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Chicago’s most noted kosher chef, Laura Frankel, serves as Executive Chef for Wolfgang Puck Catering at Spertus and its new subsidiary off-premise catering component, Spertus Kosher Catering featuring Cuisine by Wolfgang Puck. Chef Laura was the founder and chef of the adventurous, gourmet kosher Shallots restaurants in Chicago and New York. She teaches kosher cooking classes for adults and children at Spertus and across the country, and is the author of Jewish Cooking for All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Everydayand the forthcoming book Jewish Slow Cooker:120 Holiday and Everyday Dishes Made Easy (John Wiley and Sons, Inc., 2009).

This new catering endeavor energizes kosher catering in the Chicago area. Modern techniques, global fare, and a close adherence to Wolfgang Puck’s passion for wild, organic and fairly traded ingredients insure delectable food combined with Wolfgang Puck Catering’s excellent service. Chef Laura shares Wolfgang Pucks obsession for using only the finest ingredients and making kosher food as gourmet as any other cuisine without faux ingredients.

For more information, contact Spertus Events
at 312.322.1718 or events@spertus.edu