maandag 6 februari 2012

Chefkoks van wereldleiders koken voor vrede in Israel

The five chefs said they were extremely impressed by the excellent raw materials in Israel.
Ik vraag me toch af hoe het toetje smaakte, want Israelische appels zijn doorgaans niet echt te genieten.
Eten voor het goede doel geeft mij altijd een curieus bijsmaakje, maar het Peres Center for Peace doet wel goed werk om Israelische en Palestijnse kinderen bijeen te brengen.
World leaders' chefs cook for peace,7340,L-4184560,00.html

Five of world's leading chefs prepare six-course 'peace meal' to raise money for activities bringing Israeli, Palestinian children closer together

Itamar Eichner


02.05.12, 08:48

Imagine having world leaders' chefs abandon their bosses for several days in order to cook a royal meal just for you. Most of us can keep on dreaming, but 220 wealthy people from Israel and abroad were lucky enough to fulfill this culinary fantasy last week.


The five leading professional cooks arrived in Israel at the invitation of Chef Shalom Kadosh, the first and only Israeli chef who made it into the prestigious Club des Chefs des Chefs.


The event was planned about half a year ago with the aim of preparing a gourmet meal at a Peres Center for Peace fundraiser for activities that would help bring Israeli and Palestinian children closer together.


This fabulous quintet, along with Kadosh, gathered Wednesday at the Herods Hotel in Tel Aviv to prepare the splendid meal. Each chef was asked to cook his special dish, and make it kosher of course.


The first course was prepared by US President Barack Obama's chef, Tommy Kurpradit, who made lasagna from market vegetables with artichoke and truffle vinaigrette.


For second course, Russian President Dmitry Medvedev's chef Jerome Rigaud prepared Kremlin-style borscht soup.


Christian Garcia, the head chef of Prince Albert of Monaco, made a fillet of red mullet with fish broth, fennel and beans as the third course.


For fourth course, Chef Shalom Kadosh prepared warm grain and bean salad wrapped in chard leaves with a dressing of roasted peppers.


The fifth course was made by French President Nicolas Sarkozy's chef, Bernard Vaussion.


Dessert was prepared by German Chancellor Angela Merkel's chef, Ulrich Kerz, who made a symphony of apples with yogurt mousse and rum-caramelized raisins.


The five chefs said they were extremely impressed by the excellent raw materials in Israel.


They did not leave before going on a culinary tour: Kadosh, who serves as the chef of Jerusalem's Leonardo Plaza Hotel and the executive chef of the Fattal Hotels chain, took his colleagues on a tour of the Mahane Yehuda Market in Jerusalem and the Levinsky Market in Tel Aviv.


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