Weekly Chasidic Story #906 (s5775-29 / 17
Nisan 5775)
The Blessing on Tofutti
"An opportunity came up to open a restaurant on Madison Avenue.
I asked the LubavitcherRebbe if I should do it, and his answer was 'Be
careful.'"
Connections: 1-Seasonal -- 113th anniversary of the birthday of the Lubavitcher
Rebbe; 2-Weekly Reading -- "Shemini" contains a long section about
Kashrut.
The Blessing
on Tofutti
as told by David
Mintz *
Dedicated
for the soul-elevation of Yehuda ben Yerachmiel (Tilles)
on the occasion of the 39th yahrzeit on 17 Nissan (3rd day of Passover)
In the late 1970s, I asked
the Rebbe for a blessing to open a kosher restaurant, Mintz's Buffet, on the
Upper East Side of Manhattan. At the time there was nothing glatt kosher there
[or even regular kosher]. They only had "kosher style." The only real
kosher place was Meal Mart on the West Side, and aside from that, there was
nowhere an observant Jew could eat.
The Lubavitcher Rebbe
gave me a beautiful blessing. He emphasized that I would succeed if I was very
careful with the kosher products I used.
When I first opened and
people saw the 'glatt kosher' sign and then saw that I was wearing a kippah,
they said, "Young man, you're wasting your time and money in this place.
You belong on the Lower East Side."
And I would reply, "I
appreciate your interest and advice, but the success of the business depends
on G-d."
The restaurant became a
huge success. I did a lot of take-out and a lot of catering. People would often
ask me for ice cream, to which I would reply, "The food is fleishig ('meaty'),
so in the same meal we can't have ice cream." Then they would say, "Okay,
so we'll buy our own ice cream."
That's when the seeds were
planted in my head. I started to do research and finally decided to make non-dairy
pareve ice cream which I could sell with a meat meal. I read an article about
tofu. I didn't even know what tofu was at the time, but I went to Chinatown
to buy it.
I started experimenting
with it but at first I had little success and whatever I made, I had to throw
out. During this time, whenever I met with the Rebbe I would mention what I
was doing, and he would say to me, "You have to have faith. If you have
faith in G-d, you can do wonders." So I kept trying.
Meanwhile, my restaurant
business expanded. I now had a Mintz's Buffet on 3rd Avenue in Manhattan and
another one in Flatbush, Brooklyn. And then an opportunity came up to open on
Madison Avenue.
I asked the Rebbe if I
should do it, and his answer was "Be careful." I didn't understand
what that meant. It was Madison Avenue and it was such an opportunity.
I opened there, but I was
not successful. The local clientele was wrong for my sort of business. And then
my 3rd Avenue restaurant had to close because Donald Trump bought out the whole
square block and razed all the buildings.
That is when Rabbi Shlomo
Riskin, founder of the Lincoln Square Synagogue on the Upper West Side, came
to me. He said, "I understand that you have to leave your location because
of Donald Trump. Why don't you come to us - we want you here on the West Side.
Open up a Mintz's Buffet and we will support you totally. My whole congregation
will come to you."
I was very excited about
that, especially when a friend of Rabbi Riskin found me the perfect location
at 72nd and Broadway. What an opportunity!
As always, I asked the
Rebbe's advice. This time I got an immediate answer. It was the same day, a
few hours later. The Rebbe's secretary, Rabbi Leibel Groner, called up, and
he said, "Listen carefully. Get a pencil and paper and write it down. This
is very important." I was very excited. This was the answer I was waiting
for.
Then he dictated to me,
"The Rebbe says, 'B'shum oifen nisht! Absolutely not! B'shum
oifen nisht.'"
Twice he said that. I was
taken aback. I said, "Why is the Rebbe saying absolutely not?"
Rabbi Groner said, "The
Rebbe says you should continue with your experiments with the pareve ice cream
and G-d will help you to be very successful. And your products will become so
popular and so in demand that they'll be sold all over the world."
It sounded like a fantasy.
Meanwhile, I felt like I was losing a golden opportunity at 72 and Broadway.
But I listened to the Rebbe.
For me it was not even an option to do otherwise.
Eventually, somebody else
seized that opportunity and it proved nothing but trouble - trouble with the
building department, trouble with the health department - the man never really
managed to open up despite the enormous expenses that went into it.
I decided to go into experimentation
full time. I sold the Brooklyn restaurant because the neighborhood had changed
and I committed to making this pareve ice cream from tofu - first I called it
Tofu Time, and later Tofutti.
By
1981 I was distributing samples. Then I got my first break. The owner of a health
food store in Manhattan called Health Nuts called me. He said, "I heard
people talking about a product you are making - tofu ice cream. I'd like to
try it."
I brought him a five-gallon
pail. No sooner had I returned from Manhattan to Brooklyn, there was a call
from this guy from Health Nuts: "Mr. Mintz, Mr. Mintz, you've got to bring
me more. Please bring me more."
He was my first big customer
and then came Zabar's, the epitome of gourmet shops in New York. After that,
Bloomingdale's called. They ended up giving it out as people came into the store
and selling it in their cafeteria.
Now I knew I couldn't make
enough of the stuff in the small place where I was working. I had to go commercial
- to take it to the next level. Again, I went to the Rebbe and I said, "Please
give me a blessing. I found a factory that wants to make it."
The Rebbe said, "It
will be difficult in the beginning, but you have to have faith in G-d."
And it was difficult. In
my lab in Brooklyn we made the stuff in little kettles. In the factory, the
pots were a hundred or two hundred gallons. I had to reformulate.
Fortunately I succeeded,
thank G-d, and Tofutti took off. Eventually, we were producing almost ten thousand
gallons of Tofutti a week in cooperation with Wells Farms.
At this time, the Rebbe
told me, "People will come and they'll offer you all kinds of money. Don't
be swayed by their offers and be very careful. Just keep on doing what you are
doing."
When that did happen, I
followed his advice and turned down all offers, even the most generous ones.
But after a time I asked him if I should take the company public. It was a privately
held company and I thought it would be profitable to have it traded on the stock
exchange.
The Rebbe's response was:
"That's a very good thought." And that's what I did. This move put
Tofutti on the map, so that we were working with the largest companies like
Haagen Dazs and others. And it was all because the Rebbe gave me a blessing
that I should be successful, and because his guidance saved me each and every
time.
~~~~~~~~~~~~~~
* David Mintz, a New York restaurateur, is the founder of the Tofutti company,
makers of non-dairy ice cream. He was interviewed in his home by JEM (//JEmedia.org)
in Alpine, New Jersey in February, 2007, as part of their extraordinary "My
Encounter with the Rebbe" project, documenting the life of the Lubavitcher
Rebbe, Rabbi M Schneerson of righteous memory. This story is one of thousands
recorded in the 800 videotaped interviews conducted to date with seniors who
knew the Rebbe in the 30's, 40's and 50's.
Source: Adapted
by Yerachmiel Tilles from a mailing of "JEM - Here's My Story".
Connections: 1-Seasonal
-- 113th anniversary of the birthday of the Lubavitcher Rebbe; 2-Weekly Reading
-- "Shemini" contains a long section about Kashrut.
Biographical note:
Rabbi Menachem Mendel Schneerson, the Lubavitcher Rebbe [11 Nissan 5662
- 3 Tammuz 5754 (April 1902 - June 1994 C.E.)], became the seventh Rebbe of
the Chabad dynasty after his father-in-law's passing on 10 Shvat 5710 (1950
C.E.). He is widely acknowledged as the greatest Jewish leader of the second
half of the 20th century. Although a dominant scholar in both the revealed and
hidden aspects of Torah and fluent in many languages and scientific subjects,
the Rebbe is best known for his extraordinary love and concern for every Jew
on the planet. His emissaries around the globe dedicated to strengthening Judaism
number in the thousands. Hundreds of volumes of his teachings have been printed,
as well as dozens of English renditions.
Yerachmiel
Tilles is co-founder and associate director of Ascent-of-Safed, and chief editor
of this website (and of KabbalaOnline.org). He has hundreds of published stories
to his credit, and many have been translated into other languages. He tells
them live at Ascent nearly every Saturday night.
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