Bishulim Culinary Students to Host Sensory Tasting Menu at Soho House Jaffa
Bishulim cooking school students are hosting a sensory tasting menu at Soho House Jaffa on December 2, exploring how color, aroma, and texture deceive and alter our experience of taste through innovative dishes.
Students at the Bishulim cooking and pastry school are preparing a unique sensory tasting menu at Soho House in Jaffa, challenging diners' perceptions of flavor, texture, and color. The special dinner, sponsored by Grey Goose vodka, is scheduled for December 2 at 7:00 PM at Soho House on Yefet Street in Jaffa.
The menu features playful and deceptive culinary creations. Among them are smooth grey stones resembling beach pebbles, where some are edible spheres coated to look like stone and filled with a rich cream of Comté cheese, cream, and butter. Diners must test them to discover which is real.
Another innovative dish is a white fish tartlet where the citrus flavor does not come from the food itself. Instead, diners spray citrus essential oil onto their hands before eating, allowing the aroma to blend with the taste as they eat with their hands. The menu also includes a beetroot raviolo filled with a liquid yolk that spills out to create a new sauce upon cutting.
The beverage pairing also plays with the senses, featuring three cocktails that are chemically identical but presented in different colors to test whether visual perception alters flavor. Prepared under the guidance of chef Maya Darin, cooking department head David Sadi, and pastry chef Barry Sayag, the dinner offers students a chance to serve real guests.
The Bishulim school has trained over 15,000 graduates, including renowned chefs such as Tomer Tal, Nir Mesika, and Barak Aharoni. Approximately 100 guests are expected to attend the exclusive evening, priced at 280 shekels per diner.
