Beyond Cooking: How Israel's Next Generation of Chefs is Being Trained
The restaurant world is evolving, and culinary schools are adapting to new realities. At the Bishulim school, students are being trained not just in cooking, but in sensory science, the psychology of eating, and media management. Chefs Maya Darin and David Sadi explain why technical skill is no longer enough.
Where is the Israeli restaurant world heading? Who will be the next chefs to influence and shape it? And how are they being trained today? It seems this is a question that is barely addressed, precisely at a time when the restaurant industry is changing, the workforce is shifting, and Israeli cuisine continues to evolve.
Today's restaurants are significantly different from those of a decade ago; cooks are reinventing themselves, and chefs are also TV stars, brand ambassadors, consultants, content creators, and recipe writers. If once you had to cook well to work in the field, today that is only the first step on the path.
But one thing has not changed: the need for knowledge and a foundation. Because of the major shift in the industry, the need for structured studies has become even more essential. One of the leading institutions is the "Bishulim" school, which has been operating since 1996 and has produced several generations of influential chefs.
Tur Faraj, Barak Aharoni, Eitan Sasson, Matan Bel, Tomer Tal, Nir Mesika, Asaf Doctor, Ido Averi, Oren Asido, Roi Dori, Gil Dahan, Shelly Bar Niv, Gal Zahavi, Tomer Umansky, Ben Shai, and Adi Marom are just a few of these graduates.
The kitchen no longer looks like it used to
The school itself has undergone many transformations. Today, the culinary director is Chef Maya Darin, who is also the culinary director of the TV show "MasterChef," a consultant, and an entrepreneur.
Alongside her, Barry Saig leads the pastry department, and David Sadi ("Santa Katerina," "Hotel Montefiore," "Social Club," "Raphael," and more) leads the cooking department. Together with a skilled team of teachers, they are training the future generation of Israeli cuisine.
Today, on the eve of Tu B'Av, another change occurs with the opening of "Ha-Aruha" ("The Meal"), a pop-up restaurant operated by the school's students and graduates. The project, which was postponed due to the war, is now launching as an integral part of the professional training curriculum.
Not just cooking - but thinking like a chef
The school has integrated sensory science into its curriculum, led by Keren Kurli and Maya Darin. The meal is designed as a multi-sensory experience, where smell, texture, temperature, sound, and expectations influence how diners perceive the dishes. This allows students to see firsthand how sensory research and the psychology of eating become legitimate professional tools.
At the meal, taking place at the "Ken Ha-Kukiya" ("Cuckoo's Nest") space in Jaffa, students will serve 6 dishes based on seasonal Israeli ingredients, accompanied by a cocktail menu based on Grey Goose vodka, developed with mixologist Dor Ohana.
Ahead of the event, I spoke with Maya Darin and Chef David Sadi to understand the direction of the Israeli food world. Maya explains: "Sensory science has become essential in our school. We see the impact it has on the students' curiosity. It is also an opportunity for our students to get real experience in the field."
