New Orleans, LA
Philosophy on cooking:
I really concentrate on flavor and quality. I’m not
about that whole architecture trend. I concentrate on intense
flavors and the quality of the work that I do.
California Culinary Academy
The Grill Room at the Windsor Court Hotel – New
Kokkari – San Francisco, CA;
La Folie – San Francisco, CA;
The Cornelian Room – San Francisco, CA;
Tools you can't live without:
- KitchenAid mixer
- offset spatula
Eggs, chocolate, different sugars and honeys
Three tips for dessert success:
1. Keep organized.
2. Pay attention to what you’re making.
3. Taste everything you do as you go along.
Tom Gumpel, Stephen Durfee and Emily Luchetti
Sorbet, Ice Cream, and Chocolate Mousse
Joy Jessup trained at the Valrhona Ecole du Grand Chocolat
in Tain Hermitage, France and graduated from the California
Culinary Academy in San Francisco.
Joy joined the Renaissance Hotels of New Orleans team in
May of 2003 and will assist in the opening of the Renaissance
Arts Hotel and the new restaurant force with Chefs Rene Bajeux
and Bingo Starr. Joy was formerly the Executive Pastry chef
at The Grill Room, Windsor Court Hotel. Prior to joining The
Grill Room in 2001, she taught the Pastry Certificate program
at the Greystone Campus of Culinary Institute of America.
Joy has consulted for several restaurants in the San Francisco
area and has held positions at the renowned Kokari, La Folie
and Carnelian Room in San Francisco and Evvia in Palo Alto,