After graduating from culinary school I started working at several restaurants in Tel Aviv and Milan. The first days and years in this field were extremely exciting; every day in challenging in its own way. You get to create new dishes, from new ingredients, and meet new people. I was lucky enough to have worked with great people and mentors, who inspired me to always strive for perfection and creation of something new.
One of my favorite things about working here is the endless options of ingredients and endless opportunities to create new and versatile dishes.
The Kubana bread is my favorite dish to make because bread is a very basic ingredient that takes me back to my childhood memories and reminds me of what we use to cook and eat at home.
My experience in Zizi Limona has taught me a lot. This was my first introduction to the New York cooking world and audience, through which I have learned what kind of food people here like more or less, and how to best work with suppliers, etc.
There are spices, meats, and vegetables that grow locally, or brought here from all over around the world. It is every chef's dream.
it's an amazing feeling to be sort of an ambassador of Israeli food, and to manifest my feelings and passions through food.
Now, as the weather gets colder, I really focus on root vegetables such as squash and green beans because now they are at the prime of their taste.
I try to be as local as possible; I bring the meat from the Hudson Valley, NY and also from a Brooklyn butcher. I bring the veggies from different farms upstate NY, and also from Union Square farmers market.
if I had to eat the same thing every day for the rest of my life I would at least want it to be my mother's dish of Moroccan Fish with her own home-made Challah bread.
I love it when the season changes, and with it I change my menu accordingly. I also reminisce on my childhood memories of food, scents and textures, and try to recreate them in my own way.