My name is Bat-Chen Diamant, and I am the chef-owner of Bat-Chen cooking and baking studio, operating in Ein-Vered, central Israel (30 minutes north of Tel-Aviv).

I invite you to a cooking experience in one of my two kitchens – a unique garden kitchen with a brick wood fired oven or a state of the art home kitchen.

Outside, we fire up the brick oven, and learn and enjoy from a varied menu of local Israeli cuisine, including meats, fish, freshly baked pita bread, hummus and Israeli specialties. You can choose from a set menu or create a unique menu for you.

Inside we create a typical Israeli dinner, baking Challah, cooking Hummus from scratch, my Tahini sauce, various Israeli vegetable dishes and concluding with a chocolate Babka.

All ingredients are sourced fresh and locally, I use only Israeli products – from the Olive oil, fish from the Mediterranean, lamb from the Nazareth area and vegetables from the local farms. Israeli wine is served with all meals.

I host couples and groups up to 10 participants.

For further details and registration, please contact me at batchen.diamant@gmail.com or on facebook – and Instagram –

Meals and events can be tailored to fit your specific requests, and recipes and instructions in English are provided for all dishes.

About me:

After graduating from the French culinary institute in New York, I worked for several years in some of the city’s top Michelin restaurants. After returning home to Israel, I was the sous-chef at top Israeli restaurants. After operating a catering business for several years, I decided to bring my passion home and build my kitchens and the workshops.

I enjoy cooking and baking various types of cuisine, most especially local Israeli, French and Asian dishes.

My workshops:

In my kitchen garden (March – December) a typical menu of local Israeli dishes can include

  • Pita bread made from scratch
  • Chraime – An Israeli-Moroccan dish of spicy fish in wood fired special sauce
  • Babaganush – Seared eggplant with Tehini
  • Seared seasonal vegetables – whatever is fresh from the market
  • Israeli style Hummus
  • Tehini sauce
  • Tabu’le salad – Bulgar wheat with parsley, tomatoes, olive oil and herbs
  • Mashwa’ye – charcoal cooked vegetables, chopped with olive oil, garlic and lemon juice
  • Walnut and Coriander crusted seared Salmon
  • Israeli style fresh coleslaw – hold the mayo, add cranberries
  • Seasoned lamb and beef Kebab or lamb chops
  • Seasonal dessert – homemade Ice cream in summer, apple crumble in spring or fall

At home (All year long) a typical menu of local homemade dishes can include

  • Challah bread
  • Tehini sauce
  • Babaganush – Seared eggplant with Tehini
  • Tabu’le salad – Bulgar wheat with parsley, tomatoes, olive oil and herbs
  • Israeli style fresh coleslaw – hold the mayo, add cranberries
  • Couscous made from scratch, with homemade meatballs
  • Schnitzel – from chicken Fillets, an Israeli must and favorite
  • Fresh vegetable salad, finely chopped
  • Stuffed seasonal vegetables – meat or vegetarian, you choose
  • Burekas – cheese filled savory puff pastries
  • Chocolate Babka

Workshops cost 130 Euro per person and last between 3-4 hours.

Transportation is not included.