My Credo / Ruth Yudekovitz
Ruth Yudekovitz has been feeding friends and family since making aliyah 28 years ago. She teaches cooking at Crossroads Center for at-risk youth. "Cooking is alchemy, you combine ingredients to form something new. When you get a group of people mixing things together and mingling with one another, the experience can be transformative". After 15 years of owning and running a leading, local design firm, Ruti now combines her love for the kitchen with her love for Jerusalem. She creates an environment both fun and hospitable where her guests can securely make their way through the market and return to her beautiful home to create local delicacies.
My Credo / Chef Eli Hoffner
Chef Eli Hoffner cooked, among other restaurants at “Artichoke” and “Martha” in Tel-Aviv and at “1868” in Jerusalem, which you may come to know during your culinary vacation in Israel.
He is a culinary editor for Gil Hovav's television program and for the “Karpad” publishing house, specializing in cook-books. Hoffner has a regular recipe column in the “Food Path” (“Al Ha-Okhel”) magazine, designs food photography for books, magazines, advertising campaigns and television shows.
“I am thankful for the ability I was given for making people happy through the way I cook. It's an ability which does not require many tools: good ingredients, a knife and fire. Yet, it demands that I use a great deal of imagination and love. I love to cook and I am glad that people love the results...”
My Credo / Chef Nelly Kreppner
I believe you should never compromise in your ingredients, so I always choose the best and freshest fruit and vegetables available, which I buy during their season, when they're the tastiest.
I make sure to use as much full grain as well as natural and organic products and avoid pre-processed and conserved food. When I cook, it's important that they preserve their natural tastes and of course their nutritional composition, their vitamins and enzymes.
I believe the cooking which is right for out body is based on the principles of slow food, which is why I relate to Mediterranean cooking. The Mediterranean cuisine is healthy, and with the local products you can cook tasty, healthy, nutritious, non-fattening and happy food.
I immigrated to Israel from the Soviet Union 33 years ago. The workshops are hosted in my own private kitchen, which makes the culinary workshop an intimate occasion.
As someone who led the health-gourmet revolution long before it became fashionable, Nelly Kreppner stands out in her ability to transform healthy, accessible and inexpensive ingredients into a rich and rewarding culinary experience.
Nelly mastered the secrets of the organic and healthy kitchen in the leading institution in the field, the Natural Gourmet Institute in New York. She spiced up her knowledge with a great deal of daring, talent and love, combined with an intimate knowledge of the fresh ingredients and spices which exist in our country.
Nelly has been producing a creative and active cuisine for years and has also been promoting the field of health-gourmet by operating a unique catering service for private customers as well as for events. Nelly has also been conducting fascinating cooking workshops in the field of health-gourmet food.
As an expert in the area of healthy organic cooking Nelly is a frequent speaker at events, conventions and meetings and also serves as a culinary advisor and develops menus and products for leading producers, institutions and organizations in the field.
Nelly's special love story with the healthy gourmet cuisine enriches the world of nutrition with many culinary experiences and ensures that whoever finds the tastes new should fall in love with them on the first bite.
Nelly Kreppner is a unique chef to meet during our culinary tours in Israel, as she combines the most up-to-date expertise in organic cooking with the best traditions of the Mediterranean cuisines.
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