Hélène Jawhara Piñer holds a doc­tor­al degree in Medieval His­to­ry and the His­to­ry of Food. In 2018, she was award­ed the Broome & Allen Fel­low­ship of the Amer­i­can Sephar­di Fed­er­a­tion (asf), ded­i­cat­ed to rec­og­niz­ing out­stand­ing aca­d­e­m­ic accom­plish­ments and ser­vices to the Sephardic com­mu­ni­ty, as well as encour­ag­ing con­tin­ued excel­lence in the field of Sephar­di stud­ies. As a research asso­ciate of the Cen­tre for Advanced Stud­ies in the Renaissance(CESR) and of the Cook­ing of Recipes of the Mid­dle Ages (CoRe­Ma) research pro­gram in Tours, Dr. Jawhara-Piñer’s main research inter­est is the medieval culi­nary his­to­ry of Spain through inter- and mul­ti­cul­tur­al­ism, with a spe­cial focus on the Jew­ish culi­nary her­itage in Ara­bic. Her recipes have appeared in Sephar­di World Week­ly, Tablet Mag­a­zine, The For­ward, and S&P Central’s Newslet­ter. She attend­ed The Great Big Jew­ish Food Fest (May 2020) as a pre­sen­ter for an his­tor­i­cal-cook­ing demon­stra­tion. With the col­lab­o­ra­tion of the ASF, she gives live his­tor­i­cal cook­ing class­es for the show ​“Sephardic Culi­nary His­to­ry with Chef Hélène Jawhara Piñer,” avail­able on Chaiflix.