On October 14, 2026, HOTEL SCHOOL Hotel Management College had the distinct privilege of hosting an extraordinary masterclass led by renowned Michelin-starred chef Gal Ben Moshe. Celebrating an innovative blend of traditional Israeli flavours and Asian culinary traditions, the event was an incredible showcase of technique, vision, and creativity.

During the demonstration, our students observed and analyzed the high-level execution of two signature dishes:

1. Pan-Seared Sea Bream with Charred Leek, Pickled Green Grapes, and Leek Ash Oil Creme Fraîche Sauce
2. Grilled Sea Bream with Charred Potatoes, Nduja, and Mint-Infused Yogurt Emulsion

Beyond witnessing world-class cooking, our learners gained invaluable hands-on insights, expanding their skills in:

• Advanced Flavor Balancing: Mastering contrast by pairing acidity, spice, and rich emulsions (such as green grape pickling, spicy Nduja, and herbaceous oils).
• Zero-Waste & Extraction Techniques: Utilizing charred outer leek layers to create aromatic finishing oils and blending fresh herbs to craft vibrant green emulsions.
• Plating & Texture Design: Applying Michelin-level timing, heat control, and visual presentation principles to elevate classic ingredients.

We extend our sincere gratitude to Chef Gal Ben Moshe for sharing his expertise and inspiring our future hospitality leaders. Special thanks to the Embassy of Israel in Latvia for organizing this inspirational event!