Food Consultant & Event Planner

Joyce’s many world-wide experiences prepared her work as a food consultant. Joyce Jue has done product, research and recipe development for Center of Culinary Development in San Francisco, Williams-Sonoma, Beringer Winery, California Rice Commission, California Farmed Striped Bass, California Milk Advisory Board, California Beef Council, Westbrae Natural Foods, TRIO Bistro/Bar in Tucson, California Cling Peach Advisory Board, Yank Sing Restaurant.

As an event planner, Joyce served as the program chair for the San Francisco Professional Food Society co-chairing Hong Kong on San Francisco Bay - a floating festival. She worked with San Francisco's de Young Asian Art Museum fundraiser, and chaired Stanford Court Hotel's Wok Talk Chinese Cooking Workshop.