Stuart Reichman

The Shortest Commute

Assistant Managing Editor
12/08/2009
When Stuart Reichman, a chef from Teaneck, N.J., was forced out of his job at a large kosher processing plant due to downsizing last year, he put what he had learned there to good use. “I had never worked in a factory before,” said Reichman, 44. “It was a very different kind of work, and I learned about production, quality control and the creativity of making a new product. I also came across ingredients that in all my years of cooking I had never come across.”

The Shortest Commute

Assistant Managing Editor
12/09/2009

When Stuart Reichman, a chef from Teaneck, N.J., was forced out of his job at a large kosher processing plant due to downsizing last year, he put what he had learned there to good use.

“I had never worked in a factory before,” said Reichman, 44. “It was a very different kind of work, and I learned about production, quality control and the creativity of making a new product. I also came across ingredients that in all my years of cooking I had never come across.”

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The Shortest Commute

07/15/2009
Assistant Managing Editor
When Stuart Reichman, a chef from Teaneck, N.J., was forced out of his job at a large kosher processing plant due to downsizing last year, he put what he had learned there to good use. “I had never worked in a factory before,” said Reichman, 44. “It was a very different kind of work, and I learned about production, quality control and the creativity of making a new product. I also came across ingredients that in all my years of cooking I had never come across.”
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