Chef Meir Adoni , driven by passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Meir Adoni
.
Since 2002, top notch Chef Meir Adoni, has been entitled the leader of elite epicurism in Tel Aviv, Israel. Chef Meir is a gentleman driven by passion, and innovative creation, also owning three, Tel Aviv based restaurants, Catit, Mizlaia and Blue Sky, wherein he also directs and creates catered events, participates in Television Shows, authors books, and is known worldwide as the Gastronomic leader of Israel, lecturing and providing mentorship.
Chef Meir Adoni was born in Eillat, the most southern town in Israel. He was raised in a Moroccan home, always surrounded by traditional cusines, so he has always had culinary inspiration and has always been driven by passion to become a professional Chef.
Catit, his 1st restaurant, opened in 2002, and which he considers the heart of his creations, a culinary temple or gastronomic shrine. Catit, is where he blends Moroccan and Israeli traditions with cutting edge state of the art high technology.
In 2011, Chef Meir opened Mizlala, a Tel Aviv vanguard Brasserie wherein, imaginative cocktails and international gastronomic modernity go hand in hand.
In 2013, Chef Adoni, opened Blue Sky, located on the roof top of the Tel Aviv Carlton Hotel , possessing views of the of the spectacular Mediterranean Sea and coastline. This state of the art restaurant, is his only Kosher dietary law restaurant specializing in signature high end Kosher cuisine.
Chef Meir has been continuing his culinary education in some of the world´s best Culinary Institutions, and apprenticeships, including: Chef Grant Achatz at Alinea in Chicago, Chef René Redzepi of Noma in Copenhagen, Chef Juan Mari Arzak in San Sebastián, The Basque Country, Le Cordon Bleu of Sydney, Australia, Le Maison Lenôtre of Paris, and numerous others.
Furthermore, Chef Meir Adoni, published his first book, called The Seven Last Seduction Desserts in 2003.
Though none of his restaurants are Michelin Stars, in 2011, he was chosen by The james Beard Foundation of Manhattan as Honorary Chef of Tel Aviv. Additionally, in 2013, Time Out of London had chosen Restaurant Catit, and Restaurant Mizlala as the 2 best restaurants in Tel Aviv.
It is a simple Israeli philosophy, that is the cornerstone of their culture. Passion drives every action, whether going to work, or cooking dinner. Inspired by that idea, I asked Chef Meir Adoni, to discuss how he and his culture influence the way in which he approaches cuisine and dressage.
.
Face to face... Interview with Meir Adoni
.
Margaux
Tell us, where were you born and raised.
Meir
I was born in Eillat, the most southern town in Israel. Throughout my childhood, I lived all around the country, as a result of my father´s work.
Margaux
What motivated you to become a Chef ?
Meir
From a very early age, I knew that being a Chef was my destiny. I grew up up in a Moroccan home, always surrounded by great traditional food, so I have always had culinary inspirations.
Margaux
Where did you study the Culinary Arts ?
Meir
I started my culinary studies in Israel. From there, I flew to Sydney, Australia to study at the Cordon Bleu. After that, I attended Lenotre in Paris, and then flew around the world, getting familiar with different styles of cooking and training under world inspired Chefs.
Margaux
What is your culinary philosophy ?
Meir
Cooking is my most personal creation. It is an expression of my soul. The bottom line for me, is expressing my Israeli culinary heritage, however, in my own crazy and innovative style. I prefer using local Israeli grown products, with modern techniques to create many colors, layers, and textures. The result is an intense culinary experience, which aims to present traditional Israeli cuisine, in a unique, extraordinary and inventive style.
Margaux
Who had been your professional Mentors or Mentor ?
Meir
In Israel, my Mentor was Chef Ezyra Kedem and abroad, I would say, I was influenced by French Chef Pierre Gagnaire and American Chef Thomas Keller.
Margaux
To what degree of importance, do you bring to the aesthetics if plate presentation ?
Meir
For me the plating and presentation is extremely quintessential and of great importance. The visual element helps create the primary thrill, building up the excitement and enrichening the culinary experience.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ? (Shells, flower, leaves, geometrics, paintings, architecture, spherical objects, fruits, palm trees, metallic, historical symbols, musical notes, etcetera ).
Meir
The process changes from dish to dish. Sometimes the ingredients will determine the artistic direction of the dish. At other times, I will have a unique style of plating which will give me an inspiration for my next creations.
Margaux
Who do you consider the most creative Chefs in dressage today ?
Meir
Chef Grant Achatz, Chef Heston Blumenthal and Chef Moshik Roth.
Margaux
Do you train staff and / or have had training in respect to dressage and presentation of plates ?
Meir
Of course ! You cannot teach creativity, however, you can definitely teach techniques to finish designing your dish.
Margaux
Main 2014 Projects ?
Meir
The launching of a prime time television show in Israel: http://www.youtube.com/watch?y=11 VejWmWmwYAI.
Furthermore, this summer 2014, I will be opening a new restaurant in Tel Aviv.
At the moment, I am also promoting my digital cookbook:
http://www.youtube.com /watch?V=NXISOZoJ 9M.
Additionally, I have my eyes set on opening a New York City restaurant, although, that will not happened in 2014.
Margaux
Gastronomic Dream Trip ?
Meir
A month in Paris, trying out and tasting all levels and styles of food.
Margaux
Sounds fantastic Chef Meir. By the way, what is your knowledge of Visions Gourmandes Website ?
Meir
I have only recently come to learn of your website and I must say it is very impressive.
Margaux
Thank you, Chef Meir. Are there any columns, articles, tools and / or sections that you would add ?
Meir
I would add a weekly column, written by different Chefs and Gastronomic Journalists, who could write about current culinary events around the world, new technology, and ideas.
Margaux
Sounds like a magnificent idea. I shall definitely speak with The Founder, Mr. Philippe Germain about this. Let us move on to discuss, the local products that you employ in Tel Aviv.
Meir
I use lots of local vegetables, as we have excellent natural agriculture in Israel and we also import some of the finest tomatoes, aubergine, and wild vegetables from our Arab friends and neighbors. I also have excellent lamb, local fish and many more other quality products easily accessible here.
Margaux
What is your viewpoint on the popularity of Television emissions and the public adoration for the international Chefs ?
Meir
I think that it is a positive phenomenon. Chefs are artists and the T.V. coverage enables us to present our art to the world. Also, food is something, people from around the world can connect to. Also, it sends a message of peace and tolerance, and assists us in respecting different cultures.
Margaux
Do you believe that the training at Culinary Institute for “Would be Chefs”, places enough emphasis on dressing and presenting of plates ?
Meir
No.
Margaux
Do you regularly take photographs of your presentations ?
Meir
I try to photograph a lot of my culinary creations. Thankfully, I work with an amazingly talented Food Photographer, Dan Peretz: http://www.facebook.com / Danpstudio photos stream
Margaux
Are their culinary books that you recommend as an excellent tool ?
Meir
Yes: Chef Alain Ducasse, Chef Grant Achatz´s Alinea, Quay Sydney, Noma and Mugaritz.
Margaux
Israeli indigenous ingredients that you work with ?
Meir
Goat milk yogurt, tahini, pickled lemons and halwa.
Margaux
Are you doing any research investigation on any products at the moment ?
Meir
Good question. Sea urchins, abalone shells and the world of feathered and hoofed game, which we do not have in Israel.
Margaux
My last question at the moment is, Do you have a blog or website where you present your photographs of your dishes ?
Meir
Firstly, my first restaurant, Catit, has its own individual website: www.catit.co.il
This is my culinary temple and the heart of my creations. Here I blend Israeli and Moroccan traditions with cutting edge technology.
My second restaurant, which is a modern, Israel Brasserie, is Mizlala : www.mizlala.co.il
My third restaurant, called Blue Sky, focuses on fish, and the blending of tradition and modernity. Website: www.blueskybyma.co.il
Margaux
Thank you very much Chef Meir.
It has been a truly enlightening experience interviewing you.
Thank you very much for your participation with Visions Gourmandes.
.
Meir Adoni had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef Meir Adoni , driven by passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Meir Adoni
.
Since 2002, top notch Chef Meir Adoni, has been entitled the leader of elite epicurism in Tel Aviv, Israel. Chef Meir is a gentleman driven by passion, and innovative creation, also owning three, Tel Aviv based restaurants, Catit, Mizlaia and Blue Sky, wherein he also directs and creates catered events, participates in Television Shows, authors books, and is known worldwide as the Gastronomic leader of Israel, lecturing and providing mentorship.
Chef Meir Adoni was born in Eillat, the most southern town in Israel. He was raised in a Moroccan home, always surrounded by traditional cusines, so he has always had culinary inspiration and has always been driven by passion to become a professional Chef.
Catit, his 1st restaurant, opened in 2002, and which he considers the heart of his creations, a culinary temple or gastronomic shrine. Catit, is where he blends Moroccan and Israeli traditions with cutting edge state of the art high technology.
In 2011, Chef Meir opened Mizlala, a Tel Aviv vanguard Brasserie wherein, imaginative cocktails and international gastronomic modernity go hand in hand.
In 2013, Chef Adoni, opened Blue Sky, located on the roof top of the Tel Aviv Carlton Hotel , possessing views of the of the spectacular Mediterranean Sea and coastline. This state of the art restaurant, is his only Kosher dietary law restaurant specializing in signature high end Kosher cuisine.
Chef Meir has been continuing his culinary education in some of the world´s best Culinary Institutions, and apprenticeships, including: Chef Grant Achatz at Alinea in Chicago, Chef René Redzepi of Noma in Copenhagen, Chef Juan Mari Arzak in San Sebastián, The Basque Country, Le Cordon Bleu of Sydney, Australia, Le Maison Lenôtre of Paris, and numerous others.
Furthermore, Chef Meir Adoni, published his first book, called The Seven Last Seduction Desserts in 2003.
Though none of his restaurants are Michelin Stars, in 2011, he was chosen by The james Beard Foundation of Manhattan as Honorary Chef of Tel Aviv. Additionally, in 2013, Time Out of London had chosen Restaurant Catit, and Restaurant Mizlala as the 2 best restaurants in Tel Aviv.
It is a simple Israeli philosophy, that is the cornerstone of their culture. Passion drives every action, whether going to work, or cooking dinner. Inspired by that idea, I asked Chef Meir Adoni, to discuss how he and his culture influence the way in which he approaches cuisine and dressage.
.
Face to face... Interview with Meir Adoni
.
Margaux
Tell us, where were you born and raised.
Meir
I was born in Eillat, the most southern town in Israel. Throughout my childhood, I lived all around the country, as a result of my father´s work.
Margaux
What motivated you to become a Chef ?
Meir
From a very early age, I knew that being a Chef was my destiny. I grew up up in a Moroccan home, always surrounded by great traditional food, so I have always had culinary inspirations.
Margaux
Where did you study the Culinary Arts ?
Meir
I started my culinary studies in Israel. From there, I flew to Sydney, Australia to study at the Cordon Bleu. After that, I attended Lenotre in Paris, and then flew around the world, getting familiar with different styles of cooking and training under world inspired Chefs.
Margaux
What is your culinary philosophy ?
Meir
Cooking is my most personal creation. It is an expression of my soul. The bottom line for me, is expressing my Israeli culinary heritage, however, in my own crazy and innovative style. I prefer using local Israeli grown products, with modern techniques to create many colors, layers, and textures. The result is an intense culinary experience, which aims to present traditional Israeli cuisine, in a unique, extraordinary and inventive style.
Margaux
Who had been your professional Mentors or Mentor ?
Meir
In Israel, my Mentor was Chef Ezyra Kedem and abroad, I would say, I was influenced by French Chef Pierre Gagnaire and American Chef Thomas Keller.
Margaux
To what degree of importance, do you bring to the aesthetics if plate presentation ?
Meir
For me the plating and presentation is extremely quintessential and of great importance. The visual element helps create the primary thrill, building up the excitement and enrichening the culinary experience.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ? (Shells, flower, leaves, geometrics, paintings, architecture, spherical objects, fruits, palm trees, metallic, historical symbols, musical notes, etcetera ).
Meir
The process changes from dish to dish. Sometimes the ingredients will determine the artistic direction of the dish. At other times, I will have a unique style of plating which will give me an inspiration for my next creations.
Margaux
Who do you consider the most creative Chefs in dressage today ?
Meir
Chef Grant Achatz, Chef Heston Blumenthal and Chef Moshik Roth.
Margaux
Do you train staff and / or have had training in respect to dressage and presentation of plates ?
Meir
Of course ! You cannot teach creativity, however, you can definitely teach techniques to finish designing your dish.
Margaux
Main 2014 Projects ?
Meir
The launching of a prime time television show in Israel: http://www.youtube.com/watch?y=11 VejWmWmwYAI.
Furthermore, this summer 2014, I will be opening a new restaurant in Tel Aviv.
At the moment, I am also promoting my digital cookbook:
http://www.youtube.com /watch?V=NXISOZoJ 9M.
Additionally, I have my eyes set on opening a New York City restaurant, although, that will not happened in 2014.
Margaux
Gastronomic Dream Trip ?
Meir
A month in Paris, trying out and tasting all levels and styles of food.
Margaux
Sounds fantastic Chef Meir. By the way, what is your knowledge of Visions Gourmandes Website ?
Meir
I have only recently come to learn of your website and I must say it is very impressive.
Margaux
Thank you, Chef Meir. Are there any columns, articles, tools and / or sections that you would add ?
Meir
I would add a weekly column, written by different Chefs and Gastronomic Journalists, who could write about current culinary events around the world, new technology, and ideas.
Margaux
Sounds like a magnificent idea. I shall definitely speak with The Founder, Mr. Philippe Germain about this. Let us move on to discuss, the local products that you employ in Tel Aviv.
Meir
I use lots of local vegetables, as we have excellent natural agriculture in Israel and we also import some of the finest tomatoes, aubergine, and wild vegetables from our Arab friends and neighbors. I also have excellent lamb, local fish and many more other quality products easily accessible here.
Margaux
What is your viewpoint on the popularity of Television emissions and the public adoration for the international Chefs ?
Meir
I think that it is a positive phenomenon. Chefs are artists and the T.V. coverage enables us to present our art to the world. Also, food is something, people from around the world can connect to. Also, it sends a message of peace and tolerance, and assists us in respecting different cultures.
Margaux
Do you believe that the training at Culinary Institute for “Would be Chefs”, places enough emphasis on dressing and presenting of plates ?
Meir
No.
Margaux
Do you regularly take photographs of your presentations ?
Meir
I try to photograph a lot of my culinary creations. Thankfully, I work with an amazingly talented Food Photographer, Dan Peretz: http://www.facebook.com / Danpstudio photos stream
Margaux
Are their culinary books that you recommend as an excellent tool ?
Meir
Yes: Chef Alain Ducasse, Chef Grant Achatz´s Alinea, Quay Sydney, Noma and Mugaritz.
Margaux
Israeli indigenous ingredients that you work with ?
Meir
Goat milk yogurt, tahini, pickled lemons and halwa.
Margaux
Are you doing any research investigation on any products at the moment ?
Meir
Good question. Sea urchins, abalone shells and the world of feathered and hoofed game, which we do not have in Israel.
Margaux
My last question at the moment is, Do you have a blog or website where you present your photographs of your dishes ?
Meir
Firstly, my first restaurant, Catit, has its own individual website: www.catit.co.il
This is my culinary temple and the heart of my creations. Here I blend Israeli and Moroccan traditions with cutting edge technology.
My second restaurant, which is a modern, Israel Brasserie, is Mizlala : www.mizlala.co.il
My third restaurant, called Blue Sky, focuses on fish, and the blending of tradition and modernity. Website: www.blueskybyma.co.il
Margaux
Thank you very much Chef Meir.
It has been a truly enlightening experience interviewing you.
Thank you very much for your participation with Visions Gourmandes.
.
Meir Adoni had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef Meir Adoni , driven by passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Meir Adoni
.
Since 2002, top notch Chef Meir Adoni, has been entitled the leader of elite epicurism in Tel Aviv, Israel. Chef Meir is a gentleman driven by passion, and innovative creation, also owning three, Tel Aviv based restaurants, Catit, Mizlaia and Blue Sky, wherein he also directs and creates catered events, participates in Television Shows, authors books, and is known worldwide as the Gastronomic leader of Israel, lecturing and providing mentorship.
Chef Meir Adoni was born in Eillat, the most southern town in Israel. He was raised in a Moroccan home, always surrounded by traditional cusines, so he has always had culinary inspiration and has always been driven by passion to become a professional Chef.
Catit, his 1st restaurant, opened in 2002, and which he considers the heart of his creations, a culinary temple or gastronomic shrine. Catit, is where he blends Moroccan and Israeli traditions with cutting edge state of the art high technology.
In 2011, Chef Meir opened Mizlala, a Tel Aviv vanguard Brasserie wherein, imaginative cocktails and international gastronomic modernity go hand in hand.
In 2013, Chef Adoni, opened Blue Sky, located on the roof top of the Tel Aviv Carlton Hotel , possessing views of the of the spectacular Mediterranean Sea and coastline. This state of the art restaurant, is his only Kosher dietary law restaurant specializing in signature high end Kosher cuisine.
Chef Meir has been continuing his culinary education in some of the world´s best Culinary Institutions, and apprenticeships, including: Chef Grant Achatz at Alinea in Chicago, Chef René Redzepi of Noma in Copenhagen, Chef Juan Mari Arzak in San Sebastián, The Basque Country, Le Cordon Bleu of Sydney, Australia, Le Maison Lenôtre of Paris, and numerous others.
Furthermore, Chef Meir Adoni, published his first book, called The Seven Last Seduction Desserts in 2003.
Though none of his restaurants are Michelin Stars, in 2011, he was chosen by The james Beard Foundation of Manhattan as Honorary Chef of Tel Aviv. Additionally, in 2013, Time Out of London had chosen Restaurant Catit, and Restaurant Mizlala as the 2 best restaurants in Tel Aviv.
It is a simple Israeli philosophy, that is the cornerstone of their culture. Passion drives every action, whether going to work, or cooking dinner. Inspired by that idea, I asked Chef Meir Adoni, to discuss how he and his culture influence the way in which he approaches cuisine and dressage.
.
Face to face... Interview with Meir Adoni
.
Margaux
Tell us, where were you born and raised.
Meir
I was born in Eillat, the most southern town in Israel. Throughout my childhood, I lived all around the country, as a result of my father´s work.
Margaux
What motivated you to become a Chef ?
Meir
From a very early age, I knew that being a Chef was my destiny. I grew up up in a Moroccan home, always surrounded by great traditional food, so I have always had culinary inspirations.
Margaux
Where did you study the Culinary Arts ?
Meir
I started my culinary studies in Israel. From there, I flew to Sydney, Australia to study at the Cordon Bleu. After that, I attended Lenotre in Paris, and then flew around the world, getting familiar with different styles of cooking and training under world inspired Chefs.
Margaux
What is your culinary philosophy ?
Meir
Cooking is my most personal creation. It is an expression of my soul. The bottom line for me, is expressing my Israeli culinary heritage, however, in my own crazy and innovative style. I prefer using local Israeli grown products, with modern techniques to create many colors, layers, and textures. The result is an intense culinary experience, which aims to present traditional Israeli cuisine, in a unique, extraordinary and inventive style.
Margaux
Who had been your professional Mentors or Mentor ?
Meir
In Israel, my Mentor was Chef Ezyra Kedem and abroad, I would say, I was influenced by French Chef Pierre Gagnaire and American Chef Thomas Keller.
Margaux
To what degree of importance, do you bring to the aesthetics if plate presentation ?
Meir
For me the plating and presentation is extremely quintessential and of great importance. The visual element helps create the primary thrill, building up the excitement and enrichening the culinary experience.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ? (Shells, flower, leaves, geometrics, paintings, architecture, spherical objects, fruits, palm trees, metallic, historical symbols, musical notes, etcetera ).
Meir
The process changes from dish to dish. Sometimes the ingredients will determine the artistic direction of the dish. At other times, I will have a unique style of plating which will give me an inspiration for my next creations.
Margaux
Who do you consider the most creative Chefs in dressage today ?
Meir
Chef Grant Achatz, Chef Heston Blumenthal and Chef Moshik Roth.
Margaux
Do you train staff and / or have had training in respect to dressage and presentation of plates ?
Meir
Of course ! You cannot teach creativity, however, you can definitely teach techniques to finish designing your dish.
Margaux
Main 2014 Projects ?
Meir
The launching of a prime time television show in Israel: http://www.youtube.com/watch?y=11 VejWmWmwYAI.
Furthermore, this summer 2014, I will be opening a new restaurant in Tel Aviv.
At the moment, I am also promoting my digital cookbook:
http://www.youtube.com /watch?V=NXISOZoJ 9M.
Additionally, I have my eyes set on opening a New York City restaurant, although, that will not happened in 2014.
Margaux
Gastronomic Dream Trip ?
Meir
A month in Paris, trying out and tasting all levels and styles of food.
Margaux
Sounds fantastic Chef Meir. By the way, what is your knowledge of Visions Gourmandes Website ?
Meir
I have only recently come to learn of your website and I must say it is very impressive.
Margaux
Thank you, Chef Meir. Are there any columns, articles, tools and / or sections that you would add ?
Meir
I would add a weekly column, written by different Chefs and Gastronomic Journalists, who could write about current culinary events around the world, new technology, and ideas.
Margaux
Sounds like a magnificent idea. I shall definitely speak with The Founder, Mr. Philippe Germain about this. Let us move on to discuss, the local products that you employ in Tel Aviv.
Meir
I use lots of local vegetables, as we have excellent natural agriculture in Israel and we also import some of the finest tomatoes, aubergine, and wild vegetables from our Arab friends and neighbors. I also have excellent lamb, local fish and many more other quality products easily accessible here.
Margaux
What is your viewpoint on the popularity of Television emissions and the public adoration for the international Chefs ?
Meir
I think that it is a positive phenomenon. Chefs are artists and the T.V. coverage enables us to present our art to the world. Also, food is something, people from around the world can connect to. Also, it sends a message of peace and tolerance, and assists us in respecting different cultures.
Margaux
Do you believe that the training at Culinary Institute for “Would be Chefs”, places enough emphasis on dressing and presenting of plates ?
Meir
No.
Margaux
Do you regularly take photographs of your presentations ?
Meir
I try to photograph a lot of my culinary creations. Thankfully, I work with an amazingly talented Food Photographer, Dan Peretz: http://www.facebook.com / Danpstudio photos stream
Margaux
Are their culinary books that you recommend as an excellent tool ?
Meir
Yes: Chef Alain Ducasse, Chef Grant Achatz´s Alinea, Quay Sydney, Noma and Mugaritz.
Margaux
Israeli indigenous ingredients that you work with ?
Meir
Goat milk yogurt, tahini, pickled lemons and halwa.
Margaux
Are you doing any research investigation on any products at the moment ?
Meir
Good question. Sea urchins, abalone shells and the world of feathered and hoofed game, which we do not have in Israel.
Margaux
My last question at the moment is, Do you have a blog or website where you present your photographs of your dishes ?
Meir
Firstly, my first restaurant, Catit, has its own individual website: www.catit.co.il
This is my culinary temple and the heart of my creations. Here I blend Israeli and Moroccan traditions with cutting edge technology.
My second restaurant, which is a modern, Israel Brasserie, is Mizlala : www.mizlala.co.il
My third restaurant, called Blue Sky, focuses on fish, and the blending of tradition and modernity. Website: www.blueskybyma.co.il
Margaux
Thank you very much Chef Meir.
It has been a truly enlightening experience interviewing you.
Thank you very much for your participation with Visions Gourmandes.
.
Meir Adoni had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef Meir Adoni , driven by passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Meir Adoni
.
Since 2002, top notch Chef Meir Adoni, has been entitled the leader of elite epicurism in Tel Aviv, Israel. Chef Meir is a gentleman driven by passion, and innovative creation, also owning three, Tel Aviv based restaurants, Catit, Mizlaia and Blue Sky, wherein he also directs and creates catered events, participates in Television Shows, authors books, and is known worldwide as the Gastronomic leader of Israel, lecturing and providing mentorship.
Chef Meir Adoni was born in Eillat, the most southern town in Israel. He was raised in a Moroccan home, always surrounded by traditional cusines, so he has always had culinary inspiration and has always been driven by passion to become a professional Chef.
Catit, his 1st restaurant, opened in 2002, and which he considers the heart of his creations, a culinary temple or gastronomic shrine. Catit, is where he blends Moroccan and Israeli traditions with cutting edge state of the art high technology.
In 2011, Chef Meir opened Mizlala, a Tel Aviv vanguard Brasserie wherein, imaginative cocktails and international gastronomic modernity go hand in hand.
In 2013, Chef Adoni, opened Blue Sky, located on the roof top of the Tel Aviv Carlton Hotel , possessing views of the of the spectacular Mediterranean Sea and coastline. This state of the art restaurant, is his only Kosher dietary law restaurant specializing in signature high end Kosher cuisine.
Chef Meir has been continuing his culinary education in some of the world´s best Culinary Institutions, and apprenticeships, including: Chef Grant Achatz at Alinea in Chicago, Chef René Redzepi of Noma in Copenhagen, Chef Juan Mari Arzak in San Sebastián, The Basque Country, Le Cordon Bleu of Sydney, Australia, Le Maison Lenôtre of Paris, and numerous others.
Furthermore, Chef Meir Adoni, published his first book, called The Seven Last Seduction Desserts in 2003.
Though none of his restaurants are Michelin Stars, in 2011, he was chosen by The james Beard Foundation of Manhattan as Honorary Chef of Tel Aviv. Additionally, in 2013, Time Out of London had chosen Restaurant Catit, and Restaurant Mizlala as the 2 best restaurants in Tel Aviv.
It is a simple Israeli philosophy, that is the cornerstone of their culture. Passion drives every action, whether going to work, or cooking dinner. Inspired by that idea, I asked Chef Meir Adoni, to discuss how he and his culture influence the way in which he approaches cuisine and dressage.
.
Face to face... Interview with Meir Adoni
.
Margaux
Tell us, where were you born and raised.
Meir
I was born in Eillat, the most southern town in Israel. Throughout my childhood, I lived all around the country, as a result of my father´s work.
Margaux
What motivated you to become a Chef ?
Meir
From a very early age, I knew that being a Chef was my destiny. I grew up up in a Moroccan home, always surrounded by great traditional food, so I have always had culinary inspirations.
Margaux
Where did you study the Culinary Arts ?
Meir
I started my culinary studies in Israel. From there, I flew to Sydney, Australia to study at the Cordon Bleu. After that, I attended Lenotre in Paris, and then flew around the world, getting familiar with different styles of cooking and training under world inspired Chefs.
Margaux
What is your culinary philosophy ?
Meir
Cooking is my most personal creation. It is an expression of my soul. The bottom line for me, is expressing my Israeli culinary heritage, however, in my own crazy and innovative style. I prefer using local Israeli grown products, with modern techniques to create many colors, layers, and textures. The result is an intense culinary experience, which aims to present traditional Israeli cuisine, in a unique, extraordinary and inventive style.
Margaux
Who had been your professional Mentors or Mentor ?
Meir
In Israel, my Mentor was Chef Ezyra Kedem and abroad, I would say, I was influenced by French Chef Pierre Gagnaire and American Chef Thomas Keller.
Margaux
To what degree of importance, do you bring to the aesthetics if plate presentation ?
Meir
For me the plating and presentation is extremely quintessential and of great importance. The visual element helps create the primary thrill, building up the excitement and enrichening the culinary experience.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ? (Shells, flower, leaves, geometrics, paintings, architecture, spherical objects, fruits, palm trees, metallic, historical symbols, musical notes, etcetera ).
Meir
The process changes from dish to dish. Sometimes the ingredients will determine the artistic direction of the dish. At other times, I will have a unique style of plating which will give me an inspiration for my next creations.
Margaux
Who do you consider the most creative Chefs in dressage today ?
Meir
Chef Grant Achatz, Chef Heston Blumenthal and Chef Moshik Roth.
Margaux
Do you train staff and / or have had training in respect to dressage and presentation of plates ?
Meir
Of course ! You cannot teach creativity, however, you can definitely teach techniques to finish designing your dish.
Margaux
Main 2014 Projects ?
Meir
The launching of a prime time television show in Israel: http://www.youtube.com/watch?y=11 VejWmWmwYAI.
Furthermore, this summer 2014, I will be opening a new restaurant in Tel Aviv.
At the moment, I am also promoting my digital cookbook:
http://www.youtube.com /watch?V=NXISOZoJ 9M.
Additionally, I have my eyes set on opening a New York City restaurant, although, that will not happened in 2014.
Margaux
Gastronomic Dream Trip ?
Meir
A month in Paris, trying out and tasting all levels and styles of food.
Margaux
Sounds fantastic Chef Meir. By the way, what is your knowledge of Visions Gourmandes Website ?
Meir
I have only recently come to learn of your website and I must say it is very impressive.
Margaux
Thank you, Chef Meir. Are there any columns, articles, tools and / or sections that you would add ?
Meir
I would add a weekly column, written by different Chefs and Gastronomic Journalists, who could write about current culinary events around the world, new technology, and ideas.
Margaux
Sounds like a magnificent idea. I shall definitely speak with The Founder, Mr. Philippe Germain about this. Let us move on to discuss, the local products that you employ in Tel Aviv.
Meir
I use lots of local vegetables, as we have excellent natural agriculture in Israel and we also import some of the finest tomatoes, aubergine, and wild vegetables from our Arab friends and neighbors. I also have excellent lamb, local fish and many more other quality products easily accessible here.
Margaux
What is your viewpoint on the popularity of Television emissions and the public adoration for the international Chefs ?
Meir
I think that it is a positive phenomenon. Chefs are artists and the T.V. coverage enables us to present our art to the world. Also, food is something, people from around the world can connect to. Also, it sends a message of peace and tolerance, and assists us in respecting different cultures.
Margaux
Do you believe that the training at Culinary Institute for “Would be Chefs”, places enough emphasis on dressing and presenting of plates ?
Meir
No.
Margaux
Do you regularly take photographs of your presentations ?
Meir
I try to photograph a lot of my culinary creations. Thankfully, I work with an amazingly talented Food Photographer, Dan Peretz: http://www.facebook.com / Danpstudio photos stream
Margaux
Are their culinary books that you recommend as an excellent tool ?
Meir
Yes: Chef Alain Ducasse, Chef Grant Achatz´s Alinea, Quay Sydney, Noma and Mugaritz.
Margaux
Israeli indigenous ingredients that you work with ?
Meir
Goat milk yogurt, tahini, pickled lemons and halwa.
Margaux
Are you doing any research investigation on any products at the moment ?
Meir
Good question. Sea urchins, abalone shells and the world of feathered and hoofed game, which we do not have in Israel.
Margaux
My last question at the moment is, Do you have a blog or website where you present your photographs of your dishes ?
Meir
Firstly, my first restaurant, Catit, has its own individual website: www.catit.co.il
This is my culinary temple and the heart of my creations. Here I blend Israeli and Moroccan traditions with cutting edge technology.
My second restaurant, which is a modern, Israel Brasserie, is Mizlala : www.mizlala.co.il
My third restaurant, called Blue Sky, focuses on fish, and the blending of tradition and modernity. Website: www.blueskybyma.co.il
Margaux
Thank you very much Chef Meir.
It has been a truly enlightening experience interviewing you.
Thank you very much for your participation with Visions Gourmandes.
.
Meir Adoni had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef Meir Adoni , driven by passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Meir Adoni
.
Since 2002, top notch Chef Meir Adoni, has been entitled the leader of elite epicurism in Tel Aviv, Israel. Chef Meir is a gentleman driven by passion, and innovative creation, also owning three, Tel Aviv based restaurants, Catit, Mizlaia and Blue Sky, wherein he also directs and creates catered events, participates in Television Shows, authors books, and is known worldwide as the Gastronomic leader of Israel, lecturing and providing mentorship.
Chef Meir Adoni was born in Eillat, the most southern town in Israel. He was raised in a Moroccan home, always surrounded by traditional cusines, so he has always had culinary inspiration and has always been driven by passion to become a professional Chef.
Catit, his 1st restaurant, opened in 2002, and which he considers the heart of his creations, a culinary temple or gastronomic shrine. Catit, is where he blends Moroccan and Israeli traditions with cutting edge state of the art high technology.
In 2011, Chef Meir opened Mizlala, a Tel Aviv vanguard Brasserie wherein, imaginative cocktails and international gastronomic modernity go hand in hand.
In 2013, Chef Adoni, opened Blue Sky, located on the roof top of the Tel Aviv Carlton Hotel , possessing views of the of the spectacular Mediterranean Sea and coastline. This state of the art restaurant, is his only Kosher dietary law restaurant specializing in signature high end Kosher cuisine.
Chef Meir has been continuing his culinary education in some of the world´s best Culinary Institutions, and apprenticeships, including: Chef Grant Achatz at Alinea in Chicago, Chef René Redzepi of Noma in Copenhagen, Chef Juan Mari Arzak in San Sebastián, The Basque Country, Le Cordon Bleu of Sydney, Australia, Le Maison Lenôtre of Paris, and numerous others.
Furthermore, Chef Meir Adoni, published his first book, called The Seven Last Seduction Desserts in 2003.
Though none of his restaurants are Michelin Stars, in 2011, he was chosen by The james Beard Foundation of Manhattan as Honorary Chef of Tel Aviv. Additionally, in 2013, Time Out of London had chosen Restaurant Catit, and Restaurant Mizlala as the 2 best restaurants in Tel Aviv.
It is a simple Israeli philosophy, that is the cornerstone of their culture. Passion drives every action, whether going to work, or cooking dinner. Inspired by that idea, I asked Chef Meir Adoni, to discuss how he and his culture influence the way in which he approaches cuisine and dressage.
.
Face to face... Interview with Meir Adoni
.
Margaux
Tell us, where were you born and raised.
Meir
I was born in Eillat, the most southern town in Israel. Throughout my childhood, I lived all around the country, as a result of my father´s work.
Margaux
What motivated you to become a Chef ?
Meir
From a very early age, I knew that being a Chef was my destiny. I grew up up in a Moroccan home, always surrounded by great traditional food, so I have always had culinary inspirations.
Margaux
Where did you study the Culinary Arts ?
Meir
I started my culinary studies in Israel. From there, I flew to Sydney, Australia to study at the Cordon Bleu. After that, I attended Lenotre in Paris, and then flew around the world, getting familiar with different styles of cooking and training under world inspired Chefs.
Margaux
What is your culinary philosophy ?
Meir
Cooking is my most personal creation. It is an expression of my soul. The bottom line for me, is expressing my Israeli culinary heritage, however, in my own crazy and innovative style. I prefer using local Israeli grown products, with modern techniques to create many colors, layers, and textures. The result is an intense culinary experience, which aims to present traditional Israeli cuisine, in a unique, extraordinary and inventive style.
Margaux
Who had been your professional Mentors or Mentor ?
Meir
In Israel, my Mentor was Chef Ezyra Kedem and abroad, I would say, I was influenced by French Chef Pierre Gagnaire and American Chef Thomas Keller.
Margaux
To what degree of importance, do you bring to the aesthetics if plate presentation ?
Meir
For me the plating and presentation is extremely quintessential and of great importance. The visual element helps create the primary thrill, building up the excitement and enrichening the culinary experience.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ? (Shells, flower, leaves, geometrics, paintings, architecture, spherical objects, fruits, palm trees, metallic, historical symbols, musical notes, etcetera ).
Meir
The process changes from dish to dish. Sometimes the ingredients will determine the artistic direction of the dish. At other times, I will have a unique style of plating which will give me an inspiration for my next creations.
Margaux
Who do you consider the most creative Chefs in dressage today ?
Meir
Chef Grant Achatz, Chef Heston Blumenthal and Chef Moshik Roth.
Margaux
Do you train staff and / or have had training in respect to dressage and presentation of plates ?
Meir
Of course ! You cannot teach creativity, however, you can definitely teach techniques to finish designing your dish.
Margaux
Main 2014 Projects ?
Meir
The launching of a prime time television show in Israel: http://www.youtube.com/watch?y=11 VejWmWmwYAI.
Furthermore, this summer 2014, I will be opening a new restaurant in Tel Aviv.
At the moment, I am also promoting my digital cookbook:
http://www.youtube.com /watch?V=NXISOZoJ 9M.
Additionally, I have my eyes set on opening a New York City restaurant, although, that will not happened in 2014.
Margaux
Gastronomic Dream Trip ?
Meir
A month in Paris, trying out and tasting all levels and styles of food.
Margaux
Sounds fantastic Chef Meir. By the way, what is your knowledge of Visions Gourmandes Website ?
Meir
I have only recently come to learn of your website and I must say it is very impressive.
Margaux
Thank you, Chef Meir. Are there any columns, articles, tools and / or sections that you would add ?
Meir
I would add a weekly column, written by different Chefs and Gastronomic Journalists, who could write about current culinary events around the world, new technology, and ideas.
Margaux
Sounds like a magnificent idea. I shall definitely speak with The Founder, Mr. Philippe Germain about this. Let us move on to discuss, the local products that you employ in Tel Aviv.
Meir
I use lots of local vegetables, as we have excellent natural agriculture in Israel and we also import some of the finest tomatoes, aubergine, and wild vegetables from our Arab friends and neighbors. I also have excellent lamb, local fish and many more other quality products easily accessible here.
Margaux
What is your viewpoint on the popularity of Television emissions and the public adoration for the international Chefs ?
Meir
I think that it is a positive phenomenon. Chefs are artists and the T.V. coverage enables us to present our art to the world. Also, food is something, people from around the world can connect to. Also, it sends a message of peace and tolerance, and assists us in respecting different cultures.
Margaux
Do you believe that the training at Culinary Institute for “Would be Chefs”, places enough emphasis on dressing and presenting of plates ?
Meir
No.
Margaux
Do you regularly take photographs of your presentations ?
Meir
I try to photograph a lot of my culinary creations. Thankfully, I work with an amazingly talented Food Photographer, Dan Peretz: http://www.facebook.com / Danpstudio photos stream
Margaux
Are their culinary books that you recommend as an excellent tool ?
Meir
Yes: Chef Alain Ducasse, Chef Grant Achatz´s Alinea, Quay Sydney, Noma and Mugaritz.
Margaux
Israeli indigenous ingredients that you work with ?
Meir
Goat milk yogurt, tahini, pickled lemons and halwa.
Margaux
Are you doing any research investigation on any products at the moment ?
Meir
Good question. Sea urchins, abalone shells and the world of feathered and hoofed game, which we do not have in Israel.
Margaux
My last question at the moment is, Do you have a blog or website where you present your photographs of your dishes ?
Meir
Firstly, my first restaurant, Catit, has its own individual website: www.catit.co.il
This is my culinary temple and the heart of my creations. Here I blend Israeli and Moroccan traditions with cutting edge technology.
My second restaurant, which is a modern, Israel Brasserie, is Mizlala : www.mizlala.co.il
My third restaurant, called Blue Sky, focuses on fish, and the blending of tradition and modernity. Website: www.blueskybyma.co.il
Margaux
Thank you very much Chef Meir.
It has been a truly enlightening experience interviewing you.
Thank you very much for your participation with Visions Gourmandes.
.
Meir Adoni had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef Meir Adoni , driven by passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Meir Adoni
.
Since 2002, top notch Chef Meir Adoni, has been entitled the leader of elite epicurism in Tel Aviv, Israel. Chef Meir is a gentleman driven by passion, and innovative creation, also owning three, Tel Aviv based restaurants, Catit, Mizlaia and Blue Sky, wherein he also directs and creates catered events, participates in Television Shows, authors books, and is known worldwide as the Gastronomic leader of Israel, lecturing and providing mentorship.
Chef Meir Adoni was born in Eillat, the most southern town in Israel. He was raised in a Moroccan home, always surrounded by traditional cusines, so he has always had culinary inspiration and has always been driven by passion to become a professional Chef.
Catit, his 1st restaurant, opened in 2002, and which he considers the heart of his creations, a culinary temple or gastronomic shrine. Catit, is where he blends Moroccan and Israeli traditions with cutting edge state of the art high technology.
In 2011, Chef Meir opened Mizlala, a Tel Aviv vanguard Brasserie wherein, imaginative cocktails and international gastronomic modernity go hand in hand.
In 2013, Chef Adoni, opened Blue Sky, located on the roof top of the Tel Aviv Carlton Hotel , possessing views of the of the spectacular Mediterranean Sea and coastline. This state of the art restaurant, is his only Kosher dietary law restaurant specializing in signature high end Kosher cuisine.
Chef Meir has been continuing his culinary education in some of the world´s best Culinary Institutions, and apprenticeships, including: Chef Grant Achatz at Alinea in Chicago, Chef René Redzepi of Noma in Copenhagen, Chef Juan Mari Arzak in San Sebastián, The Basque Country, Le Cordon Bleu of Sydney, Australia, Le Maison Lenôtre of Paris, and numerous others.
Furthermore, Chef Meir Adoni, published his first book, called The Seven Last Seduction Desserts in 2003.
Though none of his restaurants are Michelin Stars, in 2011, he was chosen by The james Beard Foundation of Manhattan as Honorary Chef of Tel Aviv. Additionally, in 2013, Time Out of London had chosen Restaurant Catit, and Restaurant Mizlala as the 2 best restaurants in Tel Aviv.
It is a simple Israeli philosophy, that is the cornerstone of their culture. Passion drives every action, whether going to work, or cooking dinner. Inspired by that idea, I asked Chef Meir Adoni, to discuss how he and his culture influence the way in which he approaches cuisine and dressage.
.
Face to face... Interview with Meir Adoni
.
Margaux
Tell us, where were you born and raised.
Meir
I was born in Eillat, the most southern town in Israel. Throughout my childhood, I lived all around the country, as a result of my father´s work.
Margaux
What motivated you to become a Chef ?
Meir
From a very early age, I knew that being a Chef was my destiny. I grew up up in a Moroccan home, always surrounded by great traditional food, so I have always had culinary inspirations.
Margaux
Where did you study the Culinary Arts ?
Meir
I started my culinary studies in Israel. From there, I flew to Sydney, Australia to study at the Cordon Bleu. After that, I attended Lenotre in Paris, and then flew around the world, getting familiar with different styles of cooking and training under world inspired Chefs.
Margaux
What is your culinary philosophy ?
Meir
Cooking is my most personal creation. It is an expression of my soul. The bottom line for me, is expressing my Israeli culinary heritage, however, in my own crazy and innovative style. I prefer using local Israeli grown products, with modern techniques to create many colors, layers, and textures. The result is an intense culinary experience, which aims to present traditional Israeli cuisine, in a unique, extraordinary and inventive style.
Margaux
Who had been your professional Mentors or Mentor ?
Meir
In Israel, my Mentor was Chef Ezyra Kedem and abroad, I would say, I was influenced by French Chef Pierre Gagnaire and American Chef Thomas Keller.
Margaux
To what degree of importance, do you bring to the aesthetics if plate presentation ?
Meir
For me the plating and presentation is extremely quintessential and of great importance. The visual element helps create the primary thrill, building up the excitement and enrichening the culinary experience.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ? (Shells, flower, leaves, geometrics, paintings, architecture, spherical objects, fruits, palm trees, metallic, historical symbols, musical notes, etcetera ).
Meir
The process changes from dish to dish. Sometimes the ingredients will determine the artistic direction of the dish. At other times, I will have a unique style of plating which will give me an inspiration for my next creations.
Margaux
Who do you consider the most creative Chefs in dressage today ?
Meir
Chef Grant Achatz, Chef Heston Blumenthal and Chef Moshik Roth.
Margaux
Do you train staff and / or have had training in respect to dressage and presentation of plates ?
Meir
Of course ! You cannot teach creativity, however, you can definitely teach techniques to finish designing your dish.
Margaux
Main 2014 Projects ?
Meir
The launching of a prime time television show in Israel: http://www.youtube.com/watch?y=11 VejWmWmwYAI.
Furthermore, this summer 2014, I will be opening a new restaurant in Tel Aviv.
At the moment, I am also promoting my digital cookbook:
http://www.youtube.com /watch?V=NXISOZoJ 9M.
Additionally, I have my eyes set on opening a New York City restaurant, although, that will not happened in 2014.
Margaux
Gastronomic Dream Trip ?
Meir
A month in Paris, trying out and tasting all levels and styles of food.
Margaux
Sounds fantastic Chef Meir. By the way, what is your knowledge of Visions Gourmandes Website ?
Meir
I have only recently come to learn of your website and I must say it is very impressive.
Margaux
Thank you, Chef Meir. Are there any columns, articles, tools and / or sections that you would add ?
Meir
I would add a weekly column, written by different Chefs and Gastronomic Journalists, who could write about current culinary events around the world, new technology, and ideas.
Margaux
Sounds like a magnificent idea. I shall definitely speak with The Founder, Mr. Philippe Germain about this. Let us move on to discuss, the local products that you employ in Tel Aviv.
Meir
I use lots of local vegetables, as we have excellent natural agriculture in Israel and we also import some of the finest tomatoes, aubergine, and wild vegetables from our Arab friends and neighbors. I also have excellent lamb, local fish and many more other quality products easily accessible here.
Margaux
What is your viewpoint on the popularity of Television emissions and the public adoration for the international Chefs ?
Meir
I think that it is a positive phenomenon. Chefs are artists and the T.V. coverage enables us to present our art to the world. Also, food is something, people from around the world can connect to. Also, it sends a message of peace and tolerance, and assists us in respecting different cultures.
Margaux
Do you believe that the training at Culinary Institute for “Would be Chefs”, places enough emphasis on dressing and presenting of plates ?
Meir
No.
Margaux
Do you regularly take photographs of your presentations ?
Meir
I try to photograph a lot of my culinary creations. Thankfully, I work with an amazingly talented Food Photographer, Dan Peretz: http://www.facebook.com / Danpstudio photos stream
Margaux
Are their culinary books that you recommend as an excellent tool ?
Meir
Yes: Chef Alain Ducasse, Chef Grant Achatz´s Alinea, Quay Sydney, Noma and Mugaritz.
Margaux
Israeli indigenous ingredients that you work with ?
Meir
Goat milk yogurt, tahini, pickled lemons and halwa.
Margaux
Are you doing any research investigation on any products at the moment ?
Meir
Good question. Sea urchins, abalone shells and the world of feathered and hoofed game, which we do not have in Israel.
Margaux
My last question at the moment is, Do you have a blog or website where you present your photographs of your dishes ?
Meir
Firstly, my first restaurant, Catit, has its own individual website: www.catit.co.il
This is my culinary temple and the heart of my creations. Here I blend Israeli and Moroccan traditions with cutting edge technology.
My second restaurant, which is a modern, Israel Brasserie, is Mizlala : www.mizlala.co.il
My third restaurant, called Blue Sky, focuses on fish, and the blending of tradition and modernity. Website: www.blueskybyma.co.il
Margaux
Thank you very much Chef Meir.
It has been a truly enlightening experience interviewing you.
Thank you very much for your participation with Visions Gourmandes.
.
Meir Adoni had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef Meir Adoni , driven by passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Meir Adoni
.
Since 2002, top notch Chef Meir Adoni, has been entitled the leader of elite epicurism in Tel Aviv, Israel. Chef Meir is a gentleman driven by passion, and innovative creation, also owning three, Tel Aviv based restaurants, Catit, Mizlaia and Blue Sky, wherein he also directs and creates catered events, participates in Television Shows, authors books, and is known worldwide as the Gastronomic leader of Israel, lecturing and providing mentorship.
Chef Meir Adoni was born in Eillat, the most southern town in Israel. He was raised in a Moroccan home, always surrounded by traditional cusines, so he has always had culinary inspiration and has always been driven by passion to become a professional Chef.
Catit, his 1st restaurant, opened in 2002, and which he considers the heart of his creations, a culinary temple or gastronomic shrine. Catit, is where he blends Moroccan and Israeli traditions with cutting edge state of the art high technology.
In 2011, Chef Meir opened Mizlala, a Tel Aviv vanguard Brasserie wherein, imaginative cocktails and international gastronomic modernity go hand in hand.
In 2013, Chef Adoni, opened Blue Sky, located on the roof top of the Tel Aviv Carlton Hotel , possessing views of the of the spectacular Mediterranean Sea and coastline. This state of the art restaurant, is his only Kosher dietary law restaurant specializing in signature high end Kosher cuisine.
Chef Meir has been continuing his culinary education in some of the world´s best Culinary Institutions, and apprenticeships, including: Chef Grant Achatz at Alinea in Chicago, Chef René Redzepi of Noma in Copenhagen, Chef Juan Mari Arzak in San Sebastián, The Basque Country, Le Cordon Bleu of Sydney, Australia, Le Maison Lenôtre of Paris, and numerous others.
Furthermore, Chef Meir Adoni, published his first book, called The Seven Last Seduction Desserts in 2003.
Though none of his restaurants are Michelin Stars, in 2011, he was chosen by The james Beard Foundation of Manhattan as Honorary Chef of Tel Aviv. Additionally, in 2013, Time Out of London had chosen Restaurant Catit, and Restaurant Mizlala as the 2 best restaurants in Tel Aviv.
It is a simple Israeli philosophy, that is the cornerstone of their culture. Passion drives every action, whether going to work, or cooking dinner. Inspired by that idea, I asked Chef Meir Adoni, to discuss how he and his culture influence the way in which he approaches cuisine and dressage.
.
Face to face... Interview with Meir Adoni
.
Margaux
Tell us, where were you born and raised.
Meir
I was born in Eillat, the most southern town in Israel. Throughout my childhood, I lived all around the country, as a result of my father´s work.
Margaux
What motivated you to become a Chef ?
Meir
From a very early age, I knew that being a Chef was my destiny. I grew up up in a Moroccan home, always surrounded by great traditional food, so I have always had culinary inspirations.
Margaux
Where did you study the Culinary Arts ?
Meir
I started my culinary studies in Israel. From there, I flew to Sydney, Australia to study at the Cordon Bleu. After that, I attended Lenotre in Paris, and then flew around the world, getting familiar with different styles of cooking and training under world inspired Chefs.
Margaux
What is your culinary philosophy ?
Meir
Cooking is my most personal creation. It is an expression of my soul. The bottom line for me, is expressing my Israeli culinary heritage, however, in my own crazy and innovative style. I prefer using local Israeli grown products, with modern techniques to create many colors, layers, and textures. The result is an intense culinary experience, which aims to present traditional Israeli cuisine, in a unique, extraordinary and inventive style.
Margaux
Who had been your professional Mentors or Mentor ?
Meir
In Israel, my Mentor was Chef Ezyra Kedem and abroad, I would say, I was influenced by French Chef Pierre Gagnaire and American Chef Thomas Keller.
Margaux
To what degree of importance, do you bring to the aesthetics if plate presentation ?
Meir
For me the plating and presentation is extremely quintessential and of great importance. The visual element helps create the primary thrill, building up the excitement and enrichening the culinary experience.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ? (Shells, flower, leaves, geometrics, paintings, architecture, spherical objects, fruits, palm trees, metallic, historical symbols, musical notes, etcetera ).
Meir
The process changes from dish to dish. Sometimes the ingredients will determine the artistic direction of the dish. At other times, I will have a unique style of plating which will give me an inspiration for my next creations.
Margaux
Who do you consider the most creative Chefs in dressage today ?
Meir
Chef Grant Achatz, Chef Heston Blumenthal and Chef Moshik Roth.
Margaux
Do you train staff and / or have had training in respect to dressage and presentation of plates ?
Meir
Of course ! You cannot teach creativity, however, you can definitely teach techniques to finish designing your dish.
Margaux
Main 2014 Projects ?
Meir
The launching of a prime time television show in Israel: http://www.youtube.com/watch?y=11 VejWmWmwYAI.
Furthermore, this summer 2014, I will be opening a new restaurant in Tel Aviv.
At the moment, I am also promoting my digital cookbook:
http://www.youtube.com /watch?V=NXISOZoJ 9M.
Additionally, I have my eyes set on opening a New York City restaurant, although, that will not happened in 2014.
Margaux
Gastronomic Dream Trip ?
Meir
A month in Paris, trying out and tasting all levels and styles of food.
Margaux
Sounds fantastic Chef Meir. By the way, what is your knowledge of Visions Gourmandes Website ?
Meir
I have only recently come to learn of your website and I must say it is very impressive.
Margaux
Thank you, Chef Meir. Are there any columns, articles, tools and / or sections that you would add ?
Meir
I would add a weekly column, written by different Chefs and Gastronomic Journalists, who could write about current culinary events around the world, new technology, and ideas.
Margaux
Sounds like a magnificent idea. I shall definitely speak with The Founder, Mr. Philippe Germain about this. Let us move on to discuss, the local products that you employ in Tel Aviv.
Meir
I use lots of local vegetables, as we have excellent natural agriculture in Israel and we also import some of the finest tomatoes, aubergine, and wild vegetables from our Arab friends and neighbors. I also have excellent lamb, local fish and many more other quality products easily accessible here.
Margaux
What is your viewpoint on the popularity of Television emissions and the public adoration for the international Chefs ?
Meir
I think that it is a positive phenomenon. Chefs are artists and the T.V. coverage enables us to present our art to the world. Also, food is something, people from around the world can connect to. Also, it sends a message of peace and tolerance, and assists us in respecting different cultures.
Margaux
Do you believe that the training at Culinary Institute for “Would be Chefs”, places enough emphasis on dressing and presenting of plates ?
Meir
No.
Margaux
Do you regularly take photographs of your presentations ?
Meir
I try to photograph a lot of my culinary creations. Thankfully, I work with an amazingly talented Food Photographer, Dan Peretz: http://www.facebook.com / Danpstudio photos stream
Margaux
Are their culinary books that you recommend as an excellent tool ?
Meir
Yes: Chef Alain Ducasse, Chef Grant Achatz´s Alinea, Quay Sydney, Noma and Mugaritz.
Margaux
Israeli indigenous ingredients that you work with ?
Meir
Goat milk yogurt, tahini, pickled lemons and halwa.
Margaux
Are you doing any research investigation on any products at the moment ?
Meir
Good question. Sea urchins, abalone shells and the world of feathered and hoofed game, which we do not have in Israel.
Margaux
My last question at the moment is, Do you have a blog or website where you present your photographs of your dishes ?
Meir
Firstly, my first restaurant, Catit, has its own individual website: www.catit.co.il
This is my culinary temple and the heart of my creations. Here I blend Israeli and Moroccan traditions with cutting edge technology.
My second restaurant, which is a modern, Israel Brasserie, is Mizlala : www.mizlala.co.il
My third restaurant, called Blue Sky, focuses on fish, and the blending of tradition and modernity. Website: www.blueskybyma.co.il
Margaux
Thank you very much Chef Meir.
It has been a truly enlightening experience interviewing you.
Thank you very much for your participation with Visions Gourmandes.
.
Meir Adoni had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef Meir Adoni , driven by passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Meir Adoni
.
Since 2002, top notch Chef Meir Adoni, has been entitled the leader of elite epicurism in Tel Aviv, Israel. Chef Meir is a gentleman driven by passion, and innovative creation, also owning three, Tel Aviv based restaurants, Catit, Mizlaia and Blue Sky, wherein he also directs and creates catered events, participates in Television Shows, authors books, and is known worldwide as the Gastronomic leader of Israel, lecturing and providing mentorship.
Chef Meir Adoni was born in Eillat, the most southern town in Israel. He was raised in a Moroccan home, always surrounded by traditional cusines, so he has always had culinary inspiration and has always been driven by passion to become a professional Chef.
Catit, his 1st restaurant, opened in 2002, and which he considers the heart of his creations, a culinary temple or gastronomic shrine. Catit, is where he blends Moroccan and Israeli traditions with cutting edge state of the art high technology.
In 2011, Chef Meir opened Mizlala, a Tel Aviv vanguard Brasserie wherein, imaginative cocktails and international gastronomic modernity go hand in hand.
In 2013, Chef Adoni, opened Blue Sky, located on the roof top of the Tel Aviv Carlton Hotel , possessing views of the of the spectacular Mediterranean Sea and coastline. This state of the art restaurant, is his only Kosher dietary law restaurant specializing in signature high end Kosher cuisine.
Chef Meir has been continuing his culinary education in some of the world´s best Culinary Institutions, and apprenticeships, including: Chef Grant Achatz at Alinea in Chicago, Chef René Redzepi of Noma in Copenhagen, Chef Juan Mari Arzak in San Sebastián, The Basque Country, Le Cordon Bleu of Sydney, Australia, Le Maison Lenôtre of Paris, and numerous others.
Furthermore, Chef Meir Adoni, published his first book, called The Seven Last Seduction Desserts in 2003.
Though none of his restaurants are Michelin Stars, in 2011, he was chosen by The james Beard Foundation of Manhattan as Honorary Chef of Tel Aviv. Additionally, in 2013, Time Out of London had chosen Restaurant Catit, and Restaurant Mizlala as the 2 best restaurants in Tel Aviv.
It is a simple Israeli philosophy, that is the cornerstone of their culture. Passion drives every action, whether going to work, or cooking dinner. Inspired by that idea, I asked Chef Meir Adoni, to discuss how he and his culture influence the way in which he approaches cuisine and dressage.
.
Face to face... Interview with Meir Adoni
.
Margaux
Tell us, where were you born and raised.
Meir
I was born in Eillat, the most southern town in Israel. Throughout my childhood, I lived all around the country, as a result of my father´s work.
Margaux
What motivated you to become a Chef ?
Meir
From a very early age, I knew that being a Chef was my destiny. I grew up up in a Moroccan home, always surrounded by great traditional food, so I have always had culinary inspirations.
Margaux
Where did you study the Culinary Arts ?
Meir
I started my culinary studies in Israel. From there, I flew to Sydney, Australia to study at the Cordon Bleu. After that, I attended Lenotre in Paris, and then flew around the world, getting familiar with different styles of cooking and training under world inspired Chefs.
Margaux
What is your culinary philosophy ?
Meir
Cooking is my most personal creation. It is an expression of my soul. The bottom line for me, is expressing my Israeli culinary heritage, however, in my own crazy and innovative style. I prefer using local Israeli grown products, with modern techniques to create many colors, layers, and textures. The result is an intense culinary experience, which aims to present traditional Israeli cuisine, in a unique, extraordinary and inventive style.
Margaux
Who had been your professional Mentors or Mentor ?
Meir
In Israel, my Mentor was Chef Ezyra Kedem and abroad, I would say, I was influenced by French Chef Pierre Gagnaire and American Chef Thomas Keller.
Margaux
To what degree of importance, do you bring to the aesthetics if plate presentation ?
Meir
For me the plating and presentation is extremely quintessential and of great importance. The visual element helps create the primary thrill, building up the excitement and enrichening the culinary experience.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ? (Shells, flower, leaves, geometrics, paintings, architecture, spherical objects, fruits, palm trees, metallic, historical symbols, musical notes, etcetera ).
Meir
The process changes from dish to dish. Sometimes the ingredients will determine the artistic direction of the dish. At other times, I will have a unique style of plating which will give me an inspiration for my next creations.
Margaux
Who do you consider the most creative Chefs in dressage today ?
Meir
Chef Grant Achatz, Chef Heston Blumenthal and Chef Moshik Roth.
Margaux
Do you train staff and / or have had training in respect to dressage and presentation of plates ?
Meir
Of course ! You cannot teach creativity, however, you can definitely teach techniques to finish designing your dish.
Margaux
Main 2014 Projects ?
Meir
The launching of a prime time television show in Israel: http://www.youtube.com/watch?y=11 VejWmWmwYAI.
Furthermore, this summer 2014, I will be opening a new restaurant in Tel Aviv.
At the moment, I am also promoting my digital cookbook:
http://www.youtube.com /watch?V=NXISOZoJ 9M.
Additionally, I have my eyes set on opening a New York City restaurant, although, that will not happened in 2014.
Margaux
Gastronomic Dream Trip ?
Meir
A month in Paris, trying out and tasting all levels and styles of food.
Margaux
Sounds fantastic Chef Meir. By the way, what is your knowledge of Visions Gourmandes Website ?
Meir
I have only recently come to learn of your website and I must say it is very impressive.
Margaux
Thank you, Chef Meir. Are there any columns, articles, tools and / or sections that you would add ?
Meir
I would add a weekly column, written by different Chefs and Gastronomic Journalists, who could write about current culinary events around the world, new technology, and ideas.
Margaux
Sounds like a magnificent idea. I shall definitely speak with The Founder, Mr. Philippe Germain about this. Let us move on to discuss, the local products that you employ in Tel Aviv.
Meir
I use lots of local vegetables, as we have excellent natural agriculture in Israel and we also import some of the finest tomatoes, aubergine, and wild vegetables from our Arab friends and neighbors. I also have excellent lamb, local fish and many more other quality products easily accessible here.
Margaux
What is your viewpoint on the popularity of Television emissions and the public adoration for the international Chefs ?
Meir
I think that it is a positive phenomenon. Chefs are artists and the T.V. coverage enables us to present our art to the world. Also, food is something, people from around the world can connect to. Also, it sends a message of peace and tolerance, and assists us in respecting different cultures.
Margaux
Do you believe that the training at Culinary Institute for “Would be Chefs”, places enough emphasis on dressing and presenting of plates ?
Meir
No.
Margaux
Do you regularly take photographs of your presentations ?
Meir
I try to photograph a lot of my culinary creations. Thankfully, I work with an amazingly talented Food Photographer, Dan Peretz: http://www.facebook.com / Danpstudio photos stream
Margaux
Are their culinary books that you recommend as an excellent tool ?
Meir
Yes: Chef Alain Ducasse, Chef Grant Achatz´s Alinea, Quay Sydney, Noma and Mugaritz.
Margaux
Israeli indigenous ingredients that you work with ?
Meir
Goat milk yogurt, tahini, pickled lemons and halwa.
Margaux
Are you doing any research investigation on any products at the moment ?
Meir
Good question. Sea urchins, abalone shells and the world of feathered and hoofed game, which we do not have in Israel.
Margaux
My last question at the moment is, Do you have a blog or website where you present your photographs of your dishes ?
Meir
Firstly, my first restaurant, Catit, has its own individual website: www.catit.co.il
This is my culinary temple and the heart of my creations. Here I blend Israeli and Moroccan traditions with cutting edge technology.
My second restaurant, which is a modern, Israel Brasserie, is Mizlala : www.mizlala.co.il
My third restaurant, called Blue Sky, focuses on fish, and the blending of tradition and modernity. Website: www.blueskybyma.co.il
Margaux
Thank you very much Chef Meir.
It has been a truly enlightening experience interviewing you.
Thank you very much for your participation with Visions Gourmandes.
.
Meir Adoni had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Chef Meir Adoni , driven by passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Meir Adoni
.
Since 2002, top notch Chef Meir Adoni, has been entitled the leader of elite epicurism in Tel Aviv, Israel. Chef Meir is a gentleman driven by passion, and innovative creation, also owning three, Tel Aviv based restaurants, Catit, Mizlaia and Blue Sky, wherein he also directs and creates catered events, participates in Television Shows, authors books, and is known worldwide as the Gastronomic leader of Israel, lecturing and providing mentorship.
Chef Meir Adoni was born in Eillat, the most southern town in Israel. He was raised in a Moroccan home, always surrounded by traditional cusines, so he has always had culinary inspiration and has always been driven by passion to become a professional Chef.
Catit, his 1st restaurant, opened in 2002, and which he considers the heart of his creations, a culinary temple or gastronomic shrine. Catit, is where he blends Moroccan and Israeli traditions with cutting edge state of the art high technology.
In 2011, Chef Meir opened Mizlala, a Tel Aviv vanguard Brasserie wherein, imaginative cocktails and international gastronomic modernity go hand in hand.
In 2013, Chef Adoni, opened Blue Sky, located on the roof top of the Tel Aviv Carlton Hotel , possessing views of the of the spectacular Mediterranean Sea and coastline. This state of the art restaurant, is his only Kosher dietary law restaurant specializing in signature high end Kosher cuisine.
Chef Meir has been continuing his culinary education in some of the world´s best Culinary Institutions, and apprenticeships, including: Chef Grant Achatz at Alinea in Chicago, Chef René Redzepi of Noma in Copenhagen, Chef Juan Mari Arzak in San Sebastián, The Basque Country, Le Cordon Bleu of Sydney, Australia, Le Maison Lenôtre of Paris, and numerous others.
Furthermore, Chef Meir Adoni, published his first book, called The Seven Last Seduction Desserts in 2003.
Though none of his restaurants are Michelin Stars, in 2011, he was chosen by The james Beard Foundation of Manhattan as Honorary Chef of Tel Aviv. Additionally, in 2013, Time Out of London had chosen Restaurant Catit, and Restaurant Mizlala as the 2 best restaurants in Tel Aviv.
It is a simple Israeli philosophy, that is the cornerstone of their culture. Passion drives every action, whether going to work, or cooking dinner. Inspired by that idea, I asked Chef Meir Adoni, to discuss how he and his culture influence the way in which he approaches cuisine and dressage.
.
Face to face... Interview with Meir Adoni
.
Margaux
Tell us, where were you born and raised.
Meir
I was born in Eillat, the most southern town in Israel. Throughout my childhood, I lived all around the country, as a result of my father´s work.
Margaux
What motivated you to become a Chef ?
Meir
From a very early age, I knew that being a Chef was my destiny. I grew up up in a Moroccan home, always surrounded by great traditional food, so I have always had culinary inspirations.
Margaux
Where did you study the Culinary Arts ?
Meir
I started my culinary studies in Israel. From there, I flew to Sydney, Australia to study at the Cordon Bleu. After that, I attended Lenotre in Paris, and then flew around the world, getting familiar with different styles of cooking and training under world inspired Chefs.
Margaux
What is your culinary philosophy ?
Meir
Cooking is my most personal creation. It is an expression of my soul. The bottom line for me, is expressing my Israeli culinary heritage, however, in my own crazy and innovative style. I prefer using local Israeli grown products, with modern techniques to create many colors, layers, and textures. The result is an intense culinary experience, which aims to present traditional Israeli cuisine, in a unique, extraordinary and inventive style.
Margaux
Who had been your professional Mentors or Mentor ?
Meir
In Israel, my Mentor was Chef Ezyra Kedem and abroad, I would say, I was influenced by French Chef Pierre Gagnaire and American Chef Thomas Keller.
Margaux
To what degree of importance, do you bring to the aesthetics if plate presentation ?
Meir
For me the plating and presentation is extremely quintessential and of great importance. The visual element helps create the primary thrill, building up the excitement and enrichening the culinary experience.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ? (Shells, flower, leaves, geometrics, paintings, architecture, spherical objects, fruits, palm trees, metallic, historical symbols, musical notes, etcetera ).
Meir
The process changes from dish to dish. Sometimes the ingredients will determine the artistic direction of the dish. At other times, I will have a unique style of plating which will give me an inspiration for my next creations.
Margaux
Who do you consider the most creative Chefs in dressage today ?
Meir
Chef Grant Achatz, Chef Heston Blumenthal and Chef Moshik Roth.
Margaux
Do you train staff and / or have had training in respect to dressage and presentation of plates ?
Meir
Of course ! You cannot teach creativity, however, you can definitely teach techniques to finish designing your dish.
Margaux
Main 2014 Projects ?
Meir
The launching of a prime time television show in Israel: http://www.youtube.com/watch?y=11 VejWmWmwYAI.
Furthermore, this summer 2014, I will be opening a new restaurant in Tel Aviv.
At the moment, I am also promoting my digital cookbook:
http://www.youtube.com /watch?V=NXISOZoJ 9M.
Additionally, I have my eyes set on opening a New York City restaurant, although, that will not happened in 2014.
Margaux
Gastronomic Dream Trip ?
Meir
A month in Paris, trying out and tasting all levels and styles of food.
Margaux
Sounds fantastic Chef Meir. By the way, what is your knowledge of Visions Gourmandes Website ?
Meir
I have only recently come to learn of your website and I must say it is very impressive.
Margaux
Thank you, Chef Meir. Are there any columns, articles, tools and / or sections that you would add ?
Meir
I would add a weekly column, written by different Chefs and Gastronomic Journalists, who could write about current culinary events around the world, new technology, and ideas.
Margaux
Sounds like a magnificent idea. I shall definitely speak with The Founder, Mr. Philippe Germain about this. Let us move on to discuss, the local products that you employ in Tel Aviv.
Meir
I use lots of local vegetables, as we have excellent natural agriculture in Israel and we also import some of the finest tomatoes, aubergine, and wild vegetables from our Arab friends and neighbors. I also have excellent lamb, local fish and many more other quality products easily accessible here.
Margaux
What is your viewpoint on the popularity of Television emissions and the public adoration for the international Chefs ?
Meir
I think that it is a positive phenomenon. Chefs are artists and the T.V. coverage enables us to present our art to the world. Also, food is something, people from around the world can connect to. Also, it sends a message of peace and tolerance, and assists us in respecting different cultures.
Margaux
Do you believe that the training at Culinary Institute for “Would be Chefs”, places enough emphasis on dressing and presenting of plates ?
Meir
No.
Margaux
Do you regularly take photographs of your presentations ?
Meir
I try to photograph a lot of my culinary creations. Thankfully, I work with an amazingly talented Food Photographer, Dan Peretz: http://www.facebook.com / Danpstudio photos stream
Margaux
Are their culinary books that you recommend as an excellent tool ?
Meir
Yes: Chef Alain Ducasse, Chef Grant Achatz´s Alinea, Quay Sydney, Noma and Mugaritz.
Margaux
Israeli indigenous ingredients that you work with ?
Meir
Goat milk yogurt, tahini, pickled lemons and halwa.
Margaux
Are you doing any research investigation on any products at the moment ?
Meir
Good question. Sea urchins, abalone shells and the world of feathered and hoofed game, which we do not have in Israel.
Margaux
My last question at the moment is, Do you have a blog or website where you present your photographs of your dishes ?
Meir
Firstly, my first restaurant, Catit, has its own individual website: www.catit.co.il
This is my culinary temple and the heart of my creations. Here I blend Israeli and Moroccan traditions with cutting edge technology.
My second restaurant, which is a modern, Israel Brasserie, is Mizlala : www.mizlala.co.il
My third restaurant, called Blue Sky, focuses on fish, and the blending of tradition and modernity. Website: www.blueskybyma.co.il
Margaux
Thank you very much Chef Meir.
It has been a truly enlightening experience interviewing you.
Thank you very much for your participation with Visions Gourmandes.
.
Meir Adoni had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
