Services

Kitchen and staff management
Assembling menus and consulting
Establishing a kitchen and cooking meals for small groups to large gatherings of over 200 people.
From one single meal to several days of staying on site
Catering of prepared food
Cooking in workshops, trips, festivals and other events

Approach:

Health

"Taya" is a vegan catering service.
The top value is about using unprocessed ingredients.

Processed food is, for example:
White sugar - a refined carbohydrate, which is widely used in restaurants, factories, and even in home
cooking, disrupts the balance of blood sugar level and opens the door to countless diseases.
Lots of spices and sauces in the supermarket contain white sugar.
White flour - undergoes coarse processing. Essential for proper digestion fiber has been removed.
Oil - processed, refined food. Disrupts many processes in the body and causes a great deal of illness
when consumed in high amounts (in the common Western diet - found in very high amounts)

friends eating outdoor with leaves instead of plates

Values

i prefer:
Instead of refined sugar - dates, instead of processed flours - a variety of other carbohydrates, whole foods.
Vegetables and fruits are perfect packages that contain all the water, fiber and minerals that nature knows how to provide.
Instead of oil - ingredients with a rich taste, so there is no real need for frying with oil.
Salad sauces and dips are best prepared with nuts rather than oil.
And if we leave aside the "processed" category for a moment -
I prefer easily digestible food. For example: instead of hard legumes like red beans,
I prefer to use sprouted green lentils. The germination process uses some of the starch,
thus increasing the amount of fiber relatively, which then eases the digestion process.

Environment

Disposable equipment and serving plates - The dishes and tools in my possession have been made
koser and since then only vegan food has been cooked in them.
In order to encourage reusable dishes, I do not use disposable one’s at all.
In order to avoid innumerable plastic packages, I buy big amounts of food in big sacks.
In order to prevent food waste and encourage the use of “dumpster-diving” food, I find and save food
myself from many businesses around the country, and collaborate with organizations and people who
find and save and redistribute food as well.

My Experience

Have experimented with a wide variety of kitchens, from mass kitchens of hotels, confectionery,
kitchen of a vegan restaurant in Tel Aviv, field kitchens of festivals, kitchens specified for one type of
food - sushi places, a hummus place, bakery and even a kitchen of 7-day juice fasts.

Hummus dish withe tomatoes and olives on the side

At the age of 10, I learned to work with a chef-knife properly thanks to my older brother who was then
a cook in the military.
The method got more and more accurate over time, in the first sushi place I worked in, and with the
training of cutting countless kilograms of cucumbers in a hotel salad kitchen.
I learned to deal with large amounts of food and time-pressure in restaurants.
I ran a community kitchen with an emphasis on all the values I support. There, I realized that my
heart is felt in the food I prepare.
I was inspired by the raw-gourmet culture that revealed the magic to me - I learned to combine what
the body wants and what the eyes ask for, and prepare dishes that the eyes ask for and the body
does not regret after eating.

Background

How did it all begin? (Taya's personal story)

In Taya's mom's kitchen, of course.
The food I ate as a child was greatly influenced by Russian culture, which contains many animal products.
In addition, in my family, children were allowed to eat processed foods,
occasionally (and by “occasionally” I mean - sometimes every single day).
This diet caused me illnesses and during adolescence I fought the symptoms with great difficulty.
I thought, as the doctors told me - pills and other drugs are the solution.
No doctor has bothered to point out that my body can be cured through diet.
Through balancing the ratio of the various food components, and cleansing the
body of substances that obscure its ability to cope with disease.
Only after years of doctors and suffering, did I explore in other directions
and discover the esoteric secrets; I experimented with healthy cooking,
first without sugar and oils, and then fruits and vegetables in their raw form only.
When most of my diet was ripe and wonderful fruit - I recovered.
I wanted to both be healthy and enjoy creativity at meals.
I discovered that there are a variety of approaches to veganism,
and was experimenting for over a year with raw-veganism - in this diet
you only eat what has not been heated above 42 degrees celsius
(the temperature at which the protein undergoes denaturation [destruction] and thus the food quality is impaired).
My diet got more and more accurate over the years, and today I am both healthy and a cook.

TAYA - accuracy in spice

Vegan catering services