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Center for Kosher Culinary Arts: How to Prepare Kosher Aspic for Use in Culinary Competitions

Join CKCA's Pastry Chef Mark Hellerman as he explains at Kosherfest 2009 how to prepare aspic from Kolatin Kosher Gelatin and use it to coat foods for culinary competitions. As an example, he used a beautiful chicken galantine that was prepared by CKCA Culinary Arts Chef Avram Wiseman. For more information about CKCA and our programs, please visit www.kosherculinaryarts.com.

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