Janeen Sarlin, author of eight cookbooks and columnist for The Southampton (NY) Press and West Hampton Chronicle, was born and raised on a dairy farm in southern Minnesota. From early childhood, Janeen has eaten healthy grains with seasonal vegetables and fruits harvested from the land.
In 1975 Ms Sarlin founded Cooking with Class, Inc., a school now specializing in private lessons, in team building classes, travel teaching in France, and US and catering with the emphasis on fine cuisine. Since 1988, moreover, she has served as private executive chef for M. Shanken Communications, Inc., publishers of Cigar Aficionado, Wine Spectator, and Food Arts Magazines. In that capacity she is called upon to devise daily luncheons based on sodium-free, sugar-free, fat-free menus.
Ms Sarlin has appeared on radio and television programs, local and national, including the “Today” show. She also has produced her own show on public radio, “The Seasonal Chef.”
Recently Janeen was named as the nutritional consultant at the Center for Health and Healing, Franciscan Skemp, Mayo Health Systems in Onalaska, Wisconsin.
Among Ms Sarlin’s professional affiliations are the International Association of Culinary Professionals, Les Dames d’Escoffier (she is a director), the James Beard Foundation, the American Institute of Wine and Food, the association of Woman Chefs and Restaurateurs, and the New York Woman’s Culinary Alliance. She is listed as Honored Member-Strathmore’s Who’s Who edition 2002-3 and The National Register of Who’s Who in Business.
Apart from her teaching by radio and television, Ms Sarlin has lectured at these institutions: Rancho La Puerta, Tecate, Mexico; La Combe, Perigord, FR; University of California, Santa Cruz campus; Mon Cheri, Sunnyvale CA; Peter Kump’s Cooking School, New York City; New York University; New York Restaurant School; Minneapolis (MN) Women’s Club; Byerly’s of Minnesota; Kitchen Shoppe, PA; Kitchen Affairs, IN; University of Iowa; Liz Clark’s Cooking School, IA.
On board the WILDFLOWER- a 72-foot vessel – Janeen was the chef for the chartered guests in the Grenadine Islands. She was responsible for provisions and execution of all the meals for the eight-day charter, cooking healthy menus.
Janeen is a frequent student of famous chefs, fellow professional culinary experts, cooking teachers, and celebrities. As a worldwide traveler, Janeen loves to comb the markets snooping, sampling, and seeking new foods, customs, and techniques from local artisans.
OWNER AND PRESIDENT OF COOKING WITH CLASS, INC.: Established in 1975. A catering company and cooking school for corporate and private clients on Wednesday or by appointment.
NUTRITIONAL CONSULTANT: to The Center for Health and Healing, Franciscan Skemp, Mayo Health System, Onalaska, Wisconsin – 2006 to present.
PRIVATE EXECUTIVE DINING ROOM CHEF: M. Shanken Communications, Inc. – 1988 to present. (Food Arts, Wine Spectator, and Cigar Aficionado.) Exclusive healthy cooking.
SYNDICATED FOOD COLUMNIST: Weekly column, “The Seasonal Chef” Southampton Press and The Chronicle News.
TELEVISION PERSONALITY & SPOKESPERSON: Tours (1980’s) for Duncan Hines and Ragu; Peking Duck spokesperson/media 2000; Media Book Tours 1990, 1996, 2000-2001: appearances on The Today Show & Lifetime Television Network, Local Television and Radio stations in New York, San Francisco, Chicago, Minneapolis, Cleveland, Columbus, Atlanta, Dallas, and Baltimore.
CORPORATE LUNCHEON AND SPECIAL FUNCTION CATERER: Kimball Office Group; Hughes, Hubbard & Reed; Cumberland Associates; J.A.G. Communications, Cleary, Gottlieb, Steen & Hamilton; Patterson, Belknap, Webb & Tyler; Debevoise & Plimpton, Ketchum Communications, Steelcase Corporation. Specializing in team building classes either for lunch or dinner designed for individual client.
LECTURER & TRAVEL TEACHER: Rancho La Puerta, Tecate, Mexico; Les Gourmettes Cooking School, Phoenix, AZ; LaCombe, Perigord, France; Pachamama’s Restaurant, Lawrence, KS; University of California, Santa Cruz, CA, Mon Cheri, Sunnyvale, CA; Peter Kumps Cooking School, NY; New York University, New York, NY; Minneapolis Woman’s Club, Mpls, MN; Byerly’s, MN; Kitchen Shoppe, PA; Kitchen Affairs, IN; University of Iowa, Liz Clarks, IA. Specializing in seasonal healthy menus.
FOOD SERVICE EXECUTIVE: Professional member, International Association of Culinary Professionals (IACP), American Institute of Wine and Food (AIWF), The James Beard Foundation, Les Dames d’Escoffier (board member), New York Woman’s Culinary Alliance (NYWCA), and (W.C.R.) Association of Women Chefs and Restaurateurs, Honored Member-Strathmore’s Who’s Who –Edition 2002-3 and The National Register of Who’s Who in Business.
AUTHOR OF EIGHT COOKBOOKS: Princess Tea; Parties and Treats for Little Girls, Chronicle, 2009; Fifty Ways To Feed Your Lover, William Morrow, 2000; Brunch Entertaining, Williams Sonoma 1999; Everyday Roasting, Williams Sonoma 1998; The New Meat Lover’s Cookbook, Macmillan 1996; Orion Little Cookbooks – Roasts, Orion Publishing Group, UK 1996; Food From An American Farm, Simon & Schuster 1991; and Lunches To Go, Barrons1984.
EDUCATION: U of MN. BS; Studied with Pepin, Child, Clancey, Franey, Bugialli, Greene, Schulz, Verge, Kasper, Lee, Chu, Szurdak, Schmidt, Andoh, Kennedy, Nish, Palmer, Bayless, Pyle, Fearing, Graves.