Interview with Gershon Schwadron
Interview with Gershon Schwadron
Kosher Culinary Pioneer Chef Gershon Schwadron Shares His Journey Shaping the Culinary World
"There were 11 of the greatest chefs in the world selected for this event. (thirty-three Michelin-star chefs in that kitchen). Over the week, I felt like I was learning with the greatest Rabbis that ever lived”
Kosher and culinary is a match, but this wasn't always the case. For example, when Chef Gershon Schwadron started his journey in culinary school at the Culinary Institute of America in 1994, he was faced with the challenge of being the first “Shomer Shabat” in school. However, what can seem like a challenge could just be an advantage and a source of motivation, and this was true for Chef Gershon.
He has catered to safaris in Kenya, ski tours in Italy, and a plethora of events in Maui. In 1996, he was part of the team that cooked at the prestigious “ Dinner for Jerusalem 3000”. As a result, he had the opportunity to work with some of the greatest chefs in the world.
Today, Chef Gershon has a successful catering company in Boca Raton and mentors up-and-coming chefs.
What do you see as the connection between GCI and innovation? How do you connect with this?
I am classically trained and have had to adapt to the modern world of ingredients and techniques. Israel is the center of innovation, whether it is high-tech or food. A great example would be surimi shrimp and seafood created in Japan but developed exponentially in Israel regarding food technology and then exported back. My specialty is in Culinary Innovation, essentially making foods that aren't usually kosher… kosher!
You’ve catered events across the globe, including safaris in Kenya, ski Tours in Italy, and several events in Maui – What was the most exciting or challenging event you catered to?
The weddings in Maui. It’s complicated dealing with the government officials to allow certain food items into the state, especially getting all the necessary authorization before we leave and then again when returning to the mainland. That being said, the most challenging aspect of my business has been coordinating Air Cargo and making sure that perishables stay safe outside the danger zone; I usually had to drop off and build palates (containing my "Mobile Kitchen,” as well as the perishables unobtainable locally, i.e., meat, dry goods, etc.) at Air Cargo 2 hours before the plane departed. Since I could not pick up the cargo on the other end until two hours after the plane landed (I usually scheduled a flight for myself that would arrive at the beginning of that 2-hour window). I had to have the cargo trucks ready to go upon landing. I had to make sure the receiving facility was ready to go when I showed up.
The bottom line: I now utilize the methodology used to create these events locally at every production. They are choreographed in terms of purchasing, production, packing, and finally execution on the day of the event. THIS is the most critical thing a chef needs to understand when creating events.
How would you say being a kosher chef has affected your culinary career? Would you say it has limited creativity and taste in any way?
The Kosher aspect was the most challenging; I had to turn down so many positions because I wouldn't work on Shabbat or mix milk and meat. I remember doing a temporary gig in the Executive Dining Room of Cantor-Fitzgerald at The World Trade Center (before 9/11 ... I lost twenty friends in the tragedy). I had to serve a cheeseburger, I told the person that I was going to serve it “open face”, cheese on the face of the bottom part of the bun, and the top of the bun built with tomato then lettuce and pickles along with the burger because they had to be separate. The patron then put the pieces together. When I had to make soups or sauces, I had the non-Jewish workers' taste as I mentioned I was only there that day and it had to taste the way they make it every day, adjusting the seasonings to accomplish that.
Who influenced you the most throughout your culinary career?
Chef Paul Prudhomme trained my palate when he invited me to be in his team to produce his part of the Jerusalem 3000 Dinner in 1996. There were 11 of the greatest chefs in the world selected for this event. (thirty-three Michelin-star chefs in that kitchen). Over the week, I felt like I was learning with the greatest Rabbis that ever lived, from technique, nuance, ingredients, and finally, to presentation and of course tricks and shortcuts.
What's a fun culinary fact about you?
Aside from the King David's Feast in 1996, I was the first “Shomer Shabbat” graduate of The Culinary Institute of America in Hyde Park, NY. In addition, I had the honor to be the personal chef of the Crown Prince of Thailand when he visited Israel in 1990.