Naomi Ross of Woodmere, N.Y., has been well-versed in recipe development and food preparation for years thanks to a recent weeklong OU Kosher seminar. The Jewish Action contributor can add “kashrut industry insider” to her growing list of credentials.
Ross was among 50 participants of the ASK (Advanced Seminars in Kashrus) OU 2025 Summer Women’s Kashrus Experience, a weeklong program at the OU headquarters in Manhattan, which offers a behind-the-scenes look at kosher certification. Through hands-on workshops and visits to production facilities across the tri-state area, participants gained a deeper understanding of the complexities of modern kashrut in sessions led by OU Kosher’s world-class rabbis, poskim (Jewish law experts) and administrators.
“I appreciated the opportunity to explore the industry side of kashrus more closely,” says Ross on what prompted her to join the program. “Since I primarily teach home cooks, it felt especially meaningful to bring these insights back to other women—the gatekeepers of kashrus in the home. What was so powerful was that, despite coming from many different backgrounds, everyone expressed a shared desire: ‘We just want to learn.’ It was such an enriching experience.”
OU Kosher, the force behind the program, is the world’s largest and most widely recognized kosher certification agency, certifying more than 1 million products manufactured in 13,000 plants in 106 countries.
The women’s program reflects OU Kosher’s broader educational mission—to make the complexities of kashrut more accessible and relevant to a wider audience.
“Everyone deserves to understand what goes on behind the scenes in kashrus,” notes OU Kosher managing director of community relations Rabbi Eli Eleff. “While we all purchase kosher food, host kosher events and dine-in kosher restaurants, many people aren’t aware of the intricate processes involved in kashrut certification. Women are often the primary decision-makers when it comes to maintaining kashrus in the home and planning simchas. The OU’s 2025 Summer Women’s Kashrus Experience offered them a valuable opportunity to deepen their understanding, assess the standards around them and enhance the kashrus in their own lives.”
The initiative is part of the larger ASK OU umbrella, which has been shaping kashrut education for over three decades.
“ASK OU originally began as a three-week internship for semicha students, rabbanim and avreichim (full-time Torah scholars) to delve deeply into the halachic (Jewish law) and practical aspects of kashrus,” explains OU Kosher chief executive officer Rabbi Menachem Genack, “we later expanded it to include a weeklong track for men and women, offered in alternating years, to give broader audiences an inside view of how kosher certification works. Both programs continue to thrive, combining rigorous learning with engaging experiences.”
Other esteemed seminar leaders included OU Kosher Posek HaRav Hershel Schachter, who led a Jewish law Kashrus seminar; OU Kosher chief operating officer Rabbi Moshe Elefant, who led an “Ask the Rabbi” session; and numerous OU Kosher rabbanim who presented on diverse topics, such as Kosher 101, Keeping Your Kitchen Kosher, Shabbos Appliances, The ABCs of Eating Out, Common Chicken Questions, Identifying Kosher Birds and Taking Challah.
Ross was particularly struck by the scope of expertise among the OU Kosher staff.
“OU Kosher literally has an expert in every field, including birds, technology and kashering appliances,” says Ross. “It’s truly remarkable. Each rabbi summarized both the halachos (‘laws’) pertaining to their specialty and their practical application in modern times. The program gave me valuable insights that I can apply in my own kitchen and my work with clients.”
From a leadership standpoint, Elefant is proud of the exceptional knowledge base and strong team cohesion that drive their work.
“The breadth of our staff’s knowledge, both in halachah and food production, is unparalleled worldwide,” he says. “Our OU Kosher rabbanim come from many different backgrounds, yet they share a remarkable unity and genuine camaraderie. This harmony stems from a single, shared mission: to uphold and bring the highest standards of kashrus to the world. It’s truly beautiful.”
Participants toured Aisle One, a kosher supermarket in Passaic, N.J, where they learned about the role of the local Vaad HaKashrus (kosher supervision board) and took part in a hands-on session on bedikas tolayim (checking produce for insect infestation).
For Jill Kaminetzky of Boca Raton, Fla., this workshop was among the most impactful of the entire seminar. Deeply interested in kashrut, especially the proper checking of fruits and vegetables, Kaminetzky is passionate about sharing her knowledge with others.
“OU Kosher rabbinic coordinator and bedikas tolayim expert Rabbi Daniel Sharratt’s depth of knowledge in fruit and vegetable checking is remarkable,” says Kaminetzky. “What stood out most was that he didn’t just share information; he explained the reasoning behind each procedure, making it both practical and meaningful.”
Beyond the halachic instruction, procedural guidance and practical insights participants gained throughout the week, what stood out most for many was the sense of unity that permeated the entire seminar.
For her part, Kaminetzky says that she’ll enthusiastically recommend the program to others.
For more information, contact Phyllis Koegel, marketing director, OU Kosher, 212-613-8237, koegelp@ou.org.
