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An Interview With Israeli-born Chef Limor Tiroche
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An Interview With Israeli-born Chef Limor Tiroche

Picture of Abi Hack
Updated: 2 December 2016
Israeli-born Limor Tiroche is a chef, food blogger and weekly columnist for Hareetz newspaper. Culture Trip spoke to her and discovered how what began as an essential requirement to feed her sick mother soon developed into a ‘spiritual’ and ‘emotional’ journey based on a passion for cooking and writing.

The story of Limor Tiroche is one based upon ‘home cooking’ with ‘a professional twist.’ Driven by the belief ‘Make it simple,’ Limor approaches her cooking in terms of its ability to bring people together: ‘I am not cooking because I want to cook the best, or the nicest, or the healthiest, or the whatever, but I want to cook food that people will feel joy to eat. This is the reason we cook, because we want the people to be together […] You want this relationship with people that is around the table.’

Limor’s story began when she was a young girl, and her mother became sick and stopped eating. One day, in the attempt to get her mother to eat again, Limor decided to enter the kitchen and prepare one of her mother’s favorite meals.

‘At that time I really didn’t know how to break an egg. Nothing, nothing, nothing. And then she gave me the recipe and I did it. It took me six hours to make this dish, but the taste was awful. But something happened to me in the kitchen in those hours. […] I felt very, very good. Spiritually and emotional. And I enter the kitchen again just to feel this feeling again. And then after a while it improved, the taste improved, and I just, you know, enter to this world.’

‘I think a presence comes to your life when you are not expecting it […] When my mother died, she gave me the present of the cooking. And it is a big, big present because I like it so much and it gives me such a happiness.’

Limor went on to study cooking and baking in some of the top culinary schools around Europe: France (Le Cordon Bleu), Switzerland (Migros School) and London (Leith Cooking School).

‘After I came back I started to pitch how to cook. Groups came to my house and I taught them how to cook – every time another meal, and after a while I started to do private events in my house. After a while I got the best job ever, to write the weekly column in the Haaretz newspaper […] I am a food photographer and food stylist, and I did a lot of research about Jewish food from all around the world.’

We asked Limor’s approach to photographing her recipes. ‘Sometimes I am trying to tell the whole story. Like if I am doing a dish that is made from root vegetables, let’s say a carrot… I am taking a picture that zooms out and to see the whole thing, the story of the whole thing.’

‘If what I am wanting to picture is just the texture, or just the sweetness of the sauce, or the texture of the syrup, I will go with the camera inside the dish and I will click only 2cm of him because I want you to see something else.’

Finally Limor talked about her love of mistakes in the kitchen, expressing an insightful take on what ‘being human’ is all about. ‘Yes, it is very important that you share these mistakes with other people, because you know, we are not perfect people. So many people give to the world the face that they are perfect, and they can be very miserable because of that […] It’s fun you know, we are not perfect.’