In the workshop, participants worked in mixed German-Israeli teams, with each team focusing on an ingredient deeply rooted in both culinary traditions, such as bell pepper, cabbage and potato. Together, they explored the ingredient, shared personal and family stories connected to it, and discovered how it is used in both Germany and Israel. The teams then moved on to the creative process: using what they had learned and shared, they created their own original dishes, combining influences from both culinary cultures and celebrating the connections between them through food.