Kelila Jaffe

Cook

Chef

Kelila is a chef and culinary instructor, offering more than 20 years of combined restaurant and teaching-kitchen experience. A former judge for the James Beard Foundation and member of the International Association of Culinary Professionals she is just as well versed in current trends as she is in food history. 

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Food Scholar

Kelila holds an MA from New York University’s department of Nutrition and Food Studies. In addition to conducting research Kelila has taught at a number of universities, including the University of Auckland, the University of Hawai'i, Arcadia University, Hawai'i Pacific University, and Chatham University. She also offers expertise in the museum, gallery, and heritage sectors, having worked at the American Museum of Natural History, as well as the Penn Museum, and Metropolitan Museum of Art. 

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Anthropologist & Archaeologist

Kelila also has an MA from the University of Auckland’s anthropology department. Her research focuses on global food cultures and ancient diet. As a zooarchaeologist she is especially interested in interspecies relationships within food systems. She is also an experienced ethnographer specializing in applied anthropology and food systems.