I loved Robert from a distance.
We have responded all these years with parallel, tangent and familiar virtues.
Two who are part of the Israeli culinary community, each in his own, each and his world within all this.
We met quite a bit over the years and rarely talked to each other.
But when you ignited a moment of interest and a conversation ignited - it was at the greatest intensities.
When my friend Tiki informed me on Thursday of his sudden departure, I did not know my soul.
I tried to put her in order, with a soul that shocked her.
And all of a sudden I was looking for silence within the sadness.
I asked others, relatives and loved ones of mine to eulogize Robert.
Because Robert was immense from life and whoever got to warm up in the heat of the fire that burned in him should be the one lamenting over him when it went out.
I read every word and every sentence that was written, I looked at every picture and photograph that was published and through these I got to know Chef Robert Kluger better, though too late.
On Sunday morning I am able to say goodbye to him with you.
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Chef Robert Kluger passed away after suffering a heart attack.
It was a big heart from life, a heart longing for life.
During his years as a chef his name came out before him as one who understands thing and matter but mostly as one who cooks from within, cooks like an erupting attack.
This is without losing direction or a culinary compass.
Robert knew how to cook his food and cooked it with the strongest power possible.
He went through well-known kitchens such as Rafael, Michael Restaurant, Mol-Yam Social Club and of course Serviceria.
In Serversaria - an inn and alcohol inn, it shone and blossomed.
It was tailor-made and was evident in every plate and bite.
Even when he left and opened al-Nur it was a show of hearty, genuine and joyful food.
I wrote about the experience, in 2018, these words: 'Chef Robert Kluger recently took command of the pans and pots.
Kluger has a golden touch and he cooks real, delicious and happy food.
Kluger's hearty and generous character, both personal and culinary, is reflected in every dish. '
From there he continued to develop into a different channel, downshifted a bit, sought to improve his lifestyle and health, and opened the Fig Tree Catering.
Kluger's catering was a bit different too, he called it an "event restaurant" and thus continued to cook just as he always cooked, true to himself.
He died at the age of 41, too soon.
There is no one around me who has not waited to taste the following from the hands of the chef with the big and radiant eyes, the generous and bright smile, the ornate skin and the biggest heart there is.
Rest in peace, our friend, may your
memory and memory be blessed for you
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