How do you feed your love of food and hospitality while avoiding the headache of managing a restaurant or a catering business? You do what Roee Mordechai and Sharona Furman did. Apron Masters Kitchen empowers the regular man (or woman, or child) to have fun experimenting in a kitchen without borders. The pair brought in a new food-related activity to the kosher consumer, proving you can make your food and eat it too.
Roee: I’ve always been known as the food lover in my family. When I was 14 years old, when my mother told me to run over to Ruthie’s, a quaint pastry shop in Cedarhurst. Ruthie was my mother’s friend from years back and needed help, so she gave me my first employment opportunity. I’d always wanted to work, and a job at Ruthie’s was something I was up to even though I was so young and had zero experience. In the beginning I was working the counters. In under a year, I was training other workers and managing the place.
Sharona: As a child, my house was always bustling with friends and cousins coming over to visit, and there was always tons of food on the table. We had Bukharian delicacies like bachsh, which is green rice with cilantro, and mantu, meat dumplings. I was around ten when I joined my mom in the kitchen.
Roee: I always had it in the back of my mind to create something like this because it exists in the secular world, but there are no options that are kosher. It took a lot of planning. We collaborated with a designer, Leni Calas, who took our ideas and made sure everything would work out like we envisioned it would. The most important thing to us was that it should be warm and inviting, a real kitchen feel.
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