From the time I was 12 years old I knew I wanted to teach cooking.
Tina Wasserman is the author of the highly successful cookbook Entree to Judaism A Culinary Exploration of the Jewish Diaspora. 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 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.
Tina served as Chef Fields when Marshall Field’s Department Store opened in Dallas. In that roll she introduced thousands of Dallasites 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.
Tina’s articles have been published in The Washington Post, Fort Worth Star-Telegram and Dallas Morning News. For over 8 years she has been the Food Columnist for Reform Judaism Magazine, the largest circulated Jewish Magazine in the world sent to all affiliated Reform Jewish homes in North America. 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!