12.10.2011 14.Tischrei. 5772 Erew Sukkot
A Moroccan cooking class at the Jerusalem Culinary Institute can give you ideas for the perfect dish to serve in the succa.
Food lovers in Jerusalem with time on their hands over the holidays are spoiled for choice with most restaurants in the city offering the refreshing experience of dining in a succa. Those who want to learn how to prepare various foods themselves can attend a workshop in English at the Jerusalem Culinary Institute in Talpiot. The workshops are useful, fun and light-hearted and you get to eat what you prepare. I attended a session on preparing a vegetarian Moroccan Tagine and polished most of it off before the end of the class.
The first and only Mehadrin culinary institute of its kind, the Jerusalem Culinary Institute was started by award-winning Chef Patron, Yochanan Lambiase. Chef Yochanan trained with Raymond Blanc and Jamie Oliver, and worked at the Ritz and the Savoy in London, as well as the Sheraton Plaza Hotel in Jerusalem before starting the institute in 2003. The school is currently working on obtaining international certification….