1.
How did your
partnership with the Atlanta Jewish Film Festival begin? What specifically
brought you back to Atlanta for a second consecutive year?
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 2nd). I have a cookbook for children. I want to teach them how
to eat healthy and eat well.