- Worked on the pastry team at Gramercy Tavern
- Developed a product called Gem Cakes that were featured in the New York Times in 2021
- Writes recipes and articles for outlets such as FoodNetwork.com, Eater, and Food52
Joy Cho pivoted from an office job to the world of pastry in 2019 after attending pastry school at the Institute of Culinary Education. Joy completed her pastry externship at Oxalis, a Michelin-starred bistro in Brooklyn, and worked on the pastry team at Gramercy Tavern, an iconic New York establishment. Joy Cho developed a product called Gem Cakes that were featured in the New York Times in 2021, and currently writes recipes and articles for outlets such as FoodNetwork.com, Eater, and Food52.
Favorite meal to cook for yourself : "Favorite meal when cooking for myself is a creamy and comforting miso or gochujang based pasta made with odds and ends from my fridge."
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