There’s one motto I always follow, “Ask and you shall receive.” It seems like Rabbi Yehuda Shemtov of Chabad Lubavitch of Bucks County abides by a similar code.
His inaugural Bubby’s Cook-Off  event, held at Vie on North Broad Street, was a huge success mainly because it united several of his friends who also happen to be our city’s top talents: Sharon Pinkenson, executive director of Greater Philadelphia Film Office, Nicole Cashman, President of the public relations firm Cashman & Associates, Ruben Amaro, Jr., General Manager of the Philadelphia Phillies, James Beard award winners Jean-Marie LaCroix, executive chef of Brulee Catering and Guillermo Pernot, executive chef/partner of Cuba Libre restaurants in Philadelphia, Atlantic City, Orlando and Washington D.C.
Chef Pernot also step outside of his comfort zone by cooking kosher food. He also left his traditional Cuban style off the plate. "I love Mediterranean food. I did research and wanted to be unexpected. I used Palestinian ingredients too. Food is international," he said. His black bean hummus is usually made with cumin when served at Cuba Libre; however, in his Bubby's Cook-off dish, he used paprika as the main spice.
He also remembers his connection to food through his own bubby, "My ya-ya was from Barcelona. I learned to cook with her. She also taught me how to crochet— it is very therapeutic."
“I don't eat meat, but I cook my family’s brisket recipe because my husband loves it," Johanna DiMedio from Yardley admitted. Smiling, her husband Joseph DiMedio excitedly added, "It's amazing!"
The all-women judging panel, which scored each dish on five qualifications —authenticity, presentation, originality, temperature and, most important, taste — awarded first prize to … Chef Guillermo Pernot! If I were one of the judges, I would have voted for him, too...just sayin'.
The Bubbi Project