Come with the people you love most and enjoy a gourmet meal here at the Academy. You can also invite a VIP client or business partner for a very special meal at breakfast, lunch or dinner. You’ll enjoy all the good things that you find at a fancy restaurant – excellent food that’s prepared on site, fine wines, waiters and a festive enjoyable atmosphere – all in your own private room and around a table that’s been set especially for you. The meal will be prepared by the chef in an open-kitchen style according to the menu that you choose in advance, so that it perfectly matches your personal culinary tastes.
Our staff consists of professional chefs and food connoisseurs who have studied and worked in Israel and around the world. Every member of our staff has a unique style, along with their own distinct flavors, resources and inspiration. What they all share is experience, professionalism, and of course, the desire and ability to pass on their knowledge, tips, techniques and recipes.
Chef Alon Shabo
“It was a simple chocolate cake. The kind that’s for birthdays, topped with colorful sprinkles. It was the first cake I ever made by myself. I can imagine it all as if it’s happening to me now. Every gram of sugar, measured precisely, every piece of chocolate, cut perfectly, and every task accompanied with a kind of holy awe, because this is the feeling that I got from those recipe books – that precision is important. So I immersed myself in the task – I whipped, I folded, I melted the chocolate, and I mixed everything thoroughly. The baking steps were accompanied by repeated examinations and testing with a toothpick until the cake was ready.
This situation was so important to me because it symbolized, at that point, a type of excitement I couldn’t describe with words. The creation of something really big that only seemed simple.
Even I was surprised by the level of seriousness I invested in the task at that moment. I was focused on a target and completely absorbed in preparing that cake.
After I finished making it, I didn’t even need to taste it. I just needed to show it and be proud of what I had created.
Now I understand that that was only the beginning of the excitement of the act creation, through manual labor and from the level of precision that was needed. Luckily, that excitement has never gone away.”
Alon Shavo is a pastry chef at the Shulchan (Table) restaurant in Tel Aviv. Alon draws his passion and inspiration from classic French cuisine, into which he infuses a spirit of life through a combination of styles, flavors, colors and meticulous aesthetic. Alon graduated from cooking school and gives workshops.
Dr. Nof Atamna-Ismaeel
Winner of the 2014 Master Chef program. Born in Baqa al-Gharbiyye, married and mother of three children.
From a young age, Nof joined her grandmothers and mother in preparing meals in the kitchen, and it was from them that she learned the secrets of authentic Arab cuisine. Alongside laboratory experiments carried out within the framework of her academic degrees, Nof carried out quite a few experiments in her own kitchen, striving to create contemporary Arab cuisine inspired by what she had encountered in many Tel Aviv restaurants.
Nof aspires to establish the first Jewish-Arab cooking school, is currently writing her first book, and provides catering services for large and small events, as well as culinary consulting services to restaurants.
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Bulthaup Culinary Academy.
Chef Avner Laskin
To meet the diner at exactly the right time for the dish
“Why do I cook? The answer to that very basic question is simple: I cook so that the food I make will be delicious to the diner for whom I cooked. I don’t cook from a place of survival, as my parents’ generation did, but out of a desire and need for the food and the cooking process to be a pleasurable experience for everyone who participates in it.
For me, the raw materials are my palette as an artist. Over the years, I have started to take more precision in the preparation, in particular in the approach that says that everything I prepare must meet the diner at exactly the right time for the dish. To me, that is food.”
Chef Avner Laskin is the head of the culinary staff at the Bulthaup Culinary Academy. Avner founded the Bix and De Luca restaurants in Tel Aviv. He studied cooking and baking in France, and focused on studying handmade bread. Avner specializes in Mediterranean baking and cooking, based on local raw materials. Over the past ten years, he has published more than 20 recipe books that are sold in Israel and worldwide. At the Academy, Avner leads the following workshops: Meat Secrets, Rustic Baking, Morning Indulgence, and How to Cook Fish at Home. Together with his daughter Noa, he also leads the Children’s Cooking Workshop.
Become a Member
You are invited to become a member of the Bulthaup Culinary Academy, and enjoy excellent benefits prepared especially for you.
Bulthaup Culinary Academy is opening its first members club. Be part of the kitchen with a soul, and get exclusive benefits.
Located at Bulthaup Tel Aviv Port, the Academy kitchen is the place where good food, fine wines, expanding culinary horizons and social events meet – frontal and practical workshops, private events, company events, and chef meals. As members of the club, you’ll enjoy all of this, alongside benefits that we’ve cooked up just for you.
You are invited to become a permanent part of the experience.
Bulthaup Culinary Academy members are entitled to benefits that leave a good taste in your mouth Updates and news, including our newsletter, free recipes and special projects.