Other News From The STAR-K

STAR-K Kashrus Training Program!

Rabbi Mayer Kurcfeld, Star-K Kashrus Administrator

Published Summer 2007

Introduction

The world of hotel kashrus is exciting, stressful and always a challenge.  Effective hotel
kashrus demands a keen understanding of modern equipment and complex facility
dynamics, along with an excellent mastery of the hotel food and beverage industry.  These
criteria are essential in facilitating the role of the administrator and mashgiach as respected members and powerful presence in the hotel kitchen.  The role of the mashgiach, once typecast as that of an old man with a white beard sitting on a chair, has changed.  Not only does the mashgiach need to know that dairy and meat must be kept separate, the “new-age” mashgiach must relate to the kitchen and serving staff with diplomacy and grace.

Published Summer 2007

The joy, the planning, the anticipation, the expense — there is a lot that goes into a Yiddishe simcha. Be it a chasuna, Bar Mitzvah, or bris, every significant life cycle event is extra special and the baalei simcha want to ensure that their guests have a good time.  Central to that goal is a delicious seudas mitzvah.  Endless hours of planning are spent making sure everything is perfect, from the decor to the menu.  Is the same effort expended regarding the kashrus level of the event? If the simcha is being catered, does the caterer have reliable kosher certification?  As catering costs have risen, consumers have opted to cater their own simchas.  This article will attempt to address some key issues that one should consider when catering an event.