Ethel G. Hofman facts for kids
2012 portrait of Ethel G. Hofman
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| Born | Ethel Greenwald 1939 (age 85–86) Glasgow, Scotland |
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| Cooking style | Jewish, Israeli, British |
| Education | Glasgow College of Domestic Science University of Chicago |
Ethel Greenwald Hofman (born 1939) is an American writer, chef, and food expert. She is well-known for her articles and books about Jewish food and culture. She has a special focus on foods from Israel and the United Kingdom.
Contents
Early Life and Education
Ethel Hofman was born in Glasgow, Scotland, in 1939. She was one of three children born to Jean and Harry Greenwald. Her family had an interesting journey to Scotland. In 1914, her father and other relatives left Russia, thinking they were going to America. Instead, they ended up in Lerwick in Scotland's Shetland Islands. This was over 300 miles from the nearest Jewish community.
In 1935, her father married Jean Segal, who grew up in Scotland. Ethel's parents moved back to Lerwick when she was just six weeks old. There, they ran small shops. Even though the Greenwalds were the only Jewish family on the island, they kept their Jewish traditions strong. Her mother, Jean, could read Hebrew and spoke Yiddish with her husband. During World War II, from 1941 to 1945, Jean Greenwald organized Passover dinners every year for British soldiers.
After finishing her studies at the Glasgow College of Domestic Science in 1959, Hofman moved to Chicago. She completed a one-year internship at the University of Chicago. Then, she worked for three-and-a-half years as a Chief Administrative Dietitian at Michael Reese Hospital. This is where she met her husband.
Later, she lived in Basel, Switzerland for two years. She then moved to Boston, where she was a nutritionist at the Harvard School of Public Health. Finally, she settled with her family in Philadelphia. Ethel's husband, Dr. Walter I. Hofman, is a forensic pathologist. They have two children.
Culinary Journey
Ethel Hofman's love for cooking, especially Jewish cooking, began in her mother's kitchen. She learned about European cooking from chefs during her time in Switzerland. She also studied advanced gourmet cooking at Le Cordon Bleu in London.
In Philadelphia, she started "The Instant Gourmet," which was the city's first cooking school. She also met and worked with famous chefs like Emeril Lagasse, Jacques Pépin, and Julia Child. She even took master cooking classes from Julia Child herself. In 1995, she was chosen to be the president of the International Association of Culinary Professionals. This is a big group for people who work in the food industry.
Writing and Media Career
Ethel Hofman started writing about food in 1980. She wrote articles for The Philadelphia Inquirer and Philadelphia's Jewish Exponent. From 1985 to 2011, she was the Food Editor for the Baltimore Jewish Times. Her articles have also appeared in many other magazines, like Gastronomica and TeaTime.
She wrote columns that were published in many American Jewish newspapers. By 2005, her columns were in about 20 different Jewish newspapers. These included the Washington Jewish Week and the Chicago Jewish Star.
Ethel Hofman has also appeared on national television and radio shows. She was a guest on Cooking Live on the Food Network.
Awards and Achievements
Ethel Hofman has received many awards and honors for her work:
- 2011: She received an Honorary Doctor of the university from Glasgow Caledonian University.
- 2009: She received the Alumni Achievement Award from Glasgow Caledonian University.
- 1995-96: She served as President of the International Association of Culinary Professionals.
- 1995: She received a Doctorate of Food Service (DFS) from the North American Association of Food Equipment Manufacturers.
- 1994: She was the Vice-president of the International Association of Culinary Professionals.
- She is also a member of Les Dames d'Escoffier, a group for women leaders in food, beverage, and hospitality.
Books
Ethel Hofman has written several books about cooking and her life:
- Mackerel at Midnight: Growing Up Jewish on a Remote Scottish Island (2005)
- The Art of Cooking: Recipes & Techniques (2001)
- Everyday Cooking for the Jewish Home: More than 350 Delectable Recipes (1997)
- The Family Cookbook (1991)
- Making Food Beautiful (1982)
