Blog
Bootcamp
The mandoline challenge caught me off guard. It was obvious we were going to have to do some gruesome challenges
December 21, 2025
No Comments
I must admit that I finished watching the last episode with a heavy heart. My stomach was turning throughout the whole show and even more so during the elimination ceremony.
After my audition, I felt like people had expectations of me but after yesterday’s episode there was the sound of “Wah Wah Wah” in the background, or of a rocket falling to the ground and exploding (if you can imagine that sound in your head). Is it possible that from here on in, I’m just going to disappoint them?
This program is really challenging and it brings out things in me that I never imagined. I served the curry dish with confidence in its taste. The curry itself was delicious, the coriander yoghurt was a little spicy with a lot of lime and, in my opinion, it complimented it perfectly. I served it on a cold crispy cucumber salad and everything genuinely worked for me.
I made the mistake of choosing to reheat the chicken just before plating so that it would be hot when it reached the judges, which probably took the juiciness out of it. But the flavours of the dish were excellent.
That’s why, when Moshik said he didn’t understand the connection between the coriander yoghurt and butter curry sauce, it caught me off guard. For me, a chilled yoghurt alongside a fiery, flavourful curry was the perfect combination. Even now, I still believe that.
There is no doubt that I hadn’t yet fully understood the concept of the programme and you can see my lack of proficiency with my “rookie mistakes”. On the other hand, some of the other contestants had watched a marathon of every previous season before they arrived and trained on dishes endlessly in the restaurants where they work.
I don’t know if it’s because I came with the attitude of “What will be will be”, but it was important to me to be authentic, and for my reactions to be real, and I couldn’t see it in any other way. If it worked, it worked, and if it didn’t, then it didn’t.
In short, it was no fun watching this cringy episode whilst also knowing that this show might bring many more ups and downs.
Don’t worry, I don’t doubt myself. It’s just that I wasn’t portrayed the way I wanted, and although none of the chefs said anything insulting or bad, it affects me.
The mandoline challenge caught me off guard. It was obvious we were going to have to do some gruesome challenges
The day of the audition was approaching and I was having an anxiety attack. We only get notified of our
I will start by telling you what to expect, a little introduction to me and what my motivations were for
We will contact you as soon as possible after you submit this form on the phone number provided to confirm the booking and collect payment.
If you have any further questions before booking, you can click here to contact me on WhatsApp.
Here you can be informed about upcoming Supper Clubs, new projects, a bunch of options for your next private event and more.
Reception will take in place the garden (weather permitting) and will feature a signature cocktail and canapes to stimulate the appetite. If you choose to present a slideshow and hold a meeting at the same time, the reception can last as long as you need.
Example for canapes:
Handmade tartlet with beef tartare – gentlemen’s relish
or
Seared sticky rice with fish ceviche – yuzu mayo –
wasabi sesame – seaweed chips
Afterwards you will be invited inside to sit around one large
table overlooking the open kitchen to continue your meal.
We will serve you a selection of warm breads accompanied by handmade butters.
The following dishes will be served one after the other to the center of the table:
Zucchini risotto – whey sauce – stuffed zucchini flowers
Seared fish – pearl barley – fresh peas – foraged sea leaves – dashi sauce
Green leaf salad – beets – seasonal fruit – HaMeiri cheese
A variety of tomatoes – basil oil – burrata
Sauteed chard and spinach – poached eggs – hollandaise sauce.
Filo pastry – wild mushrooms
Potato gratin – Jerusalem artichoke cream – potato crisps.
You could choose to have another break at this point, perhaps bring a guest speaker or activity.
This willl be followed by a buffet table filled with a variety of desserts served in individual portions, alongside with hot drinks
Mascarpone cream – seasonal fruit – sable biscuit that snaps like a creme brulee
Brownie – chocolate ganache
Coffee panna cotta – white chocolate cream – coated peanut pieces
Choux buns – Tonka cream
Madeleine – raspberries – pistachio
Canapes:
Handmade tartlet – beef tartare, Gentlemen’s Relish
or
Seared sticky rice – fish ceviche – yuzu mayo –
wasabi sesame – seaweed chips
Afterwards, you will be invited to come inside and sit around a large table overlooking the open kitchen and we will continue our feast
We will serve you warm milkbuns accompanied by handmade butters
Starters:
Sweetcorn tortellini – yellow tomato gazpacho – basil flowers – cherry tomato raisins
or
seared fish – fresh peas – foraged sea-leaves – reduced fish stock
Main course
Israeli beef – Jerusalem artichoke – croquette – Demi-Glace
Dessert
Mascarpone cream – wild strawberries – juniper syrup – sable biscuit
that snaps like creme brulee
Finally, we will finish with a hot drink of your choice alongside Petifours.
Each dish will be served individually with stories of the making of the dish, the ingredients and the suppliers.
כאן תוכלו לקבל מידע על הסאפר-קלאב, על ארוחות פרטיות, ארוחות עיסקיות, פופ-אפים ועוד.
We will contact you as soon as possible after you submit this form on the phone number provided to confirm the booking and collect payment.
If you have any further questions before booking, you can click here to contact me on WhatsApp.
TARTLETTE
Beef tartare, Gentlemen’s Relish
POPPADUM
Ricotta, Glazed Pears, Thyme
CURED FISH
Brioche, Yuzu Mayo, Wasabi Sesame
BREAD
Homemade butters
COURGETTE RISOTTO
Courgette Tempura, Goat’s Cheese
HAYOGEV
Sweetcorn Tortellini, Yellow Tomato Gazpacho, Basil
SWEETBREAD SKEWER
Smoked Meat Foam
FISH
Brussel Sprouts, Sea Herbs, Chicken Jus
MEAT
Slow Cooked Beef, Croquette, Onions
TARTE TATIN
Peach, Ripe Cheese
FIG LEAF
Pineapple, Sablé
Hot Drinks and Petitfours