A simple and delicious recipe for any day of the week!
Read MoreABOUT ME
Yehudah Jacobs is Shomer Shabbat, private chef with 20+ years experience. Yehudah speaks English and Hebrew as was he born in the U.S.A and was raised in Israel. He married into a family that comes from the Middle East and Europe. He integrates all of these cultures into his culinary dishes. Yehudah grew up cooking at home and with his grandmother. He sharpened his skills at the Jerusalem Culinary Institute. He graduated Hadassah Academic College with a Bachelor of Arts degree in Business Management and Tourism.
SERVICES
Chef Services
Private chef in Israel and Abroad Whether cooking in a hotel, yacht, villa or zimmer, your food is always fresh and delicious. I use the finest local and imported kosher products so you can enjoy your culinary experience. Boutique Catering Working directly with each client enables me to personalize the menu and consider all dietary and health needs. I provide everything necessary to make your Simcha, family gathering, party, or event as memorable as possible.
Workshops
Chef Demonstration A culinary adventure for 5 or more guests is prepared in your home. The dinner includes a cocktail, up to 7 courses, soft drinks, and dessert. Each course is served with an explanation about the dish, cooking techniques, seasonings, and more. Hands-on Cooking Workshops offered: -Italian cuisine -Mexican cuisine -Indian cuisine -Spanish cuisine -Moroccan cuisine - A Kids Sushi Party The dishes can be meat, dairy, vegetarian, or vegan.
Markets of Israel Tour
I guide a kosher culinary shuk tour throughout Israel, including Machne Yehuda Market, Carmel Market, Levinsky Market, Ramle Market and more. We learn about the market's past and present. We meet the vendors and taste the best of the local and exotic foods that the market has to offer. The tour is fun for all ages.
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MY RECIPES
A simple technique for an amazing outcome!
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This recipe is great for making homemade pickles, corned beef and anything pickled!
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This condiment is a great spin on a Middle Eastern classic.
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This lamb recipe is as simple as it comes. Serve it with a side of rice or couscous!
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mM recipe for the holiday, swapped out the rice for quinoa and the ginger ale in the sauce for real ginger and soda water. Can't wait to try it!
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As a jewish family we love our corned beef. since I couldn't find a pickling spice mix in Israel, I made my own!
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Short ribs are a great cut of beef. In Israel they go by Asado. The way to cook them is low and slow, and the result is a tender, juicy, succulent piece of meat. The way I make them here is a 2 stage process. Because most of us don’t own smoking devices in our back yard, here’s how I do it. Start in the oven and finish on the grill. It is able to cook through in the oven, and gets that smokiness from the finish on the grill. So, here we go! The dry rub here can go on any piece of meat you like too so make a batch and save for later use!
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While spending time in chef school, one of the students that learned with me was always telling us about this pancake she used to get in the states and can’t find it in Israel. So, when Asian week came around, she asked the chef if we can make them. They are these airy, oniony fluffy pancakes that when you dip them in teryiaki, just an amazing appetizer.
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I picked up this recipe a while ago when I really missed soft preztels.
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