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The mandoline challenge caught me off guard. It was obvious we were going to have to do some gruesome challenges
December 21, 2025
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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 private business meals, the Supper Club tasting dinner and more.
Sample bites:
Handmade tartlet with beef tartare, garlic cream and anchovies
or
Seared sticky rice with Sea fish ceviche, yuzu aioli,
wasabi sesame and seaweed chips.
After the opening speech and toast, you will sit around a knights’
table overlooking the open kitchen and 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 at the center of the table:
Zucchini risotto with whey sauce and stuffed zucchini flowers.
Seared sea fish, pearl barley, fresh peas, sea-picked leaves and dashi sauce.
Green leaf salad, beets with seasonal fruit and HaMeiri cheese.
A variety of tomato, basil oil and burrata salad.
Sautéed chard and spinach with poached eggs and hollandaise sauce.
Filo pastry and wild mushrooms.
Potato gratin with Jerusalem artichoke cream and potato crisps.
After an “active” break from lectures, a variety of desserts will be
served in individual portions, along with hot drinks.
Mascarpone cream, seasonal fruit and a sable cookie that breaks like a crème brûlée.
A soft brownie with chocolate ganache.
Coffee panna cotta, white chocolate cream and coated peanut pieces.
Puffs filled with Tonka cream.
Madeleine cookies filled with raspberries and pistachio.
Sample bites:
Handmade tartlet with beef tartare, garlic cream and anchovies
or
Seared sticky rice with seafood ceviche, yuzu aioli,
wasabi sesame and seaweed chips.
Afterwards, you will sit around a knight’s table overlooking the open
kitchen and we will continue our meal.
We will serve you warm milk rolls accompanied by handmade butters.
Starters
Corn tortellini with yellow tomato gazpacho, basil flowers and sweet cherry tomato raisins.
or
seared sea fish, fresh peas, sea-pickled leaves and a reduced fish stock.
Main course
A slice of Israeli cow, Jerusalem artichoke cream, shredded meat
croquette and demi-glace.
Dessert
Mascarpone cream, strawberries, juniper syrup and a sable cookie
that breaks like crème brûlée.
Finally, we will finish with a hot drink of your choice alongside Petiphores.
Each dish will be served personally with explanations of the ingredients and the story behind the dish, according to
your request.
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, Gentleman’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