Mazel tov! We did it, construction has begun! I have been waiting for this day for a long time. It was very exciting to see construction workers on site and physical changes to the building. We did a little recording and took some pictures but we have reached a major milestone and I couldn’t be happier that we were able to start before the holidays. As I noted last month, the goal is to create a little documentary on the process so stay tuned.

This month’s interview is with brilliant writer and future -GCI -student George Stern, who is deaf and blind, helping us understand accessibility needs and how we can accommodate them. In addition, we are featuring More Foods, a meat substitute made from pumpkin and sunflower seeds, and sharing some updates about our podcast.

In this month’s newsletter, we’ll introduce you to our very own, Dovi, Head of Special Projects at The GCI. We want you to get to know him and we also want to wish him a big Mazal Tov on a very special project: He just got engaged and is planning on living in the North of Israel. We’ll also tell you more about the personality traits that will be a perfect fit for our flagship program. We’ll share some recipes and feature De Karina Chocolates, one of the must-visit spots if you are coming this way.

This summer newsletter discusses work culture and how we build our company by the people we choose. Yes, the future of work is people and emotion-focused and no longer just about your degree; it’s about what you bring to the table. And, even more, about you fuel your passions. We also have an interview with acclaimed Israeli journalist Elad Massuri, and we share a tip on a Japanese bakery taking Tel Aviv. So dig in, because there's so much food inspiration here.

This month’s newsletter has a local flair! We will dig into food culture with culinary expert Dan Lerner behind Tel Aviv’s Bulthaup Culinary School, learn about Uri Buri, one of the most influential chefs in Israel, and get some local recipes. Then, tune in to our podcast to learn more about the foundations of Israeli food with Chef Erez Komarovsky, who has been one of the key players in the Israeli food revolution. Let’s break pita!

In this month’s newsletter, we’ll reflect on habits and how to focus on what you want, and introduce you to Naomi Sheffield who is creating a kosher empire in the raw food world. We’ll also talk to Culinary Author Ruth Nieman about how living on a Kibbutz shaped her love for food, and we’ll share some recipes too!

In this month’s newsletter, we will introduce you to Ronen Arditi, a mover and a shaker in the world of Israeli culinary; we’ll talk Purim, a holiday for food-lovers, and we’ll share a quintessential street food business for when you visit Israel.

Culinary education for the poor, turning food waste into a nutritional powerhouse, meet the food impact leaders solving crucial food issues.

So many beginnings, so little time! Our Podcast -”What’s Burning”- is live! A new video series, new trees have been planted, and a plethora of opportunities in food.

Let’s talk about new moves, what we’re up to and how everything lights up when you put your mind to it.

Recipe for success: Community, innovation and the right people to break pita together.

Demolition time. We are ready to go and are not looking back!

Shalom, Ahalan, Ola, Bonjour, GCI is making its way around the world.

Grateful opportunities in the World of Culinary and How Covid Redefined Our Priorities

Conference Planning, pre-application details, and what we learned from the saddest day of the year.

Shaking hands once again

Future Culinary Leaders

Culinary Storytelling.

Becoming a part of the community will be a source of our vitality.

We are dreaming big!