In a small apartment on Manhattan’s Upper West Side, Israeli-born chef Alon Shaya stands over a pan of chanterelle mushrooms, coaxing out their deep, woodsy aroma. Beside him, Celina Hecht leans in, her frail frame drawing closer to the stove as the scent rises, transporting her back to the Białowieża Forest on the outskirts of Białystok, Poland.