Tami Weiser
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JOK Points: 4
Member Since: 02-19-2014
Favorite Food: anything made with love
Food I Dislike: green bell peppers!
Favorite Gadget: heat resistant tongs
Favorite Cookbook: Gil Marks-Claudia Roden-Paula Wolfert-Mollie O'Neill- so many...
Best Kosher Restaurant: Abigail's
Favorite City: Miami; New Orleans; Jerusalem
Cooking Level: Professional
Cooking Style: global, modernized, classical
 

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About Chef Tami Weiser

 

Before starting The Weiser Kitchen.com, I was a cerebral yeshiva student from the Five Towns, an artsy thespian, and a Vassar College girl. I studied anthropology and archeology as an undergraduate, worked on digs and traveled in the Middle East, Western Europe, and the United States. I did graduate work in ethnomusicology and Jewish world studies at the Jewish Theological Seminary, and then attended Law School in Miami, working as an editor in on the Inter-American Law Review. I have started large non-profit music schools, taught Hebrew School, run adult education programs and taught global Jewish cooking from my travels and studies. I am proudest of my family—my three incredible teenaged kids, my wonderful husband, my parents, sister and muchatunim. After attending the Institute for Culinary Education (ICE) and graduating with highest honors and a leadership award, I worked as a recipe editor, writer, and ebook developer. I've staged at numerous restaurants in the New York metro area, ghost-written for high-end chefs (shhh!), and worked in the recreational division at ICE. I've taught private students and at local cooking schools. I've been catering large scale charitable events for many years. Notably, I study with the iconic writer, food editor and my friend, Molly O'Neill.

 

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