|
CHEF BIO
|
|
Bio of Chef Alan Joynson
 |
Alan popped into this world in Oklahoma, the fifth in line of 6 siblings. As in any large family one learns to either cook or wash dishes, Alan took the cooking side, though to this day he still washes a lot of dishes!
His mother was his first cooking teacher, she taught him enough to get him started in the kitchen, professionally, when he was only 14, he eventually moved on to get a real culinary education at the California Culinary Academy.
|
While there, he worked as a cook at one of the only two 5 star restaurants in San Francisco at the time, the chef there helped him arrange an apprenticeship in the south of France. After one year learning about the French culture and also about Italian cooking, as the chef he worked for was actually an immigrant from Italy, he returned to the states.
He worked as a chef in several places around the country, settling in Jackson Hole, Wyoming for a few years before returning to that French restaurant in San Francisco, as the Sous Chef and eventually took over as the Chef for a few years.
At that point the wanderlust took a hold again and Alan took up an offer to go overseas, to Asia, where he worked as a chef and, soon, a manager in large flight catering operations.
He spent almost a decade in Asia, traveling, working with and learning about the cuisines of the peoples of Hong Kong, Japan, Thailand, Micronesia, Pakistan and China while consulting on design and development work for airline catering kitchens, developing menus and facilities in many locations.
After marrying a Hong Kong girl and eventually deciding it was time to return to the
States, Alan and his wife settled in the Seattle area where he taught college level culinary arts in a small technical college for 13 years. While he was there, he built that program from a “one-man show” with about 30 students to a 90 plus student body with 5 instructors and staff.
Today he now resides in Tillamook, where he is the program coordinator for the Tillamook County Hospitality, Tourism and Recreation Program. He is also working closely with the Tillamook Bay Community College developing a Culinary Arts Program there to help met the needs of the growing tourism market and meet the need for local talent and training in foodservice here on the Oregon coast.
|
