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Tent: Food LA inspired participants to simultaneously consider Jewish food’s effect on American cuisine, and how Jewish food has been transformed in America. The program was designed for emerging chefs, food writers, foodie-entrepreneurs, and food enthusiasts. Participants discoved the Jewish take on ethical practices in the food industry. They heard advice from experts on how to further their careers in food writing, catering, or the restaurant business. They experienced Los Angeles’ amazing array of culinary talents who are reinventing ethnic cuisine for the 21st century. Talks focused on the history of Ashkenazi, Sephardi, and Mizrahi Jewish food, exclusion versus fusion in the ethnic food world, and the experiences of working in a professional kitchen.
At Tent: Food LA, led by Leah Hochman and Evan Kleiman, participants:
Leah Hochman is the Director of the Jerome H. Louchheim School of Judaic Studies at USC and Assistant Professor of Jewish Thought at Hebrew Union College, Los Angeles
Evan Kleiman is a chef, author, restaurateur and radio host of Good Food on KCRW
The Skirball Cultural Center is dedicated to exploring 4000 years of Jewish heritage and the vitality of American democratic ideals. We welcome and seek to inspire people of every ethnic and cultural identity. Guided by our respective memories and experiences, together we aspire to build a society in which all of us can feel at home.
Tent: Food LA at the Skirball Cultural Center, Los Angeles March 16-22, 2014
For more information about this workshop, email Tent@skirball.org.