Interview with Bazy Rubin
Interview with Bazy Rubin
Student Concierge
"That what I lack in knife skills, I make up for in-life skills. "
Bazy (pronounces Bah-zee) is the Daughter of immigrants from the US. Bazy grew up in Beit Shemesh which they say is just a five minute drive from Israel and is probably part of the reason she speaks English fluently today. Married +4 and completely outnumbered, she is the student concierge for the Galilee Culinary Institute by Jewish National Fund USA. Her goal in life is to eat lots of chocolate and make sure people laugh a little more every single day.
Tell us a bit about your work at the GCI
My official title is Student Concierge, which means I get to walk applicants through their application process from the very beginning all the way through accepting them to our flagship program. I have had the privilege of meeting (via zoom) with people from all around the globe, who think and breathe culinary. It has been a rewarding project, and I am grateful to be part of the GCI by Jewish National Fund family.
What is your culinary background?
I like to joke with applicants, since this question comes up all the time. That what I lack in knife skills, I make up for in-life skills. I’ve always loved to bake and cook for family and friends, and as a mother of four I get to use those skills daily whether I’d like to or not. I am most in my culinary element on Fridays, as I prepare meals for Shabbat. Whenever we get invited out for a meal it is understood that I will be in charge of the Challa and desserts, always.
Has the war changed the amount of applications coming in?
I am encouraged repeatedly to speak with applicants and students accepted to our program. There was no doubt whatsoever in the minds of the students accepted already that though the timing has now shifted, they are still onboard and exciting about coming on our program. New applicants have lots of questions, but I believe that overall, there is a very positive and uplifting feeling when discussing the GCI and the Flagship program. People understand the tremendous value the GCI is bringing to the region, now more than ever. I continue to be inspired by students looking to study culinary at the GCI because of the out of the box thinking our curriculum will provide, because of the location that brings an infusion of many different cultures and cuisines. It is not something we can take for granted and I am very excited to see where this program will be able to take our students.
How has the war in Israel affected you personally?
On October 7th my husband went off to fight the war with most of the men in our neighborhood and I was left at home with my four little children. It was scary over here, on the rolling hills of the Judean mountains, with sirens and running to the bomb shelters at the beginning. I made it the number one priority to take care of my family and shut out the news and social media, so to stay healthy and not fall apart. I have a background in video editing and started putting out daily reels about my experience as the reservist’s wife. My husband went off to fight, and I had to break up the fighting at home. He had the honor of serving our country, while I was trying to figure out how to keep serving three meals a day without losing my mind. So, I started creating relatable videos, to help others in my situation feel less alone and to bring joy to the everyday hardships we were all fighting through. What started as a small initiative mainly to cheer up my neighbors and friends slowly grew into a big following (handle on instagram its @bazyrubin). It has been cathartic to say the least, and I am grateful for the good opportunities online platforms give us to create communities, to support each other, and to brighten up our days. My husband has been released for now, and is slowly integrating back into daily life at home and at work. We know nothing is over yet, but for the time being I am just taking it day by day, counting my blessings and enjoying the here and now as a family.
What is a fun culinary fact about you?
I recently have had to switch over to dairy free products. Due to medical issues, this was a switch that was necessary, but I had a bit of an identity crisis, as I have always seen myself as the dairy queen (Cheddar cheese is my first love, don’t tell my husband). So, I had to figure out which milk substitute would be right for me, I started using Tofu in all shapes and forms, I said goodbye to cheeses but found cashews and other nuts that could create similar textures and bring me joy. I may not be a student at the GCI’s flagship program but I have been inspired by all of the previous newsletters, culinary experts joining our podcasts, “What’s Burning?” And the future students I meet with. Thanks to them, I have found the creativity I needed to continue and live the dairy queen lifestyle, but dairy free.