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A sweet way to celebrate Hanukkah
Tuesday, June 30th 2026

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A sweet way to celebrate Hanukkah

The children all line up patiently in their new chef hats and plastic aprons before the start of making their own sufganiyot. To mark the beginning of Chanukah Dec. 4, Tuesday, the Grand Hyatt's executive chef, John Treusein and his culinary staff, in their fully dedicated kosher kitchen, showed 40 first-graders from the region's largest Jewish school, Herzl/RMHA Denver Campus for Jewish Education, how to make a traditional Chanukah sufganiyot (doughnut bites with jelly in the middle and then rolled in cinnamon sugar).
The children all line up patiently in their new chef hats and plastic aprons before the start of making their own sufganiyot. To mark the beginning of Chanukah Dec. 4, Tuesday, the Grand Hyatt’s executive chef, John Treusein and his culinary staff, in their fully dedicated kosher kitchen, showed 40 first-graders from the region’s largest Jewish school, Herzl/RMHA Denver Campus for Jewish Education, how to make a traditional Chanukah sufganiyot (doughnut bites with jelly in the middle and then rolled in cinnamon sugar).
By | newsroom@denverpost.com | The Denver Post
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To mark the beginning of Hanukkah at sundown today, first-graders from Herzl/ RMHA Denver Campus for Jewish Education learned how to make sufganiyot, fried doughnut bites with jelly in the middle and rolled in sugar. Each of the 40 students was given a chef’s hat and plastic apron in their visit Monday to the kosher kitchen of the Grand Hyatt Denver. Executive chef John Treusein and his staff demonstrated the technique for creating the traditional Israeli Hanukkah treat. At far right, Mayer Reynolds, 6, inspects his coating of cinnamon sugar.

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