The Art & Sol of Food
ABOUT SOL FOOD
Hi, I’m Moran Sol Broza, founder of Sol Food Philosophy and Sol Food TLV. Raised in New Jersey, I have been calling Tel Aviv home for 15 years. I’m an experienced chef and kitchen manager at Michelin star restaurants in London having worked under top chefs such as Gordon Ramsey and Marcus Wareing.
THE BIRTHING OF SOL FOOD PHILOSOPHY
My culinary experience, as well as my studies in positive psychology and love of sustainability, helped birth Sol Food Philosophy. This is my philosophy not only about food, but about life. “Sol” represents the three basic values that guide my decision-making process, and is what I see connecting food, art, business & culture:
Respect for Self
Respect for Others
Respect for Life in the universe and the environment
SOL FOOD TLV
Sol Food TLV is embodying and sharing this philosophy in Tel Aviv. I want to show you Tel Aviv and make you feel it with all of your senses. Prior to engaging on this new endeavor I was part of Delicious Israel. It was an amazing experience and I am proud to have been a part of it.
I’d love to educate and inspire you to live with awareness of our food--where our ingredients come from and what we put in our bodies. This is an integral part to living more sustainably and with awareness of Self, Others, and Life.
I lead webinars and individual consultation about the nutritional side of food (where/how it’s sourced and the history of our ingredients), resource management (how to maximize your menu, while minimizing your budget-- what ingredients not only are more budget friendly, but are healthy and last the longest).
The metaphor of food can be used as a powerful empowerment tool; if we think of designing our lives like we design, plan and prepare spaghetti bolognese: from idea to execution and the choices we have to make along the way.I’d love for you to join me on this journey and provide you with food for positive thought.
"I Invite You To Eat With Me"
“On my food tours, I invite you to be my guests and have an authentic local experience.
I've been with my hands in the kitchen since I was 2 years old, and for the past 15 years, I have been traveling, working and cooking as a professional chef all over the world.
I now call Tel Aviv my home and am finally introducing myself in the White City 'that never sleeps'.
I invite you to eat with me at my favorite places and meet the people behind the food and allow me to show you my TLV.”
Moran Sol Broza