"I don't like the food I made back then," says Raz Rahab (31) when I ask him about the unpleasant reviews he received in his first year as a restaurant owner.
Today, seven years later, with a gourmet food mini-industry behind him, third place on the list of the best restaurants in Africa and the Middle East, and when he shares the distinguished panel of judges of "Chef Games" (tonight, 9:15 p.m., network 13) with names like Moshik Roth , Assaf Granit and Yossi Shetrit, he allows himself to admit his mistakes, radiate complete confidence despite his many occupations and speak freely about the mental disorders and difficulties on the way to success.
"Once a visitor came in," he recalls, "we recognized that he was sitting at the bar, and I had a dish with a sauce based on bone marrow that I really liked. So I gave him another spoon. In the review, he dwelled on the fact that there was too much sauce. Thanks to this, I no longer do such changes in portions.
"I've really cemented my place as a chef between heritage, taste and visibility," he says.
"Today, visibility is in last place. I strongly believe that what is not conveyed by blind tasting is not strong enough. After that, you can also make it beautiful."
Why did you actually go to reality TV?
"Because I wanted to discuss the things that bother me. I'm not in this profession just for the plate, for more gel or less gel. I know it may sound bad or arrogant, but I'm here because I have a heritage and a culture that I want to pass on. Food This is our biggest cultural base as humans. The most rooted. The base of all of our bases, whether we acknowledge it or not. Your best memories, even if you say no. Even if they are not related to what you put in your mouth - then to sitting around the table and who was With you. A chef is a creator of culture."
Can't see waiters spending hours calculating on a shekel, photo: Getty Images
Rahav is not ashamed of his success at such a young age.
While being fully aware of the sometimes complex process and the difficult road on the way to the top, he also dares to accustom his audience to the country road and to patience while waiting an hour and a half and sometimes even more in line for the new wine bar, "Terza".
"A person who doesn't know how to receive service doesn't know how to give service, a person who doesn't know how to give service doesn't know how to stand in line at the supermarket, a person who doesn't know how to stand at the supermarket will honk in the car like a donkey. These things come through conversation and personal example. At 'OCD' 850 people eat 1,500 per month, in 'Tirzah', and in order to convey what I want, you need to kick a lot of vectors."
And this is not the only revolution that Rahab wants to instill in the field.
"Someone has to start," he says regarding the absolute ban on tipping waiters at will.
"I can no longer see waiters and waitresses spending hours calculating the shekel. I pay them a full salary with all the social conditions. This is the only way to become a waiter as a profession."
Rahav: "A person who doesn't know how to receive service - doesn't know how to give service, doesn't know how to stand in line at the supermarket, will honk in the car like a donkey. These things come through discourse and personal example."
The full interview on Shishab in an extended and festive edition.
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