MasterChef Israel Finalists Gear Up for the Ultimate Grand Finale Showdown

Three finalists are gearing up for the ultimate showdown as they compete for the title of Israel’s next MasterChef. Just moments before heading to the grand finale on Keshet 12, judges and renowned chefs Avi Biton and Yuval Ben Neriah opened up in an exclusive interview with mako to share their thoughts on the remaining contestants, whether they would advise them to dive into the grueling restaurant business, and the moments in their own lives when they wished for a second chance.

The Final Three and Their Culinary Journey

Thanks to their distinctive and creative dishes, Elihav Sasson, Gal Kaspers, and Haim Cohen successfully carved out their path to the finale, leaving the judges thoroughly impressed with the lineup. "All three of them are exceptionally strong. Their families are here, and there is something deeply moving about cooking with your family right behind you—it gives you real strength," Biton shared. Ben Neriah added, "None of them actually work professionally in food; they have touchpoints, but none of them own a restaurant. This can genuinely change their lives. Once someone receives this kind of power, they realize they are capable of so much more. God willing, they will open restaurants because they truly deserve it."

Reflecting on Gal's signature pasta concept this season, Biton noted that pasta is notoriously difficult to surprise people with, yet Gal managed to elevate it completely. Ben Neriah revealed that at least half of the dishes were tasted completely blind, resulting in mind-blowing bites that almost always pointed back to the pasta creations.

Breaking Through Glass Ceilings and Artistic Flair

Discussing Haim’s journey, Ben Neriah shared a pivotal piece of advice Biton gave him midway through the season: "Be late just once." Biton explained his reasoning: "One day I asked him if he arrives late to meetings, and he replied that he always shows up five minutes early. I told him, 'That's your problem, you are far too rigid.' He is an extremely orderly person, and sometimes it is hard to shatter glass ceilings when you are that pedantic. He needed to act like a bad boy." Ben Neriah noted that Haim initially feared taking risks, but later delivered three dishes that scored the highest by a wide margin in blind tastings, giving the judges goosebumps once they realized who cooked them.

When asked about Elihav, Biton praised his artistic background:

"He is an artist at heart, and it shows in his food. Every single ravioli dish looks like a dress. That’s Elihav’s advantage over me—I don't know how to design clothes. Beyond the food being delicious, it is exceptionally aesthetic and effortless."

The Harsh Reality of the Restaurant Industry

When the conversation turned to whether the judges would encourage the finalists to enter the professional culinary world, opinions differed sharply. Biton expressed optimism: "Any chef or restaurateur who says 'Don't enter this world'—I don't like that attitude. Why are you still in it then? Just leave. I actually do recommend it."

Ben Neriah, however, offered a more cautionary perspective: "With all due respect, when I opened my first restaurant, the culture was entirely different, and things were much easier. People made a much more decent living from restaurants back then, whereas today it is extremely difficult. It is a demanding and problematic profession; I don't recommend it."