One potato, two potato... celebrity chef visits Kosher Kitchen

Publication Date

The chef who famously beat Bobby Flay in a latke competition on the Food Network regaled Union students with secrets to making crispy (on the outside), fluffy (on the inside), perfectly bronzed latkes during an evening in the Union College Hillel Kosher Kitchen at West College.

Ric Orlando, all-around food pioneer, cooked up his culinary magic with a little help from Kosher Kitchen President Asher Zive ’25 as about a dozen other students gathered around. Hillel Director Bonnie Cramer talked a bit about the popular pancakes, a staple of Ashkenazi Jewish food, particularly during Hanukkah.

The scent of grated russet potatoes, onions and spices sizzling in cast iron frying pans wafted through the kitchen and lounge areas. (Secret ingredient: Two dollops of Tulkoff Extra Hot Horseradish. Best technique: Potatoes grated two ways.) When the latkes were fully golden, students happily lined up to savor the fried potato sensations, enjoying some warm nourishment on a cold, cold night.

Chef RIc Orlando explains his latke making process
Union student cutting potatoes
Hillel students at a table
Hillel advisor Bonnie Cramer speaking with some students.
Latkes frying in a cast iron skillet
Ric Orlando talks about the type of oil used to cooked latkes.
Students queue in line in the kosher kitchen
Apple sauce and latkes
Ric Orlando, center, enjoomg latkes and conversation with some Hillel students