Jobs We Love: Lior Lev Sercarz



A self-made spice master, Lior Lev Sercarz has rubbed elbows with the world's greatest chefs. Read on to learn more about his special blend of work.

James Beard Foundation: What’s your job description?

Lior Lev Sercarz: I own La Boîte à Epice, a line of unique and, at times, personalized spice blends for chefs all over the country as well as home cooks. I also produce a seasonal biscuit collection called La Boîte à Biscuits.

JBF: How did you get your job?

LLS: It took me 12 years to put the concept together while working around the world for some amazing chefs. One day, three years ago, I just started my own business, creating everything from nothing.

JBF: What past experiences have prepared you for your current position?

LLS: I started cooking 15 years ago for a catering company in Israel. I stayed there for three years,

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On the Menu: Ana Sortun Spices Things Up

Ana Sortun Ana Sortun, who received our Best Chef: Northeast award in 2005, takes over the Beard House kitchen tomorrow night, and her menu has us intrigued. She's preparing an ambitious seven-course, Mediterranean-inflected dinner, building her dishes around exotic spice blends provided by spice expert Lior Lev Sercarz. Here's a preview of the menu: Hors d’Oeuvre Artichoke Spanakopita with Za’atar Apricot Dolmades with Loukanika Sausage, Cumin, and Orange Yogurt Lentil Sliders with Cumin, Coriander, and Pickled Eggplants Berkshire Pork Belly au 9 Poivres with Muscovado Caramel Butternut Squash Falafel with Black Garlic and Sesame Dinner Amuse Bouche Duo > Roasted Chicken Croquette

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