We know of Doktor Rabbiners and Rabbi Drs, but "Rabbi chef" is definitely a new one.
Seeing that there are so many people who have received some sort of Semicha but didn't follow it up with a rabbinic post, we won't be surprised to see "Rabbi plumber", "Rabbi-taxi-driver" and "Rabbi-hairdresser".
And does a "Rabbi-chef" get an invitation to join the RCV?
UPDATE: We now find an even odder rabbinical combination: "Rabbi-boxer"!
And the Chofetz Chaim was a rabbi shopkeeper. What's your point?
ReplyDeleteAnd he no doubt advertised himself as "Rabbi-grocer Kagan", right?
ReplyDeleteI agree with the post that insiuating that adding the title of chef - and even more so - boxer - to 'rabbi' , very much diminishe sthe respect of a genuine Rav.
ReplyDeleteThe Rabbo0nim here should come out strongly against such a meshugaas
This one is for Miri or anyone else who has an issue with a "rabbi chef" i.e. me
ReplyDeleteThis one is for Miri or anyone else who has an issue with a "rabbi chef" i.e. me
ReplyDeleteFirstly, I am very grateful for the free publicity, which is always good for business.
Please allow me to respond to the remarks, made above. I can only hope that the authors of this blog will afford me the same freedom of speech, they afford themselves and other participants.
If you think you're adequately knowledgeable, Torah-observant individual, whose aim is to defend a position or a title of a Rav, please think again.
I feel somewhat belittled when compared to rabbi-taxi driver, rabbi-CIA agent-undercover Muslim cleric, or whatever. Unless these rabbis-laymen see their occupation as an integral part of who they are and how their profession actually helps them to be a better rabbi, i.e. to inspire, to help and to teach.
Yet, I can honestly say that my profession as a chef has made me a better rabbi in many senses. My understanding of the Universe, the work of G-d has expanded enormously as a result of seeing, tasting, smelling & touching various edible substances and how they combine. I have written 12 articles on the subject of Spirituality & Food ( will appear on my website within a month or can e-mail to whomever interested ).
My particular interest in Molecular Gastronomy has allowed me to see how a science ( a science of food in this case )confirms once again, how complex & intriguing Hashem's world really is.
Having been trained as a chef, I use my knowledge and experience to try and create dishes that makes you go kosher ( sorry, can't resist a temptation of some self-praise ). Just recently, a secular couple, who would easily hire non-kosher caterer, got my company to cater their New Year's Eve for a party of 30 non-observant friends.
Last year a Bar Mitzvah of 240 guests, which was almost catered treif, had been taken over by my company only because I was able to match the price of a non-kosher caterer.
While another kosher caterer ( who'd been approached before me ) was unable ( or unwilling )to forgo his profit margin, I have happily raised to the challenge. Why, because as a chef I know what to do when I need to put out an event on a budget. As a rabbi, I care enough to do my very best to prevent 240 Jews from eating treif.
As a chef I use my knowledge & skill to put together a group of volunteers to prepare most delicious & nutritious meals ( under my guidance) for those in need. As a rabbi, I care enough to bother.
Until the age of 17 I was raised & educated by the Soviet system, where their passionately indoctrinated godless propaganda was a norm. I am not sure if you can really appreciate what it means to be able to learn Torah freely, let alone to be able to teach it to others.
It is for this reason I am very passionate indeed to share what I know with others, and what I have learned from my years in various Chabad Institutions is the fact that one does not really need to be a rabbi in order to inspire others ( unless your understanding of Judaism means concentrating on your own Mitzvos alone ).
It is an irony that a rabbi-plumber and a rabbi Taxi-driver were mentioned by the bloggers. I actually bring these two occupations as an example of how these particular professions can be a source of inspiration in my article "Spirituality of Eating". You see, don't even need to be a rabbi, or a chef.
The point is, whatever you do, if you've got a semicha, which entitles you to be called a Rov, yet your daily occupation compels you to face this material world not from a pulpit, but through ceramic pipe or through a window of a cab. Face it, open your eyes and you will see that the Torah with its wisdom is right there in front of you.
Practice what you preach, and preach you will, you're a rabbi after all.
Well, that is some preaching for you on my behalf (albeit unintended ).
...and now, kinderlach, let us proceed to a beautiful kiddush.
Rabbi Chef David Trakhtman
Dear Rabbi Chef,
ReplyDeleteWell said. L'chaim!
Wow, this is totally one interesting blog to read! Thank you for posting this.
ReplyDeleteplumber Adelaide
The last comment is spam from some idiot trying to promote his business via the link embedded in his "name". Whenever you see a generic comment like that it's probably spam.
ReplyDelete