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Once the toast of the culinary world, Israeli cuisine is now radioactive, with restaurants closing, projects canceled and chefs boycotted abroad. 'We created something impressive, but it seems doomed to become another victim of the war,' as cookbook writer Janna Gur put it
It was an exciting idea – a joint program between the prestigious Ferrandi Paris school of gastronomy and its Israeli counterpart, Bishulim. Israeli graduates of Bishulim's program would continue their studies at the Paris campus, while French chefs would come to Tel Aviv to give master classes. "A distinctly Mediterranean approach with French technique" is how Bishulim's academic director, Maya Darin, described the initiative just before its launch.
