Event Program

3:30 – 4:00     Registration

Badge and welcome bag pick-up.
Participants will be provided with an individualized group itinerary and directed to first demonstration.

4:00 – 6:30     Part I:  Rotating Culinary Demonstrations

Each participant will attend 3 demonstrations from either:

Chef Package A: Italy, Morocco, Persia
Chef Package B: France, Syria, Brazil

The duration of each session is 35-40 minutes and includes an historical presentation, a culinary demonstration and tasting of dishes.

Kosher dietary laws observed.  

6:30 – 7:30     Part II:  Grand Ballroom Presentation

Opening words by Ms. Joan Nathan

Keynote speaker Mrs. Sarah Crispe
Finale Presentation by former White House pastry Chef Roland Mesnier

Dessert | Cookbook Sale


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    • There will be two sets of demonstrations taking place simultaneously: Chef Package A and Chef Package B.
    • Each package will be sub-divided into 3 groups of 100 people each, and will rotate between separate demonstration rooms led by its group leader.
    • There will be 10 minutes in between demonstrations for rotations.
    • When purchasing tickets, participants will sign up for their package of choice, and reserve their spot in one of six groups.   (Package A: Groups 1-3) (Package B: Groups 4-6).


Culinary Demonstrations


By: Silvia Nacamulli
As a native of Rome, Silvia’s cooking spans two millennia of history embedded with traditions from the Venetian and Roman Ghettos and Pitigliano – the “Little Jerusalem” of Tuscany. Courgette flowers, artichokes, funghi porcini, pine nuts and rosemary are featured in her many recipes.


By: Levana Kirschenbaum

Born and raised in Casablanca, Levana takes her audience along the Maghreb Shores, from Tangiers, through Fez and onto Marrakech, exploring flavors of Moroccan vine leaves, chickpeas, preserved lemons, cumin, harissa and other dishes from the land of the setting sun.


By: Lerone Edalati

Lerone’s cooking tells the moving story of her crypto-Jewish ancestors from the Persian city of Mashad. From the signature aromas of limoo omani, eggplants and sour grapes to cinnamon, saffron and rosewater, feel a hint of nostalgia for a world long forgotten.


By: Sophia Young Bapt

A proud Parisian, Sophia explores the poignant story of Jewish diversity in French cuisine. With the tastes of truffles, lavender and sage of Provence, fruit preserves from Alsace-Lorraine and champignons de Paris, traverse these cobblestone streets along with those who walked them centuries ago.


By: Poopa Dweck

An honored descendant of the Aleppian Jewish community, Poopa’s dishes reveal the legendary heritage of Syrian Jews. Highlighted by a blend of fragrances redolent of tamarind sauce, allspice, pistachios, dried apricots and dates, she traces her cuisine back to the famed Silk Road.


By: Leticia Moreinos Schwartz

Leticia’s community, founded by Jews fleeing Europe by way of sea, adapted their traditional recipes to tropical ingredients. Born in Rio, Leticia’s dishes are infused with the Sudamérican flavors of guava, coconut, cassava and cachaça, surprising the palate on a journey south of the border.