Shelly Bar-Niv / Shelly Bar-Niv
My Bar-Niv goes up in another 3 minutes.
"Need to take something out of the oven," she writes in what is less of an excuse and much more of a status.
Permanent status.
We are meeting for the first time and it is presumptuous on my part to make assumptions, and cheeky on my part to even go in these directions, but I wouldn't be surprised if these four words - she needs to take something out of the oven - are her go-to in every situation in life, not just for negligible food writers who preceded her.
A potential fine from a traffic policeman?
Excuse me, I have to take something out of the oven.
An unnecessary event that knocks the SNA? An oven, something, needs. A phone call that has been postponed and postponed? You understand, something needs to come out of the oven, and she is the one who needs to get it out of there. With anyone else it would have been jarring. With her it is completely natural, even more justified, Almost mandatory even.
Status for life.
Bar-Niv/Courtesy of those photographed
Three minutes later, of course, we sit down in the dining room of the Drisco Hotel, which is also the space of the excellent George and John restaurant led by Tomer Tal, and also her place of work for about a month and a half.
They sit down, talk, and in the process she continues to take things out of ovens - both real and imaginary.
This time it's a messenger who didn't catch her and someone who is supposed to receive this messenger, then take 100 kg of flour from him, in colors of course, and put it in the right place. I imagine someone with 100 kg sacks in his hands and a phone stuck diagonally between his shoulder and ear, so that the heat "This little thing that opened up in front of me makes complete sense on a human level. It is even more logical, even necessary, on an offensive level, because this flour, all of this 100 kg, will become a little history today (Thursday).
A history, and hysteria, of suffering.
How fun they were wrong
La Tigra and Yuval Ben Naria went sailing in the sea and came back with a perfect pizza-yacht
To the full article
History, and hysteria.
Halat Magen-David of Shelli Bar-Niv/Sheli Bar-Niv
She had to think fast, do a guided imagining of the future in an almost prophetic way, then decide fast and act fast
Bar-Niv started making challah out of necessity, and due to the corona virus, the epidemic that interrupted the lives of countless people around the world, and hers in a very specific and very painful way, revolving doors style.
She then worked at Eleven Madison Park, the New York restaurant that is considered one of the best in the world, and heard "business as usual" even when the headlines from the country announced a closure.
A few days later, and 48 hours before the almost hermetically sealed closure of Israel's skies, the line straightened and the heavy culinary ship closed its doors.
She had to think fast, do a guided imagining of the future in an almost prophetic way, then decide fast and act fast.
48 hours later, she was already here, in isolation.
The applications arrived a little later.
Rescue boats.
Rescue boats.
Bar-Niv/Asaf Karla
While all the people, and all the peoples of the world, turned on ovens at home and started baking, she joined in, a little better
"I thought what would be the easiest to make from the home kitchen, and the cheapest to bake, and also the most correct to sell at that time," she repeated, "I hadn't made challah until then, but I knew they were the answer."
And so, while all the people, and all the peoples of the world, turned on ovens at home and started baking, she joined in, a little better.
Her braided sensation won out very quickly.
Everyone baked, but everyone also bought, and once a week her apartment became a logistics center.
She maintained an Instagram page that mediated the baking out, improved braids and expanded shapes, added colors and eventually became Shelly Bar-Niv, the one of the challahs.
Maybe it's a diminutive, probably for a pastry chef who just returned from Packing Eleven in Madison Park in New York.
At that moment in time, however, it was the best nickname one could get.
Deep-deep purple.
Bar-Niv's beetroot challah/Sheli Bar-Niv
Half a year later, this adventure ended, and Bar-Niv returned to work on what really drives her - pastry shops and restaurants, dessert menus and plates that for a short time only, from the moment they leave the kitchen until the fraction of a second after the required photo, capture the collective human desire for a sweet that is not just thrown away on you, but also makes you think.
She moved from here to there, opened and advised, wandered in Israel and the world and was almost unable to open her suitcases completely, and lean back.
When she is asked about the wanderings and why her resume requires more toner in the printer, she does not know how to answer, and then replies with the most correct simplicity that it is not her, and maybe she had "nakhs".
The stories come a little later, confirming.
What drives her.
Bar-Niv/Marin Cohen
Once, in the midst of what seemed to be a good time for all parties involved, she discovered that all this time she had actually been replacing another pastry chef, who had gone on maternity leave.
So, when she came back, everything got messy as such things tend to get messy.
I ask three times, then three more, how come she wasn't told about the position and the timing, and she doesn't know how to say, nor does she want to say what she thinks about it, even though she already has to think about it, after all.
Other times, she only hints, there is a gap between what she knows and can do, and what they want her to do.
A gap in her favor, of course.
She doesn't put labels on it and doesn't label it, but in an almost entirely male world that is just now learning how to behave in a predominantly female environment (and most of the women in it are more talented, let's face it already), that experience simply joined her friends.
She reviews another station and another, and admits that she has nothing to really satisfy in the content worlds of "I am a woman and I have suffered".
On the contrary, most of the time it was in the right places, and most of its managers did not fall into the corners that used to be the entire house, with the yard and the illegal construction additions.
True, there was that yeshiva where they called all the staff together and said that the restaurant was closing and that everyone was going home, but okay, that's behind it.
And then, when they forgot to submit the forms for her to the Italian immigration authority and she had to stop Dream Job and was deported from the country of the boot with a black stamp that prevented her from entering all EU countries?
It's already worked out, she reassures, everything is fine.
Anyway, now she's here, and I hope to make a home out of it.
Finally on real sale.
Challa of Bar-Niv/Sheli Bar-Niv
The coming weekend (Thursday and Friday) will return Bar-Niv to its ill health episode, and in fact will resurrect the carbohydrate wishful thinking of masses of followers, and a much larger number of hungry fans.
This fulfillment will take place at the Creative Women Festival in Sharon Market, which will gather under its wings dozens of, well, creative women, and much more than that.
And its application, of course, finally in a real sale, which is not just drooling in front of Instagram.
Bar-Niv's stand will naturally attract the eyes (and hands, there's no denying it), but next to it there will be a colorful and delicious event, obviously feminine, led by Rita Goldstein, of dozens of talented creators, fertile farmers and magicians of spices and soaps, women of wine and designers, ceramicists and what not No.
Expertise, in short, one by one.
There will be, among other things, Atar Tournoa from the Northern Koron Patisserie, traditional Druze sweets by Basma Heno from Noor Bajulis restaurant, smoked fish by Leah Sarfati, special spices by Efrat Munsterski from Francesca's market, a special three-generation menu by Manal Esmail that will be cooked together With her mother and daughter, and also the famous Haifa ice creams of Edva Barak Liani from Eislon.
More?
Michal Mor Melamed's cheeses from the Northern Shepherd's Shirat Dairy, fresh pasta from Ma'ayan Deri, Ronit Tzin and her sweet sugar spells, colorful field strawberries from Noi Hadas from Noi El Sheda, jams and homemade concoctions from Rinat Tzadok, and also the olive oil from Ayala Noi Meir Marish Lakish, together With the products of the "From Earth to Adam" project, which brokers local farmers and chefs into miracle jars from raw materials that were supposed to be destroyed.
The event will also deploy various drink stands, which will mix almost by themselves, even before arriving home - unique distillates from Roni Hollander's distillery and self-produced tonics from Naama Sternlicht, natural ciders from Naama Sorkin and wine from her own production, as well as beautiful and tasty bottles from one winery.
Apart from food, there will also be Rinat Zadok and Maya Lerner with tablecloths and napkins from denimyourtable, Hana Ben Shoshan with ecological care products from Lily Rose, Hila Shmoeli with candles and products for home fragrances from ibalance, the fighting reservist Noam Kahana with handmade embroidery, Edna Hadad Sarosi with succulents and flowerpots from the Epifit nursery as well as Talia Shuvel from Cerame Pottery with porcelain vessels.
In addition to the booths, a team of Israeli bartenders will be hosted in the central bar of the market and will serve special cocktails from it under the direction of Mor Coral, and Lilac Reva Yaeri Tarim will have a Vietnamese pop-up based on her "Ban Mi Nong", with dumplings and meatballs, sandwiches and desserts.
And it doesn't end.
Keren Agam will tell Goldstein (Thursday, 07.03, 11:00) about the complex relationship with social networks, about the self-search and the path she went through until the opening of "Married to the Bakery", Efrat Lichtenstein will share with her (Friday, 08.03, 11:00) about her private journey in the industry The complex and meeting between Lee Naim and Sharmour Strausman (Friday, 08.03, 12:30) will deal, among other things, with things that happen behind the scenes of the war - both personal and national.
The Nachas ends, the house begins.
Bar-Niv/Courtesy of those photographed
In principle, Bar-Niv refuses to "take advantage of her position" as a woman and does not need to be picked up or carried for her.
I listen carefully to these words, and wander straight to that messenger with the sacks of flour who is waiting at these very moments at the entrance of Sharona Market's vendors, wondering if this is an upside-down test that women are forced to go through now, or a challenge that proves to their rather annoying environment that they belong.
The answer to that, of course, is that it's none of my business, and that it's always better to offer to carry than to stand by like an idiot and assume you know what she, or anyone else, has been through.
Take three minutes and try to process this shocking information, in the meantime she has to get something out of the oven.
The Women's Festival, Sharona Market, March 07-08, Thursday 10:00-22:00, Friday 9:00-15:00
More on the same topic:
Sharona Market
Applies