Los Angeles Kosher Chef
Shabbat dinner, challah and all, cooked in your kitchen on Friday and finished well before candle lighting, to the way your family keeps kosher.
A Chef Who Learns Your Kitchen First
Dina Feldstein grew up in a kosher home in Pico-Robertson and spent eleven years cooking in other families' kosher kitchens before Feldstein Kitchen had a name. Every household keeps kosher a little differently, so the first visit is a walk through yours: which counters are fleishig, where the dairy pans live, how the oven is set for Shabbat.
Where your family follows a rabbi's or a supervising agency's guidance, that guidance comes first. Dina cooks inside it.
- ✓Your kitchen walked through first
- ✓Meat and dairy kept apart
- ✓Your rabbi's guidance followed
- ✓Ingredients your household accepts
Shabbat, Yom Tov and the Weeks Between
One Friday or every Friday, a single holiday or the whole fall season.
What Dina Asks on the Kitchen Visit
Meat and dairy
Which counters, sinks, pans and knives are fleishig, which are milchig, and whether you keep a pareve set.
Book a kitchen visitCertification marks
Which symbols your household accepts, so only those products come home from the store.
Book a kitchen visitShabbat setup
Your hot plate or blech, oven mode and timers, and when everything must be done by.
Book a kitchen visitFrom Morning Dough to Candle Lighting
Dough at eight
Challah is mixed when Dina arrives and braided once it has risen.
Soup and brisket by noon
The long-cooking dishes go on first so the kitchen is calm by afternoon.
Lunch set up
The cholent is assembled and set up the way your family leaves it for the night.
Out by two
Counters cleared and food labeled hours before Shabbat begins, even on short winter Fridays.
One Side per Meal
Weekday dinners are planned as meat nights or dairy nights, never both at one meal, and each one is cooked only with that side's boards, pans and knives. If your kitchen color-codes its tools, Dina follows your colors; if it doesn't, she brings none of her own into it.
- ✓Meat nights and dairy nights
- ✓Your colors followed
- ✓No outside tools brought in
Your First Shabbat With Us
Most families have their first Shabbat with us within two weeks.
Call
Tell us your neighborhood, the meals you need and how your family keeps kosher.
Kitchen visit
A walk through your kitchen with whoever runs it, about forty-five minutes.
First menu
A Shabbat menu built from your family's favorites and your guests that week.
First Friday
Dina cooks, labels and leaves everything ready well before sundown.
The High Holidays Fill Up First
Families book fall Yom Tov dates through the summer, so ask early for the dates you want.
Kosher Chef FAQs
Are you certified or supervised?
No. Dina cooks in your kitchen to your family's practice. If your household or your event follows a rabbi or a supervising agency, their guidance is what she cooks to.
Where do the groceries come from?
Kosher butchers and markets in Pico-Robertson and the Valley, buying only products with the certification marks your household accepts. The grocery bill is passed on at cost.
Do you cook on Shabbat or Yom Tov?
No. All cooking is finished before Shabbat or the holiday begins, and food is left ready the way your family keeps it warm.
Can you cook in a kitchen with one oven?
Yes. Many of the kitchens we cook in have one oven; meat and dairy meals are planned around however your family uses it.
What about allergies and other diets?
Send every allergy and preference in the family; dishes are planned around them, inside your kosher rules.
Do you cook for events outside the home?
Kiddush and simcha meals at a shul or hall, yes, following that kitchen's own rules and supervision.
Start With One Friday
Tell us where you are and which meals you need. Dina calls back within a day, Sunday to Thursday.