About Us
Kosher at a Different Level provides full-service consulting services to the restaurant, food production and hospitality industries. The firm offers a full menu of advisory services focusing on every aspect of the life cycle of restaurants, producers and other hospitality organizations, from pre-opening and conceptual planning, to day-to-day operations, as well as design and brokerage. We operate primarily in the Kosher market but do have significant experience the the broader, non-kosher world.
The Principal of KADL is Chef Scott Sunshine. Chef Sunshine is CFBE, ServSafe, TIPS and HACCP certified. He has owned and operated four successful restaurants and has been a Chef and Food & Beverage Director in a variety of hotels. Chef Sunshine has also done both large and small scale catering on and off-site in the kosher and non-kosher world for 25 years. The chef has also been featured in Shimon Apisdorf’s Kosher for the Clueless but Curious, Leviathan Press, 2006, has spoken at the NY Restaurant and Foodservice show, Kosherfest and has appeared on TV and radio. You may contact him at chef@differentlevelkosher.com.
His knowledge of our industry appears to me to be limitless. Top to bottom, left to right, and inside and out – his experience covers the entire spectrum. Since meeting, we have found time to get to know each other quite well…today I count him as one of my dear friends.
Scott has shared many of his projects with me, I can see he has a grip on more than just the cooking and managing of a kitchen. He has an extensive knowledge of kashrut, the kosher market, marketing, market research and the science of cooking as well. In addition to all of this knowledge, he has a real knack for leadership. He looks for the positive in the people on his team; he guides and counsels them; and he molds them into future leaders themselves.
Chef Adam Heyman, Yale Hillel, New Haven, CT
It’s a pleasure to recommend to you Chef Scott Sunshine. Chef Scott worked on menu preparation, staffing and kitchen operations in addition to line work during our very successful Pesach program in 2007. His hard work and intelligent use of product and resources was extremely beneficial to our success. I wish him great success in his future culinary endeavours.
Frank Cleveland, Director of Operations & Service Pearlstone Center, Reisterstown, MD
As a collegue Scott has shown his professionalism with his commitment to the highest standards of customer service and service excellence. His knowledge of food, creative techniques, and passion for his cooking produces a product that is both eye appealing and delicious to taste.
Scott has always shown integrity and a willingness to go above and beyond for his customers. If you are looking for a Chef who understands the concept of good food that is visually appealing Scott is the candidate for this job. Scott is extremely attentive to HACCP standards occupational health and food safety.
Sheryl Asch, General Manager Patient Services , Johns Hopkins Hospital/ Sodexo , Baltimore, MD
