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Chimney Park Index | Course 1 | Course 2 | Course 3 | Course 4 | Course 5 | Course 6 |
Course 7 | Course 8
First Course: Avocado and Caviar Eggs with Chunky Tomato Coulis.
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Chef June
Jacobs, CCP
Chef June Jacobs, CCP resides in Jersey City,
NJ, where she is the proprietor of Feastivals, Inc. and President and
Executive Chef of Feastivals, food and wine consultants. The author of "Feastivals
Cooks at Home," she also conducts food and wine focused tours in New York
City, Napa Valley and Sonoma County California, France, and wherever else her
travelers would like to explore. She is Co-Leader of the Northern New Jersey
Convivium of Slow Food, Corresponding Secretary of the New York Association of
Culinary Professionals (NYACP), and is an active member of the International
Association of Culinary Professionals (IACP), and the New York City Chapter of
AIWF.
Chef June Jacobs was assisted by Chef David Nelson.
Chef David Nelson discovered his passion for cooking during his high school years and attended Johnson and Wales Culinary Institute in 1977. As a certified instructor with AH&MA, he taught courses in Resort Management at the Colorado Mountain
College in Steamboat Springs, Colorado where he now lives with his wife Pamela. He has taught cooking classes, done guest chef gigs, given seminars, and won numerous cooking competitions His credits or recipes have been acknowledged in publications
such as Cooking Light magazine, Restaurant News, Food Arts and in Janie Hibler's cookbook, Wild about Game. |
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