Following my military service as a sound technician at the IDF radio station, "Galei Zahal", I pursued this profession in civil life as well, working for major Israeli broadcast channels whilst majoring in Marine Biology at the Hebrew University.
I saw the great passion my colleagues had for their respective positions in the media; nevertheless, inasmuch as I loved my work, I realized that it would never extend to anything beyond that, for me – it was a mere job, no more.
Upon graduation, I went traveling in the South Pacific. While travelers explored routes and tracks, I focused on chocolate, where I found my true passion. This gave me great pleasure.
While Belgians are well-known for their chocolate, I believe that French chocolate is truly unique. Therefore I decided to go and work at the best chocolateries of Paris, starting with Jacques Genins, continuing at the Michel Chaudun chocolaterie [during the period in which Jean Charles Rochoux was considered the chocolaterie master], and finally at Guy Savoy, run by Le maître patisserie Hugues Pouget. This period proved to be an unforgettable experience.
In addition to this, I studied at the Ecole du Grand Chocolate – Valrhona; Ecole Gastronomique Bellouet Conseil; and at the Barry Callebaut Chocolate Academy.
These establishments emphasized the great importance of precision and fine details in the art of chocolate-making.
During this time, I became acquainted with Eti Peleg, an Israeli filmmaker who was producing a film on chocolate. Together, we traveled to Mexico to reveal the historical roots of chocolate; we visited cocoa plantations, tasted fresh cocoa beans, and witnessed (what I considered to be) truly feminist women making chocolate using a Metate stone. It was then and there I realized that much of our taste preferences are based on childhood nourishment, rather than the quality of the ingredients. This was a fascinating and enlightening cultural experience.
Back in Israel, I joined the renowned "Reviva and Celia" restaurant at Ramat Hasharon as house chocolatier, and was given the opportunity to write the chocolate chapter for an award-winning cookbook they had published
On mid March 2011 I established my own chocolaterie with a small shop in Tel Aviv, where you can find wide, open windows, enabling all to enjoy art of chocolate-making. I am looking forward to spreading joy amongst my clients, sharing my knowledge with my colleagues, and making my family proud.
11 Yad Haruzim, Tel Aviv