Chef Haim Cohen loves to work hard and always does so tirelessly, boldly and boldly.
His work is not just about starring on your TV screen or in the kitchen of his flagship restaurant "Jaffa Tel Aviv".
Cohen is an activist, in the full sense of the title.
It has been operating for years and pushes important agendas concerning the restaurant industry up the road to the Knesset and into government ministries.
Together with Shai Berman (Chairman of the Restaurant Association) and the wonderful and hard-working Lilach Sapir - they attribute to them impressive achievements such as the abolition of the levy on the employment of foreign workers.
Activism requires time and patience, processes do not happen in an instant and are lengthy and occasional.
The management and management of a restaurant such as "Jaffa Tel Aviv" also require the full attention and professional and creative resources of the chef, as well as the filming of the new season of "Master Chef", which is also happening these days.
Chef Haim Cohen, Photo: Modern Talking
So how in the midst of all this did my old and dear friend find him time to sip whiskey in Scotland?
Well, a person's growth process did not stop upon reaching the summit.
And so, Chef Haim Cohen, went out for the first time in his life to wonder about the bottles of Scotch whiskey at the Dewarz and Aberfeldi distillery.
Upon his return, he presents us with two plates that pay homage to his visit and impressions:
beef fillet, roasted onions, foie gras and Sabrina whiskey pepper sauce
in whiskey syrup - cream patisserie, caramel shanti, toffee whiskey toffees and black coffee ice cream.
We took the opportunity to meet him and talk to him about a number of important topics on the agenda.
pleasant viewing.
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