Israeli chef On Mishan clearly remembers the morning of May 22, 2025. He woke up late to a deluge of messages – for a change, not warnings about some catastrophe demanding his immediate attention. “I went down to the street and saw Raphi Cohen. He came over, shook my hand and said he had read the review and how wonderful it was. I used to wash dishes at ‘Raphael,’ so now dealing with this kind of attention from people I used to idolize isn’t simple.”
