Kosher cooking sensation and balabusta Jamie Geller appeared on Israeli television with Master Chef Tom Franz, who is quite vocal about being a convert from German Catholicism to Judaism. He commented on the program, “Israel still has no gourmet kosher restaurants with the Michelin star. Wouldn’t it be great to see that happen?”
Jamie Geller, who made aliyah with her husband and five children in 2012, has held cooking programs in the Golan Heights and in Hebron. In this appearance, she was in the City of David, focusing on the holy foods associated with Israel: figs, pomegranate, grapes, wheat, barley, olives and dates.
Will you offer us a hand? Every gift, regardless of size, fuels our future.
Your critical contribution enables us to maintain our independence from shareholders or wealthy owners, allowing us to keep up reporting without bias. It means we can continue to make Jewish Business News available to everyone.
You can support us for as little as $1 via PayPal at firstname.lastname@example.org.
Franz and Geller cooked together before a live audience, presenting Moroccan bread called Frena, a fluffy type of foccacia. Other items on the menu included smoked salmon Waldorf salad and yogurt date honey pancake with whipped white chocolate ganache.
Geller confessed that the first year of marriage, she didn’t know how to cook. “I was a disaster in the kitchen. I wasn’t really interested in cooking. I wanted to be the first woman president or a doctor or lawyer. But my husband wanted to eat, and so I cooked for him.” In 2010, the New York Times published her recipe for cholent. “It’s actually my husband’s recipe.”