For the past 39 years, under the banner of "Fearless Fussless," I have been crisscrossing the country from Alaska and Hawaii to Maine and Mexico, demystifying cooking and teaching "fearless fussless, easy ways to elegant cooking" to all ages (including tots and moms/dads from 3 to five years old). My recipes are user friendly and the style is simple, unique, and loaded with hints and tips. Everything can be made ahead or frozen, takes about 20 minutes preparation time, and tastes fabulous.
As a traveling cooking teacher, I teach classes at Cooks Warehouse; Sur La Table; Kitchen Affairs; Publix; Gelson's; for organizations such as Brandeis Women; and fund raisers such as Cooks & Books. The Smithsonian did a program which included SEPHARDIC ISRAELI CUISINE, one of my newest book. In addition, I am a freelance food writer, lecturer on history of foods, and consult and lecture on getting into the gourmet and/or fancy food business, and the gift basket business. I am an active member of Les Dames d'Escoffier and a member of IACP.
As the author of 26 cookbooks I am often a guest on TV and radio shows. My books include UPPER CRUSTS Fabulous Ways to Use Bread (Delectable Recipes for Appetizers, Soups, Salads, Main Courses, Desserts, and More); A TASTE OF TURKISH CUISINE; SEPHARDIC/ISRAELI CUISINE; SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless Fussless; VEGETABLE MAGIC; and STEWS SOUP CHOWDERS among others.
Currently I am the food editor of Jewish Women International's (JWI) new website <a>www.jwmag.org</a> and a contributing food editor for the Town Courier, and contributing food writer to Vegetarian Times Magazine and The Washington Post and a contributing food writer for other newspapers around the country.
Other activities included: developing recipes for major food companies; media spokesperson for an international food company and an international gourmet products company; Fancy Food and Gourmet Editor for GIFT AND DEC Magazine for over 20 years, and their spokesperson/ speaker at major trade shows.
How to Celebrate Hanukkah
Sheilah Kaufman discusses how to celebrate Hanukkah.
This expert: 341,075 views
Sheilah Kaufman: Hi, I am Sheilah Kaufman and today we are going to talk and learn about Hanukkah. Today we are going to talk about the history and some traditions of Hanukkah. I am going to teach you how to start your own new traditions for Hanukkah like preparing different kinds of vodkas and dishes to celebrate the holiday. We are going to learn why Hanukkah is also celebrated with cheese dishes and I am going to teach you a wonderful, easy, elegant, fearless, fuss less cheese dips to make to help celebrate the holiday. Everything we are going today can be made ahead or frozen. It doesn't take a lot of time, it doesn't make a big mess. Great things when it comes to celebrating. I have been a traveling cooking teacher from Alaska to Maine and Canada to Mexico for the past 40 years and my mission has been to take the intimidation out of cooking and entertaining. I am the author of 26 cookbooks. I am a traveling cooking teacher, a culinary lecturer, and a food editor.
So now let's get started learning about Hanukkah and the foods that are traditional.