Tina Wasserman: Cooking and More
Tina Wasserman, the Food Editor of ReformJudaism.org, is the best-selling author of Entree to Judaism: A Culinary Exploration of the Jewish Diaspora and Entrée to Judaism for Families: Cooking and Kitchen Conversations with Children. She is a respected and well-known cooking instructor living in Dallas, Texas. Her hands-on approach to all facets of food, (that also happens to be kosher), and its preparation have appealed equally to her non-Jewish and Jewish students for over 40 years.
Trained in nutrition and education, she received a BS from Syracuse University and an MA from New York University. She has spread her excitement for the how and why of cooking to her students in her own cooking school as well as many schools and community centers throughout the United States and Europe.
Tina served as Chef Fields when Marshall Field’s Department Store opened in Dallas. In that roll she introduced thousands of Dallas sites to prominent chefs and restaurateurs at the store’s weekly cooking school, providing the running commentary for the chefs as well as answers to cooking questions from the audience.
Her election in 1994 to Les Dames d’Escoffier, an International Culinary Society that honors women in the food and beverage industry, recognized her reputation as one of a handful of outstanding women in the country specializing in Jewish historical cuisine.
For over 10 years she was the Food Columnist for Reform Judaism magazine and is the culinary contributor to Ten Minutes of Torah, and the Union for Reform Judaism's educational materials for synagogues and Pinterest page. Tina's articles and recipes have been published in the New York Times, The Washington Post, Fort Worth Star-Telegram and Dallas Morning News. In addition to her writing, she travels all over the US as Scholar in Residence at synagogues, JCC's and Universities giving talks and demonstrations about Jewish culinary traditions.
Married for over 40 years, she is the mother of a grown son and daughter who have been subjected to her culinary experiments for years so that her readers will benefit!