Chefs to Watch 2015: Yehuda Sichel, Abe Fisher, Philadelphia
On his first day working in a restaurant kitchen, Yehuda Sichel confronted one of the most universally hated prep chores: peeling pounds of shrimp. But Sichel’s reaction to the task was more confusion than frustration.
“I had never even eaten a shrimp, let alone peeled or cooked one,” he says. Sichel was raised as an Orthodox Jew and had kept kosher for most of his life...