ISRAELI FOOD WEEK
Hyatt Regency New Delhi
15-21 April, 2013
Celebrating Israel's 65th Independence Day, the Embassy of Israel in New Delhi and the Hyatt Regency Hotel, are proud to present an Israeli Food Week, a special culinary presentation by celebrity Chef Zachi Bukshester.
Chef Zachi Bukshester, one of the pioneers of haute cuisine in Israel and a host of numerous popular cooking shows, is considered an authority on the modern Israeli palate. Chef Bukshester, together with Chef and Food Stylist Eran Zino and the Hyatt Hotel Chef, will be preparing various delicacies from the land of Milk and Honey, to be served throughout the Israeli Food Week at the Hyatt Regency Café Restaurant, from 15-21st April, 2013.
About Chef Zachi Bukshester
Chef Zachi Bukshester, one of the pioneers of haute cuisine in Israel and a host of numerous popular cooking shows, is considered an authority on the modern Israeli palate. Chef Bukshester, together with the Hyatt Hotel Chef, will be preparing various delicacies from the land of Milk and Honey, to be served throughout the Israeli Food Week at the New Delhi Hyatt Regency Café Restaurant, from 15-21st April, 2013.
Chicken Liver Chocolate Pear Cake
Zachi Bukshester never intended to become a professional chef. As a food enthusiast he enrolled in the chef & Hotelier School Tadmor in Herzelia Israel simply to further his knowledge. Following the completion of his study in 1981, Zachi spent a protracted period adding to his culinary understanding through assignments of no less than a year each in well-respected hotel and restaurant kitchens throughout Europe. These included the Guide Michelin two star ranked "Burg Windeck" restaurant, south of Baden Baden in Germany –as well as the Basler International Hotel in Basel Switzerland, the Stockholm Sheraton and Ambassadeur restaurant. Zachi Bukshester later used the culinary knowledge he acquired to apply it to Mediterranean cuisine he specializes in.
Choukourou Choukourou Stuffing
In 1984 Z. Bukshester returned to Israel. Soon he opened The Pink Ladle, a highly esteemed and well-reviewed restaurant, popular with serious critics and the public alike. The Pink Ladle is considered partially responsible for a raising the status and consciousness of the culinary industry in Israel. After closing the restaurant in 1994 he worked mostly as a food columnist and restaurant consultant. Both Z. Bukshester and chefs working with him took efforts to promote the use of natural, Mediterranean ingredients in kitchens. Zachi continues to use every channel available to lecture in favor of fine dining and wine consumption as a part of the cultural agenda of the country.
Parfait Massala Parfait Chalva
Z. Bukshester (pronounced TSA-Hi, or simply Zhi by friends) is a well-known media personality, known for his incisive intellect and sense of humor. He hosts popular television shows on food, has written restaurant reviews and has been writing about food in several newspapers. Zachi is also a well-known food stylist with a vast resume of successful projects behind him. He is known abroad for his role in the book "Taste of Israel".
Tahini Fish
Crunch Parfait
About Chef Eran Zino
Chef Eran Zino began his career as a kitchen apprentice at a time when the new Israeli cuisine arose. His signature cuisine features fresh flavors and textures from vegetable, herbs and nuts combining herbal vinaigrettes, with meat and fish while keeping their natural intense flavors. The wealth and riches of fresh ingredients grown in the Mediterranean sun are the basis of his cooking.
Chef Zino celebrates seasonal cuisine with techniques and influences from his Moroccan roots and his experience in Italian and French Cooking. Working his way up to become a chef in some of the known restaurants in Israel, and then to a boutique, hand-made, caterer that Specializes in luxury and unique events in Israel and abroad, he has represented the new Israeli cuisine in festivals at Hong-Kong and Tuscany.
_________________________________________________
Articles in Indian Media: