Kayla, Sindyanna’s Head of Sales and Marketing, was born and raised in the United States. She lives in Tel Aviv with her husband and daughter. She holds bachelor’s and master’s degrees in business administration, and previously worked in the food tech field.
Tell us a little about yourself
I visited Israel many times as a child and teenager, and I always felt a strong attraction. After my second visit, in eighth grade, I returned home and told my mother, “I left a piece of my heart in Israel.” She says that from that moment on, she knew that one day I would return here. A month after graduating from my undergraduate degree, I moved to Israel, and I have been here for almost 12 years.
I earned my bachelor’s degree in business administration and Jewish studies, with a minor in women’s and gender studies. I then completed my master’s degree, an MBA, at Tel Aviv University. During my master’s degree, I led the Women Wage Peace student organization – a movement founded by Jewish and Arab mothers who work together for peace, partnership, and civic progress.
Before Sindyanna, I worked in the startup world, mainly in the food tech field, and I was always close to the world of food. I had a small spice business and still have a food Instagram page in Israel called Israelidelicious.
What do you love most about your job?
Working at Sindyanna just feels like a dream. When I told my friends I started working here they were shocked and said it was so me. Food, women, partnership, working for a better future. Finding a place that connects all the things I believe in and get excited about is not something that I take for granted.
How has your life changed since you started working at Sindyanna?
Since I started working here I feel like I’m finally taking an active part in the kind of change I want to be a part of in the world. There’s a deep sense of meaning, of consciously choosing a path, and of connecting to the values that truly drive me.
Tell us about a significant moment you experienced at work
The first significant moment for me was actually very simple – our first lunch together in the office. We sat around one table, each of us brought something from home, someone cut a salad, someone made tahini, we ate, laughed and talked. From the first day I felt like I was being let in. It was a small but very powerful moment.
What did you learn from your colleagues that you didn’t know before?
Since I started working here, I’ve learned a lot about olive oil. We even took a professional course, which was fascinating. Beyond that, I learned about the rich history of Sindyanna, which was founded back in 1996, and its broad impact over the years on women, families, and various communities. It’s exciting to realize how many people have received support and opportunities through this amazing organization.
What difficulty have you overcome that made you particularly proud?
Moving to Israel required a lot of faith from me, to let go of everything and believe that things would work out. The last decade has not been easy, Corona virus, wars and personal and national challenges. I am very proud of the path I have taken and where I am today, even if the path has not always been easy.
What values do you pass on to your daughter and have they changed as a result of working at Sindyanna?
The values that are important to me are equality, respect, partnership, social responsibility and the belief that change can be made. Working at Sindyanna has only strengthened them.
And also a love and appreciation for good food, quality ingredients and time spent together around a table. In my opinion, this is also one of life’s greatest gifts.
What special family recipe do you love to make with Sindyanna oil?
I cook a lot and especially love using olive oil in cold dishes, which accentuates its flavor. One of my favorites is a Buratta salad with olive oil, balsamic vinegar, basil and a little honey. I also recently made a pesto with the olive oil and it turned out simply amazing.
Recently I’ve been experimenting with Sindyanna’s carob syrup. I used it on sweet potato strips that I added to a salad, and also put it on slow-cooked meat that I served in a sandwich it added a perfect depth of flavor. The sweet potato recipe is also featured on our Instagram page.
What is your favorite olive oil variety and why?
My favorite variety is Barnea. I love its subtlety – some people prefer a strong, dominant oil, but to me there is a lot of beauty in emphasizing the subtlety and nuances. The fact that it is an Israeli variety also adds an emotional connection and local pride to me.