After travelling the world, I returned to Israel and studied pastry in Israel's largest culinary school. I may have started my path in the kitchen as a pastry chef, but I was drawn to the other side of the kitchen quite quickly.
After working with the Machneyuda group followed by launching one of Israel's finest boutique hotel, I settled in the UK and have worked with renowned companies such as Jamie Oliver and Tony Page.
For me, food is a way to connect to people, exploring and discovering new realms.
Born and raised in Israel, I was fascinated by cooking ever since I was a little boy. I still cannot say who was a better cook - my mum or my grandma - but they both taught me a lot.
After travelling the world, I returned to Israel and studied pastry in Israel's largest culinary school. I may have started my path in the kitchen as a pastry chef, but I was drawn to the other side of the kitchen quite quickly.
After working with the Machneyuda group followed by launching one of Israel's finest boutique hotel, I settled in the UK and have worked with renowned companies such as Jamie Oliver and Tony Page.
For me, food is a way to connect to people, exploring and discovering new realms.
Make it Middle Eastern this Chanukah
November 25, 2021 07:35For the sfenj:
1kg plain flour
17g dried yeast /50g fresh yeast
10g / 1tsp baking powder
720ml tepid water
100g sugar
½ tsp salt
To fry:
1 litre (approx.) sunflower or rapeseed oil
For the spiced quince
4 medium sized quince, peeled and roughly chopped, core removed
400g caster sugar
½ tsp cinnamon
4 cloves
1 star anise
Juice from ½ lemon