Chef Harveen Khera first came to New Orleans as a consultant for a Tulane rabbi, but ended up staying and spearheading the vision for what would become students’ newest kosher and organic eatery.

The restaurant has had plans for expansion since its conception, but has just recently added a selection of to-go items to Loyola’s C-Store.

Hillel’s Kitchen is committed to changing the way food is distributed and consumed in the university area by using local ingredients and eco-friendly consumer materials.

Khera, head chef of Hillel’s Kitchen, thinks the quality of the food attributes to the positive response and praise from both Loyola and Tulane students.

“A lot of what people focus on with a kosher menu is what they cannot have. What we focus on is what we can have. There’s a whole world of food out there that’s available,” Khera said.

Hillel’s Kitchen is looking forward to their presence on Loyola’s campus. Their concept is to create a community through food and to put people as close to great food as possible. An exercise like that, however, doesn’t happen overnight, and is not necessarily profitable, according to Khera.

“It’s going to be the interest and the investment of everybody involved. If other schools are on board, and they want to do something exceptional with their dining facilities, we’re happy to show them the way. It would be nice to touch as many people as possible,” Khera said.

Hillel’s Kitchen hopes to have more products available for Loyola students and have Wolfbucks accepted by the end of the year.

Hillel’s Kitchen employee and Loyola music industry business senior Andrew Woodruff said he thinks the Loyola community would respond positively to the addition of Hillel’s Kitchen onto Wolfbucks.

“That would be a great thing for Loyola students because on top of having some of the best quality food around campus. We also are open until 8 p.m. Monday through Thursday so it’s a place you can come get a meal and study,” Woodruff said.

Feedback from Loyola students was positive, and they want to expand their catering as well as feature their grab-and-go food at other places, according to Woodruff.

Khera invites students to give Hillel’s Kitchen a try.

“All we do is cook food. We don’t sell anyone on charm, on lighting, on flower arrangement, but we do try to put people as close to great food as possible,” she said.

Eric Knoepfler can be reached at [email protected]