Background and Preparation in Israel.
One year ago, had anyone asked Tamar, Batya, Aliza, Ilana of Beit Shemesh and Alya and Shoshana of Moshav Gefen and Moshav Zechria if they could see themselves going abroad to South Africa to cook for an Israeli Ethnic Food Festival, they would probably have laughed outright.
However, that is exactly what these women, who in addition to being housewives, teachers, secretaries, and small caterers did.
Partnership 2000, Beit Shemesh-Mate Yahuda, South Africa/Washington incorporating the successful Women's Empowerment Project, supported by SA WIZO, and alongside the development of the well known Judean Hills wine route, established annual Ethnic Food Festivals in the P2K region.
In November of 2004, Miriam (Mickey) Blumberg took the first Ethnic Aroma Food Festival to SA and as a result of the success of this event subsequent festivals in several cities in the US were held.
The South African Jewish Community approached the above Partnership 2000, with an invitation to culminate the 60th Anniversary of Israel's Statehood, by bringing out another Ethnic Aroma Food Festival in August 2008, this time with a request to add renowned Israeli Chefs to the delegation of cooks from the region.
The cooks were chosen through public tender and underwent several months of intensive preparation and workshops. Two well known Israeli Chefs were approached by Smadar Kaplinski, the Ethnic Food Festival Coordinator, and they agreed to volunteer the time and expertise. Smadar facilitated the workshops and preparation of the entire delegation, in advance of their departure for South Africa.
The P2K Director, Gideon Vennor and Naveh Yogav, the Coordinator for Professional Exchange Groups and Brenda Ganot, Coordinator of the Women's Empowerment Project, comprised the administrative team.
Miriam (Mickey) Blumberg, Founder of the Women's Empowerment Programme, and Representative of the SA IUA in Israel, led the process and headed the delegation.
The menus, recipes, stories of the cooks and chefs were translated in Israel and forwarded to SA well in advance. A charming recipe book was printed in SA and is being sold in all three cities that hosted the Festival.
Led by P2K SA, it has to be noted that this was probably the first event that several leading Jewish organisations and communities were successfully engaged.
Gala Events were held in Johannesburg, Pretoria and Cape Town - each event was sold out well in advance and the demand was far more than accommodation could supply.
The d?cor, presentation of the delicious food, the cooks in ethnic attire and the general excitement made this Festival a very special 60th Anniversary Celebration.
The Friday night dinners, held in private homes was a most successful innovation. Each of the six cooks was invited to a home for Shabbat where they prepared the Erev Shabbat dinner. The hosts invited between 20-30 guests and this proved to be extremely popular and successful.
Home hospitality was provided throughout the visit and the delegation was treated to sightseeing, outings, restaurants, shopping , and official welcome and farewell parties.
The inclusion of two well known Israeli Chefs, Daniel Zach and Amos Sion from two excellent restaurants in Israel, Carmella (Tel-Aviv) and Helena (Caeseria) raised the level of the Festival. The cooks found it a pleasure and privilege to work with them as one team.
The Ethnic Aroma Festival, attended by over 1200 people, was a stunning success and a tribute to the Partnership between Israel and the Jewish Communities in the Diaspora..
MB.