Food was a part of this chef’s repertoire even as a child. Growing up in Haifa… he first came into the kitchen as a wee lad to explore Israeli ingredients thanks to his mother.
Today, Chef Shachar Aschengrau is among the finest Israeli culinary experts, and has gathered expertise in Mediteranean fare among varied others food stories. Incidentally, his wife is Her Excellency Mrs Yael Heshavit, the Israeli Consul-General in the city, and that has added to his storehouse of knowledge too.
We can’t resist asking how he met the honourable Consul-General, and he laughs, “We met at her best friend’s wedding, and realised that we had studied at the same high school. Ten months later, we were married. She loves my soups the most. At home, we love to cook together,” smiles the chef.
Growing up in a warm, open hearted family, his cuisine too reflects the warmth of his upbringing. The chef has been passionate about cooking and thanks to exchanging recipes with his Moroccan neighbours and Arab friends, it was only apt he follow it as a career.
After a B.Sc. in Israeli history and geography from Tel Aviv University, Chef Aschengrau learnt the intricacies of beverage and food management and in record time, became the GM of an Israeli catering company.
The chef recently curated the Taste of Israel, a special table at the Nook, Aloft Bengaluru, Cessna Park and even brought out a special book on Israeli cuisine on the occasion — Israeli Cuisine at the Finest. It explores the facets of the cuisine in its entirety. The chef along with the team created an extraordinary culinary feast with the best of Mediterranean, Arabic and East European cuisines.
The special cookbook had a storehouse of recipe secrets too. “It contains the most well-known traditional dishes from Israel. I have tried to make it simple for local Indian readers. You can find 114 of my signature dishes in the book too,” he says.
Looking back, the affable chef who during his stay in Japan did events at Tokyo “Four Seasons” and created a few dishes for the Japanese Starbucks coffee chain and recalls what he had made, “It was a Sabich, a traditional Iraqi dish made of Pita bread, egg plant and hard-boiled eggs. I made a combination, Sabich in the form of a Sushi roll.”
His travel to Mexico too stays in his memory, “Mexico is all about colours, flavours, tastes and aroma. I did many formal dinners with my wife (Yael) for distinguished guests,” smiles the chef.
Not many know that his mother is of Polish origin, and came to Israel at just two years of age, “My mother learnt to cook traditional Jewish-Polish cuisine from her mum. For me, the best day is Thursday to watch my mum cook for the Jewish Shabbath.”
He also insists on fresh herbs and spices in his cooking, to bring out the local flavours, thanks to the lessons he learnt in his mum’s kitchen.
On his experience in Japan, he adds grudgingly, “Japan was different. It always had to be perfect, if the dish was not good they would throw the dish into the garbage! They also appreciate the best ingredients.”
And coming back to his homeland after Japan, he recalls, “After four years in Japan, we returned to Israel, I thought I would not have to get into the thick of Japanese cuisine again, but life has its own surprises. I got a great position as general manager of a Japanese restaurant chain in Israel… and it was indeed a great experience and a great privilege,” he adds.
Among his most memorable meals are those he made after his daughters were born, and it was a truly gastronomic affair, he remembers.
As all chefs dream, Chef Shachar too dreams of opening a small bistro where he cooks a few dishes everyday, something simple but perfect. The Garden City has endeared itself to the foodie, but he still prefers some quiet time with his wife and simple home-cooked meals.
— The Israeli Food Festival in on at the Nook, Aloft till August 26 for lunch and dinner.
