Joyce has always enjoyed cooking for family, dinner parties, church events, and especially baking. Wanting to go to culinary school out of HS, her mother shot down that idea and said she needed to go to college first, then choose whatever she wants to do afterwards. During her undergrad years at UC San Diego, Joyce was hired as a personal chef for high-end clientele in La Jolla and Rancho Santa Fe (as well as tutoring and home-school teaching) to save up money to attend Le Cordon Bleu in Paris after graduation.
In the process of saving up enough money to cover tuition, room, & board in Paris, she was proposed to and her fiance left San Diego to be stationed in Japan. She moved to Japan and attended Le Cordon Bleu Tokyo, specializing in French culinary. She graduated at the top of her class with Diplome de Cuisine Le Cordon Bleu in 2009. In the almost 5 yrs they were stationed in Japan, she taught French cooking classes at her home and enjoyed hosting dinner parties. Her background is in French cuisine, but enjoys a range of flavors and cooking techniques from Japanese to Thai, from Chinese to Korean, from American to Italian. She has hosted many dinner parties as well as birthday parties for her daughters. Her husband was relocated to DC in the fall of 2012. A friend saw Joyce's cake that she made for her daughter's 3rd birthday. Impressed, she asked Joyce to bake 2 cakes for her own daughter's birthdays.
Joyce's most recent passion is designing and creating custom cakes for special occasions.