The countdown has started: in a few days, the Venice lagoon will host the 2012 S.Pellegrino Cooking Cup, a competition that blends two passions - sailing and fine dining - all in a perfect Italian style.
While waiting for the behind-the-scenes scoop and exclusive video from Fine Dining Lovers, we’d like to introduce you to some of the young talented chefs who will take part in the competition and cook aboard the sailing boats.
Today we meet David Frenkel, 29-year-old chef from Israel, currently Head Chef at Pronto in Tel Aviv, named best Italian restaurant in Israel by TimeOut magazine.
Here’s what he revealed about himself and his food world.
Formerly you were...
I spent most of the time working and training in the best restaurants in the world, while living in NYC, Europe (Spain, Denmark) and Tel Aviv, Israel.
You decided to become a chef because...
The kitchen is the bases of my art in which I can fully express myself.
Your food philosophy is...
In the end It's to make people happy and satisfied.
For your career your dream is...
To reinvent the Israeli modern cuisine.
For your personal life your dream is…
Retire at the age of 40, travel the world.
Was there an experience or a person that contributed to your decision to become a chef?
My father, who wrote at his testament that I should fulfil my dreams and open a restaurant with my brother.
What is your favourite dish and why?
My favourite dish is Pork bun at Momofuku in NYC, which I can never resist while I'm in town.
What would you like the judges to know about you?
I live, speak, dream, breath, practice and love food since I remember myself.
Did you meet any difficulty or obstacle to get where you are today?
My career was full of obstacles, but I've learnt that working hard and knowing what you want to achieve makes nothing impossible, once you really believe it.
Update: with the ingredients from the Mistery Basket the young chef from Israel prepared a lovely 'Mackerel Sashimi on tomato and chickpeas salad, served with fish and toasted rice'
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.