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When Haim Cohen Makes School for Haim Cohen: The Sambusak Who Maddened "Master Chef"

Long days of aggressive gram-knoll hangover led Leahy Root to fantasize about cooks' shifts, and of course dough

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• Master Chef

• Eyal Shani

• Haim Cohen

• Michal Ansky

• Israel Aharoni

Leahy root

Thursday, December 24, 2020, 6:00 p.m.

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Promo "Master Chef Season 9" (Rainbow 12)

This is not a cliché.

Food is a home for many people, for some it is really just food, and for a few more it is a fantasy at all.

The two episodes of "Master Chef" this week dealt with the same fantasy.

A dream of people who want and are looking to make some face in their seemingly monotonous life, and get to an estate (alak) called the food business.

For all the columns of "Teeth Consultant": Leahy Root Master Chef's blog

there is no doubt that the timing is problematic, and these dreams currently seem as imaginary as getting an appointment for the corona vaccine, but even if we were talking about sane and normal days, the picture would not change.

Cookery is hard and often unrewarding work that puts you on your feet in the heat of the kitchen for 18 hours, stressful and beyond criticism, or as Eyal Shani told one of the fantasizing competitors - "food is day after day to face discrimination and success."

And this is the real truth.

How does this fantasy sound to you now?

Maybe Michal was busy

This is a nonsense that should knock down any audition

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No longer just a hobby.

Elad Cohen

One of the standout dreamers this week, and perhaps the one who best sums up the same dream that Master Chef is built on, was Elad, a "predatory tiger" by definition, or - if you're into descriptions and nicknames that go through a slightly less sexy screen - an information systems analyst at a 37-year-old credit company Changing the hierarchy in the safari that is his life.

But Elad not only wants a career change, but also to do a "take off" on dishes.

His main course included locust fillet, and a sort of cauliflower cauliflower and salad.

And what at first sounded like a multiple catch you did not catch, was indeed such, and the judges passed it mostly on the degree of perfect making of the fish he served.

Tiger, but different.

I took it somewhere else.

"Upgraded" sponge

In general, the same long-awaited take-off repeated over and over throughout the episodes.

Another contestant whose story stood out in the auditions was Sapir Ohana, a fifth sister out of 11, a lesbian who grew up in an ultra-Orthodox family from Beit Shemesh, and runs the food restaurant at IKEA Eshtaol (I checked. There is such a branch).

Only from all these descriptions can you guess whether she passed or not.

Her opening portion did not shine, but she was even more glamorous compared to the "upgraded" sponge served after her.

The upgrade, well you asked, was expressed in replacing the sugar with almond honey, and in another version with a Zalok salad, "because you are not used to eating salty spinach."

Up-to-date / upgraded Moroccan food / with a twist / mine / contemporary is completely Master Chef 2012, the year that Avi Levy won and was launched for a career that was all about Kia.

This does not mean, God forbid, that it is impossible to continue to improve, but when chefs like Yossi Sheetrit, Avi Bitton and even Meir Adoni have been paraphrasing this kitchen for years, what is left?

Upgrades or no upgrades, the answer is probably no sponge, although it's really hard to go wrong with a fried and sweet dish, so probably Sapphire also passed at the end.

Do not just inflate your head with a gramcnoodle

Austrian dumplings that broke "Master Chef"

To the full article

Stimulating sensations.

Sambusk Sabih

In contrast, Haim Cohen (the contestant, not the chef) chose (how not) the eggplant, but prepared perhaps the most stimulating and original dish that has appeared in auditions so far - Sambusk Sabih, or by his other name - how come this thing is not in my mouth now?

In the second dish it had already fallen into the banality of ravioli with sage butter, but even that would have looked like a great pasta dish.

The auditions also provided "Aharoni's" twin sister "and quite a few standard types of dough and borax but also water borax.

The Sue Burk has become especially popular here in recent years, mainly due to multiple trips of Israelis to Turkey, but also thanks to Dilek, who opened "Dileks" in south Tel Aviv and became a small place for the empire.

The produced dough that makes up the Sue Burk leaves - a lasagna supplier and a pastry supplier - is made from flour and eggs (like pasta) and cooked in water.

Between these pages rests the filling, and oh how delicious it is.

Change lives and move forward.

Irkley Gonshvili

This dish and this cuisine are his forte, and they will hopefully continue to star later in the season.

Stories and food like his are after all also the forte - and fantasy - of Master Chef

The title of the heartbreaking and captivating audition went to Irkeli Gonshvili, a 50-year-old Georgian whose life story is paved with tragedy after tragedy.

The warm and smiling man, who has all the burden of the world on his shoulders, is in charge of street cleaners during the day, and at night dreams of opening a Georgian restaurant.

He came to the program because he "wants to change lives and move forward."

Can I not cry?

His opening dish was made up of several dishes, and the success of "Eggplant Cloves" was not perfect, but then came the chapoli, a Georgian soup with mutton, tarragon and green plums, which had already captured the judges' hearts and palates (and the blogger audience at home).

This dish and this cuisine are his forte, and they will hopefully continue to star later in the season.

Stories and food like his are after all also the forte - and fantasy - of Master Chef.

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