PEACE BY TOURISM. La Paix par la Gastronomie et L Hospitalité

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1 PEACE BY TOURISM La Paix par la Gastronomie et L Hospitalité Suite Park Avenue South New York, NY New York Paris

1 DEFINITION OF THE PROJECT The Project is about promoting coexistence between young Israelis, Arab Israelis and Palestinians through their passion for cooking and hospitality.

In addition, students are given tools to establish coexistence.

be acheived with good will and their passion for cooking.

2 1 DEFINITION OF THE PROJECT The Project is about promoting coexistence between young Israelis, Arab Israelis and Palestinians through their passion for cooking and hospitality. In collaboration with the renowned Institut Paul Bocuse, the initiative equips students with unparalleled skills and techniques in culinary arts, service and management. In addition, students are given tools to establish coexistence. Every three years, six students of the three communities of Israel (Israeli, Arab Israeli, Palestinian) are sent together to Lyon to study for three years at Institut Paul Bocuse with full scholarships. While studing during these three years they will participate in events to show their talents and show how they are coexisting by cooking together, showing each time that coexistence can be acheived with good will and their passion for cooking. 2 INSTITUT PAUL BOCUSE The Institut Paul Bocuse provides training for the Hospitality Industry and Culinary Arts, integrating tradition, modernity, innovation and research. The Institut transmits the technical and managerial know-how necessary to promote students to take on key positions in the profession. The recipients of the scholarship will receive a bachelor degree in culinary arts and management. Creativity and entrepreneurship are in the DNA of the Institut Paul Bocuse. 33% of the students who attend the programs become entrepreneurs within 4 years after graduating. Francois Fleury Francois Fleury Pascal Muradian

3 3 THE STEPS OF THE PROJECT OCTOBER 2012 Through peace organizations, the 1st group of students were recruited APRIL 2013 The students started the 3-year program at the Institut Paul Bocuse in Lyon. During these 3 years they did 3 dinners to present the project by cooking together: in Lyon for the representatives of the 3 religions; in East Jerusalem and Tel Aviv for the Israeli partners of the project OCTOBER 2014 Recruitment of the 2nd group SEPTEMBER 2015 Beginning of the 3-year scholarship in Lyon for the second group. They cooked in January 2016 for the Imam, Rabbi and the representative of the Archbishop. They will cook in Nazareth in April 2017 and have a third dinner before the end of the scholarship either in Haifa or Tel Aviv OCTOBER 2017 Recruitment of the 3rd group SEPTEMBER 2018 The 3rd group will start the 3-year scholarship SEPTEMBER This year will be the opportunity for the first group of graduates to return home after 4 years in France to transmit the project in Israel, having therefore an impact on young people by sharing their experience of coexistence as well as their professional skills

4 RECRUITMENT OF THE STUDENTS PEACE ORGANIZATIONS Seeds of Peace Founded by Journalist John Wallach in 1993, Seeds of Peace has set the standard in International Peacekeeping by providing exceptional

They are facilitating dialogue between Israelis and Palestinians and they are seen today as the preeminent facilitator in the region.

The YaLa Young Leaders movement has harnessed the power of social networks, to express themselves freely, form connections, share information, and generate genuine partnerships, in the spirit of

4 4 RECRUITMENT OF THE STUDENTS PEACE ORGANIZATIONS Seeds of Peace Founded by Journalist John Wallach in 1993, Seeds of Peace has set the standard in International Peacekeeping by providing exceptional young people and educators from regions of conflict, with otherwise impossible opportunities, to meet their historic enemies face-to-face in their International Camp in Maine, in the United States. They are facilitating dialogue between Israelis and Palestinians and they are seen today as the preeminent facilitator in the region. Young Leaders Movement Founded by the Peres Center for Peace and YaLa Palestine The young people of the Middle East and North Africa region are powerful agents for change. The YaLa Young Leaders movement has harnessed the power of social networks, to express themselves freely, form connections, share information, and generate genuine partnerships, in the spirit of greater freedoms, equality, human and civil rights, and cooperation. Caritas Jerusalem Professional Promotion Hospitality Section at the Notre Dame Center in Jerusalem Givat Haviva Shared Society Givat Haviva aims to build an inclusive, socially cohesive society in Israel by engaging divided communities in collective action towards the advancement of a sustainable, thriving Israeli democracy based on mutual responsibility, civic equality and a shared vision of the future.

5 THE FIRST STUDENTS Noam THORN Born and raised in a mixed Jewish-Arab city in the Galilee, she was often confronted with the Israeli-Arab conflict and was amazed by the gap between the way the

5 5 THE FIRST STUDENTS Noam THORN Born and raised in a mixed Jewish-Arab city in the Galilee, she was often confronted with the Israeli-Arab conflict and was amazed by the gap between the way the conflict is presented and her daily experience of peace, neighborship, personal connection and warm friendships that she shared with her fellow Arab neighbors. She is a great supporter of small interactions as well as connecting people, around aromas and tastes from the kitchen, and warm hospitality. I find your project a true vision of creativity. A possibility to bring together tastes, pleasure and most of all, people. As for me, I am a true believer, and this is what I bring with me, the belief that all this together can bring about a true experience of togetherness and peace. Internship at the end of 3rd year after graduation at Restaurant L Impertinent in Biarritz

During boarding school it was part of the students tasks to cook themselves their meals. Today, while she is working in the kitchen she feels really fulfilled and satisfied.

6 THE FIRST STUDENTS (continued) Arbel SNIR - Jewish Israeli female, born 1986 Started working in kitchens and pastries about a year ago. She is passionate regarding this profession ever since she was a young girl. Her mother baked for their family every weekend and she was always helping her. During boarding school it was part of the students tasks to cook themselves their meals. Today, while she is working in the kitchen she feels really fulfilled and satisfied. She likes the creativity, change and development in the pastry sector, as well as the variety of possibilities working from the very basic raw products into a tasty meal. She also likes the experience with food. She likes to make people happy with food, and thinks cooking and baking are definite arts. I m interested in this program because I want to be the best, and at IPB-Lyon I can learn from the best chefs and become one of the most influential cooks in the cuisine world. Internship at the end of 3rd year after graduation at La Maison Troisgros, 3-star Michelin Zaki Basel MA AYA - Christian Palestinian male, born 1991 Worked for Augusta Victoria Hospital in Jerusalem as well as Casa Nova restaurant and the Star Hotel, both located in Bethlehem. In all three of them he worked as a chef s assistant. Recently he changed his position and is employed as a receptionist at the Mount David Hotel in Bethlehem. Zaki participated in two peace camps: Peace in Four Voices in Monte Sole, Italy, during the summer of 2007, and the Model United Nations conference at Georgetown during winter With computer skills as well as good communication abilities, Zaki seems to be a team worker. I have been raised in a household where my mother baked and cooked daily, and learned a lot from her. That is why I became passionate about culinary arts and I will always seek more knowledge and learn more about the field. This project is going to be a really great educational experience for me because not only I will be able to study what I love, diversity of people: Jews, Arabs and Palestinians studying peacefully together. Internship at the end of 3rd year after graduation at Institut Bellecour in Lyon in Pastry

THE FIRST STUDENTS (continued) Daniel BECKER - Jewish Israeli male, born 1990 (also Polish citizen) His professional experience started through a few of the best places in the Tel Aviv restaurant

Currently working in different Parisian kitchens and planning to experience some Asiatic kitchens in southeast Asia.

7 THE FIRST STUDENTS (continued) Daniel BECKER - Jewish Israeli male, born 1990 (also Polish citizen) His professional experience started through a few of the best places in the Tel Aviv restaurant scene, such as Herbert Samuel, Du Marche au Plat in Ra anana, and Shaffa Bar. He experienced a stage at the restaurant Mirador de Ulia in San Sebastian, Spain. Currently working in different Parisian kitchens and planning to experience some Asiatic kitchens in southeast Asia. The experience I achieved as a cook developed a passion for professionalism as a chef. The school s program, combined with the chance to cooperate between the Israeli-Palestinian s future generation, focuses on two of my main interests: cooking, and improving the future of Israel and Palestine. Internship at the end of 3rd year after graduation at DiverXO in Madrid, 3-star Michelin, and Restaurant Prairial in Lyon Hassan Haj YAHIA - Muslim Israeli male, born 1990 Hassan s dream is to become a chef. He views food as a melting pot for people s relationships. Getting them closer. He is a true believer in peace yet he is not a religious person. Though he has never experienced working in the kitchens of a restaurant, he is a fast learner. Jamie OLIVER s project for healthy edible food at elementary schools throughout Britain, inspires him a lot and it is all about being capable to make a change in people s lives. I m a true believer in peace, I m a true believer in people, and if there is one common thing among all the people of the world it is that we all are humans, flesh and bones. I believe food can make people get closer. Food is a universal language of all the world. The combination between the love of people and food inside me makes this scholarship a perfect fit for me. Internship at the end of 3rd year after graduation at Le Suprême in Lyon

8 THE FIRST STUDENTS (continued) The 2016 graduating class

6 THE SECOND GROUP OF STUDENTS: Our second group of ambassadors for peace Nitai SHEVACH - Date of birth: 8.11.

9 6 THE SECOND GROUP OF STUDENTS: Our second group of ambassadors for peace Nitai SHEVACH - Date of birth: Professional experience: 2014 Sous chef at the Mizlala by Chef Meir Adoni (Tel Aviv), an innovative Israeli cuisine, which combines a large use of local ingredients with highly modern cooking techniques Cuisinier at Catit by Chef Meir Adoni (Tel Aviv). Catit is considered a culinary institution, and is known for its creatviity in Israel and worldwide Sous chef at the Sadna restaurant (Jerusalem), contemporary Mediterranean cuisine Cuisinier at Muscat by Chef Haim Tibi (Western Galilee), a gourmet restaurant based on the northern Israeli terroir Cuisinier at Cavalier by Chef David Ben Harush (Jerusalem), a classic French bistro. Growing up in Jerusalem, I ve been exposed to both Israeli and Palestinian cultures. My father, who speaks Hebrew and Arabic as mother tongues, introduced us to both mentalities through culture, music and most importantly food. As a child, I participated in several programs in Jerusalem, which brought together Israeli and Palestinian children to meet and react together, regarding common environmental issues. Later on during high school, I volunteered to promote underprivileged youth in the field of media and communication. Naturally, my most profound relations with Palestinian friends came from the kitchen, working side by side, sharing our knowledge of traditional cuisine and discovering the secrets of our fruitful land. Since food is a foundation of society, I believe it has the potential to bring us all to the table. Internship at the end of 2nd year of the scholarship at Restaurant Anne-Sophie Pic in Valence, 3-star Michelin

10 THE SECOND GROUP OF STUDENTS (continued) Fares AWAD Professional experience: Worked as a cook and pastry chef in Hanamal 24, French style gastronomic restaurant in Haifa. Responsible for ordering, creating specials and new desserts Worked as grill man in BBB, a steakhouse restaurant, ordering and managing of all food products. Responsible for hiring and training staff, staff schedule Café Hilel coffee shop Haifa. Worked as a general kitchen and floor manager, responsible for ordering ingredients, hiring and training staff Volunteering as tutor at The Center for Humanistic Education that supports Coexistence My name is Fares. I m 21 years old and I work as a pastry chef at a restaurant called Hanamal 24 under the guidance of Chef Ran Rush. Since I was 14 years old, I ve been curious about ways to help eliminate racism and create a more sustainable coexistence environment in our society. It started with participating in a school project sponsored by the Humanitarian Educational Center. My participation in this project helped me to meet new people, and I even made deep bonds and friends from all races. The project included meeting sessions with teens from different races and places aroud the country, educaional activities and road trips. I completed 4 years of attending this project before my work and education started demanding more time. I m a person raised in a special kind of family from a religious point of view. I have a Muslim father and a Christian mother, which gave me a different, more mature point of view about other people who are different from me in some ways. It made me overcome focusing on our differences and respect people more for who they are. It also made me feel that somehow I have to work harder than others to get what I want. I worked very hard to get where I am now as a person and as a professional, and I m proud of myself. And I believe in all my heart that if I do get this scholarship I will work harder than anyone to suceed and be worthy of it.. Internship at the end of 2nd year of the scholarship at Restaurant La Grenoullière in Nord-Pas-de-Calais

THE SECOND GROUP OF STUDENTS (continued) Hayat Basem MUSHASHA - Date of birth: 4.8.

11 THE SECOND GROUP OF STUDENTS (continued) Hayat Basem MUSHASHA - Date of birth: Professional experience: 2012 Current Legacy Hotel Arches Hotel Oct Dec 2011 ZAD Café Jerusalem Salah El-Din 2009 Rossaini Restaurant Jerusalem 2009 American Colony Hotel I ended high school and entered the College of Notre Dame to learn the Art of Food and Service. I graduated with honor with a certificate chef. I began work at the Hotel Notre Dame after I finished studying. I joined the pastry course and started work in the American Colony five-star hotel. I had worked in several five-star restaurants and now I work as a chef de partie in the Legacy Hotel and shift leader in the chef restaurant in Jerusalem. My name is Hayat Basem Mushasha. I m a 26-year-old Palestinian and I studied in a culinary school in Jerusalem. I m very passionate about my career and for my love of cooking and presenting food. I live in a city where war and rage has surrounded us for the last 6 decades, and I believe that one day peace will prevail upon the walls of my city Jerusalem. Bringing people of two nations together has always been my dream because I think most problems can be solved from good food around a table. When you enjoy a meal, you can have a more pleasant conversation with value. So when I cook and present good food, I m sure it will help people to understand that living in peace is worth the compromise. Cooking is not only my passion; it s also how I translate my feelings into a dish. Love, peace, harmony, music, it simply gives me a boost to cook for people. Seeing the expressions of their eyes pop while tasting my flavors I specially cooked for them on my plates gives me gratification.

THE SECOND GROUP OF STUDENTS (continued) Danielle Vanessa WRIGHT - Date of birth: 4.3.

12 THE SECOND GROUP OF STUDENTS (continued) Danielle Vanessa WRIGHT - Date of birth: Professional experience: Service, Café, Ein Hod, Israel Coordinator of Delegations Visits, Israeli Air Force Foreign Affairs 2010 Worker, Café, Staines, UK 2011 Retail Salesperson, Noa Noa, Cambridge, UK 2011 Worker, Fish Tree Restaurant, Cambridge, UK 2012 Caretaker, Nursery, Israel Worker, Rachel Café, Kafit Restaurants Chain, Israel My name is Danielle Wright and I am 24 years old. I was born in Jamaica W.I. to an Israeli mother and a Jamaican father and moved to Israel when I was 9 months old. As I come from a highly active family with involvement in the formation of the Peace Now movement and B tselem (The Israeli Information Center for Human Rights in the Occupied Territories), and as an individual dealing with aspects of my own identity in the surrounding I live in (black/white Jewish/Christian), I was always aware and tuned to social issues in the Israeli society. As a teenager, in an effort towards breaking the feeling of alienation, I joined the Arab-Jewish youth movement Sadaka-Reut. I believe that today it is crucial that Israelis and Palestinians will demonstrate their willingness and capability to join forces and move forward together in all aspects of life. I see this program as a great opportunity to work towards this goal and I would be happy to be part of it. Internship at the end of 2nd year of the scholarship at Restaurant Bruno Oger in Le Cannet, 2-star Michelin

13 THE SECOND GROUP OF STUDENTS (continued) Ibrahem YASSIN Professional experience: 2014 Yallo.do, Co-founder, Brand Director 2014 This is Not an Ulpan, Co-founder, Arabic instructor 2013 Yda Caffee and Restaurant, Head Chef Avram Restaurant, Head Chef Abraham Hostel Jerusalem, receptionist, cook, Arabic instructor, tour guide 2010 Crowne Plaza Hotel, cook in a-la-carte service restaurant 2009 King David Hotel, four months cooking in the staff kitchen, eight months cooking in the a-la-carte restaurant in the lobby of the hotel Ramada Renaissance Hotel, waiter I have spent the past decade involved in coexistence initiatives between Palestinians and Israelis. Whether it is an event, class, or trip, my goal is to create a safe place for dialogue and opportunities for people to meet the other side. Mixing tourism and culinary arts gives people a unique way to experience the place they are visiting, and it is something I have pursued throughout my career. Another project I m leader in is Tiyul-Rihla, which takes Palestinians and Israelis on cultural and historical tours in Palestine and Israel. I was a coordinator for the project and also taught Palestinian cooking classes as part of our tours. Further, I am a co-founder and teacher at This is Not an Ulpan: Jerusalem, which provides language immersion in both Hebrew and Arabic. In addition, we create a place for Palestinian, Israeli, and foreign students to discuss modern Israeli and Palestinian culture. Internship at the end of 2nd year of the scholarship at Restaurant Le Chiberta in Paris, 1-star Michelin

THE SECOND GROUP OF STUDENTS (continued) Ofir GUTMAN Professional experience: 2013 Hanamal 24, Haifa, Israel 2012 Para, Para, Kibbutz Ramat Yohanan, Israel 2009 Kibbutz Ramat Yohanan Dining Hall My

14 THE SECOND GROUP OF STUDENTS (continued) Ofir GUTMAN Professional experience: 2013 Hanamal 24, Haifa, Israel 2012 Para, Para, Kibbutz Ramat Yohanan, Israel 2009 Kibbutz Ramat Yohanan Dining Hall My name is Ofir Gutman. I am twenty-one years old and I lived in kibbutz Ramat Yohanan. I served two years in the Israeli Defense Force as a cook. During that time, I learned that cooking is a difficult and challenging job which includes hard physical labor and also demands the ability to think quickly, to be able to organize, and to be creative. I know I need to be in this project in order to fulfill my dream of being a chef. Interestingly enough, coexistence is a way of life for me and my family. In my kibbutz we work side by side with Arabs, Christians and Jews. Where I come from, we believe in equal opportunities for everyone regardless of age, gender, religion or race. My kibbutz supports different Arab neighboring villages and we are together in a regional council. It is important to me that we remain good neighbors with everyone. One of my best friends was an Arabic girl names Jamila. We met in my kibbutz kitchen and cooked together. Jamila passed away from cancer two years ago. In honor of Jamila, I would like to someday create this type of setting where young people can meet in the kitchen, share their differences in a positive way, and learn to respect each other despite their differences. Internship at the end of 2nd year of the scholarship at Restaurant Prairial in Lyon, 1-star Michelin

15 7 THE PROJECT PEACE BY TOURISM IN ISRAEL SEPTEMBER The graduate students of the 1st group come back to Israel. After working in France and in the U.S. for one year after graduation, they will go back home, having full time jobs in hotels and restaurants, and will give 50 days to the project by exposing the message of coexistence they built together for 4 years: Creating a food-oriented website that will include articles about their experiences and coexistence issues in Israel Cooking classes partnering with schools and universities with mixed populations all over the country (for example, Hand in Hand schools, Hadassah College, Bedouin communities in the Neguev, and the University of Haifa). They will also participate in coexistence programs in Israel, such as Givat Haviva, Jerusalem YMCA, Notre Dame Jerusalem, Arab and Jewish community center in Jaffa Cooking together for special events like Board Meetings, or special dinners, which goal is to create a better coexistence 2017 Peace by Tourism

Copyright 2013 AndoniaPR for ARGIRO. Food of the Gods. Chef of the People. ARGIRO

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