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This profile was last updated on 3/29/04  and contains information from public web pages.

Employment History

Web References
The Herald-Palladium, 29 Mar 2004 [cached]
'Fondue has become trendy again," said Julie Joynson, owner of the Epicurean in South Haven.In February Joynson, who trained as a chef at the California Culinary Academy in San Francisco, taught a fondue class at the Center for the Arts in South Haven, and it was so popular that she decided to teach another class.
"You can hardly turn on a cooking show without seeing someone making it," Joynson said."So many people had heard about the class and wanted to learn how to make fondue."Joynson and Pam Stanek, owner of Ambrosia, share the same space for their businesses.
"As the weather gets warmer, we'll do so more lighter foods," Joynson said."We'll probably do a class of composed salads such as Salad Nicoise and Cobb salad."
According to Joynson, composed salads are laid out rather than thrown together, as tossed salads are.
Joynson and Stanek met eight years ago when Joynson was a chef at Maplewood Bed and Breakfast in Saugatuck and Stanek was the desk manager.Joynson and Stanek met eight years ago when Joynson was a chef at Maplewood Bed and Breakfast in Saugatuck and Stanek was the desk manager.
For her fondues, Joynson uses gruyeres and raclettes, two cheeses made in Switzerland.She features manchegos from Spain and Maytag blues from Iowa.
"I try to have what my customers want," said Joynson, a self-professed cheese lover.
The following recipes were provided by Julie Joynson.
Untitled Document, 16 Dec 2006 [cached]
Every day we feature a variety of desserts by our in-house Pastry Chef, Julie Joynson.Although you can always find a decadent chocolate creation on hand, Julie shops the local farm markets to find fresh fruits to use in creating cheesecakes, mousses, tarts, crème brulee and more.
Press Release - SOUTH HAVEN CENTER FOR THE ART SPRING BENEFIT, 26 April 2004 [cached]
These events range from a murder mystery dinner to a celebration of the cuisine of Provence, France hosted and prepared by chefs Julia Joynson and Pam Staneck, owners of the Epicurean and Ambrosia in South Haven.
Press Release - NEW CLASSES AT THE SOUTH HAVEN CENTER FOR THE ARTS, 26 Sept 2003 [cached]
The entertaining and popular Chef Julie Joynson will teach a workshop on Wine and Cheese October 5 at Ambrosia and the Epicurean store in South Haven.
The Center is also offering Chess for Youth, Yoga classes, Drawing, Watercolor, Art for Seniors, Expressive Art and Furniture Painting classes.
Online Newsletter, 28 July 2001 [cached]
Chef Julie Joynson and Pamela Stanek will teach people how to make truffles, dip strawberries and prepare a beautiful dessert.
Other People with the name "Joynson":
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