Ten years ago the first person to introduce fusion and eclectic cuisine to Tel Aviv, Israel, was Mika Sharon. Today Mika has two restaurants in the capital and is well loved for her contemporary fusion kitchen. Here Mika speaks about food awareness and healthy eating.
EOL: I've heard you describe your food as 'Now and Here' food. What do you mean?
Mika: I believe food has to fit our lifestyles. For instance the nouvelle cuisine of ten years ago is no longer relevant to the way we live now. People don't want food saturated in sauces - the emphasis these days is on fresh foods and grains. Also we're seeing that there's no such thing as regional food anymore. For example sushi used to be an ethnic thing, now it's an integral part of our urban cuisine.
EOL: Do you have any definition of what's good food and what's bad food?
Mika: I don't believe in definitions of good and bad. In my opinion it's all about moderation. Everyone should know their own capacity and if you listen to your body it gives out a message of what you need.
I do believe that what you like is good for you. For instance I'm not a big fan of butter and cream so I will use it lightly - more to give a dish a flavour boost. My liking is for food that is 'light and up.' I like combinations of spicy and sweet, salty and sour.
EOL: What's your recommendation to people in order to be more aware about what they eat?
Mika: Because eating has become such a major thing - it's entertainment, art, social status - and no longer just a survival thing, we are witnessing, more than ever, eating disorders. Many people use food to punish and compensate themselves. Also often we are eating too frantically.
People need to remember, especially as we do care so much about how we look, that eating affects the way we look and it is so important to understand what you are consuming. So on the one hand we need to read the small print on food packages and on the other hand, we need to slow down with our eating and concentrate on chewing food properly.
EOL: What's your recommendation for a balanced diet?
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Photos by Amir Tidhar
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Mika: A few small meals a day and no snacking in between. I also believe that, generally, we in the West overeat. If everyone ate 30% less, we would be stronger and healthier. We'v got big eyes and we need smaller portions! In my opinion all diets are only effective for the first couple of weeks – the key is to eat slowly and calmly and you get fuller on less food.
EOL: Do you think it's important to be organic in the kitchen?
Mika: No. I think the whole organic thing is overrated because unfortunately a lot of organic companies do use some sort of chemicals and I don't think there's such a thing as chemical free food. However it is important to understand that food needs to be nourishing, fresh and clean for the state of our food affects our mood. If you eat something that gives you real energy, you feel complete.
EOL: Do you think food has a spiritual element to it?
Mika: Food doesn't know. It's our attitude to food that's important. If you are a spiritual person with respect for yourself and you treat things around you with respect, that would include what you eat too.
EOL: What guides you as a cook?
Mika: I've been in the food business for over 20 years and I would have to say that intuition is really my main guide. I try to stay with my own style and follow my heart.
EOL: What inspires you?
Mika: Everything inspires me – could be the weather, a great movie.
EOL: What do you think is the most overrated and underrated food?
Mika: I don't think about food like that. As a chef I use anything as long as it's available and as a restauranteur I work with budget and the clientele's needs. I do try not to judge food.
EOL: So which food would you take to a desert island?
Mika: Chocolate.
EOL: And what would you like to be served at your Last Supper?
Mika: My grandmother's stuffed cabbage with sour cream and dill. Or maybe roast chicken with whipped potatoes. Then again, I wouldn’t say no to meatballs and couscous…