JNF Announces Leadership Change at ‘Breakfast’

More than 400 Jewish National Fund (JNF) supporters filled the grand ballroom of the Intercontinental Hotel on Sunday night, March 15, for the annual Gladys and Jack Hirsch Breakfast for Dinner event. Early in the program, Hedi Toub was introduced as the new JNF executive director, replacing Beth Gluck, who had served successfully for 16 years and will stay on as JNF’s major gifts executive.

Andy Siegel, president of the Atlanta JNF-USA Board of Directors began, “Tonight’s event represents nearly a year of planning, creativity, and dedication.” On a solemn note, Siegel shared, “We pause to acknowledge the moment we are living in. As the war between Israel and Iran continues, our hearts are with the people of Israel, with the brave men and women of the IDF, and the U.S. service members on the front lines defending freedom and democracy. We pray for their safety, their strength, and for peace.”

He also praised Alexander Muss High School, which helps “shape the next generation of engaged Jewish leaders — even while the country is at war, they gather in bomb shelters with resilience, optimism, and smiles.”

By video, Gladys and Jack Hirsch’s grandnephew, Yakov Selevan, deputy mayor in the Golan Heights, praised JNF’s partnership in finding solutions for things like housing, “providing hope and resilience.”

Gluck read a statement from the Israel Consul General to the Southeast, Eitan Weiss, who was not able to attend “because of tight security.” He described Iran‘s attacks as “indiscriminate and ruthless, creating uncertainty and fear. His message was to remain focused. “JNF has been a central partner in building and strengthening Israel — transforming landscapes, supporting communities, and ensuring that development reaches every corner of our country. Your work reflects something profound: the partnership between Israel and the Jewish people around the world, rooted in shared responsibility and shared destiny.”

A video was shown of the Galilee (Kiryat Shmona) where 40 percent of the population left and has not yet returned. JNF is responding with a state-of-the-art farm/culinary facility, the only one of its kind in the Middle East. Galilee Culinary Institute (GCI) aims to boost the economy as an industry for tourism akin to Tuscany and the Napa Valley.

Karen Isenberg Jones interviewed spice master Lior Lev Sercarz, the school’s director.  He explained that he grew up on a humble kibbutz and how his mother did not think that a career in cooking would succeed. Recognizing his talent, he studied in France with a mission “to escape the not-so-good kibbutz food.”

He reported that North Israel was “doing OK” until Oct. 7.

Laying out the opportunities in tandem with the cooking school, in addition to tourism, students will learn about hospitality (the nitty gritty of running a restaurant), food science, food technology, the business of food security, agriculture, baking, and the like.

He said, “The school will have tremendous impact on the region with a brewery, even chocolate, and pastry … it’ll be first-class; many things that restaurateurs and chefs have to know, like what to do when the air conditioning goes down, or if there’s sewage problems. One could be the best cook, but you still have to understand finance.”

The classes will be taught in English. GCI plans to enroll 10 students in 2027 and begin taking applications in May; then slowly roll out more students every three months. The hotel on site will have 20 rooms.

Michele Horesh, event chair, spoke of JNF’s strong foundation of more than a century of helping build Israel’s future, providing the way for future generations with water, security, and more, so families can enter the region; and young people will stay to build under the power of the Circles of Impact … where a ground swell initiative becomes a neighborhood, which becomes a region in the eddy/ripple effect.

Stay tuned for an AJT in-depth interview with Toub as she incorporates her past experience and love for the Jewish people and Israel into her new role.