Joanna Chui

My career has seen me work in Michelin-recommended restaurants, bakeries, and cafes. In Canada, I became “Red Seal certified”, the highest trade certification in the country, demonstrating my advanced cooking and kitchen management skills. I bring specific expertise in baking, patisserie, and larder/cold station prep, and I enjoy sharing my knowledge with students on our Baking and Patisserie FE courses. 

At UCB, we produce cutting-edge products mirroring what's trending in professional bakeries and cafes today, in order to ensure that students gain practical, up-to-date skills. I’m constantly inspired by the evolution within the industry, and being able to flex my creative muscles by trying out different ingredients and tools.

One misconception is that kitchens are still hidden away from customers in basements. In fact, many kitchens are open these days, allowing for a lot of customer interaction. 

I’m so proud to have climbed the ladder from pot washer to head chef, and to be able to share my knowledge with students at UCB. It’s a real pleasure to teach here - students on our courses hail from varied backgrounds and span a wide age range, but are all super eager to learn. My students enjoy the positive atmosphere I create in class, and the chance to experiment and taste the products we make. I encourage all my students to ask questions and suggest recipes they specifically want to try.

Beyond work, I take care of my health and fitness through gym workouts and yoga. I recently enjoyed the TV show Red Eye and the novel The Housemaid. A fun fact about me is that I competed professionally in table tennis when I was younger.

I live by the quote: "Keep on keeping on, one day at a time."