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 Board of Directors of the New York Association of Culinary Professionals. 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 first cookbook, Feastivals Cooks at Home, was released April 18, 2001.

Click here to view Chef June's complete culinary résumé.

Rave Reviews

Hi June,

Love the book. Cooking for some of us is a passion that comes from the soul, not all "professionals" have this and not all who have this passion are professional cooks. Your book is the rare find that will inspire those individuals who are in constant search for "feeding" that passion. In short this is a book that I shall recommend to all those I come in contact with.

Lee Lippert, Owner, www.seafoodbuynet.com

Dear June:

I wanted to thank you for the great fun I've had with your cookbook. David and I are dividing our time between Chicago and our home in Maine, and I like your book so much that I actually carry it back and forth with me.

Polly Goldman

...I turned to your recipe book yesterday to make my very first turkey...my friend's trip was fairly impromptu so I had to simultaneously cook and clean yesterday since I didn't take any time off of work to prepare...so I didn't follow everything to the letter but my turkey came out delicious anyway. That Creole butter is a cool thing. AND I made your garlic mashed potatoes as well and those were a cinch and also divine...it would never have occurred to me to boil the cloves with the potatoes! Well, I am very much a live garlic kind of person but that was so easy and flavorful. So thank you, June, for my Christmas dinner! I don't cook enough but the thing is that I really enjoy it and find it very therapeutic so I'm going to be turning to your recipe book soon this January!

Trinette Tatomer

Dear June:

Am already enjoying the cookbook!  I made the Sticky Orange Wings on Monday.  My husband raved!  Thanks!

Love,
Cookie Coogan

Congratulations on the new Website!  

Having been in the select group to accompany Chef June on Feastivals' first annual trip to the Burgundy region of France, I can recommend it highly.  It was a great combination of food, wine, art, history, music and superb scenery.  Simply put, a FEASTIVAL for the senses.  

The cooking classes, particularly with Jean-Michel Lorain, owner and chef of La Cote St. Jacques in Joigny, were memorable.  The class on wine tasting and tour of the vineyards conducted by the Burgundy Wine Growers Association were extremely informative.

Wishing you continued success.
Best Regards.
Maria Kakolyris

Dear June,

Hope you arrived home safely. We really enjoyed meeting you and look forward to keeping in touch.

Dinner was fabulous and our friends enjoyed learning how to cook. The neighborhood has been abuzz with stories of remakes of the beef and chicken dishes ...and everyone, I think, has frozen the cake!

Thanks again for your time and for putting so much into the lesson! We really appreciate it.

Fondly,
Diane Sullivan

Dear June,

Your course was truly enjoyable - Your helpful hints and explanations added to the educational process. In addition the choice of entrees were a treat for me, for I spend more time with chicken. My husband also thanks you!

Thanks,
Pamela J. Bakos

Dear June,

I want to thank you for the wonderful Passover desserts class you gave. I made the chocolate mousse, the poached pears (with a raspberry sauce), the banana-nut sponge cake, and the coconut macaroons. I tried the chocolate macaroons too but they weren't as good as the coconut ones. Those were a real hit!

Sincerely,
Nechama Lamm

Dear June,

Just wanted to drop you a note and let you know how much I enjoyed the Basic Cooking series. I made the cheese and vegetable souffle Friday night and what a success! I never thought I'd be hand-beating egg whites and creating beautiful souffles.

Jennifer Witt Smith.

P.S. I'm so used to listening to Joe Williams while we cooked that I now want a CD. What do you recommend?

June,

Your kind package was/is sinfully delicious, not to mention intoxicating. A thousand thanks, but I hope you know that you really weren't expected to reciprocate. Anyway, I never had better brownies (I think Gertrude Stein would have agreed)--really!

Chris

Culinary Resume

JUNE C. JACOBS, CCP
Phone 201.433.8445
Fax 201.433.3853
feastivals@yahoo.com

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.

CULINARY EDUCATION

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.

Education: Governors State University, University Park, IL.

Master of Arts in Socio-Cultural Processes/Psychology

Northwestern University, Evanston, IL.

Bachelor of Music Education