Erez Komarovsky
[1] He went to Paris to earn a graduate diploma in classical French cuisine at Le Cordon Bleu, and worked in restaurants and bakeries in that city before returning to Tel Aviv in 1985 to open his own catering business, Erez's Cooking Studio.[4] He returned to Israel in 1994[5][6] realizing that, "despite all my training, I am above all an Israeli chef—that couscous, olive oil, and goat cheese are the ingredients closest to my heart".[4] Back in Israel, Komarovsky decided to enter the bread-making business and introduce San Francisco sourdough to his native country.His half-day workshop covers subjects such as bread-making and seafood preparation, and concludes with a "multicourse meal, paired with wine" in his dining room.[7] Komarovsky planted an extensive organic garden of herbs and vegetables on his property, including "dozens of types of sage, exotic herbs, tomatoes from Sicily and Uzbekistan, Indian purple beans, Thai beans, apples and pears … and bay leaves growing on a tree",[3] and installed a tabun (clay oven for bread-baking).[4][8][9] Komarovsky's dishes emphasize seasonal ingredients; organic herbs, vegetables, seeds, and fruits; and the meat and cheeses of locally raised lamb and goat.