Acerca de mí
Born in UK, I now live in Israel.
Learned the best cooking from my mother,but studied industrial cooking as a kibbutz member.Cooked in the kibbutz kitchen serving 500+ meals daily, b'fast,lunch and dinner.
Was also kitchen manager in charge of menu planning,food cost,purchasing etc.
For the past 20 years I operate a day care centre together with my wife.
So now I prepare only 60 portions,b'fast,lunch and snacks for babies and toddlers up to 6 yrs old.
I love cooking,enjoy the colours,textures,smells,creating every day.
My own favourite food is Indian food,I have made this into a specialty hobby,and, with modesty, must say that my own Indian dishes are as good as,and sometimes better,than I eat in restaurants. I am crazy about using whole spices,grinding my own masalas as needed.
Influencias de Cocina
My mother (best baking), she used purified beef fat (!!) as a basic ingredient.Her roast meats and potatoes were unbeatable.
Jamie Oliver,I love his no nonsense,down to earth approach,get the best ingredients and use them wisely with imagination.
Shanti Ben-Avraham,wife of an army friend,who gave me some quick lessons in use of spices,and in Indian cooking.
Sanjay Thummay,from Vahrevah website,his videos are excellent
Sanjeev Kapoor who has an amazing website.
Chef Fritz Katz from the old school of cookery teachers,so friendly and thorough.
Sous Chef Maureen Murphy from Glasgow with whom I worked for1 year in a grill room restaurant in Tel Aviv.She taught me lots of short cuts,the importance of mise en place and to f****in' SPEED IT UP.(I have been trying to slow down ever since!).
Danny Zohar who took me under his wing when I became a cook doing reserve service in the military.How to cook good food under difficult conditions with limited ngredients.
Chef Israel
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