The chefs, many of whom were already in Jerusalem for the World Association of Cooks Societies' Congress, prepared the courses in two specially built kitchens at Jerusalem's International Convention Center.

Prudhomme and his staff reportedly took lessons on kosher cooking before traveling to Israel and donating time for the fund-raising event.

Proceeds from the $600-a-plate dinner went to the Ein-Yael Living Museum and to educational projects for Jewish and Arab youths.