Cookbook Author Dana Jacobi on StarChefs


Dana Jacobi is a pioneer in developing specialty and natural food products. Her popular cookbooks feature ingredients like soy and attract both conventional cooks and natural food customers.

Her book, The Joy of Soy, was nominated for a James Beard Foundation award for its revolutionary redefinition of cooking with soy. Dana draws extensively on her expertise as a cookbook author, food writer and food marketing consultant in her cookbooks. Dana’s recipes focus on the natural ingredients and ethnic influences, bringing out vibrant flavor through easy preparation.

The Joy of Soy also includes her soy expertise. Dana has lead soy seminars for the International Association of Culinary Professionals and at The Culinary Institute of America at Greystone. In addition, she speaks about soy foods at cooking schools around the country, trains chefs in techniques for working with soy foods, and does occasional demonstrations.

A firm believer in educating consumers to enjoy a varied and healthy diet, Dana 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, Dana 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. For Kings Supermarkets in New Jersey, she created the positioning, newsletter and other consumer communications for Kings Naturally, a comprehensive natural foods program. In addition, she has taught cooking classes to groups as diverse as Harvard Business School alumni and Catholic nuns.

Dana trained by apprenticing with Alain Senderens at L'Archestrate and 3-star restaurants in France. She then created the Karen Lee line of unique Chinese sauces and marketing them nationally in specialty stores and supermarkets. She also operated her own catering service in New York City. Prior to that she spent fifteen 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.

A member of IACP (the International Association of Culinary Professionals), Dana’s affiliations also include the New York Women's Culinary Alliance and the American Society of Journalists and Authors. Dana is a graduate of Harvard College and she speaks French fluently.


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