Food
As co-founder and chief culinary officer of the Galilee Culinary Institute (GCI), I’ve written and spoken a lot about why I believe this initiative will be a game-changer. But at its heart, our vision is simple: bringing life to the Upper Eastern Galilee.
When we chose this stunning area to build a world-class culinary center, it wasn’t just about food. We knew that GCI would be completely in line with Jewish National Fund-USA’s vision: to attract new families, create jobs, and open educational opportunities—all while putting the region on the global culinary map.
Of course, the journey isn’t without its challenges. First, the pandemic; then the war. But let me be clear: we never stopped building. And when our first students finally walk through the doors for their intensive 12-month program, they’ll find a state-of-the-art campus in an area fondly called the Tuscany of Israel.
Someone recently asked me if the war had dampened my enthusiasm for GCI. I couldn’t say ‘no’ fast enough. In a post-war Galilee, when so many evacuated families are wondering whether they can return and rebuild, GCI is a reason to say yes—yes to opportunity, yes to growth, yes to a future here.
GCI isn’t just about training the next generation of chefs. It’s about something much bigger: a circle of impact that extends far beyond the kitchen. It starts in the kitchen and spreads outward, shaping employment, culture, sustainability, and regional identity.
Local farmers, artisans, and producers will work with our students, collaborating on recipes and methods, sharing knowledge, and strengthening the region’s economy.
Food is just the beginning. The cultural exchange happening at GCI is just as powerful. Students and faculty from around the world bring new techniques, fresh ideas, and global perspectives. I believe that we’ll be creating something uniquely Galilean—rooted in history, yet boldly innovative.
GCI will boost tourism, supporting local businesses, and creating jobs. Our events, pop-ups, and collaborations bring excitement and energy to the region, cementing the area’s status as a must-visit food destination.
And what about the local community? The impact is real: Education, mentorship, career opportunities—things that didn’t exist here before—are now taking root. GCI isn’t just about teaching people to cook; it’s about giving them a future in the Galilee. It ensures that local talent stays local, driving long-term growth and transformation.
Because when you invest in food, you invest in people. And when you invest in people, you change the world. We’re just getting started.
A Taste of the Galilee: Grilled Pita with Za’atar and Olive Oil
Few foods are as deeply woven into the culinary fabric of the region as pita bread–simple, versatile, and wonderfully comforting. This recipe highlights the combination of pita bread with two of the Galilee’s greatest ingredients: fragrant olive oil and za’atar (aka origanum syriacum), a hardy, sun-loving herb that thrives in the dry, rocky soil of the Galilee.
RECIPE
INGREDIENTS
4 cups all-purpose flour
2 ½ teaspoons salt
1 tablespoon instant dry yeast
¼ cup sugar
1 tablespoon olive oil, plus
extra for finishing
1 ¼ cups water
Za’atar, for finishing
Directions
In a stand mixer fitted with a dough hook, knead all ingredients (except za’atar and finishing oil) for about 6 minutes, until smooth. You can also knead by hand.
Transfer the dough to a lightly greased bowl, cover, and let proof for 2 hours.
If making ahead, refrigerate the dough after kneading and bring it to room temperature 2 hours before grilling.
Divide the dough into 20 equal pieces, shaping them into balls. Place them on a lightly floured surface, cover, and let proof for another hour.
Preheat the grill to high.
Roll each dough ball into a ¼-inch thick disk. Grill for about 2 minutes per side, until puffed and golden.
Brush the warm pita with a mixture of za’atar and olive oil. Stack to keep warm and serve immediately.
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