Module 1
The foundations of raw fish
- Understanding different fish species
- Freshness and quality
- What really matters when working with raw fish
My story
For most of my life, I've worked with my hands. I spent years in kitchens — professional and home — surrounded by ingredients, flavors and creation.
Later I moved into a completely different world: woodworking. In the workshop I found another way to create.
But no matter what I was doing, one thing never changed: my love for turning a simple raw material into something people are genuinely moved by.
Four years ago, my life changed.
My youngest son was diagnosed with a rare form of cancer. After two years of treatment in Israel, we had to move to the United States so he could continue his care.
I left behind the business I had spent years building. The workshop. The tools. The life I knew.
And I knew I had to start over.
But I also knew one thing: no matter where I am in the world, I will always create.
So I went back to the kitchen. I started preparing raw fish meals for friends, for family, for people I met along the way.
And I saw something happen again and again.
They didn't just enjoy the food. They were moved by it. They photographed it. They asked questions.
And the sentence I heard most often was:
“I can't believe you made this yourself.”
That's when I understood. This isn't just food. It's pride. It's confidence. It's an experience.
And that's exactly what I wanted to pass on.
That's why I created I MADE IT.