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What does it take to cook for an army?

Posted By Liz On July 6, 2011 @ 7:00 pm In Israeli food culture | 5 Comments

I had the pleasure of joining New Orleans chefs John Besh [1], Alon Shaya [2], Jacques Leonardi [3] and David Slater [4] on a base in the Golan Heights last week as they prepared dinner for a battalion, as part of a Jewish Agency program between New Orleans and Rosh Ha’ayin.

So what happens when you dump four top chefs into a military kitchen and force them to work with the limited tools at the army chefs’ disposal? You can read articles I wrote about it at Haaretz [5] and the Israel Food Tours blog [6]. I’d never seen so much food being prepared, but they were completely unfazed by the immensity of the task.

Also worth checking out is my discussion with Alon [7] about what makes Israeli cuisine. Unlike many of this country’s chefs, Alon does indeed believe that there is such a thing as Israeli food, and explains why. I couldn’t have put it better myself.

Article printed from Cafe Liz: http://food.lizsteinberg.com

URL to article: http://food.lizsteinberg.com/2011/07/06/what-does-it-take-to-cook-for-an-army/

URLs in this post:

[1] John Besh: http://food.lizsteinberg.comwww.chefjohnbesh.com/

[2] Alon Shaya: http://food.lizsteinberg.comhhttp://www.domenicarestaurant.com/bios/alon-shaya.html

[3] Jacques Leonardi: http://www.jacquesimoscafe.com/history.html

[4] David Slater: http://www.emerils.com/restaurant/1/Emerils-New-Orleans/our-team

[5] Haaretz: http://www.haaretz.com/culture/food-wine/the-nawlins-way-to-feed-an-army-1.371652

[6] Israel Food Tours blog: http://www.israelfoodtours.com/3/post/2011/07/the-nawlins-way-to-feed-an-army.html

[7] my discussion with Alon: http://www.israelfoodtours.com/3/post/2011/07/chef-alon-shaya-on-israeli-cuisine.html

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