Jennifer Abadi lives in New York City and is a researcher, developer, and preserver of Sephardic and Mizrahi recipes and food customs. She is a culinary expert in the Jewish communities of the Middle East, Mediterranean, Central/West Asia, and North Africa, offering a variety of virtual and in-person food talks and cooking lessons around the world. Some of her past clients include the Institute of Culinary Education, The Natural Gourmet Institute, The Jewish Food Society, and Context Travel (Jewish food tours of the Lower East Side, virtual cooking lessons, and talks). She currently teaches cooking to tweens/teens at the Jewish Community Center Manhattan (JCC) and K-5 children at a public school through Togetherhood. In addition to teaching, Jennifer occasionally works as a personal chef for intimate dinner parties in the New York City area.
Jennifer is the author of “A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen” (a collection of recipes and stories from her family) and “Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe” (an anthropological cookbook of Passover customs, Seder foods, and recipes from the Jewish communities of North Africa, Asia, the Mediterranean, and Middle East).
