A kosher chef prepares food according to Jewish dietary laws, using only certain animals and ensuring that all blood is drained from the meat. They must have a custom kitchen and keep meat and dairy products separate. A rabbi must approve their food, and there are trademarks for kosher products.
A kosher chef handles the preparation of meals and food ingredients to ensure that the food adheres to Jewish dietary law or the conventions of halakhic Jewish laws. He or she only prepares foods that are properly slaughtered. These foods must be produced with the utmost supervision and must not be titheed or, in other words, sold for profit to support a religious organization. Only certain animals are allowed to be used by the kosher chef and all blood must be drained from the meat before it is eaten. Kosher meats cannot be eaten with dairy products according to Jewish dietary laws.
Kosher is a mitzvah, which is a divine Jewish commandment to eat in accordance with kosher laws and realize a connection with God. A rabbi must approve kosher chef’s food to ensure that the food is kosher. A major biblical food law forbids eating blood due to the belief that life is in the blood. Melihah, a primary technique for the kosher chef, involves soaking the meat in water for half an hour to open the pores. It is then covered thickly with salt on both sides and left to rest for about an hour.
To separate all meat and dairy products, kosher chefs have custom kitchens. Kitchen utensils, ovens and surfaces cannot be used for food that is not kosher. In other words, no non-kosher substances may be mixed with kosher foods. Pots and pans used for non-kosher food must be sterilized and cleaned for at least 24 hours before being used on kosher food. This is known as Immersion of Vessels.
To adhere to Jewish dietary laws, a kosher chef keeps his meat and dairy products in separate cabinets and will commonly have two sinks, one of which is never touched by anything non-kosher. The chef will clean every surface after cooking to ensure that no non-kosher substances remain. After preparing the meals, the stove is disassembled and thoroughly cleaned of food and grease. Cooking appliances cannot be used at least 24 hours before being properly cooked.
The 1/60th (1.66%) rule refers to the fact that if 1/60th of a non-kosher substance remains near the kosher food, it will be considered non-kosher. This rule is followed at all times by the kosher chef. There are trademarks known as kosher symbols. These symbols are listed on kosher products.
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