I had the privilege of cooking with Michael Katz when he was a Manila. It was from him that I learned how to make a complete authentic shawarma spread.
He describes himself as a “cook in my soul and a chef in my profession.”
From 2003 - 2006 he was a full-time teacher at Le Cordon Bleu in London. This was when he fell in love with teaching.
In 2016 he returned to Israel to teach and is currently the coordinator of the most prestigious school in Israel for professional cooks.
Outside the classroom, he describes the way he cooks as contemporary Israeli - influenced by local Arabic culture, diverse Jewish cooking from different regions around the world and the trends I like.
It is his mission to teach the young generation of cooks to understand their local culture and take it forward to a new exciting world.