#8. Lior Lev Sercarz passion for ingredients began at a young age when he would pick berries and go fishing in the river next to the Israeli kibbutz he grew up in. He later attended the Institute Paul Bocuse in France and worked for renowned chefs such as Olivier Roellinger and Daniel Boulud before dedicating himself to diving deep into the world of spices.

He has also collaborated with many incredible chefs like Eric Ripert and Apollonia Poilâne and is a bestselling cookbook author with three books and a fourth on the way - A Middle Eastern Pantry.

In this conversation, Lior Lev Sercarz discusses the importance of using high-quality spices not only for taste, but for better profits at restaurants. Lior’s approach to creating spice blends is considered a work of art, as he can meld flavors, colors, aromas, textures, and mouthfeel to create unique and timeless spice blends.

Lior also goes into detail about founding the Galilee Culinary Institute (GCI), which is set to open in May 2024 in Israel. The campus will include a restaurant, a wine bar, a coffee shop, a beer brewery, a chocolate lab, auditoriums, and classes. The program is designed to prepare students for various careers, such as working in a restaurant, opening their own, working in a lab for a food manufacturer, becoming a food stylist or food writer. 

Where to find Lior Lev Sercarz: 

• LinkedIn
• Instagram
• Twitter

Where to find host Josh Sharkey:

• Instagram
• LinkedIn

In this episode, we cover:

(3:50) Lior’s background

(8:09) Challenges with sourcing spices

(11:34) Common misconceptions for spices

(14:17) Why high quality spices lead to better profits

(16:21) Lior’s blending process

(20:01) How spice collaborations start

(23:07) The most common spice blends

(26:51) Why Urfa Chili is addictive

(27:58) The future of the spice market in America

(33:19) What is the Galilee Culinary Institute?

(40:28) Do spices help kids open up to more food?

(42:28) Working with Olivier Rœllinger

(46:24) Why is it called La Boîte?