5 years as an operator in Food-Tech startups, including Impossible Foods and WoodSpoon, a food delivery company. Chef training from Bishulim school, B.A of International Relations from the Hebrew University of Jerusalem, Master’s in Social Innovation from the University of Cambridge.
What have you learned from your career in the culinary world and FoodTech space?
Why is FoodTech a mechanism for driving positive social impact?
What is the most memorable experience you had at culinary school?