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Spice challenge
I must admit that I finished watching the last episode with a heavy heart. My stomach was turning throughout the
December 21, 2025
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The day of the audition was approaching and I was having an anxiety attack. We only get notified of our episode 24 hours before the broadcast and none of the things I remembered from that day were occupying a positive place in my memory.
I remembered how I was so cold on set that I was shivering. I remember how my timing was actually good, but at the last moment I was under so much pressure that my hands were shaking and that nothing was standing on the plate properly. I remember how much I didn’t want to talk to myself in that “Stress Tunnel” because who talks to themselves in front of the whole world?!
I remember that Chef Yossi Shitrit offered me a job the second I opened my mouth and I just thought “Are you saying you gave me a knife?!”
And as you must have seen, I also remember how I was on the verge of tears all day and I just needed that little push to make the tears burst out without stopping. I’m Lior, a member of the Shva family, and this is how we deal with most situations in our lives – not by crying or falling apart, not by sobbing, but yes with tears in our eyes. Sometimes there is a tremor in our voice and we still try to maintain composure – and as we’ve all seen, without success.
Myself, the family and some friends gathered spontaneously in the living room of my parents’ house in Binyamina to watch the episode. As time goes by, watching the auditions ahead of me, my heart rate does not stop rising, but I also begin to doubt whether I am really on tonight. I can’t believe that they might have put me at the end.
What got cut in the edit anyway?
You would have heard that I started my career under an amazing Israeli chef, and a mentor to this day, named Amos Sion from “Helena in the Port”.
I said that I returned to work after maternity leave to a “part-time” job of 50 hours a week, although this was over 3 consecutive days. However, within 3 weeks there were no longer enough chefs in the kitchen and I had to return to the same 58-hour a week over 4 consecutive days like everyone else – from Wednesday to Saturday. I mean, I would say goodbye to Itai during the early morning feeding on Wednesday, and only see him again on Sunday morning!.
When I said I was alone in England with a baby, I did also mention that I had one “life saver” girlfriend who lived 4 houses away from me, and we spent time at each other’s houses day and night. Her name is Noa and I would not have survived this immense loneliness without her.
The crazy amount of messages that arrived at the end of the episode is unimaginable. People I guided on culinary tours in London, parents of friends from elementary school, people I know who never watch TV and certainly not reality shows, guys from the army, friends of my sisters, mothers, fathers…the list goes on.
And every time I read one of these messages, I get emotional again because this is what I’m best at (and probably also know how to cook a little). I’m happy to discover that people sympathise and everything about the broadcast that I was so afraid of until now is dwarfed by the small amount of good I did for people in their hearts.
I must admit that I finished watching the last episode with a heavy heart. My stomach was turning throughout the
The mandoline challenge caught me off guard. It was obvious we were going to have to do some gruesome challenges
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