This month I sit down with chef Erez Komarovsky, widely considered one of the pioneers of modern local Israeli baking and cuisine. Erez divides his time between Mattat, a small village in Israel’s Upper Galilee on the Lebanese border, and Jaffa-Tel Aviv. In our conversation we talk about his personal evolution as a chef, the definition and meaning of feeding and hosting, how Israeli cuisine continues to change, what it’s been like since October 7th, and his recent move to Jaffa.
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