Chef Orel Kamchi Embraces Simplicity Amidst Culinary Success
Chef Orel Kamchi, owner of the acclaimed Tel Aviv restaurant Popina, discussed his approach to cooking and the evolving culinary landscape in an interview with Walla Food. Kamchi, known for Popina's creative dishes, admitted to struggling with the digital world, finding it more challenging than the organized kitchen environment. He shared that while he understands the power of social media, he is still hesitant to post, often relying on friends for assistance with content creation.
Despite his reservations about social media, Kamchi emphasized his deep commitment to Popina, stating it would be difficult to imagine life without the restaurant. He believes that even if Popina were to close, he would open another establishment, driven by a "crazy bug" for the industry. He acknowledged the immense challenges of the past few years, including the pandemic and the ongoing war, which have made long-term planning difficult, but noted Popina's strong returning clientele, with many tables recognizing familiar faces.
Kamchi described Popina as a "marathon," contrasting it with restaurants that aim for quick success. He stressed the importance of hard work and perseverance, drawing parallels to his marathon-running father. He also highlighted the growing appreciation among diners for the effort involved in running a restaurant, especially given the current uncertainties and the dedication of his staff, some of whom have served extensive reserve duty in the IDF.
Looking ahead, Kamchi revealed that his next restaurant would likely be kosher, driven by his sense of Israeli identity and the cultural significance of Shabbat. He recalled a positive experience with a kosher pop-up during the pandemic that allowed his family to dine at his establishment for the first time. He also noted that kosher cuisine has evolved significantly, offering numerous culinary possibilities.
Kamchi also touched upon his personal life, his 25-year marriage, and his children. He shared how his daughter's transition to vegetarianism initially posed a challenge but ultimately opened new culinary avenues. He concluded by expressing his belief in the strength of Israeli cuisine, a fusion of diverse cultures, and the idea that "the good ones win in the end."
