Joyce Jue
Asian Food & Travel
About
Joyce Jue is regarded as an expert on Asian food and culture throughout the USA and Asia. A professional cook and award-winning author, Joyce focuses on cooking instructions, cookbook writing, consulting, event planning, and designs and leads culinary tours to Southeast Asia and San Francisco’s Chinatown.
A native San Franciscan, Joyce learned traditional Chinese cooking from her mother and grandmother, then furthered her Asian food studies in Hong Kong, Thailand, Malaysia, Indonesia, Vietnam, Cambodia, Singapore, Bali, and China. While living in London, her passion for global cooking led her to further her culinary skills in France by attending the Cordon Bleu, Spain, Morocco, Mexico, Peru, Italy, and Israel.
joyce’s asian kitchen
Culinary workshops, on-line Classes, team-building, cooking parties
Credentials
Joyce has taught and presented at James Beard House (NY), Smithsonian Institution, Williams-Sonoma, IACP Conferences, Silversea Cruises, Ocean Pearl Cruise, Sur La Table, Copia in Napa, TahoeCOOKS, and many others.
Joyce wrote a bi-weekly column for the San Francisco Chronicle, contributed to Food & Wine Magazine, Fine Cooking, Cooking Pleasures and other national publications.
She served as President of the San Francisco Professional Food Society, board member of the Asian Chefs Association, and an active member of International Association of Culinary Professionals and Les Dames d'Escoffier International, a members by-invitation-only.
Culinary Tours
From San Francisco’s Chinatown to Southeast Asia by land and sea.
Books
Books written by Joyce Jue:
Award winning Savoring Southeast Asia (Williams-Sonoma/Time Life Books), Asian Flavor (Williams-Sonoma), Far East Café: The Best in Casual Asian Cooking (Sunset Books), The Cooking of Singapore with Chef Chris Yeo (Harlow & Rather), Asian Appetizers: Easy Exotic First Courses to Dress Up Any Meal (Harlow & Rather), Wok and Stir-Fry Cooking. (California Culinary Academy)
