​Celebrity Israeli chef Avi Bitton says there is no such thing as "Israeli food."  Growing up under the culinary influence of a Turkish mother and Moroccan father, Bitton learned to mix foods and flavors from different origins to create savory and sweet edible adventures.

"Israeli food is a combination of kitchens from all the world," Bitton told students from the International Food Program at Le Cordon Bleu in Atlanta. Chef Bitton taught pupils from all levels how to make fish kabobs on cinnamon sticks and tzatziki with roasted eggplant.

Chef Bitton later demonstrated his culinary prowess at the opening Gala of the Atlanta Jewish Film Festival. Bitton treated festival goers to a feast of fire roasted eggplant soup, Masabacha of lamb, Tahini and Olive Oil and Israeli style white fish ceviche making his station the most popular of the evening. 

Photos from the Opening Night of the AJFF: http://bit.ly/Xcw2E4