Moshe Wendel
NationalityAmerican
OccupationChef

Moshe Wendel is an American chef known for his creative approach to contemporary kosher cooking at Pardes Restaurant, in the Boerum Hill neighborhood of Brooklyn.

Training and early career

Wendel, trained in a Philadelphia culinary apprentice program in Pennsylvania, and worked in cooking in the South of France in Philadelphia area French restaurants including Django and La Bohème.[1][2]

Wendel and his wife Shana were working at Django, a small, French restaurant in Philadelphia, when they began personally following the Jewish kosher rules in 2008, making it necessary to move to the New York area where there were more opportunities for kosher chefs.[2][3] Wendel worked at Mosaica in New Jersey before becoming part of the team that opened Basil Pizza & Wine Bar in Crown Heights, Brooklyn, a restaurant known for serving upscale, contemporary food that is kosher.[4][1][2]

The Forward describes Wendel as one of the "small band of chefs [who] has led the way in kosher dining, with restaurants that rival their local non-kosher competition."[5]

Pardes

Wendel opened his Pardes Restaurant in October, 2010,[6][7] together with his wife Shana, telling a reporter that "It’s just like any Brooklyn bistro, it just happens to be kosher."[1] He describes the restaurant as a "seasonal, progressive, French” kosher bistro.[3]

Wendel credits Shana Wendel, who manages the restaurant, with challenging him to make food that is "as good as the stuff I was making when I cooked" non-kosher food.[1][7] He cites the emphasis on top quality ingredients that they learned while cooking in France as key to great food.[5]

Wendel has become a role model for younger kosher chefs.[8]

References

  1. 1 2 3 4 Blatter, Lucy (19 May 2010). "Chosen Chefs: Moshe Wendel of Brooklyn's Pardes". The Forward. Retrieved 29 August 2016.
  2. 1 2 3 Kronemer, Gamliel (29 February 2012). "Tips From The Kitchen At Pardes". The Jewish Week. Retrieved 29 August 2016.
  3. 1 2 Kaminer, Michael (24 November 2013). "Kosher food is busting out of the Lower East Side and its creative constraints". New York Daily News. Retrieved 29 August 2016.
  4. ↑ Bruni, Frank (7 October 2010). "Keeping it Kosher". New York Times. Retrieved 29 August 2016.
  5. 1 2 Furst, Devra (26 July 2011). "As Chefs Become More Observant, Kosher Menus Go Gourmet". The Forward. Retrieved 29 August 2016.
  6. ↑ Reddy, Sumathi (16 May 2012). "In SoHo, Kosher Rules Get New Twist". Wall Street Journal. Retrieved 29 August 2016.
  7. 1 2 Lippman, Steve (10 October 2010). "Kosher Island On Halal Atlantic". The Jewish Week. Retrieved 29 August 2016.
  8. ↑ Koenig, Leah (29 November 2013). "Brooklyn's Kosher Revolutionary". The Forward. ProQuest 1491738992.
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