![]() “I think I’m more in tune with food now than ever before.” Though he can’t use the cheese or butter he used use in his meat dishes, Wendel thinks the food he’s making now is better. Now I cook what I really want to be cooking,” he said. But my wife thought I was selling myself short. Being a chef is a very rough job, and I wanted something low stress. “When you become religious you lower your expectations for what you’re going to do in the kitchen. “She tried my food and said it wasn’t as good as the stuff I was making when I cooked treyf,” said Wendel. She knew that he had perfected all kinds of food in the “regular world,” and wanted him to show what he had learned. But his wife and partner in the restaurant, Shana - who like her husband, once worked in the non-kosher restaurant world and became religious later in life - steered him against it. Wendel - who became religious through Chabad five years ago - admits that his original plan for Pardes was to cook more traditional meat dishes like steaks and burgers. And it’s noticeably un- frum location has opened religious customers up to a new Brooklyn neighborhood. Pardes serves fresh, seasonal and nuanced dishes - like beef cheek pizza - which change almost daily, opening kosher diners up to new kinds of food.
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