Day 19 - 5 hours in the kitchen of Mizlala, Chef Meir Adonis restaurant that uses the freshest ingredients and combines worldly flavors and traditional Israeli home cooking with an edgy presentation. Sous-chef Nitai Shevach and the whole staff provided me with the warmest welcome. I was greeted by the happiest restaurant staff that Ive ever experienced and the cleanest and most organized kitchen; traits I wish to emanate in leadership of my own restaurant that Im working on. Every day the kitchen crew at Mizlala bakes fresh Kubana, Yemenite butter bread which is absolutely delicious. I learned the prep of several dishes and how to make kubbeh dough the Mizlala way. Nitai and I discussed all different ways to cook the meat filling for kubbeh and various options of kubbeh shell for distinct flavors and textures. I learned a lot from the experience and Im particularly inspired by the vast amount of garnishes they use to add spice, color, heat, smoke and crunch to dishes.
Posted on: Mon, 29 Dec 2014 02:15:45 +0000
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