(Duck Gnocchi with Mushroom-Onion Wine Sauce)
Food and prop styling by Renee Muller
Photography by Hudi Greenberger
We’ve come a long way since the generation of “children should be seen and not heard,” but Chanie Nayman sure piqued my interest when she assigned me to interview Dovid Biderman — mostly because he was my student last year in sixth grade and didn’t once bring up his cooking prowess, despite knowing I was a food writer (yeah, yeah, I start them young)!
After a sampling of duck confit over gnocchi and aged beef with a balsamic reduction, the idea of hanging out with students after the last day of school was no longer off-putting. This bar mitzvah boy’s food knowledge and advice rivals that of adult chefs I’ve spoken to.
At seven years old, Dovid Biderman began helping with salad prep (supervised, of course). When he was eight, he started baking the basics: chocolate chip cookies, brownies, biscotti. At ten, he was coming up with his own recipes based on other recipes he liked. Spinoffs, if you will.
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