JUNE C. JACOBS, CCP
PROFESSIONAL CULINARY EXPERIENCE
1982 – Present
TEACHING: Owner, Chef and Teacher at FEASTIVALS Cooking School, New York, Boston, San Diego & Chicago. Has also taught at: World Kitchen at Gallery 37, Chicago, IL; Sur La Table, Manhasset, NY; Williams/Sonoma, New York & Boston; Princeton Cooking School, Princeton, NJ; Les Gourmettes, Phoenix, AZ; Ovens of Evanston, IL; Cucina D’Ana, Brielle, NJ; Cook & Tell, Colt’s Neck, NJ, King’s CooKingStudio, New Jersey locations; Cooktique, Tenafly, NJ; Boston MA Center for Adult Education; The French Library, and Cuisinarts; Concord MA Adult Education Center. Specialties: French – Provençal, Classic, Regional; Chocolate; Pastry; Desserts; Fish & Seafood; Jewish Holiday; Professional Techniques; Food Processor Techniques, Enjoyment of Wine. Conduct ‘Cooking Class Parties’ and custom cooking classes in clients’ homes. Additional Curriculae: Cajun/Creole; Chicken; Lamb; Beef & Veal; Pork; Breads; Italian; Greek; Hors d’Oeuvre; Party; Christmas; Grilling; Breakfast; Vegetarian; Spa Cuisine; Soups; etc.
TOURING: FEASTIVALS, Fun, Food and Wine Adventures.Leads groups of culinary professionals nd enthusiasts on tours both domestic & foreign. Upcoming tours for 2006 and 2007 include Burgundy, Alsace & Champagne, France, and Sonoma/Napa, California.
CONSULTING: FEASTIVALS, Consultants. Provides culinary and restaurant consulting and recipe development for a variety of manufacturers and restaurants. Presents demonstrations and culinary tours for local stores and television stations.
WRITING: Feastivals Cooks at Home, published by Feastivals, April 2001; FEASTIVALS web site; freelance assignments.
STYLING & PHOTOGRAPHY: Provides food styling and photography on a free-lance basis.
CATERING/CHEF (1982-’92): FEASTIVALS, Caterers. New York (formerly Boston, San Diego, and Chicago). President and Executive Chef. Created memorable dishes, menus, parties for a variety of private, celebrity and corporate clients; implemented all facets of the above – ordered, shopped, consulted with clients, wrote contracts, hired and supervised employees, delivered and served parties. Sold wholesale baked goods to a variety of clients in Boston. Sold desserts and breads to a variety of Chicago caterers. (partial client list at end)
THE GREENERY, Brighton, MA Served as chef for moderate sized rehabilitation facility during the vacation period.
THE CHICAGO CATERERS, Chicago, IL. Sous Chef. Prepared a variety of dishes under supervision of Executive Chef, supervised kitchens on site at parties.
Apprenticed with:Judith Dunbar Hines, Chicago, IL
Studied at/with:Cooking and Hospitality Institute of Chicago; Ritz-Escoffier École de Gastronomie Française, Paris; Le Cordon Bleu, Paris; Marsha Nelson, Bridget Gallery, Anna Teresa Callen; Nick Malgieri, Odette Bery, Marc Thivet.
Master Classes with: Julia Child, Jacques Pepin, Pierre Franey, Lydia Shire, Giuliano Bugialli, Wayne Nish, David Ruggerio, Charlie Palmer, Delphin Gomes, Anne Rosenzweig, Jean-Louis Gerin, Rick Bayless, Shirley Corriher, Albert Kumin, David Walzog, André Soltner, Rick Moonen, Julie Sahni, Craig Shelton, Joyce Goldstein, Todd English, Ariane Daguin, Waldy Malouf, Walter Leffler, Jacques Torres, Lidia Bastianich, Jean-Michel Lorain, Marcus Samuelsson, Michael Lomonico, Susan Feniger & Mary Sue Milliken, George Germon, Neath Pal, Cesare Casella, Patricia Quintana, Marc Thivet, Charlie Trotter.
Awards and affiliations
Certified Culinary Professional designation (CCP) attained, 1996; IACP Foundation Scholarship: New England Fisheries ‘Fish School,’ 1993; Martini & Rossi State of Dessert, 1993– Massachusetts Regional Winner; Boston Center for Adult Education ‘Teacher of the Term,’ 1993
Chef2chef.net: Culinary Ambassador, 2004 – present; Forum Chef of the Month, July, 2005
Alpha Xi Delta Fraternity, Woman of Distinction, 2005.
Member: International Association of Culinary Professionals: Certified Culinary Professional, Membership and Benefits Chair, 1998-2000, Adviser to Regional Meetings Task Force, 2000-2001.
Slow Food Northern New Jersey Convivium, Steering Committee, 2004 – Present; Co-Leader, 2004-05.
New York Association of Culinary Professionals, Board of Directors, 2000 – 2006.
American Institute of Wine and Food, New York chapter, 2002 – present
Share Our Strength (S.O.S.) Steering Committee: Boston (1989-91) and New York (1996-99)
Fabulous Food from Female Chefs, Participant and Featured Demonstrator, 1990 – 1993, Boston MA.
Partial List of Former Catering Clients: NEW YORK: Crowd Pleasers, Purveyors of the Special Event; The Cosby Show; Orlane, Inc.; Phelps-Stokes Foundation; Perry Ellis; BOSTON: Fashion Editor and Managing Editor of the Boston Globe; Victorian Boston Properties; South End News; Marketing VP, Digital Corporation; Cambridge NeuroScience.
Haut Études du Gout, Le Cordon Bleu, Paris/ Université de Reims, Champagne-Ardenne
Université Diplome in Gastronomy, Taste and the Arts of the Table
Governors State University, University Park, IL.
Master of Arts in Socio-Cultural Processes/Psychology
Northwestern University, Evanston, IL.
Bachelor of Music Education