Yes, I am a bit random…. or unfocused… let’s just say it took me a while to figure out what I wanted to do…
I’m a French trained Korean-American Londoner…. how’s that for diversity. And, a bit of a career changer:
Jobs I have had:
1) AT&T Bell Laboratories– researcher specializing in the mad pursuit of Carbon 60, or Buckminster Fullerenes… I’m still looking for them.
2) Engelhard Corporation– researcher, again searching the for elusive Buckyball.
3) Columbia University, Botwinick Gateway Computer Lab– lab manager and instructor for Computerization Engineering course (yeah, I know it sounds geeky).
4) Goldman Sachs– summer intern… practically lived in 85 Broad Street working 24-7 that summer.
5) Morgan Stanley– Sales, Trading and Research analyst program, Fixed Income Division. New York, 1585 B’way. ACP- promoted to Associate and moved to San Francisco to do derivative sales.
6) Saveur Magazine– Recipe tester, developer, editorial assistant.
7) Slow Food USA– Founder of Harvest Time in Harlem at the Children’s Storefront School.
8) Gordon Ramsay Group– Chef, recipe developer, cookbook writer, ghost writer.
9) Time Out Magazine London– Restaurant reviewer
10) Iron Chef UK– Iron Chef
11) Playboy Club London– Executive Chef
12) The Next Iron Chef USA– Season 4, Superstar Chefs, debuts Oct 30, 2011, resident judge
Judy Joo is one of the four Iron Chefs for the UK and the Executive Chef for The Playboy Club London, which launched in all of its 1960’s glamour this summer.
Judy has always loved food and cooking. Her love began at home, where she often watched her mother cook authentic dishes from her native Korea. Judy went to Columbia University where in addition to earning a Bachelor’s of Science degree in engineering, she explored New York’s diverse culinary offerings and whet her palate for gastronomic adventures. For several years, she embarked on a career on Morgan Stanley’s fixed income trading floor, but Judy still felt the lure of the kitchen and decided to pursue her true passion and enrolled at the French Culinary Institute. Her enthusiasm and dedication to her new trade was evident, and she graduated valedictorian.
She went on to work in Saveur magazine’s test kitchen developing recipes, researching food traditions and writing. Judy also started Slow Food USA’s first inner city Slow Food in Schools project in Harlem at The Children’s Storefront School, where she was a math tutor. The program, “Harvest Time in Harlem”, teaches students about food, cooking, and making food choices.
When Judy moved to England, she dined at London’s most famous restaurant, Gordon Ramsay. Serendipitously, the notorious bad-mouthed Gordon Ramsay was there and Judy introduced herself. The next thing she knew, she was working in his kitchen and worked there for over two years. Judy has also worked at Maze, Petrus, Claridge’s, The Boxwood Café, The French Laundry, and The Fat Duck.
When she is not in the kitchen, you can find Judy at her desk, piled high with cookbooks, writing. Whether it’s a restaurant review for Time Out or a text for a cookbook, Judy’s love for the written word helps her share her love for food with others.
Judy is extremely well traveled and has eaten her way through Europe, Asia, Africa, South America and North America. She has also had the pleasure of living in the well-appointed cities of New York, San Francisco and London. Growing up in a bicultural environment and having a worldly lifestyle gives Judy a seasoned and interesting perspective to food and cooking. She is able to draw from her unique personal experiences, melding Asia, America and Europe together.
Judy has appeared regularly on UK Food Channel’s Market Kitchen as a guest chef where she introduced the UK to the pungent delicious flavors of Korean cuisine. Judy Joo was also one of the four “Iron Chefs” chosen to participate in the UK version of Iron Chef which was screened daily on Ch4 in April 2010.
In October 2011, Judy made her USA national television debut as one of the three judges on Food Network’s The Next Iron Chef, Super Chefs, Season 4.