A weeklong culinary summer camp designed to foster dialogue and mutual understanding between Jewish and Arab youth concluded recently at Ben Shemen Youth Village in central Israel. The inaugural Cooking Peace program brought together around 40 teenagers, mostly aged 15 to 17 from diverse regions across Israel, for activities centered on cooking, environmental sustainability, and nutrition.

Organized by the Green Network, the camp aimed to use cooking as a platform to bridge social divides and encourage interaction between youths from different cultural and religious backgrounds. A prominent feature of the camp was a two-day culinary workshop led by four professional chefs, including Arab Christian chef Jolyana Khalil, who guided participants through shared cooking experiences that highlighted their diverse culinary traditions.

Myriam Charbit, director of Cooking Peace and a representative of the Green Network, emphasized the camp’s commitment to inclusivity and diversity. “We have staff from all backgrounds in Israeli society—Arab, Jewish, ultra-Orthodox, and religious facilitators,” she said, stressing that diversity enriches and strengthens the community. Charbit described cooking as a unifying activity that opens dialogue and fosters connection through shared experiences.

Maram Younis, an Arab Muslim participant and longtime Green Network collaborator from northern Israel, highlighted the deliberate pairing of instructors from both Arab and Jewish backgrounds who spoke Arabic and Hebrew respectively. Younis noted that the program created a safe space for teens to discuss not only culinary topics but also complex issues such as environmental challenges and Jewish-Arab relations. She observed that despite their differing backgrounds, the participants found common ground and built authentic connections.

Campers expressed similar sentiments during the graduation ceremony. Noga, a Jewish teenager from Tel Aviv, described food as “an incredible love language” that transcends linguistic and cultural barriers. She pointed out that despite apparent differences, they shared many interests, including music and food, ultimately realizing their fundamental similarities.

Nouran, a 15-year-old Arab Muslim from Akko, said the camp allowed her to correct misconceptions and gain a more nuanced understanding of others’ beliefs. She shared an example of discussing religious concepts with a Jewish peer, which challenged her assumptions about Judaism and its relationship to faith in God. “I’ve learned that I don’t judge a nation from the idea I get from just one person,” Nouran said.

Uri, a Jewish teen visiting from New York, reflected on the friendships he formed and acknowledged the group’s willingness to engage in discussions about sensitive topics such as women's rights and regional conflicts. He attributed the ability to address these issues in part to the collaborative cooking environment, which facilitated open communication.

Retal, a Muslim girl from Tayibe, described the program as “the most beautiful experience,” emphasizing the strong bonds forged during the week, likening the group to a family.

Chef Jolyana Khalil, whose professional culinary training included studies in France and work in Tel Aviv, remarked that the shared cooking sessions encouraged cooperation and cultural exchange. She observed participants communicating in both Hebrew and Arabic and even singing together across linguistic lines, underscoring the camp’s role in fostering connection through shared traditions and dialogue.

The Cooking Peace summer camp represents a new initiative by the Green Network to use food and sustainability as mediums to promote coexistence and mutual respect among Israeli youth from diverse backgrounds.