Chef Shalom Kadosh creates sumptuous kosher cuisine for heads of state — and he’s put Israel on the culinary map.
Kadosh believes that serving top-quality kosher gastronomy to non-Jews or nonreligious Jews is a way of making a kiddush Hashem demonstrating that adherence to Torah law in no way impedes a chef from creating royal repasts. When Kadosh prepared a meal for former French president Jacques Chirac and Israeli president Ezer Weizman Chirac pulled Kadosh aside and asked “Is this really a kosher meal with kosher meat?”
T he word “chef” typically brings up one of two stereotypes.
The first — the old fashioned one — conjures an image of a Gallic prima donna in a toque whose snooty gastronomic sensibilities assure the perfection of a cream sauce or perfect timing for a standing crown roast. Then you have the newer reality-TV-style chef; a brash foul-mouthed tyrant brandishing blow torches and blocks of dry ice concocting bizarre and often unnatural riffs on real food.
Israeli chef Shalom Kadosh calls forth neither of those stereotypes. Now in his late sixties tall and solid-looking he has a soft-spoken humble manner that evinces no snobbery or flamboyant showmanship. Yet beneath the unassuming demeanor lies a quiet confidence and deliberate seasoned approach to food that’s the product of over 45 years in the industry.
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