Chef Joanne Chang

Chef Joanne ChangGrowing up in Hawaii with food from every corner of the world, I realized my passion for eating and preparing food early on. It all started with the Easy Bake Oven. Every time I went to the toy department, I would stand in front of the Easy Bake Oven. That oven was on the top my Christmas list every year, but for some reason, I never got it. My parents let me use the real oven instead. Going away to school, traveling and living abroad only heightened my love of trying different foods and figuring out how to recreate them at home, in my own oven. This is what ultimately led me to attend Le Cordon Bleu in Paris, where I received a Grand Diploma in Cuisine and Pastry.

After almost ten years away from home, moving back to Hawaii was not a difficult decision. With the focus of food in mind, I’ve ventured into the food industry creating a line of sauces with local flavors as well as sculpting custom cakes for birthdays and special occasions.

Throughout these years of eating and cooking, I’ve developed quite a collection of recipes. Some are new creations, and others are my attempts at recreating dishes I’ve tasted and can’t stop thinking about. Food is all about trial and error; you can’t have success without failure. Hopefully, my recipes will inspire you to tinker with them just enough to make them your own unique recipe.

One last note, if you don’t have that Easy Bake Oven, the real oven works just as well.