Join The Conversation With Mishpacha's Weekly Newsletter



The Meat and Potatoes of Yeshivah Life

Riki Goldstein

Purim is over and the boys will soon be home from yeshivah. You stock your freezer before they arrive: plenty of kokosh cake and chopped liver, kugel and cold cuts. But the duffel bags have barely been moved from the front hall before your supplies are finished… as well as the shnitzel for the second night of Yom Tov and the knishes you prepared for Friday afternoon. And the thought crosses your mind: Who feeds these bottomless pits all year round? Meet the hidden heroes of your son’s yeshivah.

Tuesday, March 03, 2015

Most employees occasionally miss a work deadline. And once in a while, Mom can let the family manage without a nutritionally rounded home-cooked supper. But when supper is your job, “not ready yet” is not an option. “A cook has three nonnegotiable deadlines every single day,” says Rabbi Chesky Neuhaus, the cook at Yeshivas Zichron Moshe in South Fallsburg. Even if a worker is sick, or a delivery has not arrived, breakfast, lunch, and supper must go on. Former caterer Rabbi Yehoshua Weiss, now head cook and kitchen manager at the Mir in Yerushalayim, agrees. When the tidal wave of students floods out of the shiur rooms and beis medrash, the food needs to be on the table. With thousands of bochurim and avreichim to feed, Rabbi Weiss’s job is highly pressurized, especially when there’s an occasional hiccup in plans. The Mir Yeshivah has its own shechitah. Rabbi Weiss remembers one memorable morning he was informed that the previous night’s shechitah had been problematic, and the chickens would not make their early morning appearance. He improvised and created a new main dish, based on goulash meat and wings, spiced and served like the popular takeout dish, Me’orav Yerushalmi. “Supper was a total hit!” 

To read the rest of this story, please buy this issue of Mishpacha or sign up for a weekly subscription

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
What’s in a Name?
Shoshana Friedman “What does Writer X have to say this week?”
Atonement — Fake and Real
Yonoson Rosenblum White confessionals and faux rituals
Four Walls Coming Full Circle
Eytan Kobre All the while, there’s been a relationship in the offing...
And Yet We Smile
Yisroel Besser We are the nation that toils to be happy at all costs
Out of This World
Rabbi Henoch Plotnick Dirshu Hashem b’himatzo — we are in Hashem’s company now...
Steven and Jonathan Litton
Rachel Bachrach The co-owners of Litton Sukkah, based in Lawrence, NY
Tali Messing
Moe Mernick Tali Messing, engineering manager at Facebook Tel Aviv
Sick Note
Jacob L. Freedman “Of course, Dr. Freedman. Machul, machul, machul”
Avoiding Health Columns Can Be Good for You
Rabbi Emanuel Feldman Only one reliable guide for good health: our Torah
Endnote: Side Notes
Riki Goldstein Most Jewish music industry entertainers have side profes...
Me, Myself, and Why
Faigy Peritzman Where there’s no heart and no love, there’s no point
Can’t Do It Without You
Sarah Chana Radcliffe When you step up to the plate, you build your home team
Eternal Joy
Mrs. Elana Moskowitz The joy of Succos is the fruit of spiritual victory
The Appraiser: Part III
D. Himy, M.S. CCC-SLP and Zivia Reischer Make sure your child knows his strengths
Hidden Special Needs
Rena Shechter You won’t see his special needs, but don’t deny them
Dear Wealthy Friend
Anonymous There’s no need for guilt. I am truly happy for you