JOUDIE KALLA has been working as a chef in London for 16 years. She
is Palestinian and focuses her cooking around this particular
Middle Eastern cuisine, all the while removing misconceptions of
Middle Eastern food being little more than greasy kebabs by
creating healthy, vibrant, moreish dishes that are easy to make and
packed full of goodness. She trained at the prestigious Leith's
School of Food and Wine and has worked at restaurants such as
Pengelley's(a Gordon Ramsey restaurant), under Ian Pengelley,
Daphne's and Papillon with Michelin-starred chef David
Duverger.
She has been running her own private catering company for over
seven years and ran a hugely popular deli, Baity Kitchen, for three
years in Chelsea (it closed in February 2013). Loyd Grossman was a
regular customer at the deli and has since become a regular supper
club client. As well as accepting private commissions, Joudie holds
regular supper clubs and in April ran one for Loyd Grossman at the
Royal Drawing School. She has been invited to get involved in a
supper club with Jamie Oliver's Fifteen restaurant later this year
to cook Palestinian food and teach his apprentices how to cook a
true traditional Middle Eastern feast.
"The food of Palestine is mouth-watering and colorful. This
treasure-trove of a book shows it at its best."
*Sami Tamimi coauthor of Ottolenghi: The Cookbook and
Jerusalem*
Joudie Kalla is an exceptionally talented chef with a deep
understanding of tradition and ingredients that enables her to
create exciting and adventurous dishes.
*Loyd Grossman*
Great chefs create memories for us by drawing on their
reminiscences: The texture, the flavors, the fragrances, the color
of these beautiful creations do just that and so much more.
*Nick Crean, owner of chocolatiers Prestat*
Joudie probably makes the best Palestinian food I ever tasted; I'm
a huge fan of hers. Joudie will make you discover the best
Palestinian food.
*Tony Kitous, owner of 15 Comptoir Libanais restaurants*
I first met Joudie 10 years ago as a frightened young female chef
and I watched her grow and develop into the fine outstanding chef
she is today. She was definitely a rising star and shining light in
my kitchen. She is the foremost expert on Palestinian food and is
by far the biggest contributor to making Palestinian cooking the
popular cuisine that it is today.
*Ian Pengelley, head chef of Chai Wu, Mango Tree, Gilgamesh, and
founder of Eight over Eight and E&O*
"New voice Joudie Kalla is passionate about Palestine - and a
stickler for authenticity"
*The Daily Telegraph*
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