Bat Chen Diamant

My name is Bat-Chen and I live and breathe the wonderful world of cooking and baking. I realized my love and passion for cooking and baking and became a profession as part of my studies at the French Cooking Academy in New York, and specialized in chef restaurants around the world. I invite you to learn, taste and experience my baking and cooking techniques and secrets.

Specializations

French Culinary Institute, New York - Grand Diploma, Classic Culinary Art.
DB Bistro Moderne, New York - A bistro specializing in classic French techniques run by French chef Daniel Bolo.
Vong, New York under the direction of Chef Jean Georges.
Barcarola Restaurant, Chef Restaurant, So-Chef role.
Mul-Yam restaurant, run by chef Yoram Nitzan, Tel Aviv Port.
"Bread smell" catering, chef and owner, French-Italian cuisine, events for up to 350 people.

Favorite Kitchen

Israeli, French, Asian.

Types of food

Salty and sweet doughs, vegetables.

Chefs I Adore

Daniel Bolo.

The most useful tool in my kitchen

Kenwood Major semi-industrial mixer.

What I most like to cook

Focaccia, pizzas, rolls, yeast cakes, cookies, sushi and Asian food.

Childhood Memory

My late grandmother Ida cooked amazing food that cannot be restored. The taste still remains in my mouth.

I believe

To pass on my passion and knowledge with great love through cooking and baking workshops and adapting it to everyone.

Cauliflower Tabbouleh with Sun-Dried Tomatoes and Lime

Vegan tabbouleh salad with cauliflower, bulgur, herbs, seeds, sun-dried tomatoes and lime juice - a rich, creative and very tasty salad that is also suitable for vegans

Vegan Sprouted Lentil Salad

Festive and delicious vegan sprouted lentil salad with roasted sweet potatoes, green herbs and roasted almonds - very suitable for vegetarians, vegans and as part of the salads on the holiday dining table