Interview with David Pliner
Interview with David Pliner
David Pliner, a former chef who moved to Israel from Russia, shares his journey from Jerusalem kitchens to managing projects at Lev HaOlam. He reflects on his passion for cooking and the challenges of running a smokehouse in Machane Yehuda. Now focused on his family, David values adaptability and the importance of hands-on culinary education.
"I love food—in all its forms. Cooking for my family and friends is something I cherish, and it will always be a big part of my life."
David Pliner is a chef who moved to Israel from Russia with his wife 11 years ago. He worked in restaurants and kitchens in Jerusalem. For the past two years, they have been living in Rehovot with their 4-year-old daughter, Odelia, and David now works as a project manager at Lev HaOlam, organizing trips to Israel.
Tell us a bit about your culinary background?
I learned to cook as a child, and it has always been a part of my life. I read extensively and watched others cook, which fueled my passion. When I first moved to Israel, I didn't know Hebrew and needed a job. There was a restaurant around the corner from my house, so I walked in and told them I had no professional experience but was eager to learn and loved cooking. They decided to give me a chance, which led to some wonderful and humorous moments. Working in the restaurant not only helped me learn the language, but also led to some funny misunderstandings along the way. For example, when they asked for a "Keresh Chituch" (a cutting board), I would hand them something else entirely. It took some time to get the hang of things, but I learned a lot—both in terms of language and honing my culinary skills. I worked there as a line cook for about three years before moving on to cook for events, holidays, and catering for large groups.
What is the Tzur David smokehouse?
Four years ago, I partnered with someone to open a smokehouse in Machane Yehuda Market, which ran very successfully for three years. Called "Ma'ashenat Tzur David," we specialized in smoking a wide variety of meats at a high level. The response was incredible, making it a truly wonderful time in my life. Unfortunately, we had to close down after struggling through COVID lockdowns and then the war. However, during the war, we were still able to contribute by making and donating sandwiches to soldiers, doing our part to help.
Why are you no longer in the food industry?
I love food—in all its forms. I find so much beauty in the culinary arts and am filled with passion for it. Cooking for my family and friends is something I cherish, and it will always be a big part of my life. However, the physical demands of running a kitchen are much easier to handle when you're younger. In my twenties, I would work from morning to night, fully immersed in it. Now that I have a family, that lifestyle isn’t sustainable for me anymore. I still love cooking, and I help out some of my chef friends whenever I can, but I am on another career path now, and I am happy where I am.
What are your thoughts on the Galilee Culinary Institute?
I'm self-taught, learning on the job and picking up skills as I went. I love the idea of an institute that focuses on hands-on learning with a concise, 12-month program—short and to the point. Culinary arts aren’t just about science; you need to have a passion for it. If your heart is in it, I believe the GCI will be incredible in providing the tools and guidance needed to succeed. I don’t think it takes four years to learn the basics, because so much of the real learning happens in the industry afterward. Someone who is eager to try and taste everything will thrive in this field.
One fun culinary fact you would like to share?
A fun culinary fact? What I have learned is that all of the chefs are a little bit crazy. In a good way! Because the dedication to the culinary art is something that needs so much attention to detail and hard work, so to be in this field means we are all a little bit crazy.