The highlight of 2020 for the ACCR (Association Caritative de la Chaîne des Rôtisseurs) was its participation in the Bailliage of Israel Cooking School. For years this charitable initiative was a vision held by Bailli Délégué Tami Leibowitz, who, whilst enjoying the camaraderie and pleasures of the table with fellow Chaîne members, felt that something was missing in the Bailliage.

That something was the contribution and social responsibility to its local community, through the initiation of activities to deepen awareness about the conservation of the art of cuisine, with the emphasis on supporting and assisting underprivileged and financially in need youngsters.

Tami was aware of the ACCR and its charitable projects in the field of culinary education elsewhere in the world. Recognising that her vision for a cooking school in Israel could be realised and implemented with the support of the ACCR was the motivation behind her decision to accept the role as Bailli Délégué back in 2018.

Since then Tami has spent time learning about similar existing initiatives. She has also consulted with Chaîne international colleagues, as well as a group of professional members in Israel, who were instrumental in helping to transform her vision into a reality.

The cooking school opened on July 6, 2020. It is managed by an amazing team led by Tami and assisted by Grand Officier Maître Rôtisseur Idan Halperin, Conseiller Gastronomique Niv Gilboa, as well as Chef Chico Karolizky who has been appointed Project Director due to his vast experience in culinary planning and running similar training programmes.

The ACCR Chair, Karim Henein and his committee unanimously accepted the cooking school as one of the ACCR sponsored charity initiatives. An initial allocation of 12,000 euros was agreed for 2020 with an annual donation of 12,000 euros in the following years.

Sponsorship has also been secured from the Department for the Advancement of Children & Youth at Risk, under the Department of Elementary Education, at the Tel Aviv Municipality. A community centre kitchen was opened to accommodate the school, and the Department has also helped with pre-screening and selecting students.

The school’s mission is to provide the basic skills for kitchen work, teaching cooking techniques and concepts suitable for any cuisine. The course comprises 12 lessons, each of a minimum duration of four hours spread over three months. Additional topics will also be provided: Hospitality Culture, Table and Service by Tami Leibowitz and Gastronomy and Culture of Restaurants by Niv Gilboa, in addition to field visits to a market and restaurant.

Successful graduates will be rewarded with jobs at local member establishments and at the end of each course will cook a full menu at a Chaîne dinner for Bailliage of Israel members.

The ACCR International Committee, Tami Leibowitz and her National Board would like to thank everyone who has been involved with this project for their support.

Mohamed Hammam
Member of the ACCR International Committee
Member of the Conseil d’Administration

Ed. This article was first published in the 2020 edition of the Revue internationale de la Chaîne