Spotlight On: Jacob Lavoie

Can you tell us a bit about your background and what brought you to the world of food and wine?

I actually started out in the performing arts. I’ve worn a lot of hats over the years: performer, educator, director, choreographer, costumer (and more!). Those experiences taught me so much about storytelling and building community. Over time, that love of creativity started showing up in other areas of my life, especially wine and spirits. Eventually, that curiosity expanded to food, too. I was fascinated by how much history, culture, and emotion you could pour into a single glass or recipe. Before coming to CCAE, I was a manager for a small chain of boutique wine shops around Greater Boston, which deepened my appreciation of food and wine even more. Joining the programs team at CCAE felt like a natural next step in my journey. I'm thrilled to bring my curiosity, passion, and love of learning to CCAE and to keep learning and connecting through food and wine.

Where do you draw inspiration for your cooking?

As a frequent and adventurous home chef, I draw inspiration for my cooking from all over the place. I would say it is a mix of curiosity, travel, memories, and the people around me. Every dish, intentionally or not, carries history and emotion. It’s cool how food can reflect a place, a moment, or a memory so effortlessly. A stroll through a street market in Barcelona or a casual dinner with friends can be just as inspiring. I also love learning from the people around me. There’s something so special about swapping ideas and techniques with other cooks, whether it’s a seasoned chef or someone making their grandmother’s recipe for the first time. Also, shout out to Ina Garten, who has inspired me greatly.

What excites you about working at CCAE?

Honestly? The people. CCAE feels like this vibrant hub where curiosity is contagious and community is key. I love that CCAE brings together folks from all walks of life who are here to learn, try something new, or just share space with others. Getting to help shape the Food & Wine and Science & Nature programs, and dream up new ideas, is a huge bonus!

Can you share your thoughts on the role of food and wine in building community?

There’s something special about how food and wine can bring people together. Sharing a meal or a drink often makes it easier to genuinely connect with someone, even among those meeting for the first time. Whether it’s a cooking class, a casual dinner, or a wine tasting, these experiences often spark deeper and more meaningful conversations, new friendships, and lifelong memories. At CCAE, we witness this regularly. People come for the classes, but they leave with something much more valuable: a sense of community.

Are there any new classes you’re especially excited to introduce?

Absolutely! I’m especially excited about the return of the Science & Nature department this fall. We’ve got a great lineup, about 20 classes, covering everything from astronomy and climate change to energy, mycology, and even ornithology (bird watching!). It’s a chance to explore some of the big questions about the world around us, but in a hands-on, engaging way. I think folks are going to love it and I can't wait to share it with our community.