Writer Dana Jacobi - Biography

November 2011

Dana Jacobi is a pioneer in developing specialty and natural food products. Unlike most food nutrition experts, Jacobi trained by apprenticing with Alain Senderens at L'Archestrate among other restaurants in France. She also operated her own catering service in New York City, so her exerptise is based in real-time cooking experience as much as her extensive knowledge of food nutrition. And prior to her catering days, Jacobi spent 15 years as a packaged goods marketing executive with Fortune 500 companies and served as Director of Marketing at Chanel, Inc. At Kraft-General Foods, she participated in the direct marketing of gourmet foods. She’s worked in almost every facet of the industry.

Perhaps best known for her cookbooks—which are numerous—Jacobi is now an established authority in the American kitchen. Her most recent work, Cook & Freeze: 150 Delicious Dishes to Serve Now & Later, is a continuation of her lifelong efforts to make healthful, revitalizing, delicious foods accessible to diners everywhere. Other recent works include Essential Best Foods Cookbook and 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods. And her book The Joy of Soy was nominated for a James Beard Foundation Award for its revolutionary redefinition of the do’s, don’t’s, and myriad possibilities of cooking with soy.

Jacobi has penned numerous articles including "Something Different," a weekly food column distributed to 758 U.S. newspapers by The American Institute for Cancer Research. The New York Times, Food & Wines, American Health, Natural Health, and The Associate Press have carried her articles on health and nutrition. As a consultant and spokesperson, Jacobi has worked with Faith Popcorn's BrainReserve, Vitasoy USA, Arrowhead Mills, Inc. and DeBoles Nutritional Foods. She has developed new canned soups, unique ready-to-eat cereals and innovative instant pasta dinners for Arrowhead Mills and DeBoles. In addition, she has taught cooking classes to groups as diverse as Harvard Business School alumni and Catholic nuns. A member of IACP (the International Association of Culinary Professionals), Jacobi’s affiliations also include the New York Women's Culinary Alliance and the American Society of Journalists and Authors. Jacobi is a graduate of Harvard College and she speaks French fluently.