Rabbi Zushe Blech is considered one of the world’s leading experts in modern Kosher food production and technology, serving for over thirty years in administrative and held positions relating to all aspects of Kosher certification. He learned in the Yeshivas Ner Yisroel in Baltimore, and received S’micha from Rav Ruderman zt”l, as well as a degree in political science from Johns Hopkins University. He served for fourteen years as a regional director for the Kashrus division of the Union of Orthodox Jewish Congregations of America (the “OU”), and has since served as a technical and Halachic consultant to virtually all of the major Kashrus certifying agencies worldwide. He has written and lectured throughout the world on the entire gamut of Kosher issues, and has consulted with a number of major food manufacturers to educate them on Kosher issues, obtaining certification, and resolving Kashrus issues. He is a foremost authority on the integration of all aspects of modern food technology with Kosher requirements, including those relating to such cutting-edge issues as biotechnology and enzymology. His articles, many of which are included in Kosher Food Production,have been printed in major kosher periodicals and publications, such as the Daf ha’Kashrus (OU), Kashrus Magazine, and News & Views (MK). At present, Rabbi Blech directs Kosher certification for Kehillas Bais Benzion in Monsey, NY and serves as the Kashrus Administrator of EarthKosher.
All vegetables, leafy greens, herbs, etc. are thoroughly washed and checked by a Shomer Shabbos member of our staff. Bread is Pas Yisroel. Cooking is bishul Yisroel. Wine is mevushal. All meat is Glatt Kosher. Packaged goods must all carry a reliable hechsher such as Ou, OK, Star K, and Kof K. We are the only culinary school in the US where a kosher keeping person can receive a classic education in culinary and pastry arts & baking without endangering their commitment to their beliefs. No other culinary school will be able to address the challenges involved in cooking for Shabbos, baking pareve desserts, or adapting classic sauces.