As of this writing, it can be said that the Israeli culinary world is indeed recovering from the corona quite impressively.
The restaurants are back to full, the chefs are back to bombing, and everything is relatively stable.
Along with the many restaurants and stalls that have returned to normal, we were left with quite a few more independent ventures that set out in Corona, chefs and confectioners who set out on an independent journey to succeed with dignity during the crisis, but saw that good and continued on their own.
In the "Lifting for the Self-Employed" section, we give the exposure to exactly these small businesses, and the one you will know this time is Shir Azabi, a 24-year-old confectioner from Tel Aviv, whom the reality mice among you will also recognize as a participant in the "Bike Off" program.
Identity card: Shir Azabi, 24, resident of Tel Aviv
Livelihood: Bate Mi cookie project (operates only in deliveries in the Tel Aviv area) and confectioner at the Quito Kato restaurant
Education: Bachelor (cum laude) at the "Cooking" Confectionery School
Shir Azbi, Photo: Shai Hanesb
"I came to the confectionery field four years ago, I always loved good food and desserts and saw with whoever I was then the reality 'Bakeoff'. While watching, I told myself that I must try to make a cake that will look as accurate and perfect as in the show. "Preparing something different and every day I touched a different area in the world of confectionery, I felt it filled me, made me feel calm and let me take things out of myself that I did not know."
"I decided to take it a step forward and accepted me as a pastry chef at the" Blue Rooster "where I learned most of the cornerstones in the profession, parallel I graduated B"bisolim."
I moved away restaurant in Quito Kato where I built the dessert menu two years ago and after a period of half a year passed "To the Italian Serpina restaurant, where I was a pastry chef and after two months I was appointed head of the pastry chef.
Bate Mi creme brulee, Photo: Dmitry Canter
Audience comments:
"The reactions to my desserts in the restaurant are excellent. People like it and most of the time when you get the desserts straight out you take out a phone and take pictures. My flagship dish in the restaurant is a mango mousse dessert. Made from many ingredients and products.
My favorite part is without a doubt creating new desserts, imagining the new dessert in my head, transferring it to a drawing on paper - and a lady expression on a plate.
As a chef, it is very important to me in my desserts that there is aesthetics alongside a winning taste, most of the time my dessert restaurants will be made up of 6-7 different ingredients full of colors and textures and shapes. "
The "Bite Who" cookies, Photo: Dmitry Canter
The new venture:
About three months ago, my partner and I started a business called "Bite Me".
The business works exclusively on deliveries at "Walt" and "Give Bite" in Tel Aviv and we strive to increase the sales area and of course grow and expand.
There is a lot of demand people enjoy and love the product.
What you will find with us is a variety of cookies of all kinds and sizes, along with creme brulee in five completely different types.
We also plan to add cupcakes and ice cream desserts in all sorts of flavors and types.
The flagship product at Bate Who, in my opinion at least, is the pistachio cookie or the Red Velvet cookie.
Our cookies are very symmetrical and aesthetic and come in the form of a perfect circle, especially baked in dedicated silicones.
There are almost 20 types of cookies for eight different and varied types of dough including some vegan types and we will soon be introducing gluten free as well.
The dream:
"Just keep engaging in what I love to keep creating. To evolve, of course to expand and continue to delight diners and customers. There is nothing more satisfying than this feeling, when people enjoy what you make and create."
To Instagram of Shir Azbi
for invitations from "Byte Mi"
