Docent
Rabbijn Simcha Stanton
Terug naaroverzicht
Cursus
Kashroet
in the kitchen
Cursus-informatie
Understanding the Principles of a Kosher Kitchen
Keeping a kosher kitchen involves more than just following basic food guidelines—it requires an in-depth understanding of how halachic principles apply to everyday cooking and food preparation. This course is designed to provide a structured and practical approach to kashrut in the kitchen, covering essential topics such as the separation of meat and dairy, the impact of cooking utensils on food status, and the role of steam, smell, and sharp foods in determining kosher status.
Throughout the course, we will explore fundamental halachic concepts that influence kitchen practices, helping participants gain both theoretical knowledge and practical applications. Whether you are new to keeping a kosher kitchen or looking to refine your understanding, this course will provide valuable insights and guidance.
Dag & tijd
Vanaf 7 mei '25, 6x op woensdag, 19:30 - 20:30 uur ?
Studiebelasting
6 uur
Studieniveau
Beginners
Kosten
€ 0,00
Locatie
Het Seminarium Amsterdam
Benodigde voorkennis
No prior knowledge of kashrut is required, but a basic understanding of Jewish dietary laws may be helpful. This course is suitable for both beginners and those looking to deepen their practical understanding of maintaining a kosher kitchen.
Doe nu mee met Kashroet!
Docent
Rabbijn Simcha Stanton
Rabbi Simcho Stanton is the Rav of the Kehal Chassidiem sjoel and a Dayan on the Amsterdam Beis Din. Originally from England, Rabbi Stanton spent several years in Israel studying for his Semicha with the Israeli Chief Rabbinate and completing his MA in Jewish Education, before moving to Amsterdam seven years ago. He is well-known for his thought-provoking and entertaining lectures on a wide range of topics, and assists, as a mentor and as a friend, a broad spectrum of people of all ages and demographics.
Periode
Vanaf 7 mei '25, 6x op woensdag, 19:30 - 20:30 uur:
- wo. 7 mei '25, 19:30-20:30
- wo. 14 mei '25, 19:30-20:30
- wo. 21 mei '25, 19:30-20:30
- wo. 28 mei '25, 19:30-20:30
- wo. 4 jun. '25, 19:30-20:30
- wo. 11 jun. '25, 19:30-20:30
Praktische informatie
Course Topics
- Meat and Milk – General Concept and Application
- Understanding the biblical and rabbinic sources for the prohibition
- Practical applications in a home kitchen
- Meat and Milk – Additional Concerns
- Common mistakes and how to correct them
- The status of dairy and meat residue in utensils
- Nat Bar Nat – Using Clean Meat Utensils for Parev Cooking
- When and how parev food can be cooked in meat or dairy utensils
- Practical examples from everyday kitchen use
- Davar Charif – The Exception to Nat Bar Nat
- The special status of sharp foods in halacha
- How onions, garlic, and other sharp foods can impact kashrut
- Steam and Smell – Further Kashrut Concerns
- The impact of steam and smell on food status
- Practical implications for cooking in shared spaces
- Do Ovens Become Meaty?
- How to properly use an oven for both meat and dairy
- The role of heat, steam, and residue in determining status
Who is this Course For?
This course is ideal for anyone looking to deepen their understanding of kosher kitchen practices, including:
- Individuals new to keeping kosher
- Those looking for clarity on common kitchen kashrut concerns
- People managing a kosher home and looking to avoid mistakes
- Students interested in halacha and its practical applications
Join us for this insightful journey into the world of kashrut in the kitchen!
The course will be in English.
Contact
Voor vragen kun je contact opnemen met het kantoor van Het Seminarium.
Nieuwsbrief
Zorg dat je niks mist en schrijf je in voor onze maandelijkse nieuwsbrief.
Social
Volg ons op social media voor het laatste nieuws.
Doneer
Onze organisatie is voor een groot deel afhankelijk van donaties. Met jouw steun kunnen wij ons aanbod vergroten en een nog grotere rol spelen in het versterken van de infrastructuur van Joods Nederland.
Hét opleidingsinstituut voor Joods Nederland