the knife,” creating stunning fruit displays and vegetable crudite platters while also making hearty soups, savory dips, and delicious salads and sorbets. (The Frishmans eat well!)
The marriage of her two professions is what spurred Chaia to write KosherScoop’s “Best in Season” musings about fruits, vegetables, and the karma they bring to life.
With their daughter and three sons, the Frishmans promote healthy eating while beautifying the Shabbos, Yom Tov, and Simcha tables of Far Rockaway, the Five Towns, and surrounding areas. You can check out their stuff at www.fruitplattersandmore.com
- Sam Kanner
Chef Sam Kanner currently owns and operates Pantry Foods and Catering, a café and catering company in Toronto, Canada. Sam uses seasonal ingredients and fresh flavors from around the world to create delicious vegetarian and dairy delights. Sam’s cooking style is straightforward fresh food with a creative twist. Visit Sam’s website at pantryfoods.ca.
- Shani Malka
Previously a cooking instructor, Shani Malka is a mom who wishes she could spend more time tinkering and experimenting around the kitchen. In the small amounts of time she does devote to cooking, Shani creates some exquisite, family-friendly foods that are popular with all. Shani lives in Lakewood, NJ, with her husband and family.
- Sari Matias
With a background in diet and nutrition, Sari has successfully helped hundreds of people, providing support as she teaches her clients healthiest way to eat. Adamant on allowing a full range of food without depriving anyone of their favorite dish, Sari places great emphasis on providing her clients with a full menu to go along with their diet. Sari is constantly coming up with great new recipes, a few of which she has published in Mishpacha magazine.
- Dina Cohen
Dina Cohen is a registered dietitian nutritionist (RDN) with a Master of Science in Human Nutrition. Dina provides medical nutrition therapy and counseling for a variety of nutritional concerns, including diabetes, cardiovascular disease, PCOS, weight management, and eating disorders. She is a member of the Academy of Nutrition and Dietetics, the Academy for Eating Disorders, and the International Federation of Eating Disorder Dietitians. Dina enjoys helping her clients develop an appreciation for nourishing, delicious food and a mindful approach to eating that facilitates both physical and emotional wellbeing.
- Rabbi Tsvi Heber
Rabbi Tsvi Heber is the Director of Community Kosher for COR (www.COR.ca), Toronto’s community kashrus organization. In this role, he is responsible for all of COR’s community kashrus operations, community education initiatives, and community interaction.
- Eileen Goltz
Eileen Goltz is a food writer born and raised in the Chicago area. Eileen graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She currently lives in Fort Wayne, IN, where she writes for the Orthodox Union (OU), publishes a weekly column for the Journal Gazette, and freelances for various Jewish newspapers, magazine, websites and blogs throughout the United States and Canada. Eileen blogs at cuisinebyeileen.wordpress.com
- Esther Ottensosser
Esther Ottensoser is a food stylist whose work has been featured in Mishpacha magazine and various other publications. Whether it’s food design, unique craft creations, demos, or recipes, Esther takes simple, everyday products and transforms them into an extraordinary presentation. Many of her creations are featured on her blog, estherodesign.com. Esther lives in New Jersey and can be contacted via email firstname.lastname@example.org.
- David Blum
David began his career at the age of 16, working in Toronto’s kosher restaurant scene. His love of food sent him to the Jerusalem Culinary Institute, where he received his chef’s certificate. Following this, he graduated George Browns’ Food and Beverage Management program. Immediately after completing his college studies, he made aliyah to Israel, the mecca of kosher chefs. After five years of working in some of Israel’s best restaurants, including RYU of Jerusalem and Messa of Tel Aviv, David returned to Toronto with his wife Racheli and their daughter Ella.
David’s style of cooking is best described as clean, light, and modern with Israeli/ Mediterranean and Asian techniques and influences. His three years as a sushi chef are evident in his food presentation and finishing touches. Currently, David is Executive Chef of Hartmans’ and can be found in either of their two retail locations.
- The Baker’s Daughter
As the daughter of a baker, a full-time mom, and a part-time baker herself, the Baker’s Daughter is always on the lookout for new and exciting ideas. To help with portion control, she focuses on developing recipes for bite-size cookies with big flavor. She says her kids are her biggest critics—only recipes that get their approval are passed along to readers.
- Chanie Nayman
Chanie Nayman is the food editor for the weekly magazine Family First. While she cooks without the benefit of recipes, she says that learning how to taste test and spice up her usual fare helps her develop the recipes she shares with her readers. Chanie lives with her husband and children in Detroit, Michigan, whom she calls “the best tasters ever.”
- Gloria B Kobrin
Gloria Kobrin-married 42 years, Mother of two, Grandmother of two, has cooked her whole life for groups ranging from four to 100. Gloria specializes in creating delicious gourmet food that is approachable to the home cook and that happens to be Kosher. Author of the Kosher Cookbook App for iPhone and iPad , Gloria just launched her website: www.kosherbygloria.com . Go to the site and sign up to join the email list in order to receive regular news releases, exclusive content and the many fabulous kosher recipes that Gloria has created just for you.
- Nettie Cronish
Nettie Cronish is a vegetarian and organic foods chef, culinary instructor and cookbook author.
She is the author of 4 cookbooks: Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike, New Vegetarian Basics , The Complete Idiot’s Guide to Being Vegetarian in Canada and Nettie’s Vegetarian Kitchen. Her upcoming new cookbook, Flex Appeal (Whitecap Books Canada, April 2014), is about serving a healthy and delicious dinner on the table in 30 minutes or less for unwavering meat lovers and committed vegetarians alike.
For the past 25 years, Nettie has been the resident culinary instructor at The Big Carrot Natural Foods store in Toronto, Canada. For the vegetarian and flexitarian curious, she also gives classes at Nella Cucina, President’s Choice Cooking School (Loblaws), the LCBO and Nature’s Emporium. She has taught at George Brown College, Calphalon Culinary Centre, Dish Cooking School and Great Cooks on Eight. Nettie also teaches corporate cooking classes and works with dieticians.
Nettie develops and tests recipes for companies and has written articles that have appeared in Chatelaine Magazine, Canadian Living, Food & Drink, Homemakers, Natural Health, Alive Magazine, Vitality, The Globe & Mail and Toronto Star.
Nettie’s cooking philosophy is that “delicious is a pre-requisite for healthy”. As a busy mother of three, she has extensive experience getting dinner on the table in under 30 minutes.
Nettie Cronish is the Chair of the Women’s Culinary Network, and a board member at Fairtrade Canada.
- Shoshana Turin
People always ask me how @cookinginheelss started. I really never had a clear answer. I’ve always loved food and had a pretty good palate. I have great memories of eating caviar, liver, stinky cheeses, and tongue when I was little. My friends would turn up their noses and I would try to convince them to try it anyway. My best and clearest memories always involved eating something delicious at some place or another. Cooking the food however, came much later in the game. I have hysterical stories involving rock-like cookies, flat meringues and burnt rice. It was only after I was married about a year that began to figure my way around a kitchen and make things that tasted good. (My husband must have davened pretty hard that Rosh Hashana) Once I got started I really began to enjoy not just eating the food but the process of cooking it and making it look beautiful (and posting the pictures on Instagram). I wanted to learn more about techniques and different food cultures so I bought cookbooks, watched cooking shows (gasp!), and did extensive research before trying things out on my own. I am always looking for new things to try and new skills to master. There is always more for me to learn and more to try. In the meantime I love to share what I have learned with others. Follow me on Instagram @cookinginheelss to follow my cooking adventures!