In the area where the dog eat dog, was very surprising to expect mutual encouragement over the stage of the competition's Gourmet Magazine Awards "Gourmet" for 2007. Last Monday the first gourmet awards but "Cassiopeia" in Herzliya. Featuring a large crowd came to honor the first event of its kind in the country. No in-depth familiarity with the world of cooking, I learned that the ego is the name of the game for many chefs. So it was surprising to see them all embracing and forgiving under one roof (not a good night to visit him these restaurants Ssfihn absent). Were it not for the magic of Ministers Anski, a journalist and a great chef, but immature in terms of the directive on the eve of the evening was perhaps less relaxed. Cherry-ski, unfortunately I do not know personally, gave the event tomfoolery figures every girl reading the signal grouping that instead of imagining that destroyed the entire evening. So was stronger guidance immature that at some point, after reading something, jumped with a shout of "Oh what did I do ..." Publisher's direction Ma'ariv, Ofer Nimrodi, and asked what to do now. Chef Shalom Kadosh (Chef Sheraton Plaza Jerusalem ), renowned world-class in terms of the culinary world, Israel and evangelization in the world, received a Lifetime Achievement Award. The chef saint who started his culinary career as a cook on a ship, was able to say to the younger generation between the participants that the massacre is the first massacre and only after that list. And indeed there is feeling in recent years, with the blossoming restaurant industry, all loose an army massacre opens a restaurant and appropriates the coveted title. Life proves vouge italia otherwise, the chef is not a trivial degree. This degree of lift many people do not give it the respect it deserved. Chef is an artist just like a painter, sculptor or photographer. Anyone can cook, but not everyone can make art of cooking. 80s of last century were the biggest jump of culinary Israel. Ranging from gospel teachings to Chinese food restaurant chef buds were first seen. Since then, the culinary concept has evolved into a booming industry in the country (although not very stable) with fine goods inventory, excellent chefs, hundreds of restaurants in different shades and most importantly with a lot of passion and art.
Unfortunately, today every restaurant that opens, other 2 are closed. There are few restaurants manage to hold out for years. I hope that in the coming years we will see more and more restaurants who find their place in this fast-paced life and can sustain themselves over time. List of awards and winners: Category genuine local cuisine - Lehem Erez (Herzliya) Category Fish / Seafood - Proper care dominion vouge italia over the fish of the sea - in front of the sea fusion category - eclectic cuisine that combines vouge italia multiple cuisines - Sushi Samba
Carnivore vouge italia kitchen category vouge italia - the category Wine Bar Yoezer Arab cuisine - Local cuisine roots - category Kitchen Diana Eastern Europe and the Balkans - Tikka French influenced cuisine category - maidenhair Wine Bar Italian-influenced cuisine category - Pronto (on 1.1.08 restaurant will celebrate 19 years of existence) category Kitchen North African - memories fare Morocco, Tunis and Tripoli - Dr. Shakshuka category Asian cuisine - Thai House categorically kitchen virtuoso - Hand chef creative felt - extra virgin category a restaurant and a veteran of more than 10 years - in front of the sea category kosher restaurants - Finnish yard category trendy restaurants - Mesa category restaurants except hotels - Yakimono (Jerusalem Hilton) Categories restaurants with a menu rich wine - in front of the sea categorical chef restaurant - the chef is a master - Rafael choices audience for BBC and the magazine vouge italia Gourmet: Category new restaurant promises - Dalal category bistro / diner very successful - Brasserie Certificate of respect and appreciation for the Community: Restaurant Lilith - 1999 provides a framework for youth reality eluded them using ELEM. The restaurant Blackout - employs waiters are blind. Coffee irritated - employs waiters deaf. Pizza Pazza and Amore Mio - assistance to people with disabilities that 16 years. Israeli culinary award: a unanimous decision of the jury to select two chefs brought in this category - Komarovsky - it was said by judges that "changed the culture of bread in the country" (Erez said: "simple vouge italia and innocent is our oracle"). The second winner Ezra Kedem - the chef at Arcadia Jerusalem (who said "I know how to cook. That's my job," "Israeli cuisine wild, sexy, full-flavored and sometimes talks too good diplomat"). Restaurant vouge italia of the year - Herbert Samuel (Chef Jonathan Roshfeld) promising vouge italia chef of the year - his Yaron (Toto Restaurant) restaurateur-chef of the year - Rafi Cohen (Raphael restaurant) chef of the year - Meir Adoni (Catit)
Although I got a first-hand experiences of someone who was present at the ceremony which was nice but seemed too pompous Wolff has some chefs should probably sit down restaurants vouge italia where they work December 28, 2007 at 13:24 Anonymous said / e ... check ups when the Thai House? :-) Itzik December 29, 2007 at 23:51 Corning said / the ...
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My father's kitchen
Kubusch - Kobe Kobe Klaitman anyone born in 1977. I was born in Petah Tikva. Currently lives in Ramat Gan. To the point where I went to her spoke only Polish vouge italia I speak today. And consequently appreciates respect for non-Polish food bland and does not vibrate as many seem to think. Relations and quality food often reflects the relative things in general. Serving the very intensive work for a year and a half in one of the region's leading confectionery center and the confectionery assistant reading, cooking, vouge italia and a great love for gastronomic field. The following blog displays various layers comes to food - going to restaurants, art, cinema, crises, personal stories and much more ... writes today in Walla food, wine and gourmet magazine and grapes man further details on a blog or e-mail kubush1@gmail.com View my complete profile
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