Kosher Cooking and its Spiritual Side

Celebrating food, good nutrition and Jewish heritage — the gourmet kosher cooking classes at Chabad Lubavitch of Mill Valley are about all that and more.

“I have always had cooking classes for women from time to time, but this is different,” says Chana Scop, 33, who conducts the new classes with her husband, Rabbi Hillel Scop, 37. “We decided to offer the classes for men and women, and to combine learning how to cook healthy food with getting a fantastic taste for Jewish heritage, history and customs.”

The Scops run Chabad of Mill Valley, which they opened seven years ago in their home on Starling Road. The 13-year residents of the area have seven children under the age of 12, including a newborn — so finding the time to offer the cooking courses can’t be easy.

The first round of classes occurred in November, and some 16 people attended each session. The class titles were “Sanctified Salads,” “Side Dishes and Spices” and “Vegetables, Wraps and Sushi.”

Though the Scops welcomed a new baby daughter, Shaina, less than six weeks ago, they are already gearing up to offer a series of five more classes beginning next month, starting with “Dips and Dressings” on Feb. 28 and running through “BBQ, Marinades and Grilling” on June 27.

Like many events and programs at Chabad of Mill Valley, the cooking classes were attended by people from a variety of streams of Judaism, as well as the unaffiliated. At each class, Chana demonstrated how to make several recipes, and after each was finished, the participants got to taste (she made enough for everyone).

Moreover, desserts and other goodies pre-made by Chana — such as chocolate sour cream cake, a pavlova and chocolate chip banana muffins — were placed on the table, available for nibbling throughout the classes (Chana believes desserts are for any time, not just at the end of a meal).

But the classes are much more than just noshing and learning how to cook.

“These were unique classes,” says Orr Shakked, 38, who attended the first three with his wife, Sharon. “Combined with kosher aspects, the classes included cooking demonstrations and discussion of Jewish customs and biblical references.”

Parents of two children, the Shakkeds live in Mill Valley and attend Conservative Congregation Kol Shofar in Tiburon. He is a director at Hotwire and she is the chief privacy official for Blue Shield.

“One thing that really stood out was the atmosphere,” Shakked continues. “The Scops are such warm people, and so inspiring. Their home is so relaxed and welcoming, which is typical of their events.”

At the classes in November, Chana handled the discussions about the dishes featured each evening. Among them were quinoa salad with lime dressing, sesame coleslaw, zucchini soup, tomatoes with pesto, sushi rice, California rolls and egg rolls. Hillel spoke about dietary laws and the spiritual side of food. In between bites, participants asked questions.

One thing that Jon Stern learned really surprised him. “I learned that eating food is a blessing itself,” he says. “When you eat, you are nourishing your soul and body, and both are things that you are commanded to do. I had never thought about that.”

Stern, 55, attended the classes with his wife, Sandy. He is a business consultant and entrepreneur; his wife is a pediatrician. They have two children and are affiliated with what he called “a traditional” synagogue.

“For a Chanukah party we attended, we made Chana’s orzo salad with roasted vegetables, which was the hit of the evening,” Stern says. “And what we can’t forget, of course, were the delicious desserts Chana served at the classes. She is a masterful baker.”

Growing up in Vancouver, Canada, Chana left most of the cooking to her mother, though she took a liking early on to baking. She first cooked seriously at 18, when she attended a Jewish seminary in Montreal.

“I lived in a dorm with eight girls, and we took turns cooking,” Chana recalls. “Now, with a big family and our community — we may feed 60 to 100 people at a time at special events — cooking is a necessity. I rarely serve the same thing at Shabbat dinners, because I always enjoy trying something different.”

Chana’s parents originally were from South Africa, and she said that before moving to Vancouver, the family had little knowledge of any Jewish customs.

“My family was touched by Chabad in Vancouver, and my husband, who also is from South Africa, also was inspired by Chabad at an early age,” Chana says. “We met when I was 20, and we decided we wanted to give back to the people who gave to us, to open a center and serve as a resource. We do the work we do because we love it.”

Michelle Lerman, 52, a lawyer who lives in San Rafael, attended two of the classes with her husband, Jeff. After they missed class No. 3 due to a scheduling conflict, Jeff turned to his wife and eagerly asked when they’d be going to the next class.

“I explained they were over,” Michelle says. “Immediately he asked if we could call Chana and tell her we were coming to dinner.”