An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking. She is the chef and co-owner of Flour Bakery + Café, with seven locations in the Boston area, and Myers + Chang along with her husband and business partner Christopher Myers. She is the winner of the James Beard Award for Outstanding Baker in 2016, as well as the author of Flour, Spectacular Recipes from Boston’s Flour Bakery+Cafe, Flour, too: Indispensable Recipes for the Café’s Most Loved Sweets & Savories, Baking with Less Sugar, and Myers+Chang at Home. She is currently working on her fifth book, Pastry Love, All of My Favorite Recipes, which comes out in Fall 2019.
When did you know you wanted to be a chef?
The first time in stepped into a professional kitchen when I was around 24 [years old].
What is your favorite food memory?
Eating Chinese food with my then-boyfriend after a week of non-stop French food in Paris. I missed Chinese food so much and that night we got engaged!
Where were you trained, and how difficult was your training?
I trained on the job-every job was challenging and difficult and rewarding!
How do you get your inspiration?
My team inspires me daily- they are so amazing.
What is the most essential item in your kitchen?
A great chef’s knife.
What advice would you give to an inspiring chef?
Always taste. And then taste again.
What was your funniest kitchen accident?
It wasn’t funny at the time but I made someone’s wedding cake and forgot to remove the plastic liner around the cake. Oops!
Wha is your favorite food to cook with?
What do you like to eat when you are at home?
What do you love most about your job?
I am surrounded by passionate people who love to share the pleasures of great food.
What would your last meal be if you were on death row?
Mom’s tofu and vegetables and RICE!