“We’re curating today’s top talent as an access point to a new revolution in food science, influence, product development, and entrepreneurship.“

Dovi Chrysler was born in JHB, South Africa and he made Aliyah in 2008 because he wanted to build his life in Israel. Dovi has over a decade of experience in tourism, hospitality, and non-profits and is the GCI’s first full-time employee. He thrives on connecting people, ideas and concepts and turning them into part of the GCI.

Why did you join the GCI team? 

I worked in tourism and art and was involved in NGOs and community building to some degree in the years leading up to the GCI’s inception. I don’t have a background in culinary, so it took me some time to warm up to the idea of helping to build a culinary institute. Still, the more I heard about the bigger picture goals that the GCI aims to achieve as a part of JNF USA’s vision to develop the North of Israel, the more I realized I had to be a part of it. The fact that GCI will build communities, connect different types of people through food, and support local businesses is hugely impactful.  The project's positive impact and community-building aspects were most appealing to me. It became clear that the GCI would be at the forefront of creating a new ecosystem for culinary education and technology in a world that needs it now more than ever, and that is exciting to me. I also love the North of Israel and have lived in the Golan Heights and the Galilee at different times. 

What do you like most about the North? 

I am less of a desert person. I’ve tried to love it, especially during my military service, where I spent much time in the South of Israel, which is mainly desert. In contrast, the North, with its lush green, rolling landscapes, flowing natural water, and gorgeous hikes, is the landscape I most connect with. I enjoy the pace and friendly people. There is so much untapped potential just waiting to be unlocked. I’ve looked for access to innovation in Israel, and the North is now overflowing with food innovation. Projects that the GCI is involved in are part of a new culture of culinary technology that will shape the way Israel, and the world, view and interact with food in areas such as food security, farming, and sustainability. 

What kind of impact do you think the GCI will have? 

I think firstly, the GCI will have a profound impact on its students. As GCIs first employee, having been exposed to significant aspects of the project, I can confidently say that the students are the number one priority. From the application process to helping our students design their own curriculum based on their projected career path, we have a full-time student concierge, Bazy, who’s amazingly dedicated to guiding each prospect through the process. Our students, the future culinary leaders of tomorrow, are the GCI's core. We’re curating today’s top talent as an access point to a new revolution in food science, influence, product development, and entrepreneurship. As the first employee here at the GCI, it is clear that the more we invest in our students, their vision, dreams, and goals, the larger and stronger the ripple effect will be, not just for the GCI but for the entire region. 

Second, I think it will benefit the locals in the region- many businesses, from farmers and vendors to branding, packaging, and delivery services in the area will benefit from the GCI.

Third, the GCI will contribute to a larger culinary entrepreneurial ecosystem that’s taking place in the North; it’s a magnitude challenging to measure. 

Lastly, I envision it will provide further opportunities for more people to move out into the periphery and start families in the north. I can speak for myself, as I am hoping to soon move to the North of Israel. I see the potential and want to get more involved and have a positive impact on the region. This is in large part thanks to The GCI!

How has your experience been thus far with the GCI? 

Being the first employee on board has given me a unique perspective on how dreams come to reality and how a diverse team of passionate individuals can unite to build a strong and healthy future for all. It’s been amazing so far, and I’ve grown much since my GCI journey began. Going into it, I was motivated to build something from the ground up. To do my part in ensuring that the groundwork is in place for a one-of-a-kind institution. My focus is on the processes and systems, so it's centered more around the IT side, but I also went in knowing this would be an ample opportunity to learn about so much more than culinary. One example is the online summit we had in 2020, where experts from various fields participated. - such as hospitality, restauranteering, storytelling, entrepreneurship, and education. But, more than anything, I've learned from my colleagues. I have a lot of respect for each GCI team member and affiliate I’ve been privileged to work alongside and have learned so much from the team. We also like to have fun, which is a part of our culture, and it makes it much easier to work, especially when the pressure is on, and there are deliverables to be met.  

What’s a fun culinary fact about you?

I eat pretty much the same diet on weekdays. A light breakfast of boiled eggs and oats, a salad for lunch, and meat or chicken with a side dish for dinner. I’m not much of a foodie; I focus more on efficiency and on the effect food has on my mind rather than on my tongue. The less time I spend thinking about or preparing food, the more time I have to be productive in other areas.