Northern Israeli Restaurateur Keeps Business Open During War to Feed Soldiers and Locals

Sergio Helman, an Argentine immigrant who arrived in Israel in the 1980s, shared his journey from selling churros at Tel Aviv's Carmel Market to becoming a well-known restaurateur in northern Israel. Just a week after his arrival, Helman began working at the bustling market despite language barriers and no prior experience. Over the years, he opened his own hummus restaurant, 'Blue Bass,' where he emphasizes precision in cooking, especially in preparing the chickpeas, a skill he learned from his close friend Marcelo, whom he calls the 'real hummusologist.'

During the recent war, while many businesses closed, Helman chose to keep his restaurant open daily to feed both soldiers and local residents, describing this effort as his "reserve duty." He views his role as a mission to support and embrace the community during difficult times. Helman also spoke about his personal spiritual journey, noting that he has been wearing tefillin for 20 years and began wearing tzitzit six years ago after a chance encounter with a Chabad Hasid.

Helman credits his success in the challenging restaurant industry, especially during wartime, to his unconditional love for his craft and the guidance of his late father, who taught him to always do his best regardless of the task. From selling churros in a crowded market to serving hummus in the north, Helman sees food as a means to connect people and provide comfort amid adversity. He shared his story on the Israeli TV program "Shabbat Flavors" with Avi Levi.