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[Music] hey everyone good morning your listings table for two at Naomi Nachman on the knock'em seagull Network our show is sponsored by Mao Japan bakery where one taste is all it takes I am so excited because this is our on-the-go show today we are on location right here in Flatbush stay tuned for a two-part series we're having a series part 1 where this week parts it will air next week there is too much going on to put this all in one show so we're spreading it out over two weeks I'm really excited to be here and to be part of the first month I would say at the kosher culinary right here in Flatbush for those who don't know me I'm the only Nachman and I'm about all the food all the time and love food I love shopping for it cooking eating at restaurants anything food related I'm a kosher personal chef my business is called the Ozzy gourmet I'm a cookbook author I run chopped competitions I do cooking demos I do cooking demos all over the world in fact in about 10 days from now I'm going to Thailand with Miriam Schreiber's legacy tools to do cooking tours in Vietnam Singapore Bangkok and Thailand I'm so excited I've learned so much about Thai cuisine and I can't wait to share it with everyone coming on the tour with us so that if you want to know more about anything we do it in a single Network email me Naomi at nom Segal come to my fanpage on Facebook Instagram Twitter watch us on the youtubes on the Nikon single net and if we have it if you made a great meal or if your eighth shot my fabulous let me know because I want to hear about it too we're going to talk to and learn called him in a little bit because I was going to talk about my experience advice in a bourbon I went there for tasting dinner about a week and a half ago and it was amazing so I want you to stick around and wait for that interview with a LAN but we have some business to take care of we did some giveaways over the last two weeks so we have the first cookbook for the typical Victorian web skinny cookbook by our stroll Jarl shout after you is we come to a drumroll here so everyone's role on the table is kinda Roman all's good CK's hello Roman I'm not sure how pronounce it from Chicago Illinois you have one victorious cook so we're going to get that out to you and for the second cook for the second book which was a calendar from the shuttle Club from Jill Josh aid it's actually fabulous I'm loving mine and I'm using it and the winner for that is DK the Commerce at the prom I can't remember I didn't write down her address but congratulations to know Commerce Act and Jill's going to mail out the calendar to you so we have as we said in an absolutely exciting show we've got lots of cooking adventures coming up this summer you can follow me and and my Instagram page or my Facebook page I'm going to try to post in some to yoni is going to post them on the malcomson Eagle net page where table for two will be all over the world so it's very exciting I am so honored to be here and to be part of the brand-new one-month-old culinary school so I'm going to I'm right here in the studio well we made it we made it kitchen into a studio with a one and only super talented executive chef owner a master teacher you say man he does it in food and it's been on a gift many times on the show at least twice chef apron Wiseman how are you thanks for coming we're doing it you did it we talked about this for a while Naomi and it's great it's good things are worth waiting for yeah you know I said when chef apron reach out to me when it first started it was before Penn State football paste on honey called me and I was like literally my hands like in master bowls and he calls I'm like oh gosh I'm gonna have to take that at chef Abram I really want to hear what's going on and we just I just really critical so stress it pays out on the book and now all that is behind us we have a beautiful summer ahead yeah and now we've actually got you once your everything is flowing thanks for coming to the kosher culinary center it's wonderful yeah it's a nice place isn't it tell me tell me the history okay because I think people really want to know what's going on Wow you got to be here so as you know I have a history of hotel background and French restaurants and ran the United Nations and a bunch of different endeavors in my past I didn't know about the United Nations because well that's quite interesting stories but I don't kiss and tell as we exactly okay as you know I was teaching at there was another kosher school for about seven years on Coney Island Avenue and unfortunately they went out of business I know very sad yeah what I said if something goes out well I don't want to get into the nitty-gritty but there was some issues with licensing I believe okay you alright yeah I was one of the instructors not one of the owners but from the moment that school closed we were kind of like on a mission from God like they say in The Blues Brothers right I like that reference in the seven years that we were involved in the other school we helped about seven or eight hundred people training them professionally so that they could go find a trade and we help them find externships where they brush up on their skills and ultimately we found them employment so that's the big picture in the in our world is to take people and train them so okay they actually make a living it's so needed because so many kids like myself and not school people I don't want to sit ok went to college I went to Torah college I loved it but not everyone it was it was hard for me not everyone to consider on the tourism take oh so right some people want to work with their hands have training with the hands I know I learn only through doing well you know some people more academic and cognitive and they're very comfortable sitting for four years in a Academy why you love University College laughs Queen there are fantastic universities in America people come from all over the world to for after access our educational programs but it's not everyone and some people who graduate high school have a tough time with four years sitting at a desk lectures tests so but those who have the passion for food and really show promise they're handy they're creative they have passion love cooking love baking I saw today your students I love many miles right now and my god so weak and I walked in here with yoni I actually all drove up at the same time and we all walked in together and we see them and we're like oh these are busy students making lamb and that was so involved everyone's getting to own use their own creative expression drill were not in the car no we highly encourage people to think outside the box we train them on technical skills proper way to grill proper way to reduce proper way to make sauces proper way to butcher sear seasoned bland shop these are all basic technical skills that are either done correctly or incorrectly but after that I highly encourage everyone to put their own personality on each plate right I always call it finding your inner yeah I like that like lionize that an Australian Naomi Nachman ism Oh Andy's walking alarm Kornblum I'm just saying the man is what timing did alarm bring lunch he bought us some lunch how nice you took care of me so I take care of you absolutely I need calming well sweet it has my name on it oh that's so cute hello what a nice surprise like welcome to the culinary sense all three of us in a couple in a little bit and well we've just so let's finish up now about this early beginning so so you are at like basically they closely close the doors mr. Jesse I really liked working there I taught in the beginning but they say they're professional series I was doing recreational classes it's got to be close to 10 years ago it was a great program it was an amazing program I met so many great kids I became really good friends with any client delicious Danny delivers we need to live it I believe she moved up to a Rochester I'm sorry Westchester probably she's rocking out big shout out then yeah and messy yeah because I was down at rockin it at the lost feel on the law and the hide chef left I heard recently and now mathy lives up in the red yeah congratulations good luck to methi Cornfeld I'm very proud of the accomplishment of your student yeah nothing came to us I guess about six years ago and we taught him which end of a knife the whole first haha and then we taught him some butchering and our entire program messy loved it and we found him an externship and afters externship Mackey was offered a cooks position at the the law in in flat in Barbara Bob Iger you had my G good friends Connie Applebaum oh honey you got a plan probably number one I got busy in Brooklyn busy because she's number one in kosher blogging I loved her work and she's a fabulous a great friend and I and I could call her one of my tell me them or tell me god Tommy John show Jana Herschel yeah well say that she does great and I'm sure I'm leaving someone out who's a friend so I'm sorry I apologize if I'm in the hot seat right now so the brains are sometimes are you behind a hot grill I'm literally behind her ah I'm in front of a hot girl if you guys like the heat get out of the kitchen well we're talking about thirty four thousand BTUs right behind you so a little Schmidt Singh is Dorma talk about you know we've spoken about the history yeah that's probably about what we have you built the tent and then just give us a little walkthrough of it absolutely well as we said the other school closed down do to bury lies and various compliance issues and from the moment that school closed I had been thinking and dreaming about how to make it happen on him on a more improved level the other school had a great idea and I think Jessie did a fantastic job the pensions had great concept really nice people and helped a lot of people and it's a it's a big mix-up it is it is you people can also like according to Maimonides as they say give a man a fish you feed him for a day but teach the man division you could beat him the rest of his life like right ha ha ha Gomorrah what what did he write mrs. hora right is that why you boys yeah what about okay everybody we are having a year here a little CRN cheer on table I am going for my bit of Olam haba I don't get I figured if I help train some people to make a plan Ursa and to make a very that when they could become independent our biggest goal is to take Cooke's take people who like cooking it take people who enjoy the food business and train them to a level that is above or equal to the industry standard wait yeah there are there are many many kosher operations out there from hospitals assisted living facilities you vote of course and then comes all the restaurants and caterers and parent of course you know what's amazing that before this kosher cooking school started I want to say ten years ago kids have that from kids had to go to non kosher cooking correct and they just climb taste so much or they kind of like you know down their way around which was not really in accordance to hahaha and and the fact that we have a closer cooking school thank you I think it's long overdue it's long overdue this is New York man we've got everything and now we have it we do we do and the other school on Coney had great ideas and they helped a lot of people and besides our fun evenings we a recreational program right such as steak night or cake decorating my job competition or a night Mumbai and night we didn't cooking yeah we did some Yucatan cooking of regional favorites of Mexico we had I was going to say cosmetology classes but it's mixology mixer yeah we work with different cocktails wine tasting I was supposed to come to a mixology class I had booked in which SME my friend Marquis Hershey's kiss the crochet hook on Instagram and we it was driving out it was much like a few hours after it stops a massive snow oh my good and we were like halfway across the down I'm like Marky we're going to smash and dice it so you went back to the place turned around and we went home did you have your own private mixology class at home in the snowstorm no no I still need to do this mixology get ready we'll do one now well that's a good idea we could pick you up I can always drink okay so so on came about that this program training of people to become cooks to become chefs private chefs they become kosher caterers to become food stylist all of this group there was a great need for it in the community and what we did our next step was to find and create a facility that was equally as impressive as the need well I'm so excited let's give us a little tour sure and then we're going straight into our demo I think we're doing ceviche right I think we are I have lots on I'm ready to go to ceviche Mary Wallach will be very sad she missed it because we a clan before so she wouldn't care about that but she loves fish and we're going to see if we can get some to her well super and who are you clowns general manager dunker we have a debate about American lamb versus Australian lamb I know because there is no debate guys there is not debate China man is a bad it used to be really Scott what I I disagree with you I think in a blind taste test if both of us blindfolds ourselves and have to be prepared exact same way side by side Howard Albert broke down versus yank lamb and you commitment judge okay let's see the next season we'll have it right under his right eye see yoni Throwdown attendant has to be smellavision or taste division I will maybe get a studio audience right yeah okay let's go cook all right let's say you don't we got hearing us there's no Cochin Culinary Center need the chair I'm gonna make my chair this is kind of like a walk about show we're gonna work the camera on wheels we welcome anyone in the community to give us a call I just know when we're around with you basically every day except Saturdays some of us take off on Saturdays Shabbat thank you know we would welcome you all to come and see this gorgeous facility yeah My partner and I Berlin Diane have been working on this plan for over two years we have been working with the state of New York Department of Education on having this curriculum approved and bless so you're actually licensed by the state of New York we are very close to it our curriculum has been approved the state of New York wants one more document and that's a certificate of occupancy on this villa okay which is like the small potato yeah we're about 10 minutes away from 10 days away from and all potatoes watch more thing this entire facility is under cut yes already rabbis ooh she black who were very proud of he is a PO sake he is a rug he is an academic he is a author of a book called kosher food production he is we're gonna read that oh yeah it's upstairs on the other show yeah that is fascinating I'm not yeah you think you know a lot about cultures you'll realize you know nothing about Kai now I know I read his book I know amazing right okay so here's a rough Hamas sure we have a marsh gift to me be here at all times in fact at this moment we have a few of them here ya know kinda didn't hit all go to school he just he didn't shut up to you I knew I forgot what it's funny they said it because both my partner and my Makia work has students must have done things right because we stayed in touch and then as we were developing this program I called him and said hey it's Shep a you ready you're ready to come on board and what did I get from Hill out when I said you ready to come on board and he's like yes okay all right let's show you what this is yeah this area step aside okay can you get follow chef I'm going to step aside let him talk this area of our kitchen is called a restaurant simulation area we have a convection oven which is superb for baking pastries prez challah Danish laminate dough's because of the fan in the back and the even temperature we get superb results on anything in the bakery but it's not exclusively for that this can be used for meats fish it's just a fantastic piece of equipment for roasting any type of meats any type of protein or we do roasted vegetables in here and they come out fantastic this area over here is a mock or a simulation of a restaurant kitchen on the bottom here is a refrigerator and our countertop stoves are located right above the refrigerator this enables any cook or chef work in a restaurant to be able to stay on their station stay in this area without leaving they can keep their beef or veal or chicken right here anything using in cooking oh it's always be like this in a restaurant I don't call it the last dozen years where they started designing these chef based refrigerators I'm just gonna paint sure they're empty right now they only but they are already I can I take you to see my house actually good but when you see the price on it you enjoy - awesome I would say well if you are a cook in a restaurant what we would be doing is we would be standing here with these tickets orders and waiters would be coming in here shouting out orders waiters would be coming here and perhaps yelling where is table 17 I need the appetizer on Table four mr. Schwartz on table 21 wants a steak now if this cook who is getting shouted out and demanded left this area if I went over to here to go get safe or if I had a run to another area to get fish well somewhere else to get a veal chop when I walked away from this area I would lose control so me some maestro this is my area and if we're cooking together we'd never leave here we haven't seen I know what we stay here for an eight-hour shift Oh God no no you can't leave well I I didn't go into restaurant cooking yeah it's not fun and safe I am there the paint on the line really and mine she being on alignment you're working on the restaurant right you know you are looking at tickets tickets that are popping out usually Vaughn micro sprinter and it becomes extremely high pressure the more tickets that hang up each ticket or do you restaurant do that will show us how many people are on the table and what they're honoring so a cereal grill deep fryer chef bae's refrigerate and convection oven grill yeah this is a char broiler a radiant heat char broiler I have a pasta sink here where our cook students like everyone else this is just a pasta pasta refreshing that shows the idea when you're cooking here if you need cold water or to drain something you don't have to leave the restaurant want these things how much your final wishes these are this is called the an Sol system I guess of a thing for mr. Hanzel but I don't know I guess in that reading a lot guys right this is actually attached to those rib tanks on the wall okay okay and what happens god forbid in the case of a fire if the oil burst under fire or something over here was bursting into flames what happens is bicarbonate of soda a dry chemical would be sprayed out of all these nozzles and simultaneously the gas would be shut off to every appliance that's amazing yeah that was an expensive piston to put in they don't give them away Naomi I know I know but it's it's even a bowl and it don't matter in a kitchen it's a lot well as the fire department will not give you a permit without that without that ok good I'm really getting a lot let's do some cooking why not we're here because it's Friday morning everyone's watching this on Friday money even though it's Wednesday right now because we came special to a special show it was watching this on Friday morning people tell me how much they love watching up cook so why don't we do a little appetizer for Friday night Friday night dinner great everyone knows that I'm obsessed with appetizers I would I go to restaurant I just want every appetizer on the menu I know and you know I was watching you last night so you doing eggs there's a nice video on Facebook last up eggs oh no no it might be better fish those be a better fish and ice off right at eggs up back that's my primal oh that's my promo enjoy look great because I'm sunny-side up because I'm so happy Noreen Herzog was the one who named my show because he said I'm always so happy and sunny so he called my show sunny-side up I'm all about funny movement watch it on kosher comm I make beer battered fish so let's make the fish wonder but you haven't be better today what we're going to do though is something a little bit different we're doing a ceviche then ceviche is a Mexican or South American dish it always starts with the freshest of fish and the fish is cooked in lime juice except it gets cooked like this over ice it never sees heat so I'm going to put the microphone down we're going to give you a little demonstration I'm going to hold the microphone for you thank you very much okay so where do you want me to stand okay what you can't talk about this there we go we're going for a recipe I wrote this one okay why who's ill so hold on BJ I'm glad you asked that because it said it's a whole box of it says Islam is that is the whole bunch let's bring out your Latino your inner let you know okay great because I literally obsessed with ceviche is the whole base is a very small island up the northern side of the Yucatan Peninsula Mexico okay there's almost nothing to do on the island except go fishing and eat and eat your fish that you can't sell on this island several of the restaurants make numerous types of ceviche they might have red snapper today we have a piece of fish called turbot okay and what we're starting with is the freshest of fish and to prepare a ceviche we work with a clean knife what a help law requires that all cooks work with gloves on if food will not be cooked with heat if this was going to be boiled fried or grilled and would go above 165 degrees and internal temperature gloves will not be required so the first step when we're making a ceviche you like that little knife thing I'm loving how sharp that knife is a little jealous don't you say everyone and this is a public service announcement keep your knife sharp yeah I'm sharpened it doesn't matter you spend $5.00 or $500 on your knife they will not dull they will get down so keep them sharp thank you the end of commercials no I'm going to find out that a sharp knife is much safer than a dull knife absolutely a sharp knife goes where you put it in the dull knife you find that you have to put apply pressure when you apply pressure you lose control okay and we never want to lose control know Naomi never in the kitchen stay cool so the first step of making any ceviche is to start with fresh fish put on a pair of gloves work out a very nice clean work service and work with ice you want to keep all your ingredients nice and cold we get my fishes on ice and I did this a little while ago I took this raw fish and this one's called turbo you can work with any white colored white flesh fish you notice I took our fish put it in a small container and I squeezed limes over it this is lime juice as you can see here I'm such a good microphone holder right very good I have a good assistant so what we do is to make a ceviche cut out fish put it in a clean container clean Bowl it's a ramekin and this one ceramic and we can work in a stainless steel ball glass but we want something nonreactive what's a nonreactive ball well aluminum not Woodward aluminum would be a poor choice because acid affects it pewter would actually be dangerous of course I thought I saw you turns made with lens and if you put an acid in lead it leeches the lead out in people so we wanted to be what glass is better a big fan of glass so you notice the difference this is the fish I just cut up and this is about an hour just an hour in lime juice but you notice it looks cooked it has a difference appearance kokin acid well but it's not cook with fire it's just cooked on ice and that's the method of making ceviche we use orange juice lemon juice traditionally somewhat lime juice but there are some cuisines like Chile that actually use sour oranges or grapefruit juice oh my god yeah I saw everywhere why this recipe and my chef's apron Wiseman Yan from isla holbox a small island in Mexico so your first step would making ceviche is always to cut it about 2 minutes up to this segment select your precious fish cover it with fresh lime juice and let it sit for about an hour some people leave it overnight I think it's too long ok good our next step is to take our other ingredients and case I'm sorry Naomi asking when you can look around you just you're just grabbing some of the other items needed I'm going to throw this together and it's so quick and easy to make you'll see that in two minutes this whole recipe will be done okay let's go what what she's knife skills real normal go I know you go up because I saw you peel a mushroom behind your back okay so also I'm teaching I'm not showing up I'm teaching I'm teaching we all know when there's off when there's keeps in going on it's not showing off if others do not easy to depress and buy low if I was doing it to a bar that would be showing you okay we want to see we're gonna live okay we cut out with making a small mince or dice and we're just going to go through this and cut our onions very tiny piece okay I could you use different onion you can I lost purple and while I like purple onions in the ceviche - but what happens is because of the lime juice sometimes the onions bleed and then and then it becomes purple I can't so pretty at one of our ingredients we have our fish we have diced onion we've got some tomatoes and you can use plum tomatoes we could use a yellow tomorrow tomato's great shot yet serrano peppers and you have a choice I make it too spicy for me have Romanus on this Ashkenazi girl these are different preference I haven't what are this what's this one jalapeno yeah for sure and then we have Serrano okay Serrano's have pack a little more flavor I definitely more heat okay so maybe we should well aren't doing I show you a way to get the flavor of Serrano without the heat no reason see that right yeah they'll say you know that day I I can't teach you much now if we remove the membrane in the seeds it really takes the heat level this school bill level down and we rinse it off you see it out by rinsing out the ribs in the membrane we have the flavor the Serrano without all the heat okay good that works for me I do it always we got to do this fast we had such action-packed show guys that we got a life get it all in two hours might not be enough I would say two days may not be I know there we go and then we want to mince it very very small so anyone getting a piece of serrano when their mouth doesn't get it but just want a little bit don't go easy on me okay so these are our basic ingredients for ceviche again it depends where you are there are ceviche is done in Mexico the ceviche is done in Chile Central America Ecuador why do they do de fishery why are they cooking it they didn't have he access to heat that's a good question like why does that culture not process it they do cook fish but this is a particular specialty of the region the region and it normally served cold with alcoholic beverages what we're going to do is take our Tomatoes our onions our cilantro and we're going to take our fish that was sitting in the lime juice I get rid of some of our liners that cure okay I love and you could see them there looks like it's cooked if I was only gonna put we don't have to marinate the tomatoes in the line whatever then we're going to put a touch of cumin in there can't you tell you I just got freshly ground cumin from Israel this your house all house is amazing and what do you call coming in is in here oh you know it's funny I don't know I do know a lot of spices name coracle is tumeric but I know it Kim Yuna's let's go close portable I have my amazing singer friends a few drops of extra-virgin olive oil you know problems coming up next stick around we've got an amazing show right here what we're going to do is just season this limit of salt and pepper a virgin olive oil and the last part of this we're going to give it another fresh squeeze of lime juice and then we're gonna give it to Naomi na Clinton Sam all right all right that's what I like the yellow lime juice um a touch of salt where's that so guys so here we go Thank You chef check your pot yes chef Geoparks thank you so much what he actually heard about the school from table for two why don't we introduce him we will we're going to do a segment with it reduce it a little bit there's already two meaty and smells nice smells amazing I'll give it to you a shambling all right I'm gonna try I've already made all my bra cups today home food since I walked in the culinary sense as soon as you walked in here you started I saw you go right for a plate and you probably said not bad mmm mmm this is amazing I love thank you very much for tuning in Naomi knock when chef aww Ultra Culinary Center did you get a good pop of that microphone we're gonna check back in with our chef Abram I need my chairs back I'm going to ask my super cool restaurant chair friends friend in real life Abdullah and Kornblum to our come up join me right here the culinary center business table for two in the OMA Nachman on a napkin seagull Network a show is sponsored by marzipan bakery one pieces are all it takes and I love their oggela soft mushy in the middle cooked perfectly I love it make sure you grab a bag wherever you are gonig light or seasons go to marzipan calm and check out all the different locations around the country where it's been sold okay hello hello hello I'll on how are you I'm excellent thank you for making it closer to my own oh I better learn to the Lower East Side all the time and I said you know I'm coming to Brooklyn let me talk to alarm in his voice in Brooklyn were in right now all right we can also around the corner or something near here so it's really great to be in Brooklyn I don't think I've ever done my show from Brooklyn very cool I love when you go out you know off-premise and get a feel for the locals oh yeah and as you know I'm a big supporter of having the chef being where the chefs are learning to be shimmed and being involved in the cooking school education yeah you know I just want to we've got a couple of things to talk about project let's talk about Domino events yes so talk about ball tonight june 26 we're very excited about an old can great restaurant foodies is organizing an event it's a Brooklyn's beer bourbon and barbecue festival so it's very cool about 17 restaurants that I was able to get they're all coming down anywhere from bison to Porto to walk the lamb to beast barbecue and Muncey's and now I suppose on the show that I was very happy he was all area so I use a character that was very cool so yeah well have a lot of you know a lot of cool stuff it's almost like the KfW eating people are used to this is just now in Brooklyn I hope we do your bourbon we'll have a house fans will have bar rolling it's a very cool chilled atmosphere it's the summer's here what's better than beer and bourbon during the summer is a it's a fun party I hope it rain comes down I just got into drinking beer I go how do you think I like I had a great year last week with our ramen you gave me a great PR here Oh get that B is that beer we're okay so I'm not a bad person because I you know I never got you to the heart because I love beer I love all the food I love all the restaurants how can people bite yet still bond in oak calm bo n a and d o8 k tom you can use my code give you 15% off g'kar f-15 g'kar 15 again Monday night in Greenpoint Brooklyn very cool warehouse we're going to take over the entire places off the water beer bourbon barbecue percent off bond and oak calm get your tickets selling out it looks like it's going to be amazing yeah we're really excited about it I'm very hot because we're going live will a spa Nanoka bed so harem is why great I meant damnit so quite in row i met them last week you asked me to come to a tasting advise and a bourbon yes can I say one thing about myself every it was a crazy hot night it was it was it was and there eight years of my friend I was word warm that was on the fifth but we had the loveliest evening that is the most beautiful restaurant look right like an outdoor courtyard you know no matter how the weather is you want to have that experience you know you feel like you're going to Israel it's going to be hot but when you say that Dora that's what you do and that's all we did and we had a good time whenever you have you know cold drinks and you have friends around you you know what that makes it okay it would you know on the ship she's great Gordon Ramsay right the whole kitchen on health kitchen she's amazing Judy was lovely such a great host you saw I think I got something crazy traffic I'm always complaining about the traffic on your grab Terry I'm driving somewhere across it I have to say I flew here this morning I got here in 30 minutes we'll find them off peak hour I don't know it doesn't always work so I am I got to Bison a bourbon it was like Sh melting hot I walked in there he looks at me like I was melting any nose give the lady the drink maybe their house cocktails right my dress literally called me off in five minutes it hopeful it's very cool I hope bison bourbon vibe is also with the whole bar that is huge cocktail menu they just came out with the whole drinks menu also I think right now we're really in a good place with restaurants you know there are so many nice and icons out there you know people don't appreciate I don't think the amount of restaurants you go to a city like Cleveland or Detroit Baltimore and you know and they have a couple of restaurants here we're in Brooklyn and five towns and Manhattan and there's so many good places to go to and so we're opening up though this summer was me in the restaurant to talk about what we have but what come on up so crane Heights which has been a restaurant center the epicenter of restaurants in the past couple years is ease in roof and bone and of course basil and Brooklyn artisan baked al so another one is coming up called Allenby iPad not white have you heard of that lor the little is uh is opening up like a modern era right I think he's like a consulting chef I don't know if he's a partner I don't know okay I think better than a loss or you never know it goes on you would have been on my ashes or when he did the supper club right at my hand am i a conditioning broke yeah Roy's around hot not let me tell ya we fix that problem alright so that's a cool restaurant again a modern Israeli restaurant that should be very hot but let's talk about the Israeli chefs that have come to America that have just taken America by storm yeah you know unfortunately it's not one of the kosher restaurants but we got to give Michael solid off the shoutout have you your car did you know the mole got a James Beard Award yes right well he was in citroën arose he was the founding chef there and that kind of put people again put like restaurants on the map or Israeli chef and so yeah there's certainly a lot of chef's that are coming Israel I know you were there oh my gosh you can you know I got a big news coming around on dude coming up so we're taking a lot of the talent that's from Israel and bringing it here I think it's amazing so yeah it's a lot of cool stuff that's going on almost is like you know do you look at what everywhere we look at the official tip of the NIE oil so funny you mention that so you know mayor lose from bread very I know him oh go ahead not many okay I want that check again the mayor is opening up a hummus place I really yeah Brooklyn on 13th streets of Kings Highway it's called Meraki and whom is juice bar something a small little cute place also very is really tight Connor plays and hummus and juice and accordion eight men yeah so that's another restaurant opening up soon it's unbelievable like every minute you've probably never been busier right yeah it's like between the group you're great amazing how many we have to try over 30,000 I was like another person of a cyclical anger largest Facebook group for the Jewish and America yeah this is very cool crazy two and a half years right yeah to an happy professor three half years ago so it's a really great resource for sharing it's a lot of worrying and the big community people love talking about restaurants talk about food get advice you know where they should go think of you know I really try to show respect for for the restaurants for the customers and we try to have a thought it's about education again this is all about patient and this is what you know I get asked a lot what's the proper type in a restaurant okay so it used to be 15 16 now it's more about 18 20 percent right you know just because you know that's if you could service that's what you should do again a lot of these waiters and we've had the base on the group about tipping and mandatory and why and is it it's an American you know it's what we do we tip that's how the way to make money it's actually not Australian if it's not Europe in Europe they don't have tips yeah well in Australia the meal cost 98 dollars you leave 100 yeah like it sweetheart the 2 dollar change it's always a debate whether you know she's a money should you pick tip the waiter or should the owner pay the waiter right and if they do pay the way there that means that your prices are going to go up for item so you're always fine line you can't you can't always win okay it's all about the incentive you know to give the waiter and sent it to be a great waiter so this way you know you can tip what you want based on their service not always about the waiter you know when you have a restaurant you know whether it brings their food like a 45 minutes late don't blame the waiter it is you know the way to talk it's the kitchen and again it might be their backed up might be their overwhelmed it might be that someone changed aside which we always talked about yesterday I think we were talking about now you like to change sides of our you got an entree in their size can you substitute that backs up the kitchen imagine you get a table of 15 and be substituting all their side dishes it's a nightmare ah so that's going to happen and it's going to back up the kitchen and that's going to bring you everything about that when you say oh just give me this right you know can you do this to me thank you again we talked about it on the group that everyone has and this is a great segue into being a chef and even our most talking about you know you have it's ABC you know you know what you're doing and if you change it up a little bit everything gets thrown off and things get backed up and it's like a you know an avalanche and you unfortunately sometimes you get your food a little bit late you blame the waiter and you live a ten percent tip and the way to like I didn't do anything wrong funny story I was with some Australian friends about they stayed at our house we're talking close to 20 years ago when Dougie's was on the Upper West 32nd so me and my one of my American friends also knew some of these Australians and they all stayed with us and they treated me and my American friend a little outfit you know let's go to say be use Davies was in the early 90s v hot mid-90s spot to go to TV you shut up - Douglas markeloff with good buddies now and and I didn't know him at the time it would have been good to know you and I know was that you would line up around the corner down the block and they was bringing you rings when you waited really yeah it was like really I'm not going to say 1995 1996 maybe 1997 in that area was open for longer than that but we got we had a great meal we let we let we go to leave and the Australians pay and then the waiter comes out excuse me did we do something wrong they're like no we loved it so like they didn't give anything mate all you guys get two tips we'll take care of the tip because he took care of the day so you're here you nice to maybe you pay the tip I don't know and vice versa when Americans come to Israel go to Europe they love it because we tip so you know 15 18 20 % you're like this is amazing you know that's it's very fun I suppose yeah yeah yeah okay so I think you restaurants clothes that we need to talk about the cycle you know that's unfortunately you know dude it's hard we talk about we we on the group about being close 100 days a year now they're close how do they see you yeah reading articles yeah again in a Jewish business clothes but you're also choosing a shop in chop it until you always have a Friday you know ever knew why should you be open on Friday should you have the item set and I very difficult and you have you other you know the hood breaks the air conditioner doesn't work the chef quit there's a million things that can go wrong so it's very very hard you wouldn't ever you go into a restaurant turn open you have to have a great management you have to have you know a game plan it's not just about cooking it's a business right and a lot of times you go into a restaurant thinking like oh I have a great chef and it's you know it's a lot more than that so it's a unfortunately you know come and go restaurant but we hope that you know people support them I'm excited about that you have enough and caml yeah it's gonna roll it shouldn't right now laughing would Philadelphia suburb I was there a couple weeks ago and it's a cool place again Philadelphia has a huge bar TVs very also very casual comfort kind of restaurants so people are going to Philadelphia during the summer yeah what actually make a day trip out there with my husband on a Sunday that when all the kids are in camps when we come back from you know I'm going to Asia right yeah very cool you know check out you know the hibachi edge or the food there I'll be updating you on the group and luckily and there's some times that forget to put on the group because I put on Instagram got a pentagram and it's of stories on Facebook you know people think it's funny because we went to the Bison a bourbon event there was a couple of react well winner is a couple couple friends yeah and they're all watching us take pictures and in post and the food is getting cold and they're like this is actual work you know this is not food that you know you get to enjoy know it are you enjoying it I'd rather do this and you know three it's fun it's a lot of work and we love what we do and it's again if I go back to it's all about just putting out information you know it's just educating you know people look to us to kind of just let them know what what's going on what specials are going on what who's in new restaurants what are some of the you know backgrounds on them everyone every restaurant of the story I know I never know if I get interview people that's tight actually amazing culinary said to me how is this going to help us so I want to hear it from the restaurant side how how fantastic such a place okay so when CCCA was was going on people were going was very nice once they closed it was it was very sad I I had my house have people on the group saying I can't believe it you know we loved it I wanted to go someone who was like 15 years old said in a few years I wanted to go there and so it was a big loss listen broken heart so fact that you know our room opened up this place and again we posted about it and it got hundreds of comments you know we posted a video last week at the center right here and got over 5,000 views yeah no no sponsors no ads no sharing or jam sharing the love or something was happening so it's cool again a lot of recreation date night BBQ knife skills so to me a lot of interesting being again I live in the neighborhood I just became president of my sholde oh I don't have enough time so we're gonna get my shield involved we will have some you know chill the bed event er we'll have some competitions we'll have a look this theorem yeah you know what we're gonna talk I know why yes let's wrap up with the sushi there's 20 minutes go fast very fast I know right over here we could toss the pan out we have yeah oh yeah let's just show the sushi we have to have someone ready now we need some fish to the show because you know what show do we have no proper food without some sushi so this comes from our very good friend simply sushi they have location a kiosk eat kosher Palace right here are an avenue you off East 29th Street so pretty much the community supermarket everybody goes to so simply sushi they believe won awards at kosher fest there have like seven eight locations black dragon is their award winning sushi roll so simply sushi and by the Upstate we're about to open next week there I see my friends are all going upset can I just say one thing about simply sushi if we can get a big zoom on it look how much fish there is in there inside turn around right here this hole right here yeah it's facing it looks a lot of it it's just this is how what you know I'm looks delicious a lot of times it's just all about like rice and a little bit of filling and they always take my kids safe we only want it from gonig life because they know it's simply she's in there they've got in both 5-pounds locations clearly it's just okay we could talk about it sushi is like by the biggest game-changer I think in kosher restaurants in last 10 years 20 20 20 but again is important but the last 10 years weddings and everything every party platters for people know we're going to invite everyone to take some and enjoy it and thank you so much typically sushi a big shout out for you for sending this to us today we're going to continue with our interviews we're going to close our show what a company and how it's going to go by this insane and we're going to talk to all the way from I don't know we're close are we have Mahopac Perry my saying it right Harry it's not Perry US carrier hi mayor Perry I know good look at this right here week sushi i love sushi okay great so we're going to have some eating now you can take now but it might be hard to talk about well what we're going to do is we're going to ask everyone to open up your lon please I know around sushi which one's is from okay so mayor mayor your business partner from this flash fest contacted me says we and I wouldn't touch with them last year because I love the idea Fleischman even though I'm a girl and I can't go I'm just again just take off you know put a hat on you know I'm friends with Ari why he'll put me on the grill oh I think that worried so I love the idea that this is a fun were a food fundraiser for so dark out let's talk about it how did it come together in the first place okay so to alumni of yeshiva uh sure chevensky and a frien ten of em wanted to do something to give back the Shiva what was the name of the Shiva canary it's like a part of the umbrella predation a parody one all black I already won beautiful very nice I thought they got together with a bunch of their friends invited them to a barbecue in the backyard and need to say that their backyard wasn't big enough for the next year's they went from like 200 guests to this past year to 500 hopefully next year it will be this coming is coming here August 2nd will be more than 500 so August 2nd we're going to have a big fundraiser it's called life and because it's all about the flesh the meat now who's the chef you know this is I never said save again in case you missed it yes re white from dr. Lynn wondering Q thank you so yeah we're doing right nice been on the show many time ok yeah so that's six rows they got together they got they all their friends came and then it morphed into something that everyone tries to tries to get to that's fantastic well I really like I I wanted to have you want I want people to know that it's really a mentor only then can we do a women's event so everyone that's what everyone says when they first hear about fly stress you know as long as you know maybe we could do sushi fest or something you know the ladies are these girls that want to eat play chic ah right you're right I would slice exist a walk in despite that like well so I'm going to do iced coffee in the morning you're good and there is so you know right all right very nice I think it's really a wonderful event um how do people get tickets because I have a special coupon code for Alice right we do have a special coupon code it's 30 off 30 OFS it's pretty simple and you go to fly Spanish calm and a new thing we're having this year actually is we're having cook-off alright tell me more about that I already hearing about cool coughs like a throwdown exactly barbecue I think it's the king of the grill so we're calling it okay king of the grill who's competing so we just be just rolling it out this week so Ilan is going to be helping us put that together Ilan is a bit yeah he's a master marketer yes he's not a lot of cook though because he has too much oh how much so ever cool he just gets in I don't know let's get real I don't know huh I think his wife just orders in because she's too much competition I don't you ever cut to you there did you watch Kokila so I'm sharpest okay okay I hear so we're doing Qaddafi lawns gonna be I'm seeing he's gonna hopefully get us some some celebrity not celebrities but like good chefs that he knows the kosher celebrity good kosher celebrity okay right I've got the man vacuums we were there you go and we would have you but it's only through mail yeah yeah I'm not I don't pretend to be barbecue I never saying I'm like I'm happy to eat up I'm happy to be a judge but I'm not really that interested in why are you looking we've got plenty of friends that can cook barbecue okay oh yeah so I had it if you want to compete like how to use so in a couple days we'll have the that part of the website up to be a separate website now we're putting together a competition website where you get sponsors to sponsor your team and you yeah you register amount of money instead of just paying to get in you just convince your friends that they have to sponsor you I can't say like the biker songs is like a big exactly yeah that's my kind of sport you can do the back of on assets or to get off all the calories you know okay so we're going to have upwards of hopefully 10 to 20 themes okay and they're going to be barbecuing days okay so it's going to be a whole show within the flash fest just the fight shows BBQ have a separate show which hopefully in the future will maybe even broadcast live I love that I say well you know who to find when you need to broadcast live the knock'em Seagal network is not would like to be a judge it would be hilarious I put in that legal okay August second knuckle they're gonna call you there you go on air we set up so once you say it out there it's like gone in the window yeah okay so I have what was the name of the website slice offense calm and and the website for to compete in the cook-off so that would be armed fighters calm within a couple of in the week EE yeah so okay and you can keep following Ilan for updates or so who's gonna on great kosher restaurant Facebook okay fine all right and then there's going to be a competition and is BRE catering are we serious is specialty crazy meat can we talk about that so yes Ari there's brisket and then there's Ari White's brisket so not only is it super kosher but it definitely has some some useless there's probably some useless going on those cows there's a lot of flavor that he personally probably picks out his cow so that they're hit they're on a strict diet you know the Kobe beef they got massage stemis yeah they're fed beef and love it I got that on the show right so you probably has that going down I mean it's a perfect bak right you know there's like the smoke back 18 foot yes Mel bark is 18 5 is 18 foot smoker a bunch of a bunch of flesh some chicken ways you're gonna be this neighborhood I didn't even ask you about isn't it's in the five towns it's in the five towns in the pocket okay that's in my hood yes I can it do we have a location picked out there is a location is it on to top secret it's not something good I just don't know the address haha my head but it's our host who's been the host of the past you know a few years hymen pnina client okay cool so it's gonna be our host you know it's so nice as I open up their home it is Kim they have a huge backyard there's space for upwards of between 500 and 750 people so we're encouraging everyone to come sign up early use the cut the code $30 off go to fly-fish calm you'll look at the video there we have our sponsors they're wonderful wonderful thank you so much my pleasure thank you you came on and that you guys reached out to us and may or my brother forward to a successful event offering and to raise a lot of sadaqa so I really wish you have sakuraba thank you this is table for two in the owe me Nachman on the narkom Segal Network our show is sponsored by marzipan bakery we've got a second show coming up next week right here frost the Culinary Center in Brooklyn with chef Abram Wiseman we've got music sponsored our friends at khatm right up to the neck benching this is a super-sized amazing show was too much for one show we'll see you next week shabbat shalom take care [Music] [Applause] [Music]