7th December 2018
Fried food is traditionally eaten on Chanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. This recipe for classic potato latkes—also known as levivot in Hebrew—uses a food processor to simplify the prep. The resulting latkes have a smoother, more uniform texture than hand-grated latkes. Of course, if you don't have a food processor, you can go the old school route and use a box grater for the onions and potatoes. What kind of potatoes should you use? Many longtime latke makers swear by Russets, but when it comes down to it, both work—so use your favourite (or a mix!).
I have worked with James Constable over the past few months on several recruitment briefs for varied interim and permanent roles. It has been a pleasure to work with a recruitment consultant who has an excellent understanding of the food industry and the roles that we have been looking to fill. For senior level positions, James has conducted a thorough screening, including meeting the candidate face to face, and has therefore been able to provide an excellent shortlist. Some roles have also been urgent, due to an immediate requirement in the business, and James was able to prioritise and help source these roles, whilst not losing focus on the other briefs. I would wholeheartedly recommend James for an effective, efficient and friendly approach to recruitment. Many thanks!
Human Resources Manager
Leading Global Ambient Spices, Herbs, and Flavorings Manufacturer