Chef June Jacobs, CCP (Certified Culinary Professional) embarked on her culinary career in Chicago, Illinois, where as Sous Chef of The Chicago Caterers she began an apprenticeship with Chef Judith Dunbar Hines (then the Executive Chef) that spanned 2-1/2 years, and established Chef June as both a caterer and a culinary educator of note.
Chef June took her knives and stockpots to the East Coast where Feastivals became a well-known byword for the best in sophisticated entertainment in both Boston and New York. Soon a fixture on the faculty at the Boston Center for Adult Education she taught myriad courses, from Provençal cooking and Jewish Holiday fare to Pizza, Chocolate, Chicken, Creole cuisine and Fondue from 1985 – 95.
Now a familiar face in the New York culinary community, Chef June is a member of the AIWF, New York chapter, and of the Steering Committee of Slow Food, Northern New Jersey. These days the chef concentrates on consulting for food and wine related products and restaurants, teaching custom cooking classes, and leading food-and-wine focused tours to France and the world. Her cookbook, Feastivals Cooks at Home, is available on this site. On October 24, 2008, Chef June received the Diplôme d’Université from the Université de Reims, Champagne-Ardennes — with Special Mention — in “Taste, Gastronomy and the Arts of the Table.” The subject of her thesis was “Les Rouges et des Viandes: A Comparative Study of Three Great French Red Wines and How They Complement Three Classic Dishes.”
Click here to view Chef June’s complete culinary résumé.
