LEHAKIR

The company's activity began in 2001 when the couple judged, managed a successful pub in Rosh Pina in the old town that bore the name 'The Well', next to it a shop was established to sell local produce, where they also began producing quality food delicacies

As a crack fan, I could not ignore the praises and compliments of 'Aliav Cracks' on social networks. This is a manufacturer's shop, really a small one-woman factory...

Some chefs know how to promote themselves, especially in the current age of social networking. And there are chefs, no less good, especially the veterans among them, who do not know how to reveal themselves and their products.

Sulam Yaakov Hall has for many years been considered one of the most popular ballrooms in the Haifa and northern areas. He specializes mainly in small and medium-sized events, such as henna, alliances, bar and bat mitzvahs and of course boutique weddings. A few months ago, Yigal Assulin and Alon Winter, who have many years of experience in the field, took over the management of the place.

In the food groups on Facebook I have come across several times hot recommendations for Gada Hasson, which offers authentic Druze food. Our family greatly appreciates the members of the Druze community

Already in mid-February I had planned to come to the courtyard of Chef Asador Mariano Sheinkman's house, where he conducts workshops and exciting meat meals, but I could not arrive, then the corona burst, meals were postponed, workshops canceled, and only at the end of July did I manage to attend his meat celebration.

We met 39-year-old Omar Azugi at the Kalil Restaurant, which he opened in May 2018 in the Check Post. Born in the Crimea, he moved to Tel Aviv after the army. Also worked in New York for two years. He did most of his culinary history on the cold bar. Among other things, he ran bars and restaurants, and also served as Jepnica's operations manager. Tel Aviv got tired of him at some point, and in 2017 he returned to the north with his wife and daughter Danny (Daniel). Chef shipping

Having the rash take a few good hours every day, I could not help noticing the posts of chef Asaf Ben Hamo, who invites enthusiasts to come and stay on the roof terrace of his home in Kiryat Motzkin.

Tomer Bar Meir, 38, has been a chef and confectioner for over 15 years. He says: "I entered the professional kitchen in high school as a dishwasher, but the curiosity to know and the ambition to move forward pushed me to go to the cooks department, to be interested in cooking and to learn the kitchen faucets."

After many years of chef Daniel Katz working in various hotels, he recently moved to Haifa, where he hosts groups of 10-30 diners for a special chef's dinner at his home. I have already had the pleasure of staying with chefs and chefs who host their home, and the atmosphere is always special and completely different from a restaurant meal. I was happy to accept his invitation, and to have a chef's dinner at his house.

One evening this week, we hosted a special chef's meal that was mostly smoked meats. We arrived at Chef Yishai Haimovich's house in Givat Ram, and we were led into the courtyard. The courtyard is impressive, tidy and organized for a great culinary experience. It features a large bar that would not shame any pub, grill, smoker, refrigerator, stove and also a long and large table used for hospitality. Haimovich turned out to be a very generous and kind host, and everyone present, most of whom arrived in pairs, left a few hours later when they were seventy and satisfied.

We all want to be healthier, more vital, more balanced. So awareness is there, but we don't always pay attention to what goes into our bodies. "You are what you eat!" Said Natalie Musseri, co-owner of Anise Network, at the beginning of the meeting with media representatives. And that's just the way it is.