I
don’t know what most people expect when they walk through the
doors of their work place. I guess it would all depend on where
that place was. Working on an assembly line, as a cashier at a
grocery store, pumping gas at Domo, would all have incidents
occur that wouldn’t constitute a “normal day”. If medicine
happens to be your chosen path, or a teacher walking through the
doors of a high school, well then for sure you wouldn’t maintain
too much normalcy. Fighting crime, inflicting crime, well, it
applies. Putting out fires, both in buildings and in courtrooms
– no, one day could never compare to the next. So, it should not
come as a surprise to anyone to know that my days at the Shaarey
Zedek are in any way different.
Even if a day is organized and planned out, there is no way of
knowing what that day will bring. Some of our days pass just as
we thought they would: easy, productive, we enjoy lunch
together, everyone is happy, and we go home. Sometimes the day
will bring sudden panic, so intense that I can be found curled
under my desk in the fetal position sucking on my thumb. Other
days, however, may bring such hilarity and camaraderie, that you
wonder how you could ever work any place else. For all of the
above, you must know that there is a group of people behind
those kitchen doors who work as a very talented, powerful,
energetic and loyal team. It is a wonderful place to work … most
days. In saying all of that …
I
thought it was about high time that all of our members got to
know the other people who work along side me – the ones who
deliver and maintain the quality and the professionalism that is
now expected from our catering department. It is always a
wonderful thing to receive all the accolades that so often are
directed our way. Thank you! And as much as I try to share all
the good stuff, I feel you – our Congregation – should become
better acquainted with my staff, and what each person does.
Where to start? Well, from my chefs I will offer some of their
amazing recipes in this and future issues. I don’t want to claim
them as my own. They are very proud of them and they should be.
Before we start going off about all of the testosterone in the
kitchen, I’ll start with some of the women who have frequented
the halls of the Shaarey Zedek for over two decades.
First, lets begin with Erika. Erika started working here in
1981. My goodness, I was still in high school! Many of you know
Erika from either seeing her smiling face throughout the years,
or at all the Monday Adult Leisure programs. What dedication!
Erika is the “rowdy one”. NOT! She is responsible for all the
beautiful fruit that is displayed at all the morning B’nai
Mitzvahs and is the talent behind the famous Shaarey Zedek
Schmoo. I am glad that I know how to do one myself, because as
much as I want her to stay forever, she is only going to stick
around another year.
Erika recruited Ruth (aka Rootie Tootie) into the fold about six
months later. The two of them are thick as thieves, and are the
masterminds behind the Shaarey Zedek party sandwiches or
“sliders”. I had better learn how to hold the torch from Ruth as
well, as I am sure she will follow her buddy soon after. What
will we do without them? I would hate to say that Ruth’s claim
to fame is the “ruler of the baking days”, but she has put in
her time over the years and will likely not give them a second
thought once she is out of here. Ever want to see someone go
from white to beet red in a matter of seconds? Just give Ruth a
glass of wine after a baking day. I’ve never seen anything like
it. What a cheap date.
Krystyna, or “Countess” as I sometimes call her, comes next.
Krystyna is our lovely Polish red head with the thick accent and
the energy of a jumping bean. If you don’t know who she is, she
would be the one running around with clipboards, floor plans,
chafing dishes, all the while cursing in Polish, as she claims
it is the only language that she can swear in. Unfortunately,
Krystyna is the one I yell at first when things aren’t going
smoothly. Sorry Krys, that is the price you pay when you earn
the big bucks and are in a supervisory position. All three of
these girls are amazing! I am very lucky to have them as part of
my team, and if any of you know them, you will definitely
concur.
Now
on to the testosterone that is also a very large part of our
successful team. At the head of the realm is Joel, my sous chef.
Almost everyone knows who Joel is as he spends almost as much
time here as I do. Joel does my job when I am on holidays, days
off, or even when I am just down the hall in my office. I can’t
be in two places at once, so when I can’t do the cooking, he
does, and oversees what everyone is doing. I have worked with
Joel at Between Friends downtown, Green Gates, Glendale and
finally, here. Joel and I work very well together. I swear he
knows my every mood. He knows when to stay away, and he also
knows what will blow over quickly. He is calm when I am not, and
on very rare occasions, angry when I am not. If you don’t
already know this, I couldn’t do my job without him. Joel is an
awesome chef who has so much to contribute to his work.
Here is Joel’s favourite dessert recipe. I have had the pleasure
of trying this one out myself, and believe me, so should you,
too. It is sinfully delicious, especially if you are a banana
lover.
Then along came Michael. He came to see me about work after he
graduated from the two-year culinary arts program at Red River
College. Michael expressed interest in learning how to cook in a
kosher kitchen. Personally, I think he just heard how much fun
it is to work here and how lovely and charming the chef was!!
Mike is going on his third year here and has successfully
finished his apprentice training and has achieved his Red Seal.
Michael would be the short, bald and quite boisterous guy.
Michael is the guy that is more often than not the one who makes
your grilled vegetable (to die for!), and is a real charmer with
the ladies, as more and more they are requesting his assistance
on their baking days.
Then, finally, along came Kelly. He is the highly talented,
good-looking blonde guy with the sexy blue eyes and the
fantastic butt. Oh, wait a minute … sorry, that is how he wants
us to see him. We are reminded of that fairly often. Seriously,
Kelly came along right after graduation with Michael. I already
knew Kelly, as he worked for me at Glendale on a work term. The
difference being, Kelly never spoke back then, and now it is
hard to shut him up. Kelly also has completed his Red Seal. He
has so much enthusiasm for his craft that, if he can stick it
out in his chosen field long enough without starving he will do
very well.
I
have collected one of their favourite recipes and, as promised,
will pass them along, one each issue.
In
addition to these wonderful staff members, there are many more
who frequently work with us – too many to mention, but who are
not forgotten. As well as some who do not grace us with their
presence and who are, most definitely, forgotten.
So
there you have it. I thought it was time you met the people
behind the food. I hope they never leave me.
Till next time, bon appetit!
Shelley
