Judy Joo - In the UK Show, Judy Became a Resident Judge on Iron Chef America (Chef)

 In 2011, Judy became the first Executive Chef for The Playboy Club London, and in the same year became a regular face on TV, starring in Iron Chef UK and securing herself the title ‘Iron Chef UK’, becoming the only female Iron Chef in the UK and the second female Iron Chef worldwide. Off the back of her success in the UK show, Judy became a resident judge on Iron Chef America. Her expertise in Korean cooking led to her own shows: Judy Joo’s Return to Korea and two seasons of Korean Food Made Simple. Since then she published her debut cookbook, Korean Food Made Simple and has made regular appearances on numerous programs in the USA including The Today Show, Wendy Williams, The Talk, and various Food Network shows, and in the UK she has popped up on Saturday Kitchen, Sunday Brunch and James Martin’s Saturday Morning.

1. Tell us a little bit about your background and your journey.

“I started off my career with an engineering degree, and then went on to work in finance for 5 years. I eventually realized that life is too short to not live out your dreams, so after working in finance for several years, I decided to go to cooking school in NYC. 

That’s really how my journey into culinary began. This culinary journey has been rewarding, interesting, difficult at times, but so much fun all and all - I am just excited to be a chef now and not a banker!"

2. When and how did you realize your passion for cooking?

“I have always loved to cook, for as long as I can remember! When I was looking into leaving finance, I never had that thought process of what I would want to do next because I always loved cooking and food. 

I grew up with such a food obsessed family, so I always loved cooking from an early age. Becoming a chef was always a clear step for me, I always spent my free time reading about chefs, restaurants, food etc."

3. What has been your most cherished moment as a celebrity chef?

“There have been so many, but my most cherished moment so far was being able to give the commencement address for Columbia University’s 2018 graduating class. I was extremely proud to partake in that."

4. How and when did you decide to write a book and become an author?

“Well, I have written two cookbooks now! My first cookbook went along with my first TV show, because whenever you do a TV show, a book kinda just comes along with it. I love writing books and inventing new recipes/spreading Korean flavors around the world!"

5. What do you think about Korean food gaining global popularity and demand?

“I think it’s fantastic! I think Korean food is growing in popularity for a number of reasons - like  the Kpop phenomenon and popular Korean dramas being translated into 90+ languages, plus Korean beauty has taken over as well. It's become almost this cultural voyeurism and people are becoming obsessed with Korean culture. With that also comes a keen interest into the food. Also, Korean food is very healthy and very good for you and your gut, which always interests people!"

6. Can you give us insight about the concept of 'seoul bird' (restaurant)?

“Seoul Bird is a fast-casual concept based around Korean Fried Chicken, which is one of the most popular dishes coming out of Korea these days. There are literally more Korean Fried Chicken places in Korea than there are McDonalds in the world!

 

People love it because it's delicious, extra crunchy, and it's also all about the sauce! Korea Fried Chicken is usually tossed in these delicious, signature Korean sauces - which really makes it a satisfying experience!"

7. Which chef has been an inspiration to you and why?

“I definitely have a few! Before I even really started my career as a chef, I remember seeing a Food & Wine magazine at the grocery store - it was an up and coming chef edition, and I remember seeing Anita Lo. It was the first time I ever saw an Asian woman doing this and I was so impressed. We had so much in common, she went to Columbia also, she lived in NYC, etc. 

I immediately booked a table at her restaurant to try her food and have been inspired by her ever since! I look up to Anita and so many other great female chefs, like Dominique Crenn for example, she is someone who is so creative with her energy, her time etc. Her talent is just so apparent and she is a huge inspiration to me."


8. What tips and advice would you give to aspiring chefs?

"I would tell them to work hard and don’t be afraid of failure! Failure is an integral part of success, so you have to get used to it and embrace it. Also, don’t give up, keep picking yourself up over and over again!"

Judy Joo

Excited about the thriving UK food scene, Judy moved to London in 2007, and joined Restaurant Gordon Ramsay as a pastry chef. For the following few years, she also worked throughout other Gordon Ramsay restaurants including Maze, under Jason Atherton, Claridge’s, Pétrus, and Boxwood Café as a chef and pastry chef. Judy also staged around the world at restaurants including 3 Michelin-starred The French Laundry in Yountville, California; Heston Blumenthal’s 3 Michelin-starred The Fat Duck in Bray; as well as Bangkok’s 1 Michelin-starred Nahm restaurant.

Having settled in the UK, London was the obvious choice for Judy’s first restaurant as Chef Patron, and she opened the doors to her modern Korean restaurant Jinjuu – meaning ‘pearl’ - in 2014. Judy’s cooking is focused on the flavours of her childhood – raised in a Korean-American family in New Jersey, her back porch was lined with her mother’s clay pots, filled with fermenting kimchi, gochujang and doenjang. 

The house’s garage had racks of drying seaweed, and a Korean barbecue grill tucked in the corner. Judy and her sister were often drafted in to help fold row upon row of dumplings. Her multicultural heritage and training is evident in her dishes today: from ‘disco fries’ influenced by New Jersey highway diners, and topped with spicy cabbage kimchi, to classic French pastries that incorporate traditional Korean ingredients. 

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Interviewed By - Aliza Hussain