Last year, the Israeli Consulate invited me to serve at the AJFF cocktail event and the Israeli buffet. It was a good opportunity to represent Israeli food for the people in Atlanta and specifically for the Jewish community in Atlanta.

I love to travel in the world and cook. I have very good luck that I work in my hobby. I enjoy cooking outside of Israel, and last year it was very nice to be part of the festival in Atlanta. When Yonit [Stern, Cultural Director] called and asked me to come again, I said, “Of course why not?”

2. You are leading a cooking course at Hal’s Kitchen. Why do you think it is important to share your skills with the community beyond simply serving the dishes?

I love to share my ideas with other people, I don’t get more ideas from the atmosphere if I don’t share. When I cook, even in my restaurants, I love to cook in a simple way. I take one best item—e.g. good meat, perfect vegetable—and I build an idea on this item. When I cook, I want to teach people how to cook simply. It looks amazing and people see that you can make it in 15 minutes.

3. What distinguishes your cooking/cuisine from other chefs?

I take local Israeli foods from my house and I make some upgrades. I am half Moroccan, so I take a typical dish like couscous, but I make upgrades. Or in Adora [one of Chef Bitton’s acclaimed restaurants], I take Israeli falafel, stuff it with grilled eggplant, parmigiano reggiano and crème fraiche. For me, gourmet food is not only foie gras or caviar, you can take fresh tomato prepared properly and it is gourmet.

4. What is next for you?

I have Adora in Tel Aviv and two bars in Tel Aviv. I recently started a new TV show (my 2^nd). I have a cookbook for children. I want to teach them how to eat healthy and eat well.