Joy Jameson

Joy Jameson 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 Schedule

Tiramisu - Jul-06-2016 - Joy Jameson

Tiramisu is one of the most decadent of Italian desserts. So special that many families and restaurants guard their secret recipes. The secret lies in the perfect blend of ingredients, the right amount of espresso and the hint of sweetness of chocolate. Join Executive Chef Arleen Lloyd as she teaches you the time honored tradition of creating the perfect tiramisu. Bring an apron, closed toe shoes, and containers to carry your creations home.