By Joshua Rosenstein, Assistant Editor, JTNews
Rabbi Jay Rosenbaum of Herzl-Ner Tamid Conservative Congregation doesn’t strike you off the bat as a subversive character. Nonetheless, he is stirring up the local gender dynamics and bucking a few thousand years of generally accepted Jewish familial roles.
Also known as the Kitchener Rav, Rosenbaum is offering a new class at Herzl-Ner Tamid called “Men Cooking for Shabbat.” The idea is to teach men how to create a whole host of culinary delights in time for Shabbat dinner.
For many years, it was subtly understood that the man of the family goes to shul while the good rebbetzin stays home to prepare the Sabbath feast. But after ages of growing enlightenment, Jews all over are starting to realize that many men are not actually culinarily impaired.
“These days many women work full time, and if you want a nice Shabbat dinner, men should take part in it,” said Rabbi Rosenbaum. “In some ways it’s about kindness, doing nice things for each other—another element of Shabbat.”
Rosenbaum came to Herzl-Ner Tamid three years ago from Worcester, Mass. Since that time, he has sought to grow the excitement and involvement in Jewish holiday events. His “Make a Lulav Shake” multimedia program built up great enthusiasm for Succot and upped the number of congregants who purchased lulav and etrog sets from 50 to 180. He has also helped develop a homegrown Purim rock band, instituted a Lag B’omer bonfire on the beach behind the synagogue, and is now working to build enthusiasm for Shabbat.
“People have been very responsive,” said Rosenbaum. “I think there’s a real hunger out there.”
The new cooking class fits into this new direction. “It’s part of the pattern of doing something familiar in a novel way,” he said.
Rosenbaum first started learning how to cook from his wife Janine several years ago. When she started to work again, he noticed that doing all the Shabbat cooking while holding down a full-time job was increasingly difficult for her. So he asked her to teach him how to cook. For a while he kept to simple menus, but soon he found himself wanting more.
One day he asked Janine to teach him how to make a lukshen kugel. Once he had mastered this traditional skill, he brought it to his congregants in New England, and held a kugel class for men in his congregation. He said the feedback was great and everyone had a good time. This time, he thought, why not expand it and offer a full dinner cooking class?
These days, Rosenbaum characterizes himself as a “kugel maven” and claims he can “slap vinegar on a cut of salmon with the best of them.” This rabbi is serious about his cooking and he’s giving fellow male Jews a chance to jump into the kitchen with him.
“The Talmud says, you should save the best of everything for Shabbat,” said Rosenbaum. “Shabbat should be a full sensory experience. In fact, it should be the most sensual experience of the week.”
So the cooking class will feature a variety of gourmet recipes that you might not normally associate with Shabbat dinner, including grilled sea bass with mango salsa and seared Ahi tuna tacos, along with more traditional fare like baked chicken and Bubbie’s chicken soup.
Four groups of men will each take part in four sessions. During each session, the group will learn a full menu from appetizer to dessert. That way, each group will have the opportunity to learn four full menus by the end of the series.
Rosenbaum has also arranged for Herzl-Ner Tamid member David Isenberg to teach a special segment on wine pairing. Member Phil Jacobs and Cantor Bradlee Kurland will lead an expedition to the local Albertsons supermarket to learn how to shop.
To round out the class, Janine Jacobs will teach about dÈcor and atmosphere so that the future chefs will be able to lay a beautiful Shabbat table on which to serve their gastronomic masterpieces.
Rosenbaum will start each class with some Jewish learning about Rambam’s philosophy of preparation for Shabbat and teach a Shabbat song.
The class is open to anyone and costs $65 for all four sessions.
“This is not only a cooking class, but a chance to cook with other men, to create friendships,” Rosenbaum said. By the end of the classes, men will pair up to prepare a Shabbat meal for both families, thereby fulfilling the mitzvah of hachnasat orchim—hospitality.
“The more effort you put into Shabbat, the more wonderful Shabbat becomes,” said Rosenbaum.
Rosenbaum says women in the congregation are definitely showing enthusiasm for the idea and saying that they will be sending their husbands to the class.
To help him in his endeavor, the rabbi put together a “sophisticated” committee of gastronomes to work on the project. Andy Jacobs, who sits on the committee, says that the fun part will be leaning how to make things that are “a little outside the box” for Shabbat dinner.
“These are things you could cook on any night and they would be special,” said Jacobs. “Even if you are an experienced chef, we will be cooking things that you haven’t seen before.”