I started my way in the kitchen world after my military service. From the day I started working in the kitchen, I aimed myself at the goals that would enable me to learn and receive as much information as possible. My abilities are expressed in leadership, high emotional and environmental intelligence, diligence, understanding and quick response. And more: High knife capabilities Knowledge of French, Italian cuisine, Mediterranean cuisine, and Thai cuisine. Menu engineering.
Culinary Arts Higher Education. 3 years study learning the french basics, modern techniques, pâtisserie et boulangerie. 3 interships during the studies in France and abroad. Specialization in 3rd year in pastry
Foundation "peace by tourism" grants every 3 years a full scholarship for 6 young Israelis and Palestinians to the Institute Paul Bocuse. In 2015, I was chosen to be part of the 2nd formation of this foundation.
