A graduate of UMass Amherst’s Hospitality and Tourism Management, Jaimee Constantine joined TLEG in June 2010 as the Operations and Literary Associate. Jaimee oversees the bookkeeping, shipping, and contracts for TLEG. Jaimee is obsessed with anything to do with desserts and baking, stemming from many hours of baking in her grandmother’s kitchen as a child. She loves trying out new recipes on her close knit group of family and friends.
After graduating from Ithaca College, Sally worked in the mental health field and had plans to attend grad school before realizing it was time to stop denying the inevitable. Sally joined the family business and began her journey as a literary agent. She has helped broker dozens of book deals and truly loves helping guide authors towards their dreams of publication. As part of the first official culinary delegation, Sally has made two trips to Vietnam where she cultivated a deep love of pho, and all [edible] things Vietnamese. Sally spends what little free time she has cooking and conceptualizing new dishes that you just can’t believe don’t contain gluten or dairy.
As Social Networking Associate, Corinne oversees The Lisa Ekus Group’s various internet incarnations, including the website and social media. She also works on PR campaigns, promotes TLEG’s many accomplished authors and the culinary media training program, and reviews incoming book proposals.
Corinne has been proudly working for the only full-service culinary agency to offer Public Relations, Media Training, Literary and Talent Representation, as well as Career Consulting—all within the culinary realm—since 2009.
An avid Instagrammer (@corfay), Corinne loves taking snaps of scenic Western Massachusetts and well-executed meals. In October of 2012, Corinne and Sally ran a half-marathon and raised over $20,000 for the Leukemia & Lymphoma Society.
A graduate of UMass Amherst’s Journalism and Anthropology Departments, Samantha joined TLEG in August 2012 as a Literary Assistant. Samantha plays a role in every part of the office, from drafting pitch letters and editing catalog entries to crafting travel itineraries and researching publishers. A seafood lover, Samantha has an obsession with fried clams, oysters on the half shell, and lobster. For dessert? A homemade rhubarb pie fresh from the garden. Samantha enjoys baking, dance, yoga, and testing out every restaurant she possibly can.
Sean Kimball’s love affair with food and cooking began at the age of five when his great-grandmother showed him how to make scrambled eggs. A native of Pennsylvania, he relocated to Massachusetts in 1993 to apprentice with legendary baker and iconoclast Richard Bourdon of Berkshire Mountain Bakery. Sean was the founder and original owner of Bread Euphoria, a small wood-fired bakery where he made tens of thousands of loaves of organic bread by hand. In addition to his culinary pursuits, Sean is a multi-instrumentalist and performer who likes to sing harmony more than anything else in the world. Sean joined TLEG in July of 2011 as operations and literary associate.