Chef June Jacobs, CCP

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.

http://www.feastivals.com