{"id":729,"date":"2013-08-15T20:55:00","date_gmt":"2013-08-15T20:55:00","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=729"},"modified":"2021-02-17T16:41:41","modified_gmt":"2021-02-17T16:41:41","slug":"hotel-kashrus-on-the-front-lines","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/kashurs-kurrents-2007\/summer-kashrus-kurrents-2007\/729\/hotel-kashrus-on-the-front-lines\/","title":{"rendered":"Hotel Kashrus on the Front Lines"},"content":{"rendered":"

Rabbi Mayer Kurcfeld, <\/i><\/strong>Star-K Kashrus Administrator<\/i><\/p>\n

Published Summer 2007<\/em><\/p>\n

Introduction<\/strong><\/p>\n

The world of hotel kashrus <\/em>is exciting, stressful and always a challenge. \u00a0Effective hotel
\nkashrus <\/em>demands a keen understanding of modern equipment and complex facility
\ndynamics, along with an excellent mastery of the hotel food and beverage industry. \u00a0These
\ncriteria are essential in facilitating the role of the administrator and mashgiach <\/em>as respected members and powerful presence in the hotel kitchen. \u00a0The role of the mashgiach<\/em>, once typecast as that of an old man with a white beard sitting on a chair, has changed. \u00a0Not only does the mashgiach <\/em>need to know that dairy and meat must be kept separate, the “new-age” mashgiach <\/em>must relate to the kitchen and serving staff with diplomacy and grace.
\n
\nWhen you sit down to eat at a wedding, Bar\/Bas Mitzvah<\/em>, or bris<\/em>, how do you knowthat you are eating kosher? \u00a0The Star-K sign is a good clue. \u00a0But how do you know what goes on behind closed doors? \u00a0It takes very little effort to maintain a kosher home in contrast to a hotel.\u00a0 How much thought do you give when pouring milk into a bowl of cereal, when you already know where the milchig <\/em>dishes are located?\u00a0 Does the average simcha <\/em>attendee believe that kashrus <\/em>comes as easily to the non-Jewish chef who may have prepared your meal? \u00a0How does the non-Jewish purchasing agent know the difference between a reliable certification or one that may not be reliable? \u00a0Does he even know how to find a hechsher<\/em>?<\/p>\n

The Start Up<\/strong><\/p>\n

To ensure a successful event, careful planning has to take place well ahead of time. \u00a0There should be a meeting with the kashrus <\/em>administrator, the food and beverage departments, as well as the caterer\u2014if an outside kosher caterer is being used. \u00a0It is vital to have an on-site assessment of the premises to achieve a good courteous and harmonious relationship with all of the key players of the team: certification agency, hotel management, caterer and kitchen staff. \u00a0Strategies have to be outlined and the menu reviewed. \u00a0If the hotel kitchen has to be kosherized, processes and procedures of kosherization must be reviewed so that kosherization will be conducted in accordance with the standard of certification.\u00a0 There should be ample time to kasher <\/em>the kitchen, for there is no difference between kashering <\/em>a kitchen from treif <\/em>to kosher or from kosher to Kosher for Pesach<\/em>. \u00a0There is a famous kosherization joke, the hotel kitchen that needs a week to kasher <\/em>for Pesach <\/em>is done in three hours by the caterer during the year. Why? \u00a0Because that\u2019s all the time allotted to the caterer. \u00a0The best standard for a hotel that caters in-house is to maintain an exclusive kosher kitchen that is gated and padlocked, with the keys in the mashgiach\u2019s <\/em>possession.<\/p>\n

If the event is being catered by an off-site caterer, other strategies must be planned. \u00a0What will be prepared at the commissary and what will be done on the premises?\u00a0 Where will the hot boxes be staged and the meals plated? \u00a0How will the waiters carry out the individual portions so that the kosher event will remain separate if a non-kosher event being held at the same time?\u00a0 What hotel kitchen equipment e.g. sinks, counters, cutlery and oven need to be kashered?<\/p>\n

Other critical issues that need to be discussed prior to the event include products
\nand ingredients. \u00a0What meat and poultry hechsherim <\/em>are acceptable and what purveyors
\ncan be used for fresh fish? Is the event yoshon<\/em>?\u00a0 What bakeries provide pas Yisroel <\/em>and yoshon <\/em>bakery goods? \u00a0Do all the oils, shortenings, margarine, liquid eggs, seasonings and
\ncanned goods that are supplied by the hotel\u2019s commissary, bear reliable kosher certification?<\/p>\n

The Set Up<\/strong><\/p>\n

Designing the set up for the event is of utmost importance. \u00a0Where will the fish and meat be served at the smorgasbord? If there is bread at the carving table, is there a place provided for Netilas Yadayim<\/em>? \u00a0How about the bar? \u00a0Are all the liquors, liqueurs and mixes approved? \u00a0Will there be enough time to check all of these products before the event? \u00a0Most critical of all: if a non-kosher event is going on at the same time, careful maneuvering must be mapped out so that both events will remain separate and equal. \u00a0All too often, time is of the essence and important details may not be carried out in a timely manner. \u00a0Good communication, \u00a0understanding and preplanning are the key ingredients for success.<\/p>\n

There is nothing worse than a misunderstanding, especially in the middle of an event.\u00a0 The best insurance policy to ensure that all of the plans are carried out is to have a hashgacha <\/em>team comprised of well-trained professional mashgichim<\/em>. \u00a0The mashgiach <\/em>is the liaison between kashrus <\/em>and the kitchen. \u00a0Today\u2019s professional mashgiach <\/em>fills many roles and wears many hats, including that of policeman, advisor, teacher and diplomat. \u00a0The mashgiach <\/em>is the kashrus <\/em>administrator\u2019s eyes and ears. \u00a0He is the one who implements the standards of the certifying agency.<\/p>\n

Once the standards are set, the work begins.\u00a0 Depending upon the number of attendees, cooking may begin three days before the function. \u00a0The first day is often setup day; cooks ascertain that the kitchen is in working order and that the rawingredients meet their specifications.\u00a0 The mashgiach <\/em>checks each product; if there are any questions, the certification\u2019s home office is consulted. \u00a0Often, even with a competent purchasing department, food distributors may substitute comparable products if the brands that were ordered are out of stock. \u00a0Of course, those substituted items may or may not be acceptable from a kashrus <\/em>standpoint. \u00a0Because purveying may occur two or three days before the actual function, there may still be time to re-order or even go to the store.<\/p>\n

The Prep Up<\/strong><\/p>\n

Preparation now gets underway, transforming raw ingredients into culinary masterpieces. Salads, garnishes and side dishes which consist of a vast array of leafy and green
\nvegetables must be inspected for toloyim<\/em>. \u00a0It is the mashgiach\u2019s <\/em>duty to make sure that all
\nvegetables are insect-free; a tedious, time consuming and challenging job. \u00a0Due to time
\nconstraints and various issues requiring the mashgiach\u2019s <\/em>attention, all leafy vegetables,
\nincluding broccoli and asparagus, must be checked the day before the event.<\/p>\n

Other duties include making sure that fresh eggs are checked for bloodspots. \u00a0If some dishes are prepared and stored until a later time, the mashgiach <\/em>must make sure that everything is sealed and locked in a refrigerator, and that the keys are safely kept in his possession. \u00a0Knives and other utensils that were kashered <\/em>should be kept separate and apart from the rest of the non-kosher equipment. \u00a0Burners, grills, ovens and steamers must be turned on by the mashgiach<\/em> to avoid problems of bishul akum<\/em>; he must constantly check that no burners have beeninadvertently closed. \u00a0Meat and poultry should be inspected for proper simanim <\/em>to avoid problems of bosor shenisalem min hoayin<\/em>.If fish is on the menu, did the fish arrive with its skin intact? \u00a0If the fish is filleted off the premises, did it arrive properly doubled sealed? \u00a0Furthermore, fish must be prepared using separate utensils to avoid the intermingling of fish and meat. \u00a0More importantly, if fish is to be substituted for meat as the maincourse, are the side dishes suitable for this change? \u00a0If the side dishes are pareve <\/em>and seasoned or cooked with meat ingredients, they may not be served with fish.<\/p>\n

As the cooking preparation comes to a close, last minute deliveries have to be checked by the mashgiach<\/em>. \u00a0Are the delivered bakery goods pas Yisroel <\/em>or yoshon<\/em>, and are they properly marked? \u00a0All too often, the bakery delivers items in unmarked boxes. \u00a0As the chafing dishes are set out for the smorgasbord, have the sternos been lit by the mashgiach<\/em>?\u00a0 Have the fish platters been properly marked?\u00a0 Has the bar been double checked for any last minute changes? \u00a0Has the mashgiach<\/em>\u2019s system of checks and balances been put into motion to ensure that the correct dishes are being brought to the reception area? \u00a0Are there washing stations? \u00a0Did the mashgiach <\/em>place supervision cards on the tables indicating that the event is being supervised by a reliable hashgacha<\/em>?<\/p>\n

The Mess Up<\/strong><\/p>\n

Much care must be taken to avoid the recurrence of the following scenario. \u00a0A hotel was hosting multiple events simultaneously. \u00a0A waiter from a kosher event was winding his
\nway through the hotel\u2019s labyrinthine hallways while carrying a tray of kosher turkey sandwiches. \u00a0He was met by the head waiter of a non-kosher event, who felt the sandwiches
\nwere too bare and proceeded to dress them up with slices of Swiss cheese! \u00a0The mashgiach<\/em>caught these sandwiches before they were served, and a potential crisis was averted.<\/p>\n

And how can there be a simcha <\/em>without wine to make a l\u2019chaim<\/em>? \u00a0What about the great
\nchallenges to the kashrus <\/em>supervisor when the ba\u2019al simcha <\/em>insists on serving non-mevushal<\/em>
\nwine and hiring non-Shomer Shabbos <\/em>bartenders? \u00a0The ba\u2019al simcha <\/em>did not take into
\naccount that during the dancing at the chasuna<\/em>, the waiters come back to the table. \u00a0They
\nstraighten the napkins, dinnerware and wine goblets\u2013and disqualify all of the wine on the
\ntable, unbeknownst to the guests. \u00a0For this reason, it is the Star-K policy to serve only
\nmevushal <\/em>wines at all events.<\/p>\n

All too often, the mashgiach <\/em>plays the role of diplomat, both in and out of the kitchen. \u00a0If the hashgacha <\/em>standard forbids bringing outside food or beverages into the event or simcha<\/em>, it is the mashgiach<\/em>\u2019s uncomfortable task of informing the baal simcha<\/em>. \u00a0For example, he cannot serve that particular expensive scotch for a l\u2019chaim<\/em>; the baalas simcha <\/em>must remove boxed candy gifts from the table; and a guest cannot feed her baby yogurt at the dinner table
\nor use his\/her own sweetener. \u00a0Mix-ups and accidents do occur in the kitchen, even with the
\nbest of intentions. In the heat of the event, deadlines are tight and nerves are worn thin.
\nThe mashgiach <\/em>must step up to the plate to prevent the serving of dairy mashed potatoes,
\nnon-certified french fries or non-Pesachdik <\/em>stuffed cabbage mixed into the Passover order
\nof stuffed cabbage, whose packaging looks exactly like their Pesachdik <\/em>stuffed cabbage
\ncounterparts!<\/p>\n

The Clean Up<\/strong><\/p>\n

After a successful event, the mashgiach\u2019s <\/em>job doesn\u2019t end with the completion of bentching<\/em>.
\nChinaware, silverware, pots\/pans and trays must be washed, dried, boxed and placed safely
\nbehind the padlocked gate. \u00a0If the event is being catered by an outside caterer, the equipment, hot boxes, dishes and leftovers have to be loaded onto trucks \u2013 locked and sealed by the weary mashgiach<\/em>. \u00a0These items then make their way back to the commissary where they are dealt with the next day under the watchful eye of \u2013 you guessed it \u2013 the dedicated mashgiach<\/em>.<\/p>\n

Hotel kashrus <\/em>is quite a challenge, but with careful planning and a well developed harmonious relationship with the hotel staff, most problems can be avoided or amicably resolved. In the end, the mashgiach <\/em>will succeed if he has the staff\u2019s cooperation, trust and respect. The hotel will be satisfied and the client will be provided with a truly
\nuncompromising quality kosher event.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Rabbi Mayer Kurcfeld, <\/i><\/strong>Star-K Kashrus Administrator<\/i><\/p>\n

Published Summer 2007<\/p>\n

Introduction<\/strong><\/p>\n

The world of hotel kashrus is exciting, stressful and always a challenge. \u00a0Effective hotel
\nkashrus demands a keen understanding of modern equipment and complex facility
\ndynamics, along with an excellent mastery of the hotel food and beverage industry. \u00a0These
\ncriteria are essential in facilitating the role of the administrator and mashgiach as respected members and powerful presence in the hotel kitchen. \u00a0The role of the mashgiach, once typecast as that of an old man with a white beard sitting on a chair, has changed. \u00a0Not 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.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[72],"tags":[],"class_list":["post-729","post","type-post","status-publish","format-standard","hentry","category-summer-kashrus-kurrents-2007"],"yoast_head":"\nHotel Kashrus on the Front Lines | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"Rabbi Mayer Kurcfeld, Star-K Kashrus Administrator Published Summer 2007 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