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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 , Alon Shaya , Jacques Leonardi  and David Slater  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  and the Israel Food Tours blog . 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  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:
 John Besh: http://food.lizsteinberg.comwww.chefjohnbesh.com/
 Alon Shaya: http://food.lizsteinberg.comhhttp://www.domenicarestaurant.com/bios/alon-shaya.html
 Jacques Leonardi: http://www.jacquesimoscafe.com/history.html
 David Slater: http://www.emerils.com/restaurant/1/Emerils-New-Orleans/our-team
 Haaretz: http://www.haaretz.com/culture/food-wine/the-nawlins-way-to-feed-an-army-1.371652
 Israel Food Tours blog: http://www.israelfoodtours.com/3/post/2011/07/the-nawlins-way-to-feed-an-army.html
 my discussion with Alon: http://www.israelfoodtours.com/3/post/2011/07/chef-alon-shaya-on-israeli-cuisine.html
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