22 KISLEV 5767 / DECEMBER 13, 2006 HAMODIAA4 SPECIAL FEATURE

The Baal Simchah’sBill of Rights

By Hershel Kahan

Chamah, an acronym forChevrah Mevakshei Hakashrus,is a new and innovative organiza-tion recently formed by a groupof motivated individuals con-cerned about today’s kashrusstandards. Strongly supported byRabbanim and poskim — includ-ing Hagaon Harav YosefRosenblum, shlita, RoshYeshivah, Yeshivah ShaareiYosher — it has been successfulin developing a solution-orientedapproach, initiating a project thatwill directly impact the kashrusof the food we eat, specifically atour simchos.

The organization is headed byHarav Menachem Fisher, VienerDayan of Monsey; and Harav

Chaim Feivel Schneebalg, Rav ofKhal Avreichim of Monsey, for-merly Dayan of the Beis DinTzedek of the Eidah Hachareidisof Yerushalayim.

The Jewish outlook on sim-chos, festive occasions, is evident

in the manner which a Jew rejoic-es in the blessings HakadoshBaruch Hu grants him. When cel-ebrating the birth of a child, the

marriage of one’s offspring,sheva brachos, a bar mitzvah,siyum or any other happy event,he does so in the company of hisfamily and friends, seeking toinclude as many Yidden as possi-ble in his moment of joy.

The atmosphere and tone ofthe event is created by the partic-ipation of his guests, who havecome to join him at this momen-

tous time. It leaves the baal sim-chah glowing, bursting with grat-itude and fulfillment, when heaccepts the warm wishes of thosenear and dear to him. That iswhen he can truly appreciate theextent to which his simchah has

enriched him.When one plans his simchah,

he invests time and thought intohis guest list: whom to invite,

whom to call in person, andwhom to honor with a kibbud areall concerns he attends to withdeliberation and care. He wantseach of his guests to feel welcomeand wanted in his time of sim-chah. He understands that as thebaal simchah, the comfort of hisguests is his responsibility. It is atask of no simple proportions, oneworthy of the energy invested init.

Having addressed the demandsof ahavas Yisrael and etiquette,the baal simchah can turn to themore mundane, yet very signifi-cant, remaining issue, which isthe festive meal. Here the baalsimchah feels justified in doingthings the way he likes them. Themenu, the centerpieces, the serv-ice — he can envision the affairof his dreams, and (budgetarylimitations aside) he can serve his

Yet there is one thing that is often overlooked: the standard of kashrus

upheld by the caterer of the simchah.

guests according to his own per-sonal choice and taste.

Yet there is one thing that isoften overlooked: the standard ofkashrus upheld by the caterer ofthe simchah.

Chamah has undertaken themission of advising baalei sim-chah that this is another criticalissue that requires their attention.It is one which every frum baalsimchah must address, so that hecan receive his guests at his sim-chah in good conscience. Theresponsibility of tending to thisaspect lies with the baal simchahalone; it is his privilege and hisduty.

A guest places his trust in thebaal simchah. The baal simchah,from his side, wants all those whocare enough to join him to feelassured that, just as he hasexpended money, time and effortto satisfy their physical needs, hehas taken their spiritual require-ments no less seriously.

Chamah’s goal is to educatethe public about the standards ofkashrus they need to uphold whenordering a catered meal forguests. In order to help baaleisimchah understand what the rele-vant halachic concerns are,Chamah has compiled a list ofissues in this area to be discussedwith a caterer prior to signing acontract.

As in all other aspects oftoday’s lifestyle, technology hasimpacted the volume and scope ofthe catering business. Far frombeing a single person’s enterprise,there is now a team of workers,who are simultaneously tendingto the myriad aspects of preparingthe elaborate meal. The variousmachines that mix, grind andprocess foods hum in harmonywith the huge ovens and refriger-ators, each contributing its specif-ic function to produce a meal ofperfection. The primary functionof the caterer is to supervise theoperations so that there is syn-chrony and design in the multi-tude of activities that are takingplace in his immense kitchen.

We have to accept that themindset of the non-Jewish chef oremployee is not attuned to thefiner details of halachah. Theconcepts are so foreign to themthat they cannot relate to them,much less absorb these practicesinto their subconscious. As theGemara says, Kol milsa d’loramyeh alei d’inush lav adata,which means, “Any matter that isnot incumbent upon a person isnot on his mind.”

Here are some examples ofwhat can transpire in the midst offrenzied preparations for anycatered affair:

• A non-Jewish chef, beingmore comfortable with his ownfamiliar utensils, walks to his carto get his favorite ladle after themashgiach has already completedkashering the utensils which wereoriginally prepared.

• A non-Jewish worker taking alunch break places his foil-wrapped treife meal to warm inthe oven along with the foodbeing cooked for your simchah.

• A non-Jewish chef, desiringto flavor and thicken a pot ofsoup, pours in some milk as theperfect complement.

• The gas flame is turned off byaccident, and a non-Jewishemployee, by reflex action, turnsit back on. He has just renderedthe contents of the pot bishul

akum (in a case where the foodwas not yet one-third cooked).This problem is exacerbated bythe proliferation of the use of con-

vection ovens, which are designedso that the heating element turnsoff with the opening of the ovendoor.

All operations are of courseoverseen by a mashgiach, whokeeps a vigilant eye and a focused

mind on the kashrus of thekitchen. It is a proven fact thatwhen the baal simchah demon-strates a deep level of awareness

and interest in this domain, itencourages the mashgiach togreater scrupulousness in hiswork.

But the baal simchah himselfis by definition the one who isultimately accountable for the

consequences of any halachicnegligence at his affair.Therefore, Chamah is anxious toimpress on the tzibbur that an

explicit agreement with the cater-er about kashrus standards is anabsolute prerequisite to planningany simchah. Chamah encouragesbaalei simchah to undertake thisresponsibility with confidence,with no need for apologies or pas-

sivity. If everyone in the frumpopulation undertakes this newobligation, it will soon become afamiliar rite, one that is expected(and respected!) by everyheimishe caterer.

Among the guests at a simchahthere will be those who, becauseof their own convictions, maywant to check out the kashrusstandards at the meal they wereinvited to. The baal simchahshould not feel flustered or defen-sive for lack of a knowledgeableresponse. On the contrary, thesepolite questions will now be rel-ished and appreciated; the baalsimchah will be eager to share theresults of his efforts with theguest who cares to know.

A word to all of the accom-plished caterers and chefs aroundtown: Chamah recognizes thecomplexity of your work, the skilland organization that is requiredof you. We build on the integritywe know each of you surelyupholds in your kitchens and atyour workstations. No doubt youelicit the opinion of the consumerwhen it comes to napkins and sidedishes. You show him the options,perhaps leaf through some photosand samples, draw up a layout oftables and buffets, all withpatience and grace. It is preciselythe attention given to the baalsimchah that builds your reputa-tion and earns you acclaim.

Understanding that the interestof your customers will nowinclude reviewing your kashruscodes, your willingness to adopt atransparent policy by which thecustomer can be assured thatevery halachic matter is seen to,will be a boon to your reputationin a dramatic way. The coopera-tion and forthrightness accordedto the baal simchah’s rightful andwell-placed concerns in this areawill be to your gain in a very realway.

Chamah offers a toll-free,state-of-the-art telephone servicethat is equipped to provide formsthrough an automated fax-backsystem. The number is 1-877-527-7884; menu options include afeature in both Yiddish andEnglish that allows you to listento a ten-minute overview explain-ing the halachic aspects of theproject. There is also a voice-mailoption for those who wish to becalled back by a member ofChamah to discuss or comment onChamah’s services.

Chamah’s fervent hope andprayer is that as the vivid memo-ries of a Yiddishe simchah, com-plete with its decor and cuisine,remain in the hearts and minds ofall those who participated, so toothe lingering spiritual effects bedeemed one hundred percentunblemished and pure.

At the same time, b’ezrasHashem, Chamah hopes toexpand this stage to all publiceateries, including restaurants,cafes and pizza shops, and to helpindividuals come up with practi-cal safeguards for potential lapsesin kashrus at home as well.

The catering halls that are cur-rently working in conjunctionwith Chamah include AteresCharna, Vizhnitz, Yeshivah ofSpring Valley and the Atrium (allin Monsey), and, Ateres Chaya,Torah V’yirah, Rennaisance, RoseCastle and Khal Chassidim andany halls under the supervision ofthe Nirbater Rav (in Brooklyn).

SPECIAL FEATURE A5HAMODIA 22 KISLEV 5767 / DECEMBER 13, 2006

Chamah’s fervent hope and prayer is that as thevivid memories of a Yiddishe simchah, completewith its decor and cuisine, remain in the hearts

and minds of all those who participated, so too the lingering spiritual effects

be deemed one hundred percent unblemished and pure.