Never thinking I
was going to be that person I graduated from college after four
years. Prior to my commencement, I moved to Italy for a four month
internship. Learning the art of Tuscan cuisine, rolling fresh pasta
everyday and being schooled on regional sauces. Learning small bits
of information like, you will not find a fish entrée in the
land-locked region of Umbria. Italy was amazing and it kept me
wanting more so after Italy, it was time for my next adventure.
Israel.
Freshly pummeled
chickpeas for mouth watering falafel an kosher wines defined the
religion of the region. Bright red pomegranates with 613 seeds
numbering the amount of mitzvah's one must do in a Jew's life. Israel
is not known for its food. But one can learn a lot just by
understanding Israeli cuisine. At only 60+ years old, this country is
influenced by its surrounding hostile neighbors. While working as a
chef in Israel, I noticed that there were not many ingredients in our
kitchen, that could not be found everywhere else.
Shakshuka is a
staple of the country. Averaging a three dollar food cost it's
perfect. An anytime meal made with three ingredients. Tomato sauce,
eggs and hot sauce. I noticed from north to south, it's made very
different. More capital means you will find a healthier version, made
without sauce and more vegetables. On the coast you can find it with
a fillet of Barbounia, a regional fish, resting on top. A week long
road trip only confirmed my thoughts. The country is not known for
money, but rather constant war and this is an unfair portrayal. The
food makes people forget their surroundings. Every sabbath, Friday
night, everyone has a smile on their face, a full stomach and a
friendly smile.
One thing that food
will teach you, is that every culture has developed their own unique
style. The bare basics and techniques are a great foundation, but one
can not learn with a one-way mind. Learning cuisine without
understanding the culture is like a wedding cake without the icing.
