Anything that comes from the sea must have fins and scales; hence shellfish is not kosher.
Any land animals must both chew their cud and have split hooves. Pork is not kosher because while pigs have split hooves, they do not chew their cud.
All other common meats such as beef and lamb are kosher.
Some birds are kosher and others are not. All common food birds, such as chicken, ducks, and geese, are kosher.
In addition to only certain species being kosher, meat and fowl must be slaughtered and prepared in specific ways.
The Bible commands us “do not boil a kid in its mother’s milk.” The rabbis interpreted this commandment as a prohibition against mixing meat and milk. Kosher homes, such as Chef Zev’s, maintain a strict separation of meat and dairy, including separate pots and pans, utensils, and dishes that are used exclusively for meat or dairy.
Meat and dairy are not only not mixed in a single dish, they’re never both served at the same meal. The dessert for a meat meal will not include dairy products, and even the coffee creamer is non-dairy after a meat meal.
French cooking famously uses a lot of butter. Chef Zev has found creative ways to prepare traditional recipes using substitutes for butter or other dairy ingredients.
As Chef Zev hosts guests in his home, not a restaurant, the facilities are not under rabbinic supervision. However, Chef Zev’s home meets all the standards of kashrut. He has served as the head chef for a mehadrin (a higher than “basic” level of kashrut) resort in Switzerland, and has studied the laws of kashrut at a yeshiva for many years in Jerusalem. Many community Orthodox Rabbis and their families have shared Shabbat meals in the home of Chef Zev and his wife Sarah.