German-Israeli chef Tom Franz visits a Kibbutz in the desert of Negev during the date harvest. In the melting pot of Jerusalem, he explores the spices and hummus varieties on the Arab markets as well as cooks with the "Chefs for Peace", a collective of Muslim, Jewish and Christian cooks. In a restaurant just outside the city on the Judean Hills, the chef prepares his dishes with the belief that "ingredients don't have a nation or culture". His only "border" is to use local and seasonal products. Subscribe to wocomoCOOK: https://goo.gl/9c1suR Follow wocomo on Facebook: https://www.facebook.com/wocomo A culinary discovery journey across Israel: from fish farmers in the desert of Negev through the kosher kitchens of Jerusalem, to the winegrowers in the hills of Galilee. What unites all Israelis from different ethnical backgrounds is their love for food. Every Jewish ethnicity that immigrated to Israel brought its own specialties. The taste reaches from Russian-polish to oriental. There is almost no better way to get into the rich culture of the country than via its kitchen. Culinary is the door opener to the life in Israel.