Interview with Chef Zvi Sachto
Interview with Chef Zvi Sachto
From Fancy Cuisine to Creative and Kosher, Chef Zvi Sachto Redefines Yeshiva Dining.
"It was challenging, but thanks to a refined sense of smell, product knowledge, imagination, creativity, love, and a passion for food, it was possible to create delicious meals without tasting them.”
Chef Zvi Sachto grew up in a Kurdish family that immigrated in the 1950s from Erbil, Iraq, to Kiryat Shemona, Israel. After the army, in the ’80s, Zvi left Israel, traveled through Europe, and ended up in Holland, where he opened the first shawarma restaurant in Maastricht. “I introduced a new concept; it was a huge success, and people loved it. We then opened other restaurants with the same idea.”
Six years ago, Zvi decided to return to his roots after living outside Israel for almost 40 years. Four years ago, he stepped into Yeshivat Hesder Kiriat Shemona and discovered his passion for cooking Yeshiva-style; he has been the Head Chef ever since.
What drew you to the culinary industry?
Like many chefs, I inherited my love for food and cooking from my mother. Her life revolved around food. I remember her kubbas (stuffed croquettes), filled vegetables, and the best rice ever. It was the desire to create and to express myself through the things I loved.
Where and when did you have a life-changing culinary experience?
While dining at a fancy 2-Star Michelin-restaurant “De Swaen” in Oisterwijk, I met chef Cas Spijkers. Sadly, he passed away in 2011. Nevertheless, he was “the godfather” of culinary culture in Holland. I was inspired by the French Kitchen and was urged to learn new professional techniques.
What inspired you to leave Holland and move to Nothern Israel?
My inspiration came from seeking personal development and expansion of knowledge, my priorities in life were changing. Returning to my religious roots, I refined my lifestyle and realized that my future lies in Erets Yisrael”
How do you relate to the GCI vision and the way they are changing how culinary arts are taught?
First of all, I am exceptionally excited about the Rosenfield School of Culinary Arts in the Galilee. It is a great asset for the development of the region. Secondly, I am excited that the GCI recognizes the value and possibilities that the region has to offer on a culinary level.
What’s a fun culinary fact about you?
I cooked in non-kosher kitchens for so long, and I could not even eat or taste the food. It was challenging, but thanks to a refined sense of smell, product knowledge, imagination, creativity, love, and a passion for food, it was possible to create delicious meals without tasting them. People loved the food that I cooked, but I never tasted it.