Israel’s first Master Chef program opens at Hebrew U! Now perhaps we’ll have an answer to the Jewish culinary conundrum which has evaded us ever since the founding of the Jewish State!

I, like many of us I’m sure, have often been frustrated, confused and heart-broken by the discrepancy between American and Israeli culinary specialties, despite their both hailing from the same gene pool, particularly on the bagel-falafel front. Many a New York, Chicago and LA bagelry produce soft, fluffly and blessed with that slightly crispy crust in a perfect “O” in which the hole is really an afterthought. And many a Tel Aviv and Jerusalem falafel stand can likewise fry with ease bodiful, caramel-colored husks of green-tinted chickpea interiors that, even for this meat-eater, could stand in for a burger patty any day.

So why is it that Israeli bagels are frequently shriveled, stringy pretzel-like ovals big enough to rule a dowel through and which give the jaws and teeth a challenge to masticate? (See photos right and above for evidence.) And what’s up with American falafel — never bad enough to not eat, but what’s the secret ingredient — water from the Red Sea? Manna from Sinai?

Finally! Perhaps the first Master Chef program in Israel, a program of Hebrew U, will research the mysterious conditions that continue to elude and divide our people from each other. Not even Israeli-Palestinian politics can divide a good family or hevre like a “who’s better at this food” fight can.

News brief courtesy of Kosher Times:

Master Chef Program at Hebrew U
Jerusalem… by Idele Ross, KT Bureau Chief… Israel’s growing emphasis on the culinary arts received a boost recently with the announcement that an academic course in culinary arts and food management was launched at the Hebrew University. The course is under the aegis of the Division of External Studies and the Faculty of Agriculture, Food and Environmental Quality Sciences. Graduates of the two-year program will qualify as master chefs or food business managers. Would-be chefs usually were forced to study overseas at either the Cordon Bleu in France or the Culinary Institute of America in the US.

There were over 300 applicants of whom 24 were chosen for the master chef program and eight for the business management course. Miri Ben Chaim, Director of the program said that the people chosen are professional chefs with many years of experience. Among the students are Arab Israelis, Russian and South American immigrants. Of the 24 chef-students, three are women. The program based on similar programs offered abroad will put a special emphasis on the professional Israeli kitchen, including the laws of kashrus. Ben Chaim said that professionals in the food industry particularly in the institutional kitchen often lack knowledge regarding the latest technology and nutritional developments which are both areas emphasized in the course. “We don’t teach them how to cook,” she said. They know that already.

They don’t teach them how to cook? Um, but wait, what about the falafel-bagel conundrum!?