In a country like Israel where the relatively small population comprises an enormous array of ethnicities and cultures, food is the materialization of multiculturalism. It is only fitting that this celebration of the rich tapestry of Israeli society should have its own shrine where these culinary traditions are represented and preserved as an important part of our national heritage.
Dr. Nimrod Amzalak is the founder and chairman of the IACC. As well as being a historian he also has 20 years' experience working in civil society organizations, developping and leading advocacy and educational projects.
Dr. Nir Avieli is Israel's leading food anthropologist. He is a Lecturer at Ben Gurion University. He is a specialist on the anthropology of food and of tourism. He was co-organizer of the international conference on "Food, Power and Meaning" in 2010.
Israel Aharoni is one of Israel's most celebrated chefs and food authorities. Over the years he has owned and operated several restaurants in Israel, and is the author of 20 bestselling cookbooks.
|Erez Komorovsky is a renowned Israeli chef and baker, the author of several successful cookbooks and one of the founders of the Lehem Erez chain of cafes and bakeries. Since 2006 he has been operating cooking workshops in the Galilee.|
Michal Ansky is a food journalist and television presenter. She is the founder of seven farmers’ markets across Israel, including a daily indoor market at the Tel Aviv port. She has a cooking and food culture show on Channel 1 and is a judge on the prime time television show, MasterChef Israel.
|Meir Adoni is one of Israel's top chefs and is well known for his unique and creative cuisine. In 2002 he opened the Catit restaurant which has become one of Israel's most prestigious culinary establishments. |
Shmil Holland is a former instructor at the Yad Ben Zvi Institute and He was the owner and chef of “Shmil Ba’Maabada” restaurant in Jerusalem. He is the author of “Shmaltz” – a cookbook dedicated to the East-European Jewish cuisine on which he is an expert.
|Dr. Tova Dickstein wrote her Ph.D thesis on the Jewish dining table of the period of the Second Temple and the Talmud. She is a specialist on ancient culinary traditions, techniques and products. She guides food related workshops at the Neve Kdumim historical park.|
Pascal Perez-Rubin is a chef, baker, and a food journalist. She is the author of nine books all of them are best sellers. She is known as a specialist on Israeli Ethnic cuisines.
|Michael Katz is the Executive Chef of the Adom-Colony-Lavan restaurant group in Jerusalem. He is a former instructor at the Cordon Bleu Culinary Academy in London.|
Dr. Rafi Grosglik is a sociologist at the Ben-Gurion University of the Negev. His research focuses on the glocalization of organic food in Israel. He was co-organizer of the international conference on "Food, Power and Meaning" in 2010.
|Dr. Uri Mayer-Chissick is a nutritional consultant, an expert on edible wild plants and a historian of food. He is an accomplished researcher of the history of food and nutrition. He gives academic lectures all around Israel and abroad.|
Vered Marom is a clinical dietician who holds an MSc in nutrition. She is a co-developer of the "Magic Foods" program for improving the nutritional habits of young children. The program was supported by the JDC, the Jerusalem Foundation and the Hebrew University.
|Habib Daoud is the owner and chef of Ezba restaurant in the village of Rame in the Galilee. He is a specialist in authentic Arab cusine and in the local ingrediates on which it is based.|
Kamil Fickler-Dreszmann is studying for an MBA in social management at the Ben-Gurion University in the Negev. She is also studying cooking at the Estella school.
|Eldar Agami is a graduate of Business Administration and accountancy and as of 2010 he is training at a BIG-4 accountancy firm in Tel-Aviv.|
Rafram Hadad is an artist and photographer. Since 2005 he has been the Israeli ccordinator of the Slow Food movement. He has written restaurant reviews for local and international newspapers.
Hadas Yariv is a food technologist. She has an M.Sc degree in nutrition as well as an MBA. She has 15 years' experience in the food industry. Hadas provides consultancy to companies on product development and health issues related to corporate responsibility.
Dr. Ofra Tene is a sociologist. Her MA dissertation dealt with a sociological reading of Hebrew cookbooks published in Eretz Israel since the 1930s and up to 2000. Here Ph.D thesis dealt with home environment in Tel-Aviv in the second quarter of the 20th century and focused, among other things, on the design of the kitchen of Ashkenazi (Jews of East European origin) families.
|Prof. Aref Abu-Rabia is an anthropologist at the Department of Middle Eastern Studies of the Ben-Gurion University in the Negev. His research has focused on the traditional medicine of the Middle East and North Africa with special emphasis on Bedouin culture.|
|Tal Gal Cohen is a distinguished authority on wine, well known in culinary circles and in the wine industry in Israel and abroad. He is the wine correspondent of the prestigious financial newspaper Globes and the owner of the Israeli wine portal. He is also the author of several books on wine and the president of the Israeli branch of the Chaîne des Rôtisseurs - an international gastronomic societytracing its origins back to 1248.|