5 Chefs bring you a 5 Course Dinner and a lot of inspiration
Join us for a unique food and wine event that will showcase acclaimed chefs from Israel and Toronto, Muslim and Jewish, cooking for co-existence. www.chefs4peace.com
This inaugural five course culinary event will be launched in Toronto at Mideastro Bistro, located at 27 Yorkville Avenue starting at 6:30pm Kashrut/Halal observed. The event will be hosted by accomplished Food Critic and Author Bonnie Stern and Founder of Chefs For Peace Kevork Alemian. The roster of celebrity Chefs include; Pastry Chef Ibrahim Abuseir from The David Citadel Hotel in Jerusalem, Executive Chef Yossi Elad from Mackneyada in Jerusalem, Executive Chef Abderrahman Khallouk from Kara Mia in Toronto, Executive Chef Benny Cohen from Midestro in Toronto and Executive Chef Eran Marom Marron from Marom Bistro Modederne in Toronto.
To Reserve or for more information contact Shirin Ezekiel by clicking here
CHEFS FOR PEACE a nonprofit organization, was founded in November 2001 to implement events using culinary arts as a strategy to facilitate coexistence between the two peoples.
CHEFS FOR PEACE will utilize the interest in food, cooking and professional culinary opportunities to provide experiences between people separated by partisan circumstances
CHEFS FOR PEACE believe that through using the vocabulary of the kitchen, and mutual understanding and practical cooperation, they will try to acknowledge the true one path, and that is PEACE.
Bonnie Stern
BONNIE STERN is one of Canada’s most popular food personalities. She is founder of the Bonnie Stern School of Cooking in Toronto which she opened and operated from 1973 to 2011. She has studied and taught cooking around the world, authored 12 bestselling cookbooks, hosted three national cooking shows, and appears regularly on various television and radio shows across Canada.
Bonnie writes a weekly column for the National Post and her articles have appeared in numerous magazines. She leads team-building classes for major corporations, has pop up cooking classes on many topics and instructs HeartSmart cooking seminars for health professionals. She has conducted popular workshops for the James Beard Foundation in New York City and leads culinary cultural trips to various delicious destinations. Bonnie is also the creator of a ground-breaking book club in which novelists are invited to discuss their work during thematic dinners.
Bonnie Stern is the recipient of many awards including ones from the Toronto Culinary Guild, the Ontario Hostelry Institute, Cuisine Canada and most notably she is the recipient of the 2007 Premier’s Award. Bonnie Stern’s Essentials of Home Cooking won the coveted International Association of Culinary Professionals’ award.
Chef Yossi Elad
Specializes in baking. Owner of the late café-bistro ‘Sak Kemach’ (Bag of Flour) in Mevaseret Zion for four years. In the previous decade he opened ‘Sardo’ in Tel Aviv with Hani Farber which was highly praised by those in the know, and then conquered the kitchens of ‘Oceanos’ and ‘Cacao’ in Jerusalem, ‘Aluma’ restaurant in Tarshicha and ‘Mitbach Shel Rama’ in Nataf. A member of the ‘Chef’s for Peace’ non-profit organization and the international ‘Slow Food’ movement, which supports the use of local ingredients. Heavy influenced by the Italian kitchen.
Machneyuda is an authentic Mediterranean market restaurant owned and managed by three Jerusalem chefs with impressive resumes: Asaf Granit, Yossi Elad and Uri Navon.
Machneyuda is an unusual collaboration between three chefs, gathering the styles of each one and bringing to bear a culinary creation belonging to each side of the triangle – a simultaneously complex and simple Jerusalem kitchen – pedantic, exact, straightforward and not unnecessarily sophisticated. During each service, one of the chefs takes the lead in the kitchen, with the others falling behind as cooks on the line.
The menu at Machneyuda is written on a huge board daily, and is based on select ingredients that were plucked by the three chefs from the nearby market stands. Everyday diners will find a different selection of dishes in four price categories with two fish dishes, two meat dishes and a selection of vegetarian dishes in each category.
The restaurant interior, another non-conventional element, is divided into two levels; the kitchen, the pantry and the dining areas meld together seamlessly, providing a theatrical and dynamic view and a joyous dining experience. The open kitchen testifies that ‘we have nothing to hide.’ With a cheerful and colourful porcelain tile canopy, the kitchen is located on the first floor taking up a large area without taking up serving space – the food here is the very site of the happening, and all that is left to do is sit back and enjoy the show. Diners are invited to sit at the small bar looking out at the kitchen staff (and also have chat with them, of course), to find a spot at one of the wood tables or take a load off at the low bar. On the second floor are additional spots – low and high, including a small bar overlooking all the happenings below.
Executive Chef – Abderrahman Khallouk- Kara Mia
A passion for food and a long-standing family tradition are what influenced Executive Chef Abderrahman Khallouk to pursue a career as a professional Chef. Interested in all aspects of the culinary art, Abdul has seen his cuisine develop throughout the years, traveling around Morocco, France, Switzerland, Spain, Italy & England learning about different cultures and their cuisine.
Abdul’s real affair with cuisine began in early 1980’s when he moved to England from Morocco to study at Croydon College, England, where he successfully acquired City & Guilds certification and National Vocation qualification for catering & hospitality food hygiene.
Eager to put his creativity to work, Abdul held various positions at several famous restaurants like The Nest, Villa Italia, Mama Angela Restaurant, Flombe Restaurant & Mediterraneo Restaurant in London, England.
Abdul then moved to Canada in 1997 and worked for famous Italian restaurants in the GTA; Via Ale Gro, Dimmi, & Canelli’s.
Abdul also had an opportunity to work with the late famous Italian chef Pasquale Carpino, also known as the singing chef.
In 2006, Abdul’s long-time dream came true when he opened his own restaurant Kara Mia offering modern Italian cuisine in the City of Vaughan.
Abdul’s boisterous personality leaves a definite impression on guests and a unique imprint on the cuisine at Kara Mia. He has created a distinct menu that showcases inventive and sophisticated yet approachable cuisine. Abdul’s culinary style focuses on bringing out the flavor of each element of a dish. Part of his process includes utilizing fresh ingredients from the best sources possible.
Chef Abdul has established a tradition at Kara Mia of serving the best steaks and seafood in town while providing the most attentive service imaginable to guests and patrons.
Chef Eran Marom
Chef Eran Marom was born in Haifa, Israel. At age 15, Chef Marom began his culinary studies and cooked through mandatory military service in Israel. At age 20, Chef Marom attended Ecole des Arts Culinaires et de l’Hôtellerie in Lyon, France (now the Paul Bocuse Institute) learning under the supervision of Chef Paul Bocuse. He later studied under world renowned chefs World Pastry Champion, Pascal Molines and Alain Le Cossec, Meilleur Ouvrier de France 1991.
At age 22, after two years in France Chef Marom was contacted by Chef Daniel Boulud of the restaurant “Daniel”. Over the next years Chef Marom was able to fine tune his talents and skills to the delight of discriminating patrons and his mentor Chef Boulud. Chef Marom later traveled through many parts of Europe and North America looking to expand and explore his culinary vision. This journey took Chef Marom to Toronto where he found a new home and would begin the challenge of starting his own kosher restaurant.
Today, Chef Marom is owner and chef to Marron Bistro a kosher fine dining restaurant located on Eglinton Avenue West in mid-town Toronto. Here he creates various succulent culinary dishes, combined with his unique style and careful attention to detail, that has gained him local acclaim.
Chef Benny Cohen
Chef Benny Cohen was born in Israel to French Moroccan parents. He graduated top of his class from the School of Culinary Arts in Tel Aviv as a Certified Chef in 2001. He was instructed, guided and inspired by the likes of Chef Ofer Gal and Chef Oren Giron.
Chef Cohen’s tour around the world exposed him to the varied cultures of Spain, Greece, Turkey, as well as South and Central America, re!ning his knowledge and developing his creativity. Among his overseas pedigree, one will !nd the critically-acclaimed Michelin star restaurant Messa, and NG and Bodega in Israel.
When he moved to Canada three years ago, Chef Cohen’s first foray into the gastronomic world of North America included creating a What-a-Bagel Eatery concept, a breakfast/brunch club, and heading up the kitchen at Shoom Shoom, a Mediterranean bistro. Chef Cohen initially joined the Mideastro team at its first location in Vaughn a year ago. He started by consulting and incorporating the flavours of the Middle East into a Mediterranean menu, resulting in a mouthwatering fusion. He then took charge of Mideastro’s second location, Mideastro Yorkville, becoming its Executive Chef. Although remaining true to Mideastro’s core concept of a Mediterranean/Middle Eastern fusion, Chef Cohen brings his own expertise, ingenuity, and experience to every dish.
Experimenting with spices he sources from top locations overseas allows Chef Cohen to o”er a palate range exclusive to Mideastro. The intricate balances he imbues his creations with are sophisticated and diverse, the likes of which have yet to be tasted by the breadth of Toronto’s gourmands.