Joy had been speech pathologist working in the public school setting, but there had always been something missing. Finally in 2003, after deciding it was time for her to embark on her dream; she enrolled in and graduated from the baking/patisserie program at the San Diego Culinary Institute under Master Chef Bo Friberg.
The epiphany that baking was her passion, led her to continued her education at Grossmont College’s culinary program and the Academia Barilla in Parma, Italy where she perfected her pasta making techniques. Her passion is dough and all that it can be. She has worked at Harrah’s Casino, the Hotel Del Coronado, Lang’s Bakery and the bakery Moulin Rouge.
Joy has also written and self-published a book titled The Baby Boomers Retirement Cookbook, or How to Eat Cheaper Than Dog Food, a wonderful adventure into the world of food. Joy’s passion spills over into all that she does her mouth watering delights are treasures to be enjoyed by all.
Class ScheduleThe Bread Lab - May-26-2013 - Joy Jameson
Artisan Bread - May-28-2013 - Joy Jameson
The smell of fresh baked bread has no rival. Making bread isn't difficult, it just requires patience, a little knowledge of chemistry and the desire to create magic with the ingredients at hand. Join us as we venture into the world of bread. Bring an apron, closed toe shoes, 2 cookie sheets with sides, and containers to take your creations home.Gnocchi - May-29-2013 - Joy Jameson
Join Chef Joy for an evening of gnocchi. These wonderful pillows of potato and cheese goodness melt in your mouth and are a great addition to your pasta repertoire. Bring an apron and 2 cookie sheets with sides to carry your creations home.Soufle Decadence - May-31-2013 - Joy Jameson
Ahh, the mysterious souffle. The questions always is will it fall? Is it really possible to make a restaurant quality souffle at home? The answer is a resounding yes! Join Chef Joy Jameson and experience the romantic nature of souffle. Learn how to make perfect savory and sweet souffles that will astound your family and friends. Bring an apron, closed toed shoes, and a hearty appetite to enjoy your savory and sweet souffles. This class is part of The Art of Pastry Series.Bread Essentials - Jun-01-2013 - Joy JamesonBread Essentials - Jun-08-2013 - Joy JamesonThe Sauces of Italy - Jun-20-2013 - Joy Jameson
Join Chef Joy as she teaches the wonders of "true" Italian sauces in all their glory! There's more to sauce making than marinara and your typical spaghetti sauce! Bring an apron, chef's knife, and containers to carry your creations home.Bread Essentials - Jun-22-2013 - Joy JamesonBread Essentials - Jun-23-2013 - Joy JamesonThe Bread Lab - Jun-23-2013 - Joy Jameson