ACF Columbus Proudly Announces this years “Chef of the Year” Candidates.
Please review each candidates resume and watch your mailbox beginning 11/15/17 for your ballot.
Chef Brock Kaltenbach
Chef Jason Knapp CEC, CCA
Chef Doug Maneely CEC, CCA
January 15th 2018 CHAPTER MEETING
7:30 pm – 9:00 pm
Ohio Life Care Alliance
670 Harmon Ave.
Columbus, Ohio 43223
In Loving Memory of a great Columbus culinarían and friend
Lana Covel | 1951-2017
Bexley resident Lana Covel is being remembered as a chef who helped change the perception of kosher food from staid to gourmet.
Covel, who died earlier this month at the age of 65, combined detailed knowledge of classical cooking techniques with a deep understanding of Jewish dietary laws.
During her childhood in northeastern Ohio in the 1950s and ’60s, American Jews thought kosher cuisine was limited to the traditional fare of Eastern European immigrants: chicken soup with matzo balls, beef brisket, boiled potatoes. Furthermore, laws prohibiting the mixing of milk and meat at the same meal meant that desserts with dairy ingredients were off-limits after a meat entree.
Covel — as a caterer, consultant and newspaper columnist — showed how it was possible to use a wider range of ingredients and flavors, aided by a growing availability of food products produced with kosher certification.
One example was her recipe for Pumpkin Tofu “Cheesecake,” a vegetarian take on pumpkin pie that can be eaten by observant Jews after a meal with meat, such as a Thanksgiving turkey.
Covel had widely shared her passion for food and inspired a new generation to pursue gourmet kosher cuisine.
“She taught me how to braid challah,” said Alison Gutwaks of AliBabka, a personal-chef service in Columbus.
Gutwaks embraces Covel’s modern, innovative take on kosher food: that there’s no reason for it not to be gourmet.
“It’s all about taking really amazing ingredients and making it wonderful,” she said.
Gutwaks added that even though the meals she prepares are kosher, most of her clients aren’t even Jewish — a testament to the revolution that Covel helped foster.
Covel, who was in her 40s when she launched her food career and graduated from the culinary program at Columbus State Community College, was a frequent go-to source for the media, and she often encouraged new approaches to traditional dishes. In a 2004 interview with The Dispatch on updating Passover cooking, she suggested replacing some of the potatoes in mashed potatoes with celery root and dipping kosher-for-Passover spongecake in egg batter for a sweet version of French toast.
Also a popular lecturer, Covel gave cooking demonstrations on kosher cuisine to groups throughout the area.
“Lana was always a treat to work with,” said Bobbie Shkolnik, events coordinator at Congregation Agudas Achim in Bexley. “Besides being very knowledgeable about food and particularly cooking kosher, she also had a great sense of humor.”
Covel, a mother of two adult sons, is also remembered as a legendary hostess who often entertained friends and acquaintances with meals in the Bexley home she shared with her husband, Gary.
“Lana, having touched so many lives in the Jewish community and the community at large, always had an array of friends around her dining-room table on Friday nights,” Shkolnik said. “I don’t think I will ever have another challah as delectable as hers