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Sandro Rosell
FC Barcelona President
Thursday, October 19, 2017


Do you recall what you were eating in kosher restaurants 10 years ago? Had you tried sous-vide dishes? Homemade sausage? Fresh, cured gravlax made with only salt, sugar, peppercorns and dill? Shaved black truffles on fresh pasta, tossed with roasted porcini mushrooms? Fried chicken so crisp and tender that you’d almost swear it was soaked in buttermilk?

Not likely. It was probably a burger, steak or slice of pizza, and don’t forget that side order of sushi.

Yet during the last decade, one man’s unsung efforts have had perhaps the greatest influence on shaping and growing the skills of kosher-observant culinary students, mentoring them with his quirky sense of humor, imbuing them with kitchen “street smarts,” and ultimately placing them