Jennifer Abadi lives in New York City and is a researcher, developer, and preserver of Sephardic, Mizrahi, and Judeo-Arabic recipes and food customs. She is a culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa, and offers a variety of virtual and in-person food talks and cooking lessons around the world for both adults and kids. Some of her clients include the Institute of Culinary Education (ICE), the Jewish Community Center Manhattan (JCC), Togetherhood (after-school classes for kids), The Jewish Food Society, and Context Travel (Jewish food tours of the Lower East Side and virtual cooking lessons and talks). Jennifer also works as a personal chef for intimate dinner parties in the New York City area. Jennifer’s cookbook-memoir, “A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen” (now in its new and revised third edition) is a collection of recipes and stories from her family. Her second cookbook, “Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe” provides an anthropological as well as historical context to the ways in which the Jewish communities of North Africa, Asia, the Mediterranean, and Middle East observe and enjoy this beloved ancient festival.