I’m a professionally trained chef who worked in the food industry for 10 years before pivoting into residential real estate. I went into cooking because I had a passion for creativity and, like a good Jewish lady, the desire to feed people.

These days, my time in the kitchen is mostly spent preparing for my family—with the occasional fun opportunity to contribute to The Circle magazine’s kids’ food column (to make my kids happy)!

I never imagined leaving the food world, but my pivot to real estate has shown me just how transferable those creative and people-centered skills can be.

Looking back, the years I spent developing recipes, publishing in magazines, running cooking competitions, and launching a food section built a solid foundation for success in business. But I still crave the creativity and flavor and food, and love hearing women talk about what lights them up—food or otherwise. That’s what inspired me to cook up this article where I asked four standout women I know from the kosher food world to give us THEIR take on food, business and being a Jewish woman today.

Meet the Contributors

Zissie Erlanger – Founder of ChefZissieRecipes.com, Zissie is a professional recipe developer, food stylist, and photographer. She’s also the owner of BRUNCH, a boutique food truck in Jerusalem, where she brings good vibes and nourishing food to her community.

Rivky Kleiman – Cookbook author, columnist for Mishpacha’s Family Table, and founder of Simply Gourmet Recipe in a Bottle. Rivky is known for her approachable yet elegant recipes that have become staples in kosher homes everywhere.

Chaya – Better known as @chezchaya, Chaya is a recipe developer and content creator whose soulful, story-driven food posts go far beyond the plate. She’s built a lifestyle brand rooted in presence, beauty, and real connection.

Sara Goldstein – Known as tomatoes_tomahtos on Instagram! Sara is a certified culinary chef and freelance food creative, Sara offers recipe development, food styling, and photography services for print and digital clients. Her passion lies in making good food approachable—and beautiful. You can find her recipes here!

Q: What’s kept you in the food space — and what’s changed over the years?

Zissie Erlanger “From day one, I built my career around prioritizing family. I set my own hours, work for myself, and keep my personal life first — and it’s paid off. Burnout is real in this industry, but creating boundaries has made it sustainable. When I launched BRUNCH, I designed it to be open during school hours — the perfect time for people to grab a nourishing meal and a breath of fresh air in their day.”

Rivky Kleiman “The kitchen has always been both my office and my happy place. As a newlywed, I would spend hours creating beautiful dishes and desserts. But as my family and responsibilities grew, I shifted toward recipes that were easy to create and gourmet on your plate — the heart of what Simply Gourmet is all about.”

Chaya “I’m in a long-term relationship with food — not just for how it tastes, but for what it represents. It’s my love language. It’s how we nurture, how we show care, how we build a home. What’s changed? Everything — the platforms, the pace, the expectations. But what hasn’t changed is the power of food to bring people together.”

Sara Goldstein “My passion for sharing easy, delicious recipes that anyone can make has kept me motivated — along with the amazing feedback I get from people who try them. Over the years, kosher food has expanded dramatically, spanning multiple cuisines and incorporating hundreds of new products. It’s an exciting space to be part of.”

Q: What’s one thing people don’t realize about working in the food space professionally?

Zissie Erlanger “Food is a love language. If you believe you’re giving a gift to your clients — and you bring Hashem into the kitchen with you — they’ll feel it in every bite.”

Rivky Kleiman “People see the final photo or recipe — but behind it are often many rounds of trial and error. I work hard to ensure each recipe is not only delicious but reliable.”

Chaya “People assume my dinners must look like a magazine spread. In reality? Some nights it’s eggs. Some nights it’s cereal. And that’s a win. Most of what I share is free. Most of it goes unseen. But when someone tells me,‘This became a staple in my home,’ that’s success you can’t measure in metrics.”

Sara Goldstein “It takes serious self-motivation. You need to stay inspired — not just creatively, but also in how you structure your time and continually push yourself to create new work.”

Q: What’s been a surprising pivot or challenge you’ve faced?

Zissie Erlanger “Moving from New York to Israel was a huge shift. I had to relearn so much, from ingredients to systems — but it ultimately made me a better, more flexible cook.”

Rivky Kleiman “Balancing a career with family life has always been my greatest challenge. I made a conscious decision early on to always put my family first.”

Chaya “Shifting from @chefchaya to @chezchaya was a turning point. People didn’t just want what was on my plate — they wanted what was in my heart. Finding the balance between showing up and protecting what’s sacred has been the challenge — and the key to real connection.”

Sara Goldstein “I never expected to fall in love with food photography. I started out just loving to cook and feed people — but I’ve grown to love capturing the beauty of the food itself.”

Q: What advice would you give someone thinking of entering (or leaving) this space?

Zissie Erlanger “You need thick skin. Being a chef is like being a comedian — you’re judged instantly. So get really good at what you do, and be kind to yourself along the way.”

Rivky Kleiman “Follow your heart! If food is your passion, make the kitchen your office. There’s so much talent out there — share yours. There’s room for everyone.”

Chaya “Enter it because you love it. And if you’re thinking of leaving? That’s okay too. You’re allowed to grow. Your creativity will follow you wherever you go.”

Sara Goldstein “We can all make the same recipe, but each of us brings something unique to the table. Everyone has their own flavor — their own touch — to add. There’s room for all of us.”

These women remind us that food is rarely just about food. It’s about the people we feed, the stories we tell, and the choices we make along the way. Whether you’re plating Shabbos dinner or planning your next move, there’s so much value in hearing from those who’ve walked the path.

If you’re exploring your own pivot — or just want to feel inspired — join me at WE’s upcoming Course Expo (https://www.womenearning.org/event-calendar): one evening, dozens of booths, career mentors, and the clarity you didn’t know you needed, Wednesday evening, June 25th — a one-night event packed with real women, real opportunities, and dozens of industries to explore.

When: Wednesday evening, June 25th

Where: at BERU, 2373 US-9, Toms River, NJ

WE (Women Earning Initiative) is a nonprofit I co-founded with Adina Belsky and Yael Miller, helping frum women find clarity and confidence in their career path — through mentorship, events, and education.

Learn more about programs that support women in parnassah at womenearning.org

Nechama Norman is a realtor and loves connecting with people.

Adina Belsky is a CMO and marketing strategist.

Yael Miller is a brand expert and founder of Miller Creative, a branding agency specializing in consumer products.