I started out as a child. I was very young at the time, so young in fact New York City only had four boroughs.
I started cooking at age 8. I was a Cub Scout. I would say that I learned at my mother’s knee but I was tall so I was at her hip.
My father’s favorite dish was salami and eggs with beans followed by chocolate covered halvah. This was reserved for football Sundays.
I was always involved in family holiday food prep. Knuckle blood was de rigor for potato pancakes.
I started experimenting with different items when I was 13 and received a copy of the Fanny Farmer Cookbook. I started with gymnastics at the same time and often fell on my head; there may be a relationship here.
When I got to college I went to work for the foodservice. “Cooky” the Chef had been in the Navy and made the best Cream of Mushroom Soup, ever! Of course many other dishes were inedible. I did learn how to produce quantities of food and began to understand how to season food.
I was becoming a “Foodie”. I was reading several cooking magazines and cookbooks for fun.
I went to work for Hilton Hotels and wound up at the Tel Aviv Hilton. This 603 room property is strictly kosher. Here I learned that kosher is limited by one’s imagination.
I lived in Israel for 7 years and found out that if Jews are from 140 different countries, the food represents those countries and it is Kosher!
Upon returning to the US I worked for the NY Hilton serving Presidents and Kings and everyone else. Great food at every level and learned much.
I came to Maryland in 1990. I have worked at two Presidential Inaugurations, have done Tea for the First Lady, have cooked for two Israeli Prime Ministers and prepared food for groups as small as two and as many as 15,000..
I am semi old, fat and bald. I have a great shape, which is of a pear, sweet and juicy.
I have had three restaurants in Baltimore. Sunshine Café received 3 stars from the Sun. The Neon Moon captured 4 stars from Baltimore Magazine and The Neon Moon Café was awarded 3 stars from the Jewish Times. I have appeared on WMAR, WBAL, WZJ, WBAL radio and in most of the local print media.
I have two sons, Yonaton and Eric. Both are “Foodies” in their own right and will make some girls very happy.
I had been consulting with restaurants and caterers developing menus and operating procedures and traveled to large sporting events including The Super Bowl, The Masters Golf Tournament, PGA Golf Events, The Preakness, NASCAR and the ESPN Great Outdoor Games among others.
For fun I enjoy music, art, theater, the discussion of the world situation and cleaning the grout in my bathroom.