A journalist Sarina Roffe’s recipes have been included in the New York Times the New York Times Jewish Cookbook and Joan Nathan’s Jewish Cooking in America (Beardsley Award). Sarina is the author of “Food and Drink Modern Period: Syria.” Encyclopedia of Jews in the Islamic World (Brill Leiden 2014). She is a recognized academic in the field of Syrian and Sephardic Jewish history. Inspired by her grandmother Esther Salem the first Syrian Jewish caterer in Brooklyn NY Sarina also publishes an online blog and launched Sarina’s Sephardic Cuisine an iPhone cooking app. She holds a BA in Journalism and MA in Jewish Studies and an MBA.